Cookies

June 21, 2023

Confetti Cookies

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Whether you call them confetti cookies, funfetti cookies, birthday cookies, or sprinkle cookies, these effortless vanilla sugar cookies will hit the sweet spot at any celebration! Summer solstice, a birthday party, a baby shower, … there are plenty of occasions to bake these joyous cookies covered in colourful sprinkles. This recipe comes together effortlessly, and these chewy cookies are not overly sweet.

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Tips

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Pure Vanilla

Since this sugar cookie's star ingredient is vanilla extract, I highly recommend you use good quality, pure vanilla extract, not the artificial kind.

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Ingredients

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All-purpose flour

Baking soda

Baking powder

Salt

Unsalted butter

granulated sugar

Large egg

Pure vanilla extract

sprinkles

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Equipment

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Kitchen scale

Oven thermometer

Baking sheet pan

Parchment paper

Bowl

Whisk

Spatula 

Stand-mixer fitted with a paddle attachment

Ice cream scoop with release trigger and 2’’ diameter

Measuring cup

½ tsp and 1 tbsp

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Bon appétit!
xo

Ariane

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Confetti Cookies

Whether you call them confetti cookies, funfetti cookies, birthday cookies, or sprinkle cookies, these effortless vanilla sugar cookies will hit the sweet spot at any celebration!

Author:

Ariane | Miel et Ganache

Prep:

min

cook:

11

min

total:

min

Print It

Ingredients

  • 180g (1 ⅓ cups) all-purpose flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 113.5g (½ cup / 1 stick) unsalted butter at room temperature
  • 150g (¾ cup) granulated sugar
  • 1 large egg at room temperature
  • 1 tbsp pure vanilla extract
  • 160g (1 cup) sprinkles

Instructions

  1. Place the oven rack in the middle of the oven.
  2. Preheat the oven to 350°F.
  3. Line a baking sheet pan with parchment paper.  Set aside.
  4. Whisk the flour, baking soda, baking powder and salt together in a small bowl.  Set aside.
  5. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter.
  6. Add the sugar to the butter and cream together.
  7. Add the egg and vanilla, mixing until just combined.
  8. Use a spatula to gently fold the dry ingredients into the batter.
  9. Fold 40g (¼ cup) of the sprinkles into the batter.
  10. Use a 2’’ ice cream scoop to form 12 cookie dough balls.
  11. Roll each cookie dough ball in the remaining 120g (¾ cup) of sprinkles, making sure it is covered in sprinkles.
  12. Place the cookie dough balls on the baking sheet (no more than 8 cookies at a time on the sheet).  
  13. Bake the cookies for 11 minutes.
  14. Let the cookies cool on a baking rack.
  15. Store in an airtight container for up to 3 days.

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Bonjour, I’m Ariane!

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January 30, 2023
Marjolaine Bourget
I’ve only tasted 2 of two of your recipes so far but this one is by far my favourite! Shortbread always reminds me of my time in Scotland!
January 30, 2023
Marjolaine Bourget
Very chocolaty (is that even a word?) and very delicious! Thanks for letting me and The Peanut taste!
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