Confetti Cookies

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!

Confetti Cookies are the latest holiday desserts prepared by Namely Marly

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.

Cream Filled Confetti Cookies for the Great Food Blogger Cookie Exchange.

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.

A cookie collage of Confetti Cookies by Namely Marly

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!

A grouping of 3 Cream-filled Confetti Cookies makes for a perfect holiday snack!

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!

Confetti Cookies


  • 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!

Updated by Marly · Permalink

32 Responses to Confetti Cookies

  1. I’ve never seen a cookie that pretty before…I want one so bad!!!

  2. I have been hoarding sprinkles for months to make the most ridiculous confetti cake for a friend’s return to town. This is the most beautiful way to make use of the leftover sprinkles!
    They are so, so lovely.

  3. What gorgeous cookies. I have been waiting patiently to see what you were doing with the sprinkles.
    Glad you enjoyed your vegan treat! I cannot wait to participate again next year.

  4. These look amazing…I’m such a fool for confetti! And the strawberry cream filling sounds incredible!

  5. Just got our package. And these yummy goodies were in there! I love them. They are worth the work (I’m just glad it was you not me….hee hee). Thanks and they are so pretty:-)

  6. Thanks so much for a beautiful post. These cookies look really sweet and whilst time consuming I love your inclusion of time/energy/hair saving tips. 🙂
    How making cookies did this batch make for you? (I realise this will be a guestimate because it’ll depend upon the size of the cookie cutters used.)

    • Let’s see. I had about 4 -5 dozen sandwich cookies as a result of this batch. Not too shabby, eh? But my cookie cutter was on the small side of average so maybe that made the difference. You also roll the dough out thinly for these cookies so it ends up making quite a bit. Oh, I just love these cookies. They’re so fun!

  7. These look so amazing! Super cute – love them! 🙂

  8. Loved them , keep up the good work 🙂

  9. I’m wondering if you could just use one egg replacer and do 1 cup soy milk and 2 teaspoons of apple cider? Is that equivalent to 2 eggs? They look wonderful and I love that they’re vegan 😀

    • I’ve always used 1/4 cup as the equivalent of one egg. So the 1/2 cup of soymilk combined with 1 teaspoon of apple cider vinegar was, for me, the replacement of the 2 eggs. If you wanted to double the recipe then the 1 cup should work.

  10. these are amazing! i am obsessed with how beautiful and colorful they are! i must make these. perfect to package and sell at a holiday market. thanks for the recipe. what sprinkles brand do you use? thanks

  11. These are absolutely beautiful!!

  12. What fun and festive cookies! Sprinkles just make everything that much better. 🙂

  13. These are the sweetest cookies, I just love all the colors and the cream filling, just yummy!

  14. These are the most gorgeous cookies ever.. and such perfect gifts!.. i can never keep a secret.. i usually get too stressed and let it out:)
    love the beautiful colors..

  15. These look great! They make me think of confetti cake, which was such a favorite dessert as a kid…I think mostly because of the colors! 😉

  16. These cookies are adorable! I love the sprinkles and the strawberry filling sounds like the perfect addition. I’m so glad I found your blog!

  17. These are gorgeous! Do you think the coconut spread plays a big role in the cookie? I’m wondering if the results would be similar if one just used additional earth balance or subbed veg shortening… I’ll report back when I try it! Thanks so much for sharing such a unique cookie recipe!

    • You know, I bet using the Earth Balance veg shortening would work just fine. Can’t wait to see how it works for you!

  18. The shortening worked fine, thanks for the encouragement! They’re so cute! 🙂

  19. These are AH-DOR-A-BLE!! I didn’t even pull out a single hair! Thank you for the great directions – and for veganizing this fun recipe. I used EBalance shortening – but I’ll be on the lookout for the coconut stuff next trip to the market. Sounds yum!

    You forgot to mention sprinkling them w/ sugar – I didn’t realize that until I looked at your photo. A wee touch that def gives them some sparkle. Next time.

    • You’re right! I’m going to change the instructions to include sprinkling some sugar before baking. I thought of that on the last batch I think and really liked how that made them look.

      So glad the recipe turned out for you. So fun!

  20. Oh my gosh, these are fabulous! Thanks so much for sharing 🙂

  21. Love, love your cookies!!! Thank you so much for participating in the cookie swap! 🙂

  22. Do you think I can make these gluten-free and how? I want to bring these to a bakesale this Sunday and would love to be able to provide for my gluten-free friends.


    • Hi Jessica
      I have never made this gluten free, but here’s what I would do if I were going to give it a try. I would probably up the cornstarch to 1/2 cup and then do 2 1/4 cups of some gluten-free flour mixture (all purpose sold in the health food section of most stores) or try some combination of my own like 1 cup brown rice flour, 1 cup white rice flour, and 1/4 cup of something like almond flour.

      I hope this helps. Let me know how it goes!

  23. help! I just finished making these cookies, (they are delicious by the way) but I can’t seem to get the strawberry cream filling right. its too runny and won’t spread across the cookie. I put in the freezer hoping that would help but it seems the earth balance butter just wont mix in well. any suggestions?


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