Confetti Sugar Cookies
User Reviews
4.4
Confetti Sugar Cookies
Description
This recipe for Confetti Sugar Cookies begins with a mixture of all-purpose flour, baking soda, and baking powder to provide a balanced leavening and structure. Butter and granulated sugar are creamed to a smooth base before adding an egg and a cake and cookie emulsion for flavor. Dry ingredients are folded in until just combined, followed by folding in coarse colored sugar crystals that create the confetti effect.
The dough, being dry and crumbly, is chilled after shaping into balls to help cookies maintain their shape during baking. Flattening the dough balls helps achieve an even thickness and delicate texture. Baking is brief at 375°F to develop light browning without overbaking, preserving the tender but slightly crisp texture.
Sprinkling additional coarse colored sugar on top adds a decorative touch and a subtle crunch. These cookies work well as a festive treat for celebrations or casual snacking, with roughly 20-24 cookies yielded.
Weighing flour ensures correct dry ingredient amounts and prevents dry, crumbly dough issues. Avoid overbaking to keep cookies soft rather than hard or dry.
Ingredients
For the cookies:
- 2 3/4 cups all-purpose flour 357 grams
- 1 teaspoon baking soda 6 grams
- 1/2 teaspoon baking powder 2 grams
- 1 cup butter room temperature) 8 ounces, salted
- 1 cup granulated sugar 200 grams
- 1 large egg
- 3/4 teaspoon cake and cookie emulsion 5 grams, brand LorAnn Princess Bakery Emulsion
- 1/2 cup sugar coarse colored crystals
For topping:
- 8 ounces white chocolate bar for dipping, or melting wafers
- 3 tablespoons sugar for sprinkling on top, coarse colored crystals
Instructions
- In a bowl, stir together flour, baking soda, and baking powder. Set aside. 2 3/4 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder
- In a large mixing bowl, use an electric mixer to cream together butter and sugar until smooth and creamy, about 2 minutes. Beat in the egg and Princess emulsion. Gradually blend in dry ingredients. The mixture will be dry and crumbly. 1 cup salted butter, 1 cup granulated sugar, 1 large egg, 3/4 teaspoon LorAnn Princess Cake & Cookie Bakery Emulsion
- Mix in the colored sugar just until combined. (The more you mix it, the more the sugar cookies will melt in and not show up well.) 1/2 cup coarse colored sugar crystals
- Scoop the dough into the palm of your hand and shape into about 20-24 balls. Place on a parchment lined baking sheet. Slightly flatten the top of each cookie with the bottom of a glass. Refrigerate the cookie dough for 1 hour.
- Preheat the oven to 375ºF and bake for 8-10 minutes. Do not let the cookies get brown.
- Allow the cookies to cool for 5 minutes, then move them to a flat surface or wire rack to cool completely.
- Melt the white chocolate in a microwave safe bowl in 20 second intervals, stirring between each time. Continue to do this until the chocolate is completely melted. 8 ounces white chocolate bar or melting wafers
- Dip each cookie into the melted chocolate to cover half of the cookie with melted white chocolate.
- Allow any extra chocolate to drip off, then place it on a parchment lined pan. Immediately sprinkle with colored sugar. 3 tablespoons coarse colored sugar crystals
- Allow the cookies to set, then store them in an airtight container.
Notes
- Use a kitchen scale to weigh flour precisely to avoid adding too much, which can dry out the dough.
- Be careful not to overbake; cookies should remain tender inside with crisp edges.
- Calories are estimated for 24 cookies; serving size is one cookie, nutritional values vary by ingredient brand.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Calories | 228kcal | 11% |
| Carbohydrates | 31g | 10% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 30mg | 10% |
| Sodium | 118mg | 5% |
| Potassium | 56mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 20g | 40% |
| Vitamin A | 250IU | 5% |
| Vitamin C | 0.05mg | 0% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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