CRUNCHY CONFETTI COOKIES

If you’ve spent a summer day in New York City, you know the magic that is a cup of vanilla soft serve, absolutely coated in rainbow sprinkles, straight from the Mister Softee truck. Your adult brain tells your eyes that these colorful flecks aren’t really bringing anything tastewise to the soirée, but one bite and you know the truth: Sprinkles are the key to happiness. Yes, they bring joy, but texturally, sprinkles improve all they touch by adding a layer of sweet crunch. In these confetti cookies gone crispy, the sprinkles are the star of the show.

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CRUNCHY CONFETTI COOKIES

Ingredients

170g

unsalted butter (softened) or 1 1⁄2 sticks (12 T)

115g

sugar or 1⁄2 cup + 1 T

45g

light brown sugar or 3 T

large egg

clear vanilla extract or 1 tsp

215g

flour or 1 1⁄2 cups

7.5g

cornstarch or 1 T

baking soda or 1 tsp

kosher salt or 3⁄4 tsp

60g

rainbow sprinkles or 1⁄4 cup

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.