Confetti Sprinkle Cookies

by Dorothy Reinhold on November 7, 2021


Print This Post Print This Post A stack of 6 Confetti Sprinkle Cookies on a white marble counter

Confetti Sprinkle Cookies are a whole party all by themselves, with an explosion of sprinkles inside a perfect vanilla sugar cookie. You’ll make these all year long! 

It’s time for holiday baking, and nothing says it better than cookies. And nothing makes me grab a cookie faster than sprinkles!

Today’s cookie, a textbook-perfect vanilla-flavored sugar cookie, has more sprinkles than you can imagine, and they’re stirred into the dough itself. They don’t just sit on top, like most cookies. These sprinkles are baked in, through and through. They’re among the best sugar cookies I’ve had, and certainly the most fun. The recipe comes from a Los Angeles chef (read more about him below the recipe), and I’ve taken the liberty of re-sizing his recipe for home cooks. You’ll be grateful he shared his recipe when all your friends ask you for it.

A hand holding a Confetti Sprinkle Cookie flat

How to make Confetti Sprinkle Cookies

Ingredients for Confetti Sprinkle Cookies on a white marble countertop on ShockinglyDelicious.comFirst, as always, gather your ingredients. This recipe has only a few ingredients — butter, sugar, egg, flour, baking soda, salt, cornstarch, sprinkles and vanilla.

Heilala Vanilla Paste in a jar with a measuring spoon showing itYou could use vanilla extract, but chef calls for vanilla paste so I’m following orders. I’m using Heilala vanilla paste (vanilla seeds suspended in a vanilla extract), which is the brand I consider the finest. It’s from New Zealand, but available here in the U.S. and online here and here.

Dough for Confetti Sprinkle Cookies on a white beater in a silver mixing bowlMix up the dough; it will be thick. Those little black flecks are the vanilla bean seeds in there.

A pile of coloful sprinkles on top of cookie dough in a silver mixing bowl with a white beaterYou’ll put a whole cup of sprinkles in the dough. You’ll think this is crazy, but trust the process.

Thick dough with lots of sprinkles on a white beater and a silver mixing bowl for Confetti Sprinkle Cookies on ShockinglyDelicious.comLook at that gorgeous dough!

Cookie dough embedded with lots of colorful sprinkles and placed on a silicone liner 20 cookiesScoop out the dough into 20 cookies. It’s beginning to feel festive, eh?

9 balls of cookie dough on a silicone lined baking sheet ready to bakePut on a silicone-lined baking sheet (or use parchment paper). 

8 Confetti Sprinkle Cookies cooling on a baking rackBake, then remove from oven and cool cookies on a rack until completely cooled.

Cookies packed into a takeout container sitting on a white marble counterThese are large cookies, so I sometimes pack them stacked into saved take-out containers (this is a nice way to give them away if you can part with any of them).

Colorful Confetti Sprinkle Cookie in sunlight on a white marble counterFind your spotlight, Confetti Sprinkle Cookie!

Confetti Sprinkle Cookie with moody lighting showing off the colorful sprinklesTake a bow, before we gobble you up.

Confetti Sprinkle Cookies

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 1 hour

Yield: 20 good-sized cookies

Confetti Sprinkle Cookies

Confetti Sprinkle Cookies are a party all by themselves, with an explosion of sprinkles inside a perfect vanilla sugar cookie. You'll make these all year long! 

Ingredients

  • --4 ounces unsalted butter (= 1 stick or 8 tablespoons)
  • --11 tablespoons sugar (150 grams, or roughly 3/4 cup minus 1 tablespoon)
  • --1 egg (50 grams)
  • --1 teaspoon vanilla paste (5.5 grams)
  • --3/4 teaspoon salt (3.75 grams)
  • --1 1/2 cups minus 1 tablespoon flour (180 grams)
  • --3/4 teaspoon baking powder (4.5 grams)
  • --1 1/2 teaspoons cornstarch (5 grams)
  • --1 cup sprinkles
  • --1 tablespoon water

Directions

  1. Heat oven to 350F degrees. Line a baking sheet with parchment paper or a silicone baking mat, and set sheet aside.
  2. In the bowl of an electric mixer, add butter and beat on high for 3 minutes, until it looks creamy. Add sugar and mix on high until homogenous, scraping down the sides of the bowl with a spatula every now and again.
  3. Add egg, vanilla and salt and mix until smooth and well incorporated.
  4. In a separate small bowl, mix flour, baking powder and cornstarch with a spoon until combined. Add half this dry mix into the butter-sugar-egg mixture, and mix on low speed until combined. Add all the sprinkles (it will look like too many! Don't worry, it's the perfect amount!) and mix until combined. Add the rest of the flour mixture, and mix until well combined. If mixture seems a bit too dry and won't come together, add 1 tablespoon water and mix.
  5. Scoop onto prepared cookie sheet (you will have 20 cookies). You don't have to roll these into round balls, but it won't hurt if you want to do that. I've done it both ways, and even when I just scoop and bake, they still turn out pretty round!
  6. Bake for 12-14 minutes. For me, they were perfect at 12 minutes, but all ovens vary, so watch the first batch to make your determination. At 13 minutes they still had a bit of a soft center, and at 14 minutes, they were slightly firmer. They will crisp up as they cool.
  7. Makes 20 cookies.
  8. Note about baking: If you look at Chef Ronnie's original recipe from his Instagram post, he makes much larger cookies, so he calls for a longer baking time. Ours here are just a bit smaller so we bake them for slightly less time.

Notes

Recipe source: Adapted and sized for home cooks from a recipe by Ronnie Munoz of Ronnie's Kickin, a Los Angeles spicy chicken food truck.

https://www.shockinglydelicious.com/confetti-sprinkle-cookies/

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Confetti Sprinkle Cookies stacked on a counter with recipe title and ingredient list below

Background of this Confetti Sprinkle Cookie recipe

Chef Ronnie Munoz in a pink plaid suit sitting on a wooden porch at nightI read about chef Ronnie Munoz in the L.A. Times last year as he pivoted from cooking at some of Los Angeles’ finest restaurants to running his own spicy fried chicken pop-up, to having his plans to open his own restaurant dashed by events of 2020. He sold his beloved fried chicken from his front yard, to hungry patrons lined up around the block. And eventually he got a food truck — the mobile version of Ronnie’s Kickin, which looks like it is quite successful with a devoted following. I immediately began stalking his lively Instagram (@ronnies_kickin) and have been drooling over his fried chicken, sandwiches, loaded fries and other creations. Follow him there if you want to know where the truck is going to be. In one post, he shared his colorful cookie recipe in which he filled the cookie dough with an unbelievable amount of sprinkles, and I immediately ran to my kitchen to try it out. His version was sized for humongous restaurant service quantities, so I have cut it down to home-kitchen size, and translated it from grams to more conventional home measures. Hope you enjoy, and hit up Ronnie’s Kickin food truck for the full experience when you’re in L.A.! 

It’s #ChristmasCookies Week on the blog!

My food blogger pals and I are getting together to bake you dozens of ideas for your own holiday cookie platters and cookie exchanges. Stay tuned all week as we have something for everyone, and new ideas to try in your own kitchen.

Monday Christmas Cookie Recipes

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