Confetti cookies are probably my actual favorite cookie in the history of all cookies, EVER. I freaking LOVE confetti cookies!
And since we’re all currently quarantine-ing (is that a word?), it’s safe to say that we’ve been doing a lot of extra baking around our house. So naturally, I had to make my very favorite cookie!
This recipe is one that I actually derived from my most favorite snickerdoodle recipe (you’ve got to try that one, too!), but I was out of cinnamon and decided to try making confetti cookies instead of the snickerdoodles. Holy crap. Best. Decision. Ever! These came out SO yummy, and now they’re officially the household favorite for now!
Here are the ingredients you’ll need:
- 3 cups flour
- 1 tsp. baking soda
- 1/2 tsp. baking powder (if you live in high elevation areas. If you live in lower elevation, you could nix this.)
- 1 tsp. salt
- 1 cup butter (softened)
- 1 1/2 cups sugar
- 2 eggs
- 1 tsp. vanilla
- 1-2 Tbsp. lemon juice (I like a lemon-y flavor and do more!)
- 1/4 cup sprinkles (I love traditional rainbow ones, and if I’m being honest I don’t really measure these either! Use what you want!)
Start by blending your butter and sugar in a bowl. Add in you eggs and vanilla, and lemon juice, then beat until smooth and kind of fluffy.
In a separate bowl, mix up your flour, baking soda, baking powder, and salt.
Add your dry ingredients to your wet ingredients and blend. Once your dough is fully mixed, add your sprinkles and fold them in. (Does anyone else think of Fauna on Sleeping Beauty when you hear the term “fold” in a recipe?)
Roll your dough into 1 inch balls and then roll them in a small dish of plain, granulated sugar.
Bake at 375 degrees for about 8-9 minutes and try not to devour them the second they come out of the oven, ha!
I’m obsessing over cookie baking lately, what cookie recipe should I try to do next?? Let me know in the comments!