Soft Confetti Sprinkle Cookies
Soft, chewy and full of confetti sprinkles, these cookies are perfect for a celebration.
Ingredients
- 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
Instructions
- 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.
Notes
- 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.