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Confetti Cookies 

These Confetti Cookies are made using a sugar cookie base chock full of rainbow sprinkles and rolled in granulated sugar. These cookies are easy, delicious, and can be ready in under 20 minutes. 

Confetti Cookie on parchment paper surrounded by sprinkles

Is there anything more fun than sprinkles when you’re a kid? Whether they’re on ice cream, in a Confetti Cake, or baked into cookies, jimmies (or sprinkles) just make everything so much more fun! 

I hadn’t seen many Confetti Cookies, so I wanted to try experimenting with them today! These cookies are great because they are so easy with a very simple vanilla base. And not only are they delicious, they’re also so beautiful!

 I had so much fun decorating these photos because of the sprinkles that I got to throw everywhere 😉  Keep reading for the best tips and tricks to getting these Confetti Sugar Cookies just right! 

What are Confetti Cookies? 

Hand holding a confetti cookie

Confetti Cookies are made with a sugar cookie base and then have rainbow sprinkles mixed in to make a visually delightful and absolutely delicious cookie! It’s very easy to just make a typical sugar cookie and then mix in sprinkles to get a colorful and festive dessert!  

Why Make this Recipe? 

  1. Twist on a Classic: This recipe takes a classic sugar cookie base and adds one extra ingredient to make a fun and tasty twist on an already beloved recipe. 
  2. 20 Minute Recipe: Chilling dough is the absolute worst, and sometimes it’s so much easier to just mix and bake without having to account for chilling time! The cookie dough can be prepped and these cookies can be baked all in 20 minutes! 
  3. Great for Celebrations: Nothing says celebration better than Confetti Cookies! The cute sprinkles in these cookies make them the perfect addition to a birthday party dessert table or a sweet surprise to celebrate a promotion! 

What Do I Need to Make this Recipe? 

Ingredients 

labeled ingredient shot
  1. Butter: I use unsalted butter though you can also use salted. In that case, just make sure to reduce the total amount of salt in the recipe to fit your preference. Room temperature butter is between 68-72 degrees Fahrenheit. 
  2. Granulated Sugar: For mixing into the dough and also for rolling the cookies in before baking. 
  3. Vanilla Extract: This recipe calls for about double the amount of vanilla extract as a usual recipe does, which I love. Feel free to reduce if you prefer less vanilla. 
  4. All Purpose Flour: You can also use 1:1 Gluten Free flour in this recipe if you prefer. 
  5. Sprinkles: Use rainbow sprinkles for a festive look, but feel free to adjust the colors of sprinkles to fit the occasion! 

Tools

  1. Stand Mixer: Use a paddle attachment. Alternatively, you can use a large mixing bowl and an electric hand mixer. 
  2. Cookie Dough Scoop: I use a #60 scoop to make cookie dough balls with about 1 tablespoon worth of dough each. Feel free to use a larger scoop, but know that you will need to adjust the bake time accordingly. 

How to Make Confetti Cookies

Step 1: Mix the Wet Ingredients 

Bowl of a stand mixer with butter and granulted
creamed butter and sugar in the bowl of a stand mixer

Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside. 

In a mixing bowl, use an electric hand mixer (or a stand mixer with a paddle attachment) to cream together the softened butter and granulated sugar until light and fluffy. 

Add in the egg and vanilla extract and beat again until combined. Do not overmix. 

Step 2: Mix the Dry Ingredients 

cookie dough with a pile of sprinkles on top
cookie dough with sprinkles mixed in

Add in the all purpose flour, baking powder, baking soda, and salt. Mix by hand until a soft dough forms. 

Add the rainbow sprinkles and mix again until they are evenly dispersed.

Step 3: Scoop and Bake

confetti cookie dough balls on a cookie sheet
confetti cookie dough ball ready to be baked

Scoop out the dough into 1 Tbsp balls (using a #60 cookie scoop) and roll the balls in additional granulated sugar. 

Place the cookie dough balls on the prepared baking sheet and bake for 9-11 minutes or until the edges are set and the tops are slightly puffed. 

Once they are done baking, allow the cookies to cool on the cookie sheet for about 5 minutes before removing them to a cooling rack and cooling the rest of the way. Enjoy! 

Expert Tips

confetti cookies in a pile with a bowl of sprinkles
  • Change out the rainbow sprinkles for particular colors to celebrate holidays (like orange and black for Halloween) or even to celebrate sports teams for the big game!! 
  • If you would prefer to not have your cookies rolled in sugar before baking, you can omit this step! You do not need to adjust the cook time. 
  • Feel free to add different extracts to change the flavor of the cookie. Almond extract or birthday cake extract would both be great options! 
  • When the cookies are fresh out of the oven and still hot, use the back of a spoon to gently shape the cookies into a circle, so they are picture perfect! 
  • Mix the sprinkles into the dough by hand instead of with the electric hand mixer/stand mixer. This will ensure that the sprinkles maintain their shape! 

