Soft and Chewy Confetti Cookies
These cookies will bring back all of the 80s and 90s funfetti birthday cake memories and, no matter what your age, some extra sprinkles always bring some extra fun in life. This confetti recipe is the perfect celebration treat and it’s easy to swap out the color of sprinkles to match any occasion.
Ingredients
- 2 ⅓ cups KAMUT® White Flour or 2 1/2 cups white all purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp fine sea salt
- 1 ½ 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
Instructions
- Line three baking sheets with parchment paper. Set aside.
- Combine flour, baking soda, baking powder and salt. Set aside.
- Cream together butter and both sugars.
- Add eggs, one at a time, to the butter and sugar and mix until just combined.
- Add vanilla and almond to the wet ingredients and mix until just combined.
- Add dry ingredients to wet. In 3 batches or all at once if using large stand mixer.
- If using a stand mixer, remove bowl and add sprinkles. Mix with a wooden spoon or sturdy spatula.
- Spray a 1 oz cookie scoop with cooking spray and add level scoops of dough onto trays, evenly spaced and up to 6 per tray.
- Refrigerate scooped dough on trays for 30 minutes **see note
- When there's a few minutes left of chill time, preheat oven to 350℉
- Bake for 16 minutes until edges of the bottom of the cookies are just starting to brown. Rotate and swap trays halfway through bake time.
- Let cool completely on trays on cooling racks.
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.