These colorful, fun, Confetti Cookies boast crispy on the outside, tender on the inside cookies with lots of sprinkles! Serve them as is or add some creamy strawberry filling to make sandwich cookies. It’s a flavor party for the taste buds! Perfect for holidays, birthday parties, family dinners and more.
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 once participated in a Secret Santa gift exchange. 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!
These colorful, fun, Confetti cookies boast tender cookies with lots of sprinkles! Serve them as is or add some creamy filling to make sandwich cookies. It's a flavor party for your taste buds!
- 1 cup sugar
- ½ cup vegan butter , softened
- ¼ cup coconut oil , softened
- 1 teaspoon vanilla
- ¼ cup coconut yogurt , plain (unsweetened)
- 2 ½ cups all purpose unbleached flour
- 2 tablespoons cornstarch
- ¾ teaspoon salt
- 1 teaspoon baking powder
- ⅓ cup multi-colored candy sprinkles
Begin by adding the sugar, vegan butter and coconut oil into a mixing bowl. Using your mixer, beat until smooth and fluffy. Add the coconut yogurt and beat again to combine. Set aside.
Combine flour, cornstarch, baking powder, salt and sprinkles and stir to combine. See Notes for tips on measuring flour for this recipe.
Pour the flour mixture into the mixing bowl with the sugar mixture and stir to combine.
Form the dough into a ball and cover with plastic wrap. Refrigerate for at least 1 hour. This will make the dough easier to handle.
When you're ready to bake, begin by heating your oven to 350F and lining a cookie sheet with parchment paper.
You have two options for rolling out the dough. 1) Prepare your surface by giving it a light dusting of flour. 2) Prepare your surface by laying down a sheet of waxed paper and lightly dusting it with flour. I prefer #2 because the dough is delicate and the waxed paper allows me to lift it and thus makes it easier to remove the cut cookie and place it on the pan.
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 prepared pan. You can place them fairly close to one another as the dough doesn't spread too much as it bakes. Sprinkle the tops of the unbaked cookies with a little bit of sugar to add shimmer.
Bake cookies for 5 — 6 minutes or until they are a light golden brown. Remove from oven and cool for several minutes before transferring to a wire rack to cool completely.
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.
Make-ahead Tip: You can make the dough a couple of days before baking. Just wrap the dough ball in waxed paper, and then put in a freezer bag and freeze it. Then when you're ready to roll it, just cuts off small chunks at a time. The cooler the dough, the easier it is to work with…and vice versa.
You can make these as individual cookies or add a cream frosting filling and make them as a sandwich cookie.
If you want to add some Strawberry cream filling to create a delicious sandwich cookie, here’s how I do that:
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!