Birthday Cake Confetti Cookies
Rated 5.0 stars by 1 users
Category
Recipes
Servings
10 large cookies
Prep Time
20 minutes
Cook Time
40 minutes
These cookies will put a smile on everyone's face and be sure to become a regular favorite that uses Ann Clark’s Cake Batter Flavoring.
Ingredients
-
3/4 cup unsalted butter, room temperature
-
¾ cup granulated sugar
-
3 tablespoons packed brown sugar
-
1 large egg, room temperature
-
1 teaspoons Ann Clark Cake Batter Flavoring
-
2 cups (8 ½ cups) all-purpose flour
-
1 1/2 teaspoons baking powder
-
1/2 teaspoon sea salt
-
½ cup rainbow sprinkles, additional for garnish if desired
-
1/2 cup unsalted butter, room temperature
-
3 cups powdered sugar
-
½ teaspoon Ann Clark Cake Batter Flavoring
-
1/8 teaspoon sea salt
-
4 tablespoons heavy cream
-
Stand Mixer with paddle attachment
-
2 large-rimmed baking sheets
-
Piping bag
Cookie
Frosting
Equipment Needed
Directions
Prepare the Cookie Dough
Preheat oven to 350°F. Line 2 large-rimmed baking sheets with parchment paper or use ungreased sheets.
Add 3/4 cup butter, granulated sugar and brown sugar in a stand mixer with paddle attachment or a large bowl if using a hand mixer and mix until fluffy, about 3 minutes.
Mix in egg and 1 teaspoon flavoring and mix on medium speed until combined.
Mix flour, baking powder and 1/2 teaspoon salt, until combined together, in a medium bowl.
Mix flour mixture into the mixer, until just combined, scraping sides of the bowl, as needed.
Add in sprinkles into bowl, mix until incorporated.
Evenly scoop cookie balls (about ¼ cup) of dough onto the cookie sheet, about 5 per tray. Press them gently with the bottom of a drinking glass to flatten.
Bake in the preheated oven, one sheet at a time, until the edges are lightly golden and the tops will no longer be glossy, about 20 minutes.
Remove from the oven and let cool completely on the tray, about 20 minutes.
Prepare the Frosting
Combine ½ cup butter, powdered sugar, ½ teaspoon flavoring, 1/8 teaspoon sea salt in a stand mixer with paddle attachment or by hand in large bowl, until smooth.
Add heavy cream 1 tablespoon at a time to the mixer until it reaches desired, pipeable consistency.
Frost the cooled cookies as desired and top with more sprinkles.
Recipe Note
Notes & Tips:
- To make ahead: Make cookies ahead and store dough in the refrigerator for up to 3 days or in the freezer for up to 3 months. Frosting can be made ahead for up to 3 days.
- Store cookies in an airtight container for up to 3 days. Freeze for up to 3 months.
Photo by Laura Kanya
