Life is always a little better with a side of cookies. Especially when those cookies are covered in rainbow sprinkles. Seriously, though, who doesn’t love a good Sprinkle Confetti Cookie?
It’s Wednesday. And even though it’s just a four day “work” week (whatever that even means), it has felt like the longest week ever!
I’m not going to go into details because the details are not what’s important here.
What is important, however, are these cookies.
If you know me, then you know that aside from my family and travel obsession, I love a few solid food groups- coffee, wine, pizza and cookies. Totally healthy, I know. Add rainbow sprinkles to any of these things and I am like a kid standing outside a candy store, mouth wide open, eyes bulging…you get the picture.
So, when I saw Smitten Kitchen share sprinkle cookies on her Instagram page I knew I had to get in on the action.
You guys, just do it. They will make you instantly happier. I promise.
Rainbow Confetti Cookies
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon sea salt
- 8 oz unsalted butter (softened)
- ¼ cup cream cheese (softened)
- 1.25 cup granulated sugar
- 1 large egg
- 3 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 ½ cups rainbow sprinkles
Instructions
- Preheat oven to 375 degrees F and line two large baking sheets with parchment paper. Set aside.
- In a large mixing bowl add the flour, baking powder, baking soda and salt and whisk to combine. In the bowl of a large stand mixer add the cream cheese, butter and sugar and mix until combined and fluffy, approximately 3 minutes. Add the egg, vanilla and almond extracts and mix again. Add the flour mixture and beat on low just until flour disappears- do not overmix.
- Cover mixing bowl and refrigerate for 20-30 minutes.
- Scoop dough into little balls, approximately 1 1/2 tablespoons total. Roll the dough between the palms of your hands and transfer to the bowl of sprinkles, gently rolling them around to coat. (note- if the dough is too cold, the sprinkles my not stick. Allow the dough to warm slightly when rolling between your palms).
- Transfer sprinkle-coated balls of dough to prepared baking sheet approximately 2 inches apart. Use a flat bottomed surface object (a glass, can, bowl) to gently press down on the cookies until they are about 1/4-1/2 inch tall.
- Bake for 8-10 minutes. If they look slightly undercooked, that’s ok.
- Remove baking sheets from the oven and allow cookies to cool for a couple minutes before transferring to coding racks.
- Store cookies in an airtight container or in a sealed zip lock bag.
Jessica's Notes
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
I’d like to make these with green and red sprinkles for Christmas. I’m wondering what stage is the best stage to freeze the cookies – at the dough stage? rolled in balls, then sprinkles and slightly flattened – then frozen? Or should they be fully cooked to freeze?
You can freeze it any of the above ways Dawn 🙂
Thank you!!!
Hi, is it really 1C of butter and 4T of cream cheese? Or should it be 1/4C of butter and 8oz of cream cheese?
Hi Julie,
I made it with:
8 oz unsalted butter – softened
1/4 cup cream cheese – softened
Enjoy 🙂
Hello! These look amazing! Is the almond extract optional? Thank you! 😄
Hi Susie,
Yes, the almond extract can be optional in this recipe.