These colorful, fun, Confetti Cookies boast crispy on the outside, tender on the inside cookies with lots of sprinkles! Serve these thick and puffy, melt-in-your mouth cookies for the holidays, birthday parties, family dinners and more. You’ll love that this recipe is both egg free and dairy free!
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 birthday party goodie bag, or a cookie exchange, these special cookies have the pizazz you need!
If you have folks with food allergies or special diets like vegan and/or vegetarian, these non dairy eggless confetti cookies will be a favorite!
Confetti Cookies Recipe
I like calling these confetti cookies, but you can call them sprinkle cookies or funfetti cookies too. I’ve also seen them referred to as cake batter cookies. I imagine that’s because you can make them from a box of cake mix, either that or they taste like they’ve been made from a cake mix.
Either way, confetti cake cookies are delicious sugar cookies full of sprinkles. I got this recipe idea from my dear friend, Marty. She has since passed, but she was like an adopted mom to me. 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).
Marty is the source of this recipe. She used to make her confetti cookie recipe in the form of sandwich cookies as part of her annual holiday goodie bags. In her bag she would include banana nut bread, pumpkin bread, peanut butter cookies, coconut cookies dipped in chocolate, peanut butter balls, and of course, Confetti Cookies.
And do you know what everyone goes crazy over? What everyone asks for from year-to-year? Confetti Cookies.
Texture wise, you can expect a light and fluffy cookie with a soft center and crispy edges.
How do you make Funfetti Cookies
Imagine a white cake cookie full of sprinkles. That’s what to expect here. You can use a rolling pin to roll out the dough and cut the cookies, but I very much prefer rolling them into balls. It’s much easier to make them this way because there’s no need for the rolling pin.
Some favorite tips to making these cookies from scratch:
- Use the mixer to create a nice, fluffy dough
- Coconut oil. This recipe calls for a mixture of vegan butter and coconut oil and the two together creates both a flavor and texture that makes these confetti cookies divine.
- Choose nonpareils sprinkles. These are the sprinkles that are like little balls that will scatter across your kitchen if you’re not careful. You can choose a single color, or two or three specific colors, but this multi-color approach is nice too.
What’s in a Sprinkle Cookie?
Here are the ingredients I use in my confetti cookies:
- vegan butter
- coconut oil
- baking powder
The type of sprinkles you use matters. Sprinkles are really just a candy decoration used in baking. Here’s a guide to the different types of sprinkles. The ones I use for this recipe are referred to as nonpareils. They’re little colorful circles and they add color and texture to this confetti cookies recipe.
Storing Confetti Cookies
If you know you’re going to be eating these cookies right away, then they’re fine to leave out on the counter. However, if you think it will be a few days of eating them here and there, they will stay fresher longer in the fridge.
Better yet, why not freeze them so you can pop them out of the freezer and either on the counter or in the toaster oven to heat up slightly before serving? Sometimes I’ll make the dough and make them into balls and then freeze those before baking. Then remove the frozen dough balls and bake them. Voila! Fresh-baked cookies within minutes.
Do you love fun, birthday-themed treats? Check out this amazing Easy Vegan Vanilla Cake. Add sprinkles and it’s a perfect birthday cake! How about these colorful Chocolate Chip Sprinkle Cookies! You will love sharing these Vegan
We love this recipe for confetti cookies and we hop you will too. If you decide to make them, snap a photo and share it with me using #namelymarly on Instagram. We love seeing your photos!
- 1 cup sugar
- ½ cup vegan butter , softened
- ¼ cup coconut oil , softened
- 1 teaspoon vanilla
- ½ cup applesauce , 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 vanilla and apple sauce and beat again to combine. Set aside.
- Combine flour, cornstarch, salt, baking powder, 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.
- Roll dough into 1″ balls and place on baking sheet about 1 inch apart. You can use the bottom of a glass to slightly flatten the cookies, or leave them in ball form. Bake for 8 minutes. These cookies may not seem done when you remove them from the oven but they will firm up as they cool, leaving a crispy exterior and soft on the inside.
- Regardless of cooking method, allow cookies to cool slightly on the pan before transferring to a wire rack to cool completely. After they’re cooled, transfer to an airtight container and store at room temperature for up to 3 – 4 days, in the fridge for up to 7 days or they can be frozen for up to 2 months.