Confetti Cookies

Why am I always writing blog posts at 2:30 in the morning? Oh, right. It’s because I’m always cooking until about then.

Anywho. Let’s talk Yankees. I know, there was a political debate of sorts last night (tonight? This gets so confusing.) but I wasn’t paying much attention because hello! The Yankees won the eastern division! Finally, right? Who’s ready for post season baseball? I know I am.

Wait. I think I meant to discuss cookies. Must be the hour, I guess. Well, let’s get to it. This post is in honor of my friend from work, R. She loved these cookies the first time I brought them to work, and has been talking about them ever since. I hadn’t written the recipe down at that point, so I couldn’t share it with her. She’s been begging me to make them again, so I could share the recipe. And I finally did.

What can I say about these cookies? Firstly, there’s the nostalgia aspect. Because everyone knows that sprinkles are one of the best parts of childhood. (That reminds me. I spoke to someone at work named sprinkle. When I mentioned that I love his name, he told me he got teased a lot in high school. I sympathized with him, but told him that I love baking, so his name is awesome. I wish I could say that helped, but then he told me that he graduated over fifty years ago, and that he’s over it.)

Did I just digress again? Let’s try talking about these cookies one more time. They’re soft and chewy, yet a tad crunchy. They remind me a bit of the bakery cookies we all grew up on. Did I mention how pretty they are?

Right. Make them. And now I’ll finally go to sleep. Whether or not I need it.

Confetti Cookies

1 cup butter or margarine
1 1/4 cups sugar
1 1/2 teaspoons vanilla
1 egg
2 Tablespoons milk or non dairy sub
2 cups flour
1/4 cup corn starch
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup colorful nonpareils sprinkles

Preheat oven to 350. Line a cookie sheet(s) with parchment or lightly grease and set aside.
In the bowl of an electric mixer, cream the butter/margarine or sugar until smooth.
Add the vanilla, egg and milk, beating well after each addition until fully combined.
In a small bowl, whisk together the flour, corn starch, baking powder and salt. With the mixer at a low speed, incorporate add the dry mixture into the mixer and beat until just combined. Gently stir in the sprinkles. Be careful not to over mix the sprinkles or the colors will bleed.
Use a small cookie scoop or a heaping teaspoon measuring spoon to drop rounds of cookie dough onto the prepared trays. Again, be careful not to handle the dough excessively to prevent bleeding.
Bake the cookies at 350 for 9 minutes. Remove from oven and set aside to cool.

Thanks for stopping by guys! Hope you love the cookies! -Miriam


  1. says

    Baseball? My team is the pirates. Needless to say, there’s no excitement here haha I am amazed at how you function. I went to bed at midnight and I’m all COOKIES!! ZZZZZZZ send some to wake me up ok 😉

  2. Zahava says

    Yum thanks for this recipe! I just took a batch out of the oven and had to hide them from my famIly or they’d all be finished in a second!
    Also I only used half the amount of non

  3. keila says

    I just discovered your site and made 2 recipes – the chocolate chip cookies – they are the best ever! thanks! and the maple bundt cake only i used oil instead of butter.. any chance you can post a great chewy oatmeal raisin cookie similar to the chocolate chip cookie recipe? one that doesn’t use butter?
    Thanks for the great recipes!!


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