How to Know When the Cookies are Done Baking

These cookies tend to get hard easier than my Easy Chocolate Chip Cookies because of the lack of brown sugar in them! Correctly timed baking is key to making sure that these cookies are delicious. 

Pull them out of the oven when the edges have set but the centers still look a little glossy. You don’t want them to look raw, but a slightly underbaked center is key. This way, when the cookies continue to cook on the baking sheet for 5 minutes while they are cooling, they will end up being the perfect texture! 

Correctly baked Confetti Cookies will not brown in the oven, so do not wait for them to get brown on the edges or they will be very overdone!  

Recipe FAQs

Plate of confetti cookies with a bite taken out
Storing Leftovers

You can keep leftover cookies in an airtight container on the counter for up to 4 days. If your cookies are getting hard, add a slice of bread into the container with them. This will soak up the extra moisture, and allow the bread to get stale instead of the cookies. 

Freezing Cookies and Cookie Dough 

To freeze the leftover Confetti Cookies, place them in an airtight bag and keep them in the fridge for up to 3 months. Put them on the counter for at least 20 minutes to thaw before consuming. 

To freeze the cookie dough, place the cookie dough balls on a parchment paper lined baking sheet and freeze for about 30 minutes. When the cookie dough is frozen through, remove the balls from the cookie sheet and place them in an airtight container. This allows them to freeze without sticking to each other. 

To bake the frozen cookie dough, place the cookie dough on a cookie sheet at room temperate for 20-30 minutes, then bake as instructed. 

Did you enjoy this Confetti Cookie recipe? If so, make sure to check out these other recipes I picked out just for you: 

Confetti Cookies on parchment paper next to a bowl of sprinkles

Confetti Cookies

These Confetti Cookies are made using a sugar cookie base chock full of rainbow sprinkles and rolled in granulated sugar. These cookies are easy, delicious, and can be ready in under 20 minutes.
5 from 1 vote
Print Pin Rate
Course: Dessert
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 24
Calories: 97kcal

Ingredients

  • ½ cup 1 stick unsalted butter, softened
  • ¾ cup granulated sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 1 ½ cups all purpose flour
  • ¼ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • ¼ cup rainbow sprinkles
  • Additional granulated sugar for rolling

Instructions

  • Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
  • In a mixing bowl, use an electric hand mixer (or a stand mixer with a paddle attachment) to cream together the softened butter and granulated sugar until light and fluffy.
  • Add in the egg and vanilla extract and beat again until combined. Do not overmix.
  • Add in the all purpose flour, baking powder, baking soda, and salt. Mix by hand until a soft dough forms. Add the rainbow sprinkles and mix again until they are evenly dispersed.
  • Scoop out the dough into 1 Tbsp balls (using a #60 cookie scoop) and roll the balls in additional granulated sugar.
  • Place the cookie dough balls on the prepared baking sheet and bake for 9-11 minutes or until the edges are set and the tops are slightly puffed.
  • Once they are done baking, allow the cookies to cool on the cookie sheet for about 5 minutes before removing them to a cooling rack and cooling the rest of the way. Enjoy!

Notes

Recipe copyright The Domestic Spoon. For educational or personal use only. 
  • Butter: I use unsalted butter though you can also use salted. In that case, just make sure to reduce the total amount of salt in the recipe to fit your preference. Room temperature butter is between 68-72 degrees Fahrenheit. 
  • Granulated Sugar: For mixing into the dough and also for rolling the cookies in before baking. 
  • Vanilla Extract: This recipe calls for about double the amount of vanilla extract as a usual recipe does, which I love. Feel free to reduce if you prefer less vanilla. 
  • All Purpose Flour: You can also use 1:1 Gluten Free flour in this recipe if you prefer.
  • Sprinkles: Use rainbow sprinkles for a festive look, but feel free to adjust the colors of sprinkles to fit the occasion!
  • Change out the rainbow sprinkles for particular colors to celebrate holidays (like orange and black for Halloween) or even to celebrate sports teams for the big game!! 
  • If you would prefer to not have your cookies rolled in sugar before baking, you can omit this step! You do not need to adjust the cook time. 
  • Feel free to add different extracts to change the flavor of the cookie. Almond extract or birthday cake extract would both be great options! 
  • When the cookies are fresh out of the oven and still hot, use the back of a spoon to gently shape the cookies into a circle, so they are picture perfect! 
  • Mix the sprinkles into the dough by hand instead of with the electric hand mixer/stand mixer. This will ensure that the sprinkles maintain their shape!

Nutrition

Serving: 1cookie | Calories: 97kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 26mg | Potassium: 14mg | Fiber: 0.2g | Sugar: 8g | Vitamin A: 128IU | Vitamin C: 0.004mg | Calcium: 6mg | Iron: 0.4mg
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