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confetti cookies

the best confetti cookies

adapted from Smitten Kitchen's recipe, which was adapted slightly from King Arthur Flour
These cookies are super easy to mix up. Since you freeze the dough they make the best food gift! Or spontaneous celebratory treat! Or late night "what is life?!" existential crisis snack. You live your life and I'll live mine, 'k?
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Servings 14 cookies

Ingredients
  

  • 3 cups all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 1 cup (2 sticks) unsalted butter, softened
  • ¼ cup (2 ounces) cream cheese, room temp
  • 1 ¼ cups sugar
  • 1 large egg, room temp
  • 1 teaspoon vanilla extract
  • 1 ¼ teaspoon almond extract
  • 1 cup rainbow sprinkles (see notes for sprinkle recs!)

Instructions
 

for the dough

  • Fun fact--I almost never remember to pull out my butter or cream cheese in time. I just don't. Instead, I usually unwrap the butter and microwave at half power, flipping the stick over ever 4-5 seconds, until softened. Same with cream cheese! Just REALLY watch them because you don't want them to melt!
    But use different plates, y'all. Learn from my mistakes.
  • In the bowl of a stand mixer (or with a hand mixer!), beat together cream cheese, butter, and sugar until fluffy--around 3 minutes.
  • While that's mixing, whisk together your dry ingredients. (Minus sprinkles!)
  • Add egg, the extracts, and mix again. Don't forget to scrape the sides of your bowl.
  • Add in your dry ingredients, mixing a bit but not entirely. You still want to see some streaks of flour.
  • Pour in your sprinkles! Slowly mix until incorporated. Note: you really don't want to overmix here. I usually do this step by hand!
  • Scoop your dough onto a parchment-lined baking sheet using a ¼ measuring cup. My ice cream scoop is perfect for this!
    Note: Make sure the cookie sheets fit in your freezer before you get started. Again, learn from my mistakes.
  • Freeze until solid, at least an hour.
  • After your dough is completely frozen, transfer to a freezer bag to store. Just make sure you really squeeze the air out!

for baking

  • Preheat your oven to 375.
  • Place your desired amount of cookies onto a parchment-lined sheet. Leave at least 1 inch space between--these don't spread much!
  • Bake for 18-20 minutes, until very light golden brown.
  • Let cool as long as you can stand it, then enjoy!

Notes

For sprinkles, you really just want your classic rainbow sprinkles here. Too small and the color bleeds in the cookie. I've found the cheap ones work best. Make of that what you want.