So soft and chewy, these Confetti Cookies are so ridiculously good, my mouth is watering for another taste.
Literally, I just can’t get enough of these cookies, the name Soft and Chewy Confetti Cookies doesn’t do them justice–they should be called “addictive buttery fluffy goodness cookies”.
But, that’s a mouthful.
Soft and Chewy Confetti Cookies
When you’re planning to bake something for a family gathering, you have those “go to” recipes that you just always hit up.
I think these Soft and Chewy Confetti Cookies have absolutely become the new favorite for me on that list.
Not that traditional chocolate chip cookies aren’t great or anything, they really are.
But these confetti cookies, they’re like a little fluffy cloud of buttery goodness.
The perfect density for chewing–but not thick or heavy.
And it’s all in the simple, easy recipe.
Just toss all the ingredients in a bowl and stir.
No, really–they’re that simple.
I wasn’t even sure I’d need my mixer, I think I could have used a spoon–which should have been a clue about how soft these were going to be.
Then you just plop little rolls out onto the baking sheet.
Now, I think I could have smooshed them down and made them more flat, and more power to you if you do that.
But I wanted tall cookies–and I think I succeeded. LOL!
I mean, loook at how fluffy they are!
So fluffy, they crack on the top.
And I don’t think you’d get that if you smooshed them flat.
And I couldn’t even wait for the cookies to cool completely before moving on to make the glaze.
This stuff is so sweet–it’s amazing I didn’t go into some kind of sugar-rush coma the moment I dipped my finger in to make sure it tasted ok.
But I did let them cool completely before dipping them in the glaze.
That’s important, because if you don’t, the glaze will basically melt into the cookie.
Because I may or may not have done this on the first batch.
When the cookie is cooled, though, the glaze will just sit nicely on the top and be this perfectly crisp little shell.
Which is, I think a large part of why these cookies are so pretty, in the end.
If the glaze was melted into the cookie, it wouldn’t be as shiny and sparkly.
And cookies need to be pretty.
That’s why we do things like add sprinkles.
All the sprinkles.
Because sprinkles are life.
And, definitely, for these cookies, sprinkles really do bring them to life.
Without chocolate chips or other things to break-up the expanse of white, the cookies look kind of plain (which is a lie, because they’re amazingly yummy, but looks are deceiving).
So, the sprinkles are what makes the cover of the book match the contents, if you get my drift.
Which I’m sure you do.
Because that was so very clear as mud. LOL!
Now, don’t be upset, though if you’re out of flour and can’t make these cookies right this second.
You can just pin this Confetti Cookie recipe to your favorite cookie ideas board on Pinterest and that way you can find it when you get to the store and back.
And, if you make these confetti cookies and love them like I do, please drop us a 5-star rating on the recipe, that way we know you want more yummy recipes like this!
- 1/2 cup butter
- 1/4 cup shortening
- 3/4 cup sugar
- 4 eggs
- 3 cups flour
- 5 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla
- 2 cups powdered sugar
- 3-4 tablespoons milk
- 1 teaspoon vanilla
- Preheat oven to 375 degrees.
- Melt butter and shortening together in microwave.
- Add sugar and eggs. Beat well.
- Mix in flour, baking powder, and salt until combined.
- Add vanilla and beat until uniform.
- Form dough into 1-inch balls and place them on a greased baking sheet.
- Bake for 8-10 minutes.
- Allow to cool completely before dipping in glaze.
- Add milk to powdered sugar, mixing until smooth.
- Beat in vanilla.
- Glaze will be a bit thick.
- Dip cooled cookies in glaze and add sprinkles if desired.
Nutrition Information:Yield: 24 Serving Size: 2
Amount Per Serving: Calories: 185 Total Fat: 7g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 43mg Sodium: 190mg Carbohydrates: 28g Fiber: 0g Sugar: 15g Protein: 3g