Is there such a thing as too much confetti?! Rachel doesn’t think so!! Enjoy making these delicious and whimsical crinkle cookies! To avoid over baking, make sure you remove the cookies from the cookie sheet immediately and let them cool on a rack!
Stuff you’ll need:
Standmixer / egg beaters
Measuring cups and spoons
2 1/2 cups of all purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup salted butter
1 1/4 white granulated sugar
1 tsp vanilla
1/3 cup confetti sprinkles
1/2-1 cup icing sugar
Line a cookie sheet with parchment paper and set aside.
Whisk together the flour, salt and baking powder in large bowl and set aside.
In a large bowl or the bowl of your stand mixer, cream the butter and sugar until light and fluffy.
Add eggs one at a time and then add your vanilla. Mix until incorporated. Don't forget to scrape down the sides of your bowl!
Slowly add your flour mixture and mix until your dough comes together in a ball.
Gently fold in your confetti sprinkles. Be careful don’t to over mix!
Cover the bowl with plastic wrap and chill for 30 minutes.
Preheat your oven to 350 degrees.
Moving quickly, roll your chilled dough into balls, roughly the size of a golfball.
Drop each ball into a bowl of icing sugar and roll until it’s completely covered.
Place cookie balls on the cookie sheet 2 inches apart.
Bake for 14-18 min, cookies should be light and fluffy on the inside and have a golden ring on the bottom.
Once out the oven, remove cookies from sheet and cool on rack.