Holiday cookie baking has officially begun in our home. Yes, I’m one of those people that start early. When you make a lot of cookies, you kind of have to start early or you’ll never finish. I even had Christmas music rockin’ in the background while I was baking these beauts.
I’ve kicked off my holiday baking extravaganza with these confetti cookies. These are like good old sugar cookies for people that don’t really do cut-out sugar cookies. I’m too much of a perfectionist and I easily get frustrated with the whole process of rolling and cutting. So I was excited to find these easy drop sugar cookies from Joy the Baker.
Aren’t these balls of raw cookie dough pretty already?
I used chocolate sprinkles because I like their dark color against the light colored cookie. Plus, I might be throwing a black and white themed holiday dinner and these will coordinate perfectly. Yes, I like to do theme parties. 🙂
I love how each cookie is unique. The sprinkles decided to go wherever they wanted when the cookies flattened out while they baked. I’m easily amused by sprinkles. Is anyone else?
These cookies are a little crispy on the outside and have a nice chewy inside. I’d call that the best of both worlds.
Joy’s recipe also includes the seeds from one vanilla bean in her recipe. I decided to leave it out because vanilla beans are pricey and I thought the subtle flavor of the little flecks of vanilla bean would get totally lost next to all those sprinkles.
I decided to rely on the wonderful flavor from vanilla extract instead. I think that if you use the good stuff (not the imitation kind), then you still get an awesome tasting cookie.
Since the cookie baking fiesta is upon us, I thought I’d take the opportunity to review some of my most important cookie Baking 101 tips.
- Use room temperature ingredients (unless the recipe specifically says to do something different). If the ingredients are too cold then they won’t properly mix together.
- When you are baking cookies or any other tasty treat you always use unsalted butter unless a recipe specifically tells you otherwise. (Which it will almost never do because you can’t control how much salt a butter maker will use.)
- Pay attention to the size of egg that the recipe calls for. This could impact your final product. If the recipe does not specify a size then go with a large egg and hold your breath and hope that you guessed right. 😉
- Use the “spoon and level” method when measuring flour. I take a spoon to loosely pile the flour into the measuring cup and then level it off with a butter knife. If you are following one of my recipes (and likely others) and dunk the cup right into the flour container then you will end up with too much flour and your cookies will end up dry and not spread.
- Make sure all your ingredients are fresh and have not passed their expiration dates. Some of the biggest offenders in this category are old butter (which usually tastes like your fridge), old eggs (which just taste kind of gross), and old baking powder or baking soda (which is like adding nothing to your cookies instead of magical fluffiness).
I freeze my holiday cookies for two to three months. As long as you seal them up tight they will taste as good as the day you baked them when you take them out of the freezer. What are you waiting for? You should start with these confetti cookies. 🙂
Confetti Cookies Recipe
(Makes about 14 cookies)
Note: Cookie dough requires a minimum of 2 hours chilling time.
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter (equivalent to 1 stick)
- 3/4 cup white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup sprinkles (I used chocolate sprinkles)
- Pour the sprinkles into a small bowl and set it aside.
- In medium bowl, whisk together the flour, baking powder, cream of tartar, baking soda, and salt. Set the dry ingredients aside.
- In a large bowl, cream the butter and sugar. It should look light and fluffy. (Takes about 3 to 4 minutes)
- Mix in the egg and vanilla extract.
- Gently mix the dry ingredients into the wet ingredients.
- Scoop about 2 tablespoons of cookie dough and roll it into a ball. Roll each ball around in the bowl of sprinkles.
- Place them in the refrigerator for a minimum of 2 hours.
- Preheat the oven to 350 degrees F.
- Bake them in the preheated oven for about 14 minutes or until the edges have browned ever so slightly.
- Let them cool on the pan for a few minutes and then move them to a cooling rack to cool completely. Note that they will be a bit soft to touch but they will firm up as they chill out.
Adapted from: Joy The Baker
Here are some other heavenly holiday cookie recipes.