Confetti Sugar Cookies

My 15 year old son loves sprinkles.  They have been an obsession of his since he was a little kid.  The mall by our house had a huge assortment of gum ball machines, and his favorite was the gum ball covered in sprinkles.

This afternoon, I wanted to make a treat for the kids, but I wanted to do something different.  I actually have chocolate chips in the pantry, but I had just bought this really cool 7 pound jar of sprinkles from Amazon so I decided to use those in my favorite soft sugar cookie recipe.  Baking my Confetti Sugar Cookies takes less than 30 minutes from start to finish.  I like to use a teaspoon to measure out the cookie dough, so you can eat several and not feel too guilty!  confetti sugar cookies

Confetti Sugar Cookies
Print Recipe
These soft sugar cookies are packed with rainbow sprinkles and are super easy to make. These soft sugar cookies are drop cookies, so no rolling and cutting is involved. They come together from start to finish in under 30 minutes. So delicious!
Servings Prep Time
48 cookies 10 minutes
Cook Time
10 minutes
Servings Prep Time
48 cookies 10 minutes
Cook Time
10 minutes
Confetti Sugar Cookies
Print Recipe
These soft sugar cookies are packed with rainbow sprinkles and are super easy to make. These soft sugar cookies are drop cookies, so no rolling and cutting is involved. They come together from start to finish in under 30 minutes. So delicious!
Servings Prep Time
48 cookies 10 minutes
Cook Time
10 minutes
Servings Prep Time
48 cookies 10 minutes
Cook Time
10 minutes
Ingredients
Servings: cookies
Instructions
  1. Add the butter, shortening, and sugar to a stand mixer and mix for 1 minute. Stop mixer, scrape sides, and mix for 30 more seconds.
  2. Add eggs and vanilla extract and mix for 30 more seconds. Stop mixer.
  3. Add flour, salt, and baking powder. Mix just until all ingredients are combined.
  4. Add sprinkles and mix just until sprinkles are incorporated (if you mix for too long, the sprinkles may break, and the dough will become tough.)
  5. Drop teaspoon size scoops of dough onto an ungreased cookie sheet. Bake for 8-10 minutes or until lightly browned. Allow to cool on the sheet for 1 minute, then move to a cooling rack.
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