Confetti Sugar Cookies

Confetti Sugar Cookies

I was scrolling through pins on Pinterest and a photo from Deliciously Sprinkled caught my eye.  While the Funfetti cake looked absolutely delicious, I was really drawn to the color of the sprinkles she used. The colors were just so vibrant, with every color of the rainbow.  Most importantly, they don’t have any brown sprinkles which I don’t like the look or taste of.  In the post, Jenn said she bought them in bulk from Nuts.com. I haven’t heard of Nuts.com before, but I certainly had to check out these sprinkles.  Not only are they beautiful in color but they are only $2.99/pound!  I also like that these jimmies have more of a crunchy texture rather than a waxy texture like other sprinkles. I know they are only sprinkles and it’s probably silly how I talk about them like I am in love or something. But, I can’t help but get excited about new baking product finds and I had to share. I immediately ordered 2 pounds of the rainbow jimmies, a pound of nonpareils, a bunch of dried fruit and nuts. My kids especially loved the dried strawberries, dried berry mix and dark chocolate covered almonds.  There are so many things I still need to try.

So, now that I had 2 pounds of rainbow jimmies, I had to find something to make with them. I really didn’t feel like making cake or cupcakes. Instead, I decided to make these confetti cookies and they were exactly what I was looking for.  I like that there aren’t many ingredients; it’s all stuff you probably have on hand. The dough comes together easily and quickly and in no time, you have about 3 dozen delicious buttery sugar cookies. The texture of these cookies is really soft, which is a nice contrast to the sugar crust on the outside.  Sadly (embarrassingly?), we tore through all these cookies in only 2 days. And in 2 weeks, I went through a whole pound of rainbow jimmies between these confetti cookies and another super delicious frosted sugar cookie recipe that I hope to share soon.

Confetti Sugar Cookies

Yield: ~36 cookies (I got 34)

1 1/3 cup butter @ room temperature

1 1/2 cups sugar

2 eggs

2 teaspoons vanilla extract   I used vanilla bean paste

3 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

3/4 cup sprinkles   Jimmies don’t bleed like nonpareils (the beads)

granulated sugar for the top of the cookies   (optional)

Directions:

Preheat oven to 350F

Line a baking sheet with parchment paper or a Silpat

In the bowl of your KitchenAid mixer, beat together the softened butter and sugar with the paddle attachment. Continue to beat until light and fluffy ~ 3 minutes.

Beat in the 2 eggs and vanilla until completely combined.

In a small bowl, with a whisk, combine the flour, baking powder and salt.

Slowly add the flour mixture to the butter mixture, mixing until combined and the dough comes together.

Gently fold in the sprinkles with a spatula to prevent the colors from bleeding.

With a cookie scoop, drop balls of dough on the prepared baking sheet, about 1-inch apart.

Optional step: Place about a 1/4 cup of granulated sugar in a small bowl. Roll just the top of each dough ball into the sugar  (this makes them sparkle and gives them a sweet crust)

Bake for ~11 minutes or until edges are just starting to turn golden. (Turn the cookie tray around at about 6 min). The tops will look just slightly underdone.

Cool for 5 minutes on the cookie sheet. Transferring to a cooling rack to cool completely.

Source:  Buns In My Oven adapted from allrecipes.com

Note: I don’t have any affiliation with Nuts.com, nor was I paid at all for this post. I just really like their products and wanted to share.
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M&M Confetti Cookies

I know I have said this before, but I ♥ Pinterest.   Once I get started, I can stay up way late into the night, just scrolling through the food category, telling myself just one more page, and then another, and another… I am so tired and I have to get up with the baby early in the morning and yet, I keep on scrolling.  I know I am not the only one.  I’m not, right?  There are just too many great ideas and amazing looking recipes.  Awhile back, I came across these M & M confetti cookies and pinned the recipe because I thought it was so clever.  Instead of throwing whole M & Ms into your cookie dough, you bang the hell out of them with a stick (Burbs anyone? 😀 ) to create chocolate and candy coating confetti.  In Munchkin Munchie’s recipe, she added the confetti to sugar cookie dough.  And, while these look delicious, I decided to add them to one of my favorite chocolate chip cookie dough bases, replacing the chocolate chips.  So fun looking right?  You get the look of sprinkles and milk chocolate in every bite of this perfectly chewy cookie.  Definitely another keeper for Jack’s lunch box.

M&M Confetti Cookies

Makes about 18 large cookies.

2 cups plus 2 tablespoons (10 5/8 ounces) unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm
1 cup packed (7 ounces) light or dark brown sugar     I use light brown sugar
1/2 cup (3 1/2 ounces) granulated sugar
1 large egg and 1 egg yolk
2 teaspoons vanilla extract
8 oz bag of M & Ms, crushed (more or less to your liking)

Adjust the oven racks to the upper- and lower-middle positions.  Preheat the oven to 325 degrees. Line 2 large baking sheets with parchment paper.

Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.

Either by hand or with an electric mixer, mix the butter, brown sugar, and granulated sugar until thoroughly blended. Beat in the egg, the yolk, and vanilla until combined. Add the dry ingredients and beat at low speed (or mix by hand with a spatula) just until combined. Crush the M & Ms in a big Ziploc bag with a rolling pin (or any other heavy object you have handy) . Stir in the crushed M & Ms.

Roll a scant 1/4 cup of the dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough’s uneven surface. (Or, if you prefer,  you can just use a large cookie scoop to portion the dough.)  Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart.  See Brown Eyed Baker’s Blog for a good illustration of this shaping method.  

Bake until the cookies are light golden brown, the outer edges start to harden, and  yet the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Make sure you cool them on the sheet to maintain the right texture.  Remove the cooled cookies from the baking sheets with a wide metal spatula.

Source:  The New Best Recipe for the cookie base and  Munchkin Munchies for the M & M confetti

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