Hey there! So, you know how every holiday season we’re bombarded with cookie recipes that all sound the same? Well, let me tell you about my Christmas Confetti Cookies. These little gems are a family staple (and a bit of a lifesaver when you’re in need of a quick, festive treat). I first stumbled upon this recipe when, honestly, I was scrambling to one-up my sister’s baking prowess. Picture this: me, flour-covered, determined to out-cookie her. I think I did alright!
Why You’ll Love This Recipe
I make these cookies when I need something that looks impressive but doesn’t require a culinary degree. My family goes crazy for these because they’re colorful and just scream holiday spirit. Plus, who doesn’t love sprinkles? (I think I end up eating half the batch myself.) They’re my go-to when I want to spread a little extra cheer without a ton of fuss.
Ingredients
- 1 cup (225g) unsalted butter, softened (sometimes, I swap in margarine if I’m out of butter, don’t judge!)
- 1 cup (200g) granulated sugar
- 2 teaspoons vanilla extract (my grandma always insisted on the good stuff, but let’s be real, store brand works just fine)
- 2 large eggs
- 3 cups (375g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup rainbow sprinkles (because, why not?)
Directions
- Preheat your oven to 350°F (175°C). Trust me, preheating is crucial unless you want a doughy mess later.
- Cream the butter and sugar together until light and fluffy. This is where I usually sneak a taste; quality control, right?
- Mix in the vanilla extract and eggs, one at a time. Don’t worry if it looks a bit weird at this stage – it always does!
- In another bowl, whisk together the flour, baking soda, and salt. I sometimes get lazy and skip this step, but then there’s a flour explosion when I mix it all in. So, your call!
- Gradually add the dry ingredients to the wet ingredients. Once combined, stir in those sprinkles – the more, the merrier!
- Scoop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper. Give them space to grow.
- Bake for 10-12 minutes until the edges are golden. Seriously, don’t over-bake – they should be soft inside.
Notes
Here’s a little secret: if you let the dough chill in the fridge for about an hour, the cookies hold their shape better. I learned this after a very flat cookie incident. Live and learn!
Variations
I’ve tried adding chocolate chips once – it was a tad too much, even for my sweet tooth. But if you’re feeling adventurous, go for it! Or, swap the rainbow sprinkles for red and green to amp up the festive feel.
Equipment
Don’t have a stand mixer? No worries. A good old wooden spoon and elbow grease will do the trick, though it might give your arm a workout!
Storage
These cookies store well in an airtight container for about a week, though honestly, in my house, they never last more than a day!
Serving Suggestions
I love serving these alongside a steaming mug of hot cocoa. It’s a tradition in my family to dip them in our drinks while watching holiday movies.
Pro Tips
Once, I tried skipping the cooling time – big mistake. The cookies just fell apart. So, patience is key, my friend.
FAQ
Can I freeze the dough?
Absolutely! Just roll the dough into balls, freeze on a baking sheet, then store in a freezer bag. Bake straight form the freezer, just add a minute or two to the baking time.
Why are my cookies flat?
Ah, the old flat cookie dilemma. Make sure your butter isn’t too melted, and chilling the dough can help too.
