Christmas Confetti Cookies
Makes 24-30 cookies
ingredients
- 390 g (2 3/4 cups + 2 Tbsp) all-purpose flour
- 4 g (1 tsp) baking powder)
- 1.5 g (1/4 tsp) baking soda
- 4 g (3/4 tsp) kosher salt
- 230 g (1 cup / 2 sticks) unsalted butter, softened
- 58 g (1/4 cup) cream cheese, softened
- 250 g (1 1/4 cups) granulated sugar
- 50 g (1 large) egg
- 10 g (2 tsp) vanilla bean paste (or extract)
- 180 g (1 heaping cup) holiday sprinkles
(red + green jimmies, festive confetti mixes, white nonpareils, or a blend)
instructions
- Preheat the oven to 325°F. Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Beat the butter, cream cheese, sugar, and vanilla on medium speed until light and fluffy, about 3 minutes.
- Add the eggs and mix until fully incorproated, scraping the bowl as needed. Add the dry ingredients in two additions, mixing on low just until combined.
- Scoop dough into 2-3 tablespoon portions.
- Roll each scoop in holiday sprinkles until fully coated. Gently flatten each ball with your palm.
- Line baking sheets with parchment. Bake for 11-13 minutes, rotating the pan halfway through. The cookies should be just set around the edges and still pale on top.
- Cool on the baking sheet for 5 minutes, then move to a cooling rack. Don't forget to leave some out for Santa!
