Every now and then you need a cookie that stands out in a crowd like these Confetti Cookies. Whether it’s a holiday party, a goodie bag, or a cookie exchange, these special cookies have the pizazz you need!
I told you last week about my experience as a Secret Santa. I’m not so good at keeping secrets, but I had to keep this one under wraps an entire week. Schwew – that was tough! I’m participating in the Great Food Blogger Cookie Swap along with hundreds other food bloggers! The whole event has been organized by Julie of The Little Kitchen and Lindsay of Love and Olive Oil.
I have this person in my life I call my adopted mom. I’ve known her for years and she’s been there for me through thick and thin (and I’m talking about more than my waistline). She’s always there with the perfect advice. By the way, the perfect advice does not always mean it’s the advice I want to hear, but it’s usually spot on as far as what I need to hear. I’m referring to her as Mardi for the purpose of this post.
Mardi is the source of this recipe. She includes them as part of her holiday goodie bags that she makes every year for friends, families and special people. She includes banana bread, pumpkin bread (and more), peanut butter cookies, coconut cookies dipped in chocolate, peanut butter balls, and of course, these Cream-filled Confetti Cookies. And do you know what everyone goes crazy over? What everyone asks for from year-to-year? Confetti Cookies.
When I asked for the recipe she told me they had to come with a warning: you may feel like pulling every last hair out of your head by the time you’re done. That’s not a great sales pitch for a recipe. But I journeyed into these dark waters anyway because the treasure at the end seemed worth it.
I’m glad to report that my hair is still intact. Mardi was right; these cookies can be time intensive, but she also shared some great tips to make it bearable. The most important one is to break it up into smaller steps. Make the dough a few days ahead and refrigerate it. Make the cookies and, again, refrigerate (or freeze) them. Then when you have the time (and maybe a good movie to watch from the kitchen), make the icing and prepare the sandwiches.
Although they can be a bit time-consuming to prepare, they’re cookies that are easy to forgive. That’s because even if you get some of the cookies a little too done the icing sets in and softens them up for you. They also look so pretty they get lots of “ooh” factor. They store well in the fridge. And finally, they taste absolutely delicious!
If you’re like me and participating in a Cookie Exchange or a Secret Santa (or both!) or just want something special for your next Holiday Party, Confetti Cookies are perfect. I know it’s true because Mardi says so!
- 1 cup sugar
- ½ cup Earth Balance margarine, softened
- ¼ cup Earth Balance Coconut Spread, softened
- 1 teaspoon vanilla
- 2 egg replacers
- 2 ½ cups all purpose unbleached flour
- 2 tablespoons corn starch
- ¾ teaspoon salt
- 1 teaspoon baking powder
- ⅓ cup multi-colored candy sprinkles
Begin by adding the sugar margarine and shortening into a large bowl. Using your mixer, beat until smooth. Add the vanilla and 2 egg replacers* and give it a good beating. Set aside so the ingredients can settle down a bit.
* I combined 1/2 cup of soy milk with 1 teaspoon of apple cider vinegar and 1 tablespoon of ground flax seed and let that sit for a bit to thicken before using it as my egg replacer.
Spoon flour into your measuring cup and then use a butter knife to level it off. That way you get a precise amount of flour for this recipe. Combine flour, corn starch, baking powder and salt and stir until the ingredients are all peacefully combined.
Add the wet ingredients to the dry and stir well. Now comes the fun – stir in those candy sprinkles. Form the dough into a ball and cover with plastic wrap and refrigerate for at least 1 hour. This will make the dough easier to handle.
Mardi tells me that she makes the dough a couple of days before baking, wraps it up in waxed paper, puts that in a ziplock bag and then freezes it. Then when she’s ready to roll it out and bake it, she just cuts off small chunks at a time. Her sage advice? The cooler the dough, the easier it is to work with…and vice versa.
When you’re ready to bake, begin by warming up that oven to 350 F and lining your cookie pan with parchment paper.
You have two options for rolling out the dough.
1) Prepare your surface by lightly dusting it with flour.
2) Prepare your surface by laying down a sheet of waxed paper and lightly dusting it with flour. I found this really helpful as the dough is quite delicate and having it on the paper allowed me to lift the paper a bit to remove the cut cookie and place it on the pan.
Whichever of the two processes you use, the next thing is to cut off a chunk of the dough and keep the rest where you were storing it (in the fridge or freezer). Using a rolling pin, roll out your dough to 1/8 inch thickness. You need to keep flour on your rolling pin and cookie cutter at all times too. Place cut cookies on a parchment paper. I placed them fairly close to one another and had no problems with the dough spreading as it baked. Note: I also sprinkled the tops of the unbaked cookies with a little bit of sugar to give them some shimmer. Bake them for 5-1/2 to 6 minutes or until they are a light golden brown. Cool completely. I had one batch that I forgot to set the timer on. They were a little crispy, but they turned out just fine in the end because the cream-filling softened them up a bit.
Strawberry Cream Filling
- ¾ cup Earth Balance margarine, softened (do not melt)
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 1 strawberry, (fresh or frozen, mashed)
- For the Sandwich Cookies
In medium bowl, beat the margarine until softened. Gradually add powdered sugar; blend well. Add 1 teaspoon vanilla and the mashed strawberry. Beat until light and fluffy. The original recipe called for red food coloring but I happened to have a bag of frozen strawberries in the freezer and couldn’t resist the idea of making the icing red by less artificial means. Besides, the slight hint of strawberry flavor to these cookies is just over-the-top delightful!
Cream-Filled Confetti Cookies
- 1 batch Confetti Cookies
- 1 batch Strawberry Cream Filling
Assemble your sandwich cookies by spreading icing on the flat side of one cookie and pressing the flat side of another cookie onto the top of the icing. Repeat with remaining cookies until all the cookies are filled. Store filled cookies in refrigerator. These can also be frozen.
Be prepared to dazzle your friends and family at your upcoming holiday parties with these delicate and delicious cookies!
A special thanks to the other vegan members of this cookie exchange. I had fun sharing and receiving cookies with you all!