As a choc-oholic, sugar cookies often get overlooked in my household. Most of the ones I’ve had have been pretty flavorless and disappointing, to be made only during the holidays when you bust out the cookie cutters and cover the festive cookies in frosting. So, when Smitten Kitchen posted a link to her confetti cookies on facebook, and I saw all the rave reviews and comments, I was pretty intrigued. What could be so great about a sugar cookie?!?! Don’t get me wrong, bonus points for sprinkles…but it’s still just a sugar cookie!! The recipe has been in the back of my mind since then and I figured now would be the perfect time to put a spin on them and make Red, White, and Blue Confetti Cookies.
I found these adorable red, white, and blue star sprinkles at TJMAXX the other day, and I LOVE how festive they make these cookies! Plus the cookies themselves are so easy- you can even throw them together in a food processor! If you need a last minute recipe idea to take to a party, these are perfect AND they travel well. We’ll be spending the 4th on the boat, so easy to pack is a rather important detail for me! I might even be re-creating these around the holidays; they would make such a colorful addition to my usual selection of Christmas cookies!
Red, White, and Blue Confetti Cookies
Recipe from Smitten Kitchen, which was adapted from King Arthur.
If you’re using a food processor, you won’t need to soften the butter and cream cheese first. If using a mixer, you’ll need to soften both before you mix the dough.
Yield: 4 dozen 2 1/2-inch cookies
3 cups all-purpose flour
1 ts baking powder
1/4 ts baking soda
3/4 ts salt
1 cup unsalted butter
1/4 cup cream cheese
1 1/4 cups sugar
1 large egg
1 cup red, white, and blue sprinkles
Heat oven to 375 degrees. Line two baking large sheets with parchment paper.
To make in a food processor: Combine flour, baking powder, baking soda and salt in your food processor, then pulse a few times to blend. Add butter, cream cheese, and sugar and blend mixture until all is incorporated. Add egg and vanilla extract and process until the dough forms into a clump, scraping down as necessary.
To make with an electric mixer: Whisk together flour, baking powder, baking soda and salt in a bowl. In the bowl of a stand mixer, beat cream cheese, butter and sugar until fluffy. Add egg and vanilla extract and mix until combined. Add flour mixture and mix just until combined. If dough is too soft to roll into balls by hand, let chill in the fridge for 20 minutes or so.
Both methods: Roll 2 inch scoops of dough into balls, then drop into a bowl of sprinkles, gently rolling to coat them evenly. Place on parchment lined baking sheets with at least two inches between each cookie. Use the bottom of a drinking glass to press down on the cookies until they are about 1/4 to 1/2-inch tall. Bake for 9 to 10 minutes, rotating halfway through, until the bottoms begin to brown. You do not want the entire cookie to brown, so they will still look underbaked, especially compared to chocolate chip cookies. Set the baking sheet on a cooling rack to let them cool for a few minutes before transferring the cookies to a cooling rack. Enjoy!
What will you be making for the 4th, anything fun and festive?