Confetti Cookies
Confetti Cookies
Scroll to find recipe and step by step instructions.
Servings Size:
makes approximately 12-14 cookies
Measurements:
Cookie Dough
3/4 cup butter (1 & 1/2 sticks)
1/2 cup of white granulated sugar
1/2 cup brown sugar
1 large egg
2 tsp of vanilla extract
1 tsp cake batter extract (or 1/4 tsp almond extract)
1 tbsp molasses (optional)
1 3/4 cups of All-purpose flour
1 cup cake flour
1 1/2 tsp baking soda
1/2 cup sprinkles
Frosting
1/2 cup butter
1/4 cup shortening (crisco) (you can substitute with more butter)
3 cup powdered sugar
4 tbsp heavy cream (or 2 tbsp milk)
1/2 tsp vanilla extract
Topping
confetti sprinkles
Measurements In Grams:
Cookie Dough
170 grams butter (1 & 1/2 sticks)
100 grams of white granulated sugar
100 grams brown sugar
1 large egg (60 grams)
6 grams of vanilla extract
4 grams cake batter extract (or 2 grams almond extract)
20 grams molasses (optional)
220 grams of All-purpose flour
100 grams cake flour
4 grams baking soda
150 grams sprinkles
Frosting
115 grams butter
50 grams shortening (Crisco) (you can substitute with more butter)
360-400 grams powdered sugar
60 grams heavy cream (or 30 grams milk)
3 grams vanilla extract
Topping
confetti sprinkles
Why measure in grams?
If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients. A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.
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Buttercream Frosting
I will always recommend using buttercream frosting because it always has a perfect consistency and is the most simple to make (if you follow the recipe and instructions correctly). However, the texture and consistency of your buttercream frosting depends on your environment. Your frosting will not hold a design very well in warmer environments. It is necessary to keep desserts with buttercream frosting chilled while you are storing them to avoid the frosting melted off of your dessert or becoming too soft—losing the design. You will lose your frosting swirl on top of your cookie if you leave it in heat for too long.
A way to avoid losing the design in the heat, whipping the butter for a longer amount of time (maybe 8-10 minutes) before you add any other ingredient may help stabilize it. Adding more powdered sugar or lessening the amount of heavy cream/milk substitute you use will also aid in this issue. Some buttercream recipes require more milk substances such as heavy cream to give it a fluffier texture. If this is the case and you want to put this dessert in a warmer environment for whatever reason, do not use this recipe for your buttercream or remove most of the liquid and replace it with more butter and powdered sugar.
A key factor to getting stable and airy buttercream that is not too dense is whipping your butter before adding any other ingredients. I always allow my butter to reach a white color and double in size before I add anything. This will allow your buttercream to be more airy without creating unnecessary air pockets.
Instructions:
Step 1
Preheat oven to convection 350 degrees fahrenheit.
Beat room temperature butter in stand mixer/by hand for 3-5 minutes (or until butter turns off-white).
Step 2
Add in white sugar and brown sugar. Beat the sugar with the butter until the mixture is fluffy (about 2 minutes).
Step 3
Add your large egg and stir into mixture.
Mix in vanilla extract, cake batter extract (or almond), and molasses.
Step 4
Add all purpose flour, cake flour, and baking soda to form your dough. If using a stand mixer, mix on low. If mixing by hand, use a spatula.
Add sprinkles.
Step 5
Use a 1/3 cup scoop (or however much your heart desires) and place a single ball of dough on baking tray. THIS IS YOUR TEST COOKIE! Always start with baking a single cookie, to make sure you didn’t forget an ingredient and/or your oven isn’t too hot (some ovens have hot-spots or cook things quicker/slower than others). This is also a good indicator of how much your cookie will spread.
I flattened my cookies a little (I recommend to do the same)
Step 6
Bake cookies in oven for 9-11 minutes
The cookies may seem a little underdone, but it will prevent them from being dry and crumbly.
Step 7
For frosting, beat butter and shortening together until mixture turns off-white.
Then add your powdered sugar until fully incorporated.
Add your heavy cream and extracts. Whip the mixture to let the heavy cream fluffen your mixture. If you want, mix frosting with a spatula to take away some of the air bubbles (this will help you avoid air bubbles when piping it out)
Add pink food dye to your frosting and frost your cookies once they are cooled.
Add a few sprinkles on top.
Step 8
For perfectly circular cookies, use a circular bowl/cup and swirl around your fresh cookie to make edges clean. Then let cookies sit on tray for about 10 minutes before removing.
Cool your cookies in the fridge before icing.
Step 9
You can store these in the fridge for up to 10 days or at room temperature for 8 days! I recommend to keep these cooled so the frosting doesn’t melt off.