Confetti Cookies
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These easy-to-make, 1-bowl Confetti Cookies are soft & chewy, packed with rainbow sprinkles, and make the perfect treat any time of day!
These soft and chewy confetti cookies are packed with rainbow sprinkles! Made with just 8 simple ingredients and made in 1 bowl, these sprinkle cookies are so easy to make.
Anything funfetti is always a party! These funfetti cookies are perfect for birthday parties, celebrations, and holidays! Just like my funfetti donuts and funfetti chocolate chip cookie cake, these sprinkle sugar cookies are packed with festive rainbow sprinkles!
I know a lot of confetti cookies are made with a cake mix, but these are completely made from scratch! I promise you, it is so easy to whip up a batch of these sprinkle cookies!
Why You Should Make Confetti Cookies
- You only need 8 pantry ingredients, I bet you already have everything in your kitchen!
- These funfetti cookies are made in just 1 bowl, minimal cleanup is always a win in my book.
- Chilling the cookie dough is going to give you super soft and chewy cookies!
- Switch up the color of the sprinkles depending on the holidays.
Recipe Ingredients
Here are some notes on a few ingredients- please see the full ingredient list in the recipe card below!
- Butter: I’m using unsalted butter here so I can control the amount of salt in this cookie recipe.
- Granulated Sugar: since this is a sugar cookie recipe, we’re only using granulated sugar.
- Baking Soda: make sure your baking soda hasn’t expired!
- Sprinkles: use whatever color sprinkles you like!
Step-by-Step Instructions
Step 1: Use a handheld electric mixer to beat the butter and granulated sugar together until light and fluffy.
Step 2: Add in the egg and vanilla extract, mix until combined.
Step 3: Mix in the flour, salt and baking soda until everything is combined. It might seem a bit crumbly at first but keep mixing until a dough forms.
Step 4: Stir in your sprinkles with a rubber spatula. Place the bowl in the fridge for at least 30 minutes to chill.
Step 5: After 30 minutes, preheat your oven to 350°Fahrenheit and line a baking sheet with parchment paper.
Step 6: Use a medium cookie scoop or a tablespoon to scoop out 1.5 tablespoons of cookie dough onto the prepared baking sheet. Feel free to roll the cookie dough balls in extra sprinkles here!
Step 7: Bake the cookies for 9-11 minutes, or until the middles look slightly underbaked but the edges have browned slightly.
Step 8: Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.
Do I have to chill the cookie dough for these confetti cookies?
Yes, I tested these sprinkle cookies first without the chilling time and found that they spread out too much in the oven, so don’t skip this step! It’s how you get super soft and perfect sugar cookies.
Tips and Tricks
- Measure your flour – it’s so easy to add too much flour to the cookie dough, giving you dry and crumbly cookies! Make sure you spoon and level your flour into the measuring cup or use a kitchen scale to weigh your flour!
- Small Batch – want a small batch of these funfetti cookies? Follow my small-batch sugar cookie recipe and add sprinkles!
- Add Almond Extract – want an extra flavor boost? Add ¼ teaspoon of almond extract to the cookie dough!
- Don’t Overbake – take the cookies out of the oven when the edges have browned but the middle still looks underdone. This is going to give you a super soft and chewy cookie.
Storing & Freezing
Store these cookies in an airtight container at room temperature for up to 5 days. You can also freeze the cookies in a freezer safe bag for up to 2 months, just let them thaw at room temperature before enjoying!
Want to try more cookie recipes?
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Confetti Cookies
Ingredients
- ¾ cup (170.25 g) unsalted butter, at room temperature
- 1 cup (200 g) granulated sugar
- 1 (1) large egg, at room temperature
- 1½ tsp (1.5 tsp) vanilla extract
- 2 cups (250 g) all-purpose flour, spooned and leveled
- ¾ tsp (0.75 tsp) baking soda
- ¼ tsp (0.25 tsp) salt
- ½ cup (80 g) sprinkles
Equipment
Instructions
- In a medium sized bowl, use an electric mixer to beat the butter and sugar until light and fluffy (about 2-3 minutes).¾ cup unsalted butter, 1 cup granulated sugar
- Add the egg, and vanilla extract. Mix until combined.1 large egg, 1½ tsp vanilla extract
- Pour the flour, baking soda, and salt into the bowl and mix until everything is combined. It will seem crumbly at first but continue to mix until the dough forms.2 cups all-purpose flour, ¾ tsp baking soda, ¼ tsp salt
- Use a rubber spatula to gently mix in the sprinkles. Place the cookie dough in the fridge for at least 30 minutes to chill.½ cup sprinkles
- Once the cookies have chilled, preheat the oven to 350° F and prep a baking sheet with parchment paper.
- Use a medium cookie scoop (1.5 tbsp) to scoop the cookies onto the baking sheet. Optional: roll the tops in extra sprinkles if wanted.
- Bake the cookies for 9-11 minutes, or until the outer edges of the cookies are slightly browned, the middle should still look underdone.
- Remove from the oven and allow them to cool on the pan for 5 minutes, and then transfer to a wire cooling rack to cool completely.
Notes
-
- Chill time is definitely recommended- not chilling the dough will lead to flat cookies!
- Measure your flour – it’s so easy to add too much flour to the cookie dough, giving you dry and crumbly cookies! Make sure you spoon and level your flour into the measuring cup or use a kitchen scale to weigh it.
- Add Almond Extract – want an extra flavor boost? Add ¼ teaspoon of almond extract to the cookie dough!
This post contains affiliate links which means if you purchase something off of one of those links I make a small commission at no extra cost to you. Thanks for supporting my blog!
This post contains affiliate links which means if you purchase something off of one of those links I make a small commission at no extra cost to you. Thanks for supporting my blog!
