Confetti Sprinkle Cookies

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.

How to make Confetti Sprinkle Cookies

First, as always, gather your ingredients. This recipe has only a few ingredients — butter, sugar, egg, flour, baking soda, salt, cornstarch, sprinkles and vanilla.

You 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.

Mix up the dough; it will be thick. Those little black flecks are the vanilla bean seeds in there.

You’ll put a whole cup of sprinkles in the dough. You’ll think this is crazy, but trust the process.

Look at that gorgeous dough!

Scoop out the dough into 20 cookies. It’s beginning to feel festive, eh?

Put on a silicone-lined baking sheet (or use parchment paper). 

Bake, then remove from oven and cool cookies on a rack until completely cooled.

These 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).

Find your spotlight, Confetti Sprinkle Cookie!

Take a bow, before we gobble you up.

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Background of this Confetti Sprinkle Cookie recipe

I 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.! 

Want more Shockingly Delicious cookies?

Lemon Shortbread with Sprinkles

Rich Chocolate Shortbread Cookies

Butterscotch Pecan Shortbread Cookies

Cranberry Rosemary Pine Nut Shortbread Cookies

Tagged as: Cookies