I went on a bit of a baking bender this past weekend, making a bunch of things for my friend Weedy and their family. Since I didn’t really do much baking in December, I had such a fun time settling back into my kitchen, pulling out all my ingredients and mixing up a storm.

I made a batch of My Favourite Banana Chocolate Chip Muffins, and this quick and easy ‘I Want Chocolate Cake’ Cake, which are both super reliable and delicious. For the last recipe, I knew I wanted to make a funfetti treat as I currently have a huge supply of rainbow sprinkles that I’ve been hoarding; this particular type/brand only shows up sporadically at Sobey’s, so when they do, I buy multiple bottles. They’re super bright and thick, and don’t bleed when you mix them into dough/cake batter, which makes them superior for funfetti/confetti projects!

I’ve never made these cookies before, and let me tell you, I was BLOWN AWAY by how good they are. They’re like soft, chewy, super vanilla-y pillows, with a little bit of sugary crunch from the sprinkles that coat the outside. I could not stop eating them (for quality control purposes, of course) and they’re my new obsession.

Weedy said they ate two in the Uber on the way home from our lunch together, so I take that as a good sign!

Confetti Cookies

Source: Smitten Kitchen

Ingredients

  • 3 cups flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 tsp salt
  • 1 cup (2 sticks) butter, cut into big chunks
  • 1/4 cup (1/4 pkg) cream cheese, cut into big chunks
  • 1 1/4 cups sugar
  • 1 egg
  • 2 tsp vanilla
  • 1/4 tsp almond extract
  • 1 cup rainbow sprinkles

Directions

  1. Preheat oven to 375, and line two baking sheets with parchment paper.
  2. Add the flour, baking powder, baking soda and salt to the food processor, and pulse a few times to combine.
  3. Add the butter, cream cheese and sugar and pulse until mixture is sandy.
  4. Add the egg, vanilla and almond and let food processor run until the dough comes together in a big ball. Like Deb says, I needed to scrape down the sides of the bowl and few times to get it all incorporated.
  5. To form the cookies, first add the sprinkles to a bowl. Use a cookie scoop to scoop out balls of dough, roll them between your palms, and then roll in the spinkles to cover. Place on the baking sheets about 2 inches apart. Bake for 10 minutes, until only lightly golden on the bottoms.