Confetti Cookies are a buttery cookie filled with fun colorful sprinkles and then iced with a butter frosting and more sprinkles. These treats are guaranteed to make you smile.
Prep Time: 3hours15minutes
Cook Time: 11minutes
1 ¼teaspoonsbaking soda
½teaspooncream of tartar
2 ¼cupsconfectioner's sugar
With an electric mixer, cream the butter and sugar until light, about 2 minutes. Add egg, egg yolk and vanilla and mix until combined. Scrape bowl as needed.
In a separate bowl, whisk together the flour, baking soda, cream of tartar, cornstarch and salt. Slowly add to the butter mixture on low speed and mix until combined. Gently mix in the sprinkles, just enough to disburse but not so much that they bleed into the dough.
Cover and chill for at least 3 hours. Let the dough sit at room temperature for 15-30 minutes so that it is soft enough to form into balls but not as soft as it was when you made the dough. Use a small ice cream scoop to form into balls
Preheat oven to 325º. Place the balls on a parchment covered baking sheets.
Bake for 11-12 minutes until the edges are slightly browned, the centers will appear soft. Allow to cool on pan for a couple of minutes then transfer to a wire rack to cool.
Frosting: With a hand mixer, beat the butter until creamy. Add confectioners’ sugar, cream, vanilla and salt and mix on low speed until combined then increase speed and mix until smooth and creamy. Add more sugar or cream if too thick or thin.
Once cookies are cooled, frost and decorate with sprinkles.
Barbara's Notes + Tips
You need to refrigerate the dough before baking.
If you want more sprinkles on the top instead of frosting, roll the balls in sprinkles before you refrigerate them.
For the frosting you can use milk instead of cream if needed.
Don't over bake the cookies, the center should be soft.