Bakery Confetti Cookies
There’s nothing more magical than walking into a bakery and seeing a giant cookie drenched in rainbow sprinkles, at least to an eight year old little girl. Our vacation breakfast spot, the one we return to trip after trip, has a sprinkle sugar cookie nearly as big as my daughter’s head and without fail she asks for one every single time we walk into the bakery. Every so often, I relent and bend to her eight year old will. Not exactly the breakfast of champions. I realized that I could easily bring the magic home with a slightly smaller cookie scoop and the highest quality ingredients I can find. The wild part is that my family has hailed these “THE BEST COOKIE YOU’VE EVER MADE, MOM” and after pricing them out I realized they cost a fraction of a fraction to make at home compared to what we pay at the bakery. Win, win, win...I love a good win, win, win.
Ingredients:
Makes about 24 cookies
1 cup butter, melted
1 ¼ cup sugar
1 egg
¼ cup plain greek yogurt
2 teaspoons vanilla extract
½ teaspoon almond extract (totally optional but it 100% gives it an authentic bakery taste for some reason!)
3 cups flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup of rainbow sprinkles
(we use a mixture of these two here and here)
Directions:
In a large bowl, whisk the melted and cooled butter with the sugar. Add the egg and whisk until frothy. Add the greek yogurt, vanilla and almond extracts, and salt. Give it another good whisk. Dump your flour, baking powder, and baking soda over top and use a wooden spoon to stir them together until the dreamiest, creamiest cookie dough forms. It’s going to seem very wet. That’s normal! It needs a little chill time in the fridge before we scoop it. This firms the butter, but also gives the flavors time to really meld. Chill it for at least an hour, but up to overnight.
When you’re ready to bake, preheat the oven to 350 degrees F. Line two large baking sheets with parchment and set aside. Get your dough from the fridge and pour your sprinkles into a shallow bowl. This keeps them a bit contained, but plan on finding little sprinkle surprises stuck to the bottom of your feet for the next day or two :) Scoop tablespoons of dough and roll them in your hand to slightly warm before dropping them in the sprinkle bowl. Give it a toss to coat before placing on the tray. Repeat until your trays are full with about 2 inches between cookie balls. Bake for about 15-18 minutes, until the edges are just golden and the centers are set. Enjoy!
