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  • Writer's pictureSusie Csorsz Brown

Confetti Cookies

If you have school-aged kids, you're probably about at the point in the year when there about about a dozen goodbye parties each week at school, and birthday parties every other afternoon and on the weekends (those poor summer-born kiddos want to get theirs in too, before the end of the school year). I bet you're struggling to find fun new things to take/donate/make. These are your answer. Why? Because they are super easy, and sprinkles are so much fun. The kiddos can help make these, and they won't even make a huge mess because they really are quite easy.

The original recipe came from smittenkitchen, which if you haven't yet checked out you REALLY need to. Deb knows all things. Go ahead, and click on the link above, we'll wait patiently here. I've made just a couple changes, including the demerera sugar with the sprinkles.

Confetti cookies! 'Nuf said.

Confetti Cookies

makes about 4 dozen 2 1/2-inch cookies


3 cups (375 grams) all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

3/4 teaspoon fine sea or table salt

1 cup (8 ounces, 225 grams or 2 sticks) unsalted butter

1/4 cup (2 ounces, 55 grams or 1/4 of an 8-ounce brick) cream cheese

1 cup granulated sugar

1 large egg

2 teaspoons vanilla extract

1/4 teaspoon almond extract

1/2 cup rainbow sprinkles

1/2 cup demerera sugar


Heat oven to 375 degrees. Line two baking large sheets with parchment paper.

Combine flour, baking powder, baking soda and salt in a bowl and whisk to blend. In a large bowl or the bowl of a stand mixer, beat cream cheese, butter and sugar until fluffy. Add egg and extracts and blend again. Add flour mixture and beat just until flour disappears. In some cases, this dough will feel too soft to roll into balls in your hands; if so, let it chill in the fridge for 20 minutes or so before using.

Mix together the sprinkles and the demerera sugar in a small bowl. Set aside for just a moment. You're going to want to be near the sink because you are about to get a little sticky. Deb sez to use a #40 scoop ( 1 1/2 tablespoon); I made mine with a scant scoop, so not quite full each time. Scoop the dough, roll them briefly in the palms of your hands before dropping them in a bowl of rainbow sprinkles+ sugar and gently rolling to coat them evenly. The dough becomes just a little bit tacky from the heat of your hands while rolling and the sprinkles will stick better.

Transfer balls of sprinkle-coated dough to baking sheets at least two inches apart. Use the bottom of a drinking glass to press down on the cookies until they are about 1/4 to 1/2-inch tall. Bake for 9 to 10 minutes until they look not-quite-baked but lightly golden underneath. Let the cookies sit on the baking sheet on a rack for a few minutes before transferring to cooling racks to cool the rest of the way. Repeat with remaining cookie dough. Enjoy!

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