confetti cookies

August 8, 2011
Buttery and soft, yet slightly chewy.  Packed with a colorful array of SPRINKLES.   
And those little cookie skirts?  Why, those would be flattened-out cupcake liners.  
These confetti cookies were a post-birthday treat for my sweet friend, Alanna.  I waiting until after her birthday boat party to bake these because... hello... boat party?  Bikinis? Yes, no one wants to gorge on cookies pre-lake day.  
These cookies can make anyone happy, by the way.  No one can eat such a colorful treat like this without giggling.  Impossible.  

It's true.  Things like this make life better. 

Confetti Cookies

1 cup all-purpose flour
3/4 cups cake flour (or 1 3/4 all-purpose is fine, too!) 
1 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, softened
1 1/2 cups plus 2 teaspoons sugar
1 large egg
2 teaspoons pure vanilla extract
1/2 cup sprinkles
  1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper; Set aside.
  2. Whisk together flour, baking soda, and salt; set aside.
  3. Mix butter and sugar with an electric mixer on medium-high speed until pale and fluffy, about 3 minutes. 
  4. Add egg, extract, and vanilla; mix until smooth. Reduce speed to low. 
  5. Gradually mix in flour mixture until just combined. 
  6. Scoop batter using a tablespoon; Form into a ball.  
  7. Roll each ball in sprinkles and press to flatten with your palm. 
  8. Space 2 inches apart on lined baking sheets.
  9. Bake 8-10 minutes. Let cool on parchment on wire racks.