I’m so into sprinkles right now! They’re festive and fun, and guaranteed to put a smile on your face. Well, at least my face. 🙂 Every summer when Miles leaves to spend his time off from school with his dad, I miss him terribly. Actually, I go back and forth from “mom goes wild” to missing him terribly. Now that he’s starting high school in the fall, I try to think of this as training for when he goes to college. In the meantime, I have confetti sugar cookies to brighten my day.
I hate dating myself, but these confetti sugar cookies remind me of trips to Hudson’s department store in downtown Detroit when I was a kid and hitting the bakery. There were cases for days filled with tons of cookies and my eyes always drifted towards the rainbow sprinkles. They were always so pretty, and delicious.
This recipe is very simple, easy to put together, and bakes in no time. The biggest problem I have with them, is sitting with a few dozen on plate in my lap and trying not to eat them all. Time to spread some cookie love at the office.
Confetti Sugar Cookies
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 2 sticks (½ pound) unsalted butter, softened
- 1 cup confectioners’ sugar
- 1 egg
- 1 teaspoon vanilla
- rainbow sprinkles
Preheat oven to 350°F with rack in middle.
Whisk together flour and salt. Combine butter and sugar on medium speed in a stand or hand mixer until pale and fluffy, about 3 to 4 minutes. Add egg and vanilla and mix until combined. At low speed, mix in flour mixture just until a dough forms. The dough should be stiff.
Roll 2 tablespoons (or a small ice cream scoop) of dough each into a ball, then roll them in a bowl of rainbow sprinkles, covering the ball completely and place on a parchment lined baking sheet. Repeat with the rest of the dough spacing the cookies at least two inches apart. When the pan is full, place it in the refrigerator for 15 minutes.
Remove the cookies and using a glass, or your hands, flatten each ball of dough to about ¼ inch thickness. Bake until cookies are just golden edges, about 15 to 20 minutes. Cool on baking sheets 5 minutes, then transfer to racks to cool completely.