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Confetti Cookies

adapted from Joy the Baker

Ingredients

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup 1 stick unsalted butter, at room temperature
  • ¾ cup sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 cup rainbow sprinkles

Instructions

  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 ½ teaspoon baking powder, ½ teaspoon cream of tartar, and ¼ teaspoon baking soda.