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Soft Confetti Sprinkle Cookies


I am completely aware that I am cookie crazed!  I also realize that we are days away from the New Year and many of you will be dieting {which sadly, will not include these cookies} but friends…we still have a few days.  That means you need to run {not walk} to your kitchens right this moment and get baking.  These delicious nuggets of goodness are perfect for your New Year celebration {because…CONFETTI}!  I am a thick, soft and chewy cookie lover and these did not disappoint.  I day dream about cookies!  The cookies at Disneyland…when I visit I make sure to have 1 {or 2} every single day.  When I flew through North Carolina over the summer to visit my son, I bought myself a couple of cookies to take on the plane and I can NOT stop thinking about them.  I plan to order myself a dozen for my birthday because…WHY NOT??  If you can’t celebrate your 42nd birthday with a perfect Chocolate Chip Cookie than what is life?

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There are a few things to remember when you make these…1) you want to cream the butter and sugar for the entire 3-4 minutes 2) these are intended to be a BIG cookie…go with it 3) do not over bake them, they shouldn’t brown on top.  In fact when you take them out of the oven you will be second guessing yourself but just trust me.  It will take about 10 minutes for them to set up but once they do, you will thank me, I even have a post dedicated to my top 10 Cookie Baking Basics.  I can’t say enough good things about this cookie.  I am excited to use seasonal sprinkles to make them for other holidays!

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Soft Confetti Sprinkle Cookies

Soft, chewy and full of confetti sprinkles, these cookies are perfect for a celebration.
Course: Dessert
Prep Time: 10 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 40 minutes
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  • 1 cup butter {softened}
  • 1 1/2 cups sugar
  • 2 eggs
  • 3 tsp vanilla extract
  • 3 cups flour
  • 4 tsp corn starch
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cup confetti sprinkles


  • In the bowl of a stand mixer {fitted with paddle attachment} combine butter, sugar, eggs and vanilla extract.  Beat on medium speed until creamed {it should be light and fluffy}.  This will take about 5 minutes but do not skip this part.  Scrape down sides of bowl as necessary.  
  • Add flour, cornstarch, baking soda and salt and mix until just combined.  Add sprinkles and fold in by hand.
  • Using a medium cookie scoop {or 2-3 tablespoons of dough} form mounds.  Place on a pan lined with parchment or wax paper, cover with plastic wrap and refrigerate for at least 2 hours and up to 5 days.
  • When ready to bake preheat oven to 350 degrees.  Line cookie sheets with parchment or spray with cooking spray.  Place mounds on sheets, being sure to space them about 2 inches apart.  Bake for 8-9 minutes, or until edges are set and the middle of the cookie is just beginning to set.  They will look under baked but let them cool on cookie sheet for 5-7 minutes before moving to a cooling rack and they will firm up as they cool.
  • Store cookies in an airtight container at room temp for up to a week or freeze for up to 3 months.


  •  These cookies should not turn golden brown, except slightly on the bottom.
  • Freeze unbaked cookie dough mounds for up to 3 months and bake as directed, once mounds have thawed.
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