CRUNCHY CONFETTI COOKIES
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CRUNCHY CONFETTI COOKIES
CRUNCHY CONFETTI COOKIES
STEP 1
Heat the oven to 275°F. Pan-spray or line two half-sheet pans with parchment paper or silicone baking mats.
STEP 2
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, and brown sugar on medium-high for 4 minutes until well combined. Scrape down the sides of the bowl, add the egg and vanilla, and mix for 4 minutes.
STEP 3
Add the flour, cornstarch, baking soda, and salt and paddle on low speed until just combined, about 20 seconds.
STEP 4
Add the rainbow sprinkles and mix for 10 more seconds.
STEP 5
Scoop the dough into 1-tablespoon balls onto the prepared pans 2 to 3 inches apart.
STEP 6
Bake at 275°F for 25 minutes. These cookies won’t change color much, so make sure you set your timer. If they don’t turn out as crispy as you would like, bake for 2 to 3 minutes longer next time.
STEP 7
Let the cookies cool briefly on the pans, then transfer to a cooling rack. Share immediately unless you have enviable self-control. If you do have cookies left over, store them in an airtight container on the counter for up to 1 week.
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