4th of July Red White and Blue Confetti Cookies
This easy and festive cookie is the perfect addition to your 4th of July BBQ or any patriotic celebration - complete with simple ingredients, colorful sprinkles, and confetti cake nostalgia.
Ingredients
- 2 ⅓ cups KAMUT® White Flour or 2 ½ cups white all purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp fine sea salt
- 12 TBSP sticks unsalted butter *see note
- 1 cup sugar
- ½ cup brown sugar
- 2 large eggs
- 1 TBSP pure vanilla extract
- 1 tsp almond extract
- ¾ cup sprinkles (¼ cup each: red, white and blue)
Instructions
- Line three cookie sheets with parchment paper and set aside.
- Combine dry ingredients using a whisk or dough hook and set aside.
- Cream the butter and both sugars together using a stand mixer or a hand mixer.
- Add eggs one at a time and mix until just combined. Add vanilla extract and almond extract and mix until smooth.
- Add dry ingredients to the wet ingredients and mix until just combined.
- Using a wooden spoon or sturdy spatula, mix in the sprinkles.
- Using a 2-ounce cookie scoop sprayed with cooking spray, place up to six level scoops of cookie dough on each cookie sheet, evenly spaced.
- Place all three prepared baking sheets in the fridge and chill for 30 minutes. **(see note) Meanwhile, preheat the oven to 350℉.
- Bake cookies for 16-18 minutes, until bottom edges start to turn golden brown, rotating the trays and swapping racks halfway through bake time.
- Transfer cookie sheets to cooling racks and let cookies cool completely before removing from trays.
Notes
*Use cold butter if using a bowl-lift stand mixer. If using a tilt-head stand mixer or hand mixer, use softened room temperature butter.
**If you used room temperature butter chill scooped dough on trays for one hour instead of 30 minutes.