These homemade sugar cookies stay soft and chewy and there is no rolling needed!
You guys know how raw cookie dough is the absolute best part of a cookie? Say yes, nod along, and no one gets hurt.
Well. These cookies, even after they are baked in the oh-ven, taste just like the raw dough.
Do you hear that? That’s the sound of angels singing.
If you’re all like, well, doesn’t all cookie dough taste the same as a baked cookie? Um, no, you’re wrong and now we can’t be friends. I’ll miss you and all, but go. Just go.
Also, I can’t stop calling my oh-ven the oh-ven because I heard someone pronounce my blog as “Buns In My Oh-ven” and it’s just stuck with me. #sorrynotsorry
So, back to the cookies! These are a simple sugar cookie, but instead of rolling them out all tedious and work-y like, we just use a cookie scoop to drop them on a pan. It makes for a super soft, thick cookie. Also, these don’t need any time to chill in the fridge, which means cookies right NOW. No waiting.
These are loaded with sprinkles because the other day my daughter mentioned that her favorite flavor is sprinkles and I like her and her adorable dimple so I made her cookies that were her favorite flavor. <— aaaaand, breathe. Longest sentence ever.
Speaking of dimples, did you know that my kids have a matching set? My daughter has one perfect dimple on her right cheek and my son has one perfect dimple on his left cheek. I just really like those two humans.
Anyway, as I was saying, cookies! These are baked with alllllll butter, because I like butter. Sometimes shortening is a good thing, but it’s not needed here. Bring on the butter. Bake these just until the edges are turning color and the tops still look a wee little bit underdone. They’ll finish baking on the hot cookie sheet and turn out perfectly.
Now, head to the kitchen, pre-heat that oh-ven, and get to making cookies! Because I’m the boss and I said so.
Confetti Sugar Cookies
Ingredients
- 1 1/3 cup butter room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 1/2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup sprinkles
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Beat together the butter and sugar until light and fluffy, about 3 minutes with a stand mixer. Beat in the eggs and vanilla until very well combined.
- In a small bowl, combine the flour, baking powder, salt, and sprinkles. Gradually add the flour mixture to the butter mixture and mix until combined and the dough comes together.
- Use a cookie scoop to drop balls of dough on the prepared baking sheet, about 1-inch apart. Bake for 11 minutes or until edges are turning golden and tops are just slightly underdone looking.
- Cool for 10 minutes on the cookie sheet before transferring to a cooling rack to cool completely.
Nutrition Information:
Julie says
What about using 1 tsp vanilla and 1 tsp almond ext?
Karly says
I think that would be fine!
Amanda says
Absolutely love your sense of humor. So fun, a little quirky, all kinds of relatable and lovable! (Oh, and I can’t wait to try this receipe.)
Karly says
Thanks, Amanda! <3
Aliza P says
How long do thess cookies keep, if in an airtight container on the counter?
I’d like to bring them to a party on Saturday, but really feel like baking right this moment!
Karly says
Sorry for the late reply, I was out of the country travelling.
These will last about 5 days in an airtight container, but as with most baked goods – the fresher, the better. 🙂
Maria says
have you ever put these in the freezer? Do they freeze well? I’m trying to make them in advance for a wedding. Thanks!
Karly says
I have not, but I imagine they’d freeze just fine.
Brandy says
Your cookies are beautiful! I am not a great baker so I like to follow directions EXACTLY which sometimes includes the brands of certain ingredients. Do you mind sharing what type/brand sprinkles you used? Jimmies, sugar sprinkles, etc. ? I have used and loved the Wilton Batter Bits, but those have been discontinued so now I don’t know what type of sprinkles to use that won’t melt together or change the color of my batter.
Karly says
I used jimmies in these, as they don’t bleed colors too much. I just use the cheapo grocery store brand. 🙂
Ellen says
Hello! Came across your site, and love it! I tried the Confetti cookies today, and YIKES, Don’t even look close to yours. Pretty dry and even warm out of the oven, they were never soft and chewy,mostly dry. Any suggestions? What in the world did I do wrong? Such an easy basic recipe. The taste is fine. Thank you.
Karly says
Hi Ellen! I’m not sure what the problem would be…did you maybe overbake them or not measure correctly? Mine have always come out soft and chewy, not dry at all. Sorry you had problems!
Kid says
Thought of those for my niece’s party, added strawberry jam in the middle of the cookie and everyone went crazy over them 😀
I’d suggest less sugar if given to kids, the parents weren’t happy with the after math XD
Karly says
@Kid,
Oh, I bet the jam was a nice touch!
Kid says
@Karly,
my Niece was LOVED them! more so when I told her they were named after her. they are now her favorite XD
one thing though, I noticed that when I bake without jam they are nice and thick, with jam however they tend to spread out quite a bit. I figured it was because this is an all white sugar recipe, would you recommend something to make it not so… HUGE! and spread out?
Joanne says
This might make you not want to be BFFs anymore, but I actually like cookie dough more than actual COOKIES. Which means I would like these cookies more than all other cookies. For real.
Karly says
@Joanne,
Girl, that just makes me love you more.