Confetti cookies from Smitten Kitchen by King Arthur Flour and Deb Perelman

View complete recipe

Ingredients

granulated sugar
cream cheese
Show all ingredients...

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

mamacrumbcake on December 28, 2019

These are really good, buttery, sugar cookies. I use a #40 scoop and usually get between 30-34 cookies. If you have trouble getting the sprinkles to adhere to the dough, rub 1 or 2 drops of water into the palms of your hands before rolling each individual cookie ball. The sprinkles will stick beautifully. To make this easy, I keep a small bowl of water nearby and just lightly dip a finger or two into the water. I have made this recipe with sprinkles and nonpareils. The cookies with nonpareils spread a little bit more and therefore turn out slightly larger and flatter than those made with sprinkles. Both types are delicious and are very attractive cookies.
rionafaith on August 11, 2017

Used food processor and weight measures -- turned out great, nice and buttery sugar cookie base. I started to run out of long sprinkles (maybe I went overboard, but I think I used more than a cup) so I supplemented with nonpareil-style rainbow sprinkles on the last batch, and those turned out fine too with no color loss. Only yielded about 30 cookies for me, though I'm pretty sure I used the right size scoop.
stef on August 04, 2016

Followed recipe. Grandsons loved them
e_ballad on June 18, 2016

I desperately need to get a scoop - my sizing was clearly off, as I made a quantity of 25 (slightly less than a golf ball). Nonetheless, used the same cooking temp & times - came out perfectly. Look amazing, slightly chewy, taste great. Next time I might throw some M&Ms/similar on top just to go even more overboard.
Rutabaga on May 16, 2016

This recipe arrived just in time for me to try it out for my son's birthday; he brought the cookies in to share with his pre-school classmates today. To keep them nut-free, I left out the almond extract, and used vanilla paste as I had no vanilla beans. They look so festive, and are so easy to make - a real winner for both kids and adults. I kept mine fairly thick so that they remained soft instead of crispy. The flavor is warm and buttery, just a perfect cookie for any occasion.