Vanilla Bean Confetti Cookies

Vanilla bean confetti cookies are chewy int he middle and crisp at the edges. they are always fun, festive, and easy to make.

I have been trying my best to not overwhelm you with cookie and sweets recipes this month. I think I have been doing pretty well. Although, I do have two more sweets recipes up my sleeve before Christmas juuuust in case you are in need of more things to add to your holiday baking list (or your waistline).

When I come up with my holiday baking list, I try to stick with two classic recipes and then two or three original or funky recipes. One thing you have to consider when making your baking list is, “Who is going to be eating said cookies?” I give gift boxes of cookies, toffee, and bark to Mike’s coworkers and to family friends.

Most of these people now have kids. I don’t know about you, but when I try to explain to my nieces and nephews that even though there are cornflakes in the chocolate chip cookies or candy canes in the bark, they are still really good, they look at me sideways and don’t exactly believe me. 

Ugh, if only they knew what they were missing.

Vanilla bean confetti cookies are cute and have a simple yet classic enough flavor for kids and adults alike.

Baking for kids means one thing to me: SPRINKLES! Kids see sprinkles and right away they are sold. When I think of sprinkles, I think of my 6 year old niece. She is the sprinkle queen.

The only pie she will eat is called celebration pie and is filled with cookie dough and sprinkles.

My niece is just your typical sprinkle fiend, princess loving, can hit a baseball farther than any boy her age, regular little six year old kid. When I make Christmas cookies, this is who I cater to.

Keep it simple and covered in sprinkles and it is sure to be not only a kid-pleaser, but a crowd pleaser.

Another colorful delight  that is a crowd pleaser are these rainbow cupcakes. Make a wish and it will come true when yoou eat these babies!

Now, get baking!

Oh, and I apologize for the fact that because of this recipe you will be finding and stepping on random sprinkles in your kitchen for weeks. Sorry!

Print

Vanilla Bean Confetti Cookies

Super soft and chewy vanilla sugar cookies filled and coated with sprinkles!

Prep Time 2 hours 15 minutes

Cook Time 10 minutes

Total Time 2 hours 25 minutes

Servings 16 - 18 cookies

Ingredients

• 1 ½ Cups All Purpose Flour
• 1 Teaspoon Baking Powder
• ½ Teaspoon Baking Soda
• 1 Teaspoon Cream of Tartar
• ½ Teaspoon Salt
• ½ Cup 1 Stick Unsalted Butter, at room temperature
• ¾ Cup Sugar
• 1 Vanilla Bean or 1 Teaspoon of Vanilla Bean Paste
• 1 Large Egg
• 1 Teaspoon Pure Vanilla Extract
• ½ Cup Sprinkles jimmies not nonpareils

Instructions

1. Whisk together the flour, baking powder, baking soda, cream of tartar, and salt in a medium bowl. Set off to the side for later.
2. Cream together the sugar and butter in the bowl of an electric stand mixer fitted with the paddle attachment for about three to four minutes until light and fluffy. If using a vanilla bean, cut the vanilla bean down the middle length wise. Split the bean open and use the back of your knife to scrape out the insides. Scrape down the sides, add the vanilla bean or vanilla bean paste, and then mix until combined. Scrape down the sides again. Add in the egg and vanilla extract and mix until combined.
3. Add the dry ingredients a little bit at a time and then mix on low until incorporated. Just before all the flour is fully incorporated, add in ¼ of the sprinkles and finish mixing until no more flour remains.
4. Add the remaining sprinkles to a small bowl. Scoop out two tablespoons of dough at a time, roll into a ball in your hand, and then roll the dough in the bowl of sprinkles. Place coated cookie dough ball on a large baking sheet lined with parchment paper. Gently press down a little bit to flatten the top of the ball. Continue that process until all the dough is used.
5. Refrigerate dough for at least two hours.
6. Preheat oven to 350 degrees F.
7. Place six cookies on a parchment lined baking sheet about two inches apart and bake for 8-10 minutes until just barely golden. Let the cookies cool on the sheets for five minutes and then transfer to a wire rack to completely cool.
8. Store in an airtight container for up to four days.

Recipe from Joy the Baker