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 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)
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.