Confetti Cookies¶
 Serves |
 Total Time |
|---|---|
| 28 | 10 minutes |
Ingredients¶
3 cups (360 g) all-purpose flour
1 tsp (4 g) baking powder- 0.25 tsp (1.5 g) baking soda
- 0.75 tsp (4.5 g) fine sea salt
1 cup (226 g) unsalted butter
0.25 cup (57 g) cream cheese
1.25 cups (248 g) granulated sugar
1 large (50 g) egg
2 tsp (9 g) vanilla extract- 0.25 tsp almond extract
- :artist_palette: 1 cup rainbow sprinkles
Cookware¶
baking sheet
food processor
bowl- glass
cooling rack
Instructions¶
Step 1¶
Preheat oven to 375°F. Line two large baking sheets with parchment paper.
Step 2¶
In a food processor, pulse all-purpose flour, baking powder, baking soda, and fine sea salt to blend. Add unsalted butter and cream cheese (cold is fine) in large chunks plus granulated sugar; blend until powdery. Add large egg and vanilla extract (or ½ a vanilla bean, split and scraped) and almond extract (optional); run until the dough balls together.
Step 3¶
Scoop balls of dough (about 1.5 Tbsp each). Roll briefly in your palms to warm the surface. Drop into a bowl of rainbow sprinkles and roll to coat evenly.
Step 4¶
Place balls 2 inches apart on baking sheets. Flatten with the bottom of a drinking glass until ¼ to ½-inch tall.
Step 5¶
Bake for 9 to 10 minutes until they look slightly underbaked but are lightly golden underneath. Let set on the sheet for a few minutes before transferring to a cooling rack.
Source