Every Christmas, my mom gave countless friends and relatives gorgeous tins and platters heaped with elaborate cookies and candies. These confetti cookies were always part of that holiday collection. They began as my mom's sugar cookie recipe, and were transformed by a shower of red or green sugar.
Now, I like to make these treats year-round. After all, when confetti’s involved, can’t any day be a celebration?
My secret is to use as many types of sprinkles as possible. I especially like jimmies (or “Toppers,” if you want to get sprinkle-technical) stirred into the dough: they bleed prettily, spotting the cookies with tiny bursts of color. Then, before baking, I cover the formed cookies with a combination of the crunchy round ones (“quins”) and the tiny spherical ones (“nonpareils”). Those are only options, though. As long as you love the colors and shapes you’re using, you can’t go wrong!
Tip: Sometimes, a good sprinkle selection is hard to find. When I made the cookies pictured, I had at least 4 kinds of sprinkles, but I still bought tubs of Pillsbury Funfetti frosting just to have their special blend on top of the can. If you’re not near a candymaking or craft shop, don’t be shy about buying tubs of Funfetti and putting those sprinkles to good use.
1 1/2 cups sugar
8 ounces (2 sticks) unsalted butter
1 cup grapeseed oil
1 teaspoon vanilla extract
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tartar
4 cups all purpose flour
2 tablespoons sprinkles
An additional 2 tablespoons to 1/4 cup confetti sprinkles (depending on your mood)
Cream together the sugar and butter until fluffy. Add the eggs one at a time until combined. Drizzle in the oil and vanilla and continue to mix. Add the salt, baking soda, cream of tartar, and flour. Mix well. Add the 2 tablespoons of sprinkles and barely mix just until incorporated. (I like to chill the dough overnight.) Scoop into balls. Sprinkle with (or roll in) additional confetti and bake at 350 degrees until light golden, 10 to 12 minutes.