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Home » Desserts » Sprinkle Confetti Cookies

Sprinkle Confetti Cookies

Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa
September 6, 2017
4.86 from 41 votes


Last Updated May 20, 2020 | 11 Comments

This post may contain affiliate links. Read my disclosure policy.

4.1K shares
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rainbow colored sprinkles cover multiple cookies, with the nearest cookies in focus and the distant cookies out of focus.

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?

Rainbow Sprinkle Cookies

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.

diagonal photo of Rainbow Sprinkle Cookies

A group rainbow sprinkle cookies

horizontal image of Rainbow Sprinkle Cookies

vertical stack of 7 Rainbow Sprinkle Cookies

 

Rainbow Confetti Cookies

Rainbow Confetti Cookies

4.86 from 41 votes
AuthorAuthor: Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa
Life is always a little better with a side of cookies. Especially when those cookies are covered in rainbow sprinkles.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 40 minutes mins
Cook Time 12 minutes mins
Total Time 52 minutes mins
Course Dessert
Cuisine American
Servings 48
Calories 109 kcal

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
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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

Recipe lightly adapted from Smitten Kitchen

Nutritional Information

Calories: 109kcal | Carbohydrates: 16g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 47mg | Potassium: 20mg | Sugar: 9g | Vitamin A: 140IU | Calcium: 8mg | Iron: 0.4mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Rainbow Confetti Cookies, Rainbow Cookies
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

 

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

4.1K shares
Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress

About Jessica Randhawa

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

Comments

  1. Dawne says

    June 30, 2023 at 3:52 pm

    5 stars
    Ok, I have been trying to find a new favorite cookie other than chocolate chip which are mine and my families favorite and this is the one! Easy, pretty and so so yummy! Make this exactly as is and you will not be disappointed. Thank you for the recipe Jessica!

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa says

      July 1, 2023 at 6:53 am

      Thanks for the yummy feedback and rating, Dawne 😀

      Reply
  2. Merri says

    March 17, 2022 at 4:37 pm

    Hi Susie,
    Won’t the sprinkles melt upon baking?

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa says

      March 18, 2022 at 10:30 am

      The baking time is not enough for them to melt.

      Reply
  3. Dawn says

    November 15, 2021 at 2:49 pm

    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?

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa says

      November 15, 2021 at 4:18 pm

      You can freeze it any of the above ways Dawn 🙂

      Reply
      • Dawn says

        November 15, 2021 at 7:33 pm

        Thank you!!!

  4. Julie says

    March 24, 2020 at 3:46 pm

    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?

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa says

      March 24, 2020 at 9:08 pm

      Hi Julie,

      I made it with:

      8 oz unsalted butter – softened
      1/4 cup cream cheese – softened

      Enjoy 🙂

      Reply
  5. Susie McDonalds says

    August 13, 2019 at 10:40 am

    5 stars
    Hello! These look amazing! Is the almond extract optional? Thank you! 😄

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa says

      August 13, 2019 at 5:08 pm

      Hi Susie,

      Yes, the almond extract can be optional in this recipe.

      Reply

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica, the chef behind The Forked Spoon, where I share my delicious recipes along with my kitchen tips and expert advice to transform your everyday cooking into a gratifying culinary experience. Learn more about me→

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