Vanilla Confetti Cookies
It’s been a week, folks. I am currently in the middle of moving (in the quarantine, of course), and in between houses since we don’t officially have movers coming until the 9th. So, that means, I’m also in between two kitchens which has made it, not shockingly, very hard to cook. But, since it was a beautiful Sunday, I gave myself the day off to bake in my new, big, airy, kitchen.
I’ve had a serious craving for cookies as of late, and confetti seemed like the perfect approach. Full disclosure, this recipe is not totally my own. Although, I created it, I did use inspiration from two of my favorite baking superstars, Smitten Kitchen and Joy the Baker, to figure what would work best for this recipe. I took bits and pieces of their treats to create my own Confetti Cookie.
- 1 1/2 cup AP flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter (1 stick), room temp
- 1/4 tsp almond extract
- 2 tsp vanilla extract
- 1/8 cup cream cheese
- 1 egg
- 1 cup sprinkles
- Mix dry ingredients in a medium sized bowl (flour, baking powder, baking soda, kosher salt), and set aside.
- Next, with an electric mixer fitted with a paddle attachment, cream together the butter and sugar on medium speed. Mix until light and fluffy, 3 – 5 minutes.
- Once the butter and sugar are all set, add in the remaining wet ingredients (almond extract, 1 egg, vanilla extract, cream cheese). Mix together until well combined.
- Reduce the mixer to low, and add in the dry ingredients a little at a time. Mix until the ingredients are throughly incorporated, and there are no dry streaks left.
- Add in about 1/4 cup of sprinkles to the batter and mix.
- Place the remaining sprinkles in a bowl. Scoop about 2 – 3 tbsp of dough into a ball and dip it into the bowl of sprinkles to cover the outside of the ball lightly. Put the balls onto a plate, or baking sheet, and allow the dough to chill for 1 hour, or up to 2.
- Preheat the oven to 350°, line a baking sheet with parchment paper.
- Transfer the chilled dough onto the baking sheet, leaving a big space between each cookie. I cooked 5 cookies at a time.
- Bake until the cookies have spread out, and are just beginning to brown on the bottom. They will mostly look pale and soft, 10 – 12 minutes. Let cool for 5 minutes on the baking sheet until moving the cookies to the wire rack. Let cool completely, 10 – 15 minutes.
- This recipe should create between 12 – 14 cookies total.