Christmas Confetti Cookies are a fun holiday treat that’s a must make for your Christmas cookie plates!
It’s my favorite time of year! Time to break out pounds and pounds of butter, grab the flour & sugar, and all kinds of fun sprinkles to decorate some fun holiday cookies! I’ve been making cookie plates for family and friends for years. I usually shoot for 4-5 cookies or treats to put on each plate, and this cookie recipe should be at the top of your baking list!
There’s something wonderful about getting in the kitchen with your family. Whether it’s to make dinner or bake up something yummy, it builds a bond and creates lifelong memories. My boys especially like when there are sprinkles involved and these cookies have sprinkles for days! While these aren’t your average sugar cookies, the red and green colors paired with a white chocolate drizzle makes these cookies a truly festive treat. My favorite part is that they’re crispy on the outer edges and then get a little chewy as you get towards the center. Cookie bliss kids.
The whole time I was baking my husband keep commenting on how good the house smelled. These cookies are serious a must make for the holidays, and they go great along side some festive Christmas Crinkle Cool Whip Cookies! Which recipes are you making for you cookie plate this year?
Christmas Confetti Cookies
Prep Time: 1 hour 15 mins Cook Time: 15 mins Yield: 4 dozen cookies
2 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
2 tablespoons half-n-half (or milk)
3 tablespoons red sanding sugar, divided
3 tablespoons green sanding sugar, divided
3/4 cup white chocolate chips
1 tablespoon vegetable oil
- Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone mat. Set aside.
- In a medium mixing bowl, stir together the flour, salt baking soda, and baking powder.
- In a large mixing bowl, beat together the butter and sugar for 1-2 minutes or until pale and fluffy.
- Pour in the vanilla, egg, and half-n-half. Beat until combined and smooth, Scraping the side of the bowl as needed.
- Add the dry ingredients to the wet ingredients in two additions, mixing until just combined after each addition. Scrape the side of the bowl as needed.
- Using a wooden spoon, stir in 2 tablespoons each of the red and green sanding sugar. (The red tends to bleed into the dough, so the less you have to stir the better.)
- Use a small cookie scoop to portion the dough onto the prepared baking sheet, about 12 cookies per sheet – they spread out. Place any extra dough in the fridge until ready to bake.
- Mix the remaining tablespoons of sanding sugar together in a small bowl.
- Use the bottom of a flat-bottomed glass to gently press the dough flat. Press one cookie flat and then dip the bottom of the glass in the sanding sugars. (The dough residue helps the sugars stick to the glass.) Re-press the first cookie, just a little. Continue to dip the glass in the sugars and then flatten each cookie. This helps give each cookie a little extra color right on top.
- Bake for 12-14 minutes or until the cookies are golden. Remove from the oven and cool completely on wire racks.
- Once the cookies have cooled, Place the white chocolate chips and oil in a microwave-safe bowl.
- Heat for 30 seconds intervals, stirring after each heating period until the chocolate is melted and smooth.
- Place the cookies back on the lined baking sheets. Use a spoon to drizzle the melted chocolate over the cookies. (I like to let the chocolate start drizzling off the spoon in the bowl first and then move it to the cookies so there aren’t big chocolate clumps on the cookies.)
- Place the cookies in the fridge for a couple minutes to set the chocolate. Transfer the cookies to a serving platter and enjoy!
You could also use nonpareils or jimmies instead of sanding sugar. If you do this, use granulated sugar to press the cookies flat.
This recipe adapted from Jeff Mauro.