Confetti Cookies
Sibby Barrett
This tastes like an old fashioned, simple shortbread cookie with the added crunch of sprinkles! Could not be more festive and crowd pleasing. This is an adaptation of smiatenkitchens version
Prep Time 25 minutes mins
Cook Time 10 minutes mins
Course Dessert, cookies
Cuisine American
- 3 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup butter
- 1/4 cup cream cheese
- 1 1/4 cups sugar
- 1 vanilla bean split to remove caviar
- 1 teaspoon vanilla extract
- zest of one lemon or orange or both
- 1 egg
- 1/4 teaspoon lemon, orange or almond extract
- 1 cup rainbow sprinkles
Preheat oven to 375º. In the bowl of your food processor, place flour, baking powder, baking powder and salt. Pulse. Add butter and cream cheese in large chunks. Pulse a couple of times.Pour sugar into a small bowl. Add the caviar from the vanilla bean, vanilla extract and zest. Using your fingers, rub the zest and vanilla into the sugar until evenly distributed. Add flavored sugar to food processor with the flour/butter/cream cheese mixture. Pulse mixture until powdery. Add vanilla and the additional remaining extract. Pulse until dough comes together in a ball. Chill dough briefly for 10-20 minutes or until you can easily roll them into balls, using about 1 ½ tablespoons of the dough. Drop them into a bowl with the sprinkles, coating them evenly.Transfer to parchment lined sheet pans 2" apart. Lightly press with your palm or the bottom of a glass until they are ¼ "-½ " thick. Bake for 9-10 minutes. Check the bottoms for a golden brown color as it is hard to tell if they are done by checking the tops. These crisp up as they cool. Let cool on sheet pan for a few minutes before moving to a rack to cool all the way.
Keyword baking with confetti, cookies
