Confetti Cookies

Welp, football is over.

I’m pretty sad about it. I never really got into Rockies baseball after we moved here and I’m not paying whatever DIRECTV wants to watch the Braves so I’m basically done with sports until fall.

I see lots of Real Housewives marathons in my future. 

Anyway, I was pretty underwhelmed by all aspects of the Superbowl. The commercials were lame – although the Budweiser one with the dog and the horses made me cry a little. Because that’s just how I am. But other than that one, meh. 

And the halftime show. Oh geez. I haven’t liked a halftime show since Britney and NSYNC so maybe I’m the problem and not the show. 

I’m ready for next season. The Broncos will be in the Superbowl and it’s going to be amazing. 

So yesterday the best thing to happen to me was these cookies. I’ve been avoiding cookies because… altitude. 


I just get sick of messing around with oven temps and leavening agents and fat to flour ratios so I follow a recipe as is and then I get upset when my cookies end up flat and crispy. 

Yesterday I wasn’t so lazy and managed soft, puffy cookies for the first time in ages. And of course I covered them in sprinkles. It was Superbowl day after all! 

This is probably the 5th time I’ve made these Confetti Cookies. First time they haven’t been flat and crispy though. *high five* So they’re just your basic vanilla cookie but they’re rolled in a ton of sprinkles before you bake them. They are officially my favorite. I’d love them even if they didn’t have sprinkles all over them. 

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Confetti Cookies
adapted from Joy the Baker
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup 1 stick unsalted butter, at room temperature
  • 3/4 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 cup rainbow sprinkles
  1. In a mixing bowl, whisk together flour, baking powder, cream of tartar, baking soda, and salt until no lumps remain. Set aside.
  2. In a separate mixing bowl, cream butter and sugar together until light and fluffy. Beat in egg and vanilla. Beat in flour mixture until just combined.
  3. Take 1 tablespoon of the mixture and roll in sprinkles until the dough is covered. Place on a parchment-lined baking sheet. Repeat with remaining dough, leaving about 2 inches between each ball of dough. Chill dough for 1 hour before baking.
  4. When ready to bake, preheat oven to 350F.
  5. Bake 8 to 10 minutes until they are just beginning to brown around the edges. Let cool for about 5 minutes before transferring to a wire rack to cool completely.
Recipe Notes

High altitude: raise oven temp to 375F. Use 1/2 teaspoon baking powder, 1/2 teaspoon cream of tartar, and 1/4 teaspoon baking soda.



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