Crunchy Confetti Cookies
If you’ve spent a summer day in New York City, you know the magic that is a cup of vanilla soft serve, absolutely coated in rainbow sprinkles, straight from the Mister Softee truck.
Your adult brain tells your eyes that these colorful flecks aren’t really bringing anything tastewise to the soirée, but one bite and you know the truth:
Sprinkles are the key to happiness. Yes, they bring joy, but texturally, sprinkles improve all they touch by adding a layer of sweet crunch.
In these confetti cookies gone crispy, the sprinkles are the star of the show.
©Pixabay
These cookies bake slow and low for maximum crunch and minimal color to let those sprinkles shine.
Sprinkles, or jimmies, are not all created equal. Some are fat-based, some sugar-based.
The ingredient list on the side will tell you which is which. Sugar-based sprinkles will crunch best here, but fat-based sprinkles will also do great work.
This dough is stickier than most this allows the cookies to spread while the extra moisture evaporates during baking.
If you live in a very humid environment or these cookies aren’t crunchy all the way through, bake them an additional 1 to 3 minutes to dry them out a bit more.
Ingredients:
- 170g unsalted butter, softened 1½ sticks (12 T)
- 115g sugar ½ cup + 1 T
- 45g light brown sugar 3 T
- 1 large egg
- 4g clear vanilla extract 1 tsp
- 215g flour 1½ cups
- 7.5g cornstarch 1 T
- 4g baking soda 1 tsp
- 3g kosher salt ¾ tsp
- 60g rainbow sprinkles ⅓ cup
Instructions:
Heat the oven to 275°F. Pan-spray or line two half-sheet pans with parchment paper or silicone baking mats.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, and brown sugar on medium-high for 4 minutes until well combined.
Scrape down the sides of the bowl, add the egg and vanilla, and mix for 4 minutes.
Add the flour, cornstarch, baking soda, and salt and paddle on low speed until just combined, about 20 seconds.
Add the rainbow sprinkles and mix for 10 more seconds.
Scoop the dough into 1-tablespoon balls onto the prepared pans 2 to 3 inches apart.
Bake at 275°F for 25 minutes. These cookies won’t change color much, so make sure you set your timer. If they don’t turn out as crispy as you would like, bake for 2 to 3 minutes longer next time.
Let the cookies cool briefly on the pans, then transfer to a cooling rack. Share immediately unless you have enviable self-control.
If you do have cookies left over, store them in an airtight container on the counter for up to 1 week.
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