Merry Christmas friends! Hope most of you are busy with Christmas brunch. I wanted to post this recipe for easy Christmas confetti cookies aka funfetti cookies yesterday itself, but sadly couldn't get to it. Hope you were able to select recipes for this year's cookie swap from the easy eggless Christmas cookies page.
If you are looking for an easy eggless Christmas cookie recipe that doesn't need a lot of work but looks grand and festive, this Christmas confetti cookie recipe is for you. Originally I had used a different recipe but now have tweaked it to bake the perfect confetti cookies without eggs. I have based this recipe taking inspiration from the eggless orange cookie recipe that is already a huge hit among the readers and has raving reviews.
This Christmas confetti cookie recipe is very versatile. You can dress it up with different colored sprinkles as per your wish for the special occasion of your choice. Being Christmas we are using red and green sprinkles today. You could use red, pink and white sprinkles for Valentine's Day, green sprinkles for St. Patrick's Day, multicolored for Easter, orange and black for Halloween and so on.
These funfetti cookies and red velvet chocolate chip cookies are packed and ready for gifting!
Another change I made to the recipe from when I baked these the first time is using the stick sprinkles instead of the tiny ball sprinkles. The latter bled color into the cookie dough making the cookies look smudgy and not neat and perfect. So I tried using the stick sprinkles this time around and it look beautiful and the color didn't bleed while mixing the dough.
Recipe
Christmas Confetti Cookies
Ingredients
- 1 cup unsalted butter softened
- ¾ cup granulated white sugar
- 2 teaspoons vanilla extract/almond extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ to ¾ cup sprinkles
Instructions
- Preheat oven to 350 degrees F or 180 degrees C for 15 minutes.
- Cream the butter and sugar in a large bowl. Add in the vanilla extract; beat well.
- Keep a sieve over the bowl and directly sift the flour, baking soda and salt into the creamed butter mixture.
- Mix the flour into the creamed butter mixture and stir it until well combined. Now add the sprinkles that you are using. I used ¼ cup each of red and green sprinkles. You might also use your hand to bring all the dough together to make one ball of dough. Sometimes the cookie dough might have a sticky consistency. In such cases chill the dough in the refrigerator for an hour or so before baking otherwise you will have thin crepe-like cookies.
- Scoop out about half to a tablespoonful of dough for each cookie, roll it on a plate with sprinkles, lightly flatten it, and place it on the baking sheet 2 inches apart. Bake for about 8-10 minutes or until the edges are browned lightly.
- Remove the cookie sheet from the oven and let it cool on a wire rack for about 10 minutes for it to set completely. Then transfer the cookies from the sheet to the wire rack for it to cool completely before you can store it in an air-tight container.
My Notes
- I use either vanilla extract or almond extract and both gives the cookies a pleasant flavor but my personal favorite is using almond extract. Make sure not to use almond extract if sharing the cookies with people with severe nut allergies.
- Like I always suggest, please do a test bake at least 2-3 cookies before baking the entire batch so that you will know how much it spreads, if your baking time is less or more etc. This time by the feel of the dough I was able to guess that the cookies won't spread too much but test baked 3 cookies anyhow just to be sure and it baked just perfectly. So proceeded with the remaining dough without having to chill the confetti cookie dough in the refrigerator.
- Few cookies I baked without rolling the dough balls in the sprinkles and the rest I baked after rolling the individual cookie dough ball into the red and green sprinkles which really gives a more festive look to the cookies. It's your choice. These confetti cookies are delicious either way. Just one looks more beautiful than the other and one has more sugar content than the other because of rolling the dough in extra sprinkles.
Nutrition
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Madhavi says
Hi, Thanks so much for this recipe. My 7 year old finally thinks I can bake . I made them today and they turned out very nice. Texture, taste etc. all good. However, mine did not bake like a perfect circle and not as thin. May be the dough should have been more softer..perhaps ??!!
Madhuram says
That's great, Madhavi. Kudos to you! Maybe it requires more chilling time. Did you check the My Notes section? I guess I too had some issues.
Bharat Jadav says
Voila! I will definitely try this on 31st ..i guess my guests will love it 🙂
Madhuram says
Hope you will like it 🙂
Bharat Jadav says
I dont know what went wrong, i guess dough was not proper :/
They were hard and flat but taste was nice 🙁
Madhuram says
Did you test bake one cookie and see how it turns Bharat? That's what I had mentioned. If we flatten the dough the cookie spreads too much. Did you chill the dough?