These white chocolate confetti sugar cookies are the perfect treat for any celebration, whether it's a birthday, holiday, or just to add a touch of fun and festivity to any ordinary day. The combination of the colorful sprinkles and white chocolate chunks (or chips!) are reminiscent of rainbow chip cake or funfetti cake, while the white chocolate adds a creamy flavor and pockets of sweetness in every bite.
The base of the cookie is a classic soft sugar cookie dough and comes together in no time with just a few basic ingredients. The cookies spread slightly as they bake, creating a chewy center with crispy edges—a perfect texture combination that cookie lovers crave. These confetti sugar cookies are a guaranteed hit for any cookie platter or party.
Sprinkle Color Coordination
You can customize the colors of the sprinkles to suit any occasion—think red and green for Christmas, pastels for Easter, red, white, and blue for Memorial Day or Fourth of July, orange and black for Halloween, or your favorite team's colors for a game day treat.
For an extra indulgent version, you can drizzle melted white chocolate over the top of the cooled cookies or sandwich two cookies together with a layer of white chocolate ganache. Whether you enjoy them plain or dressed up, these cookies are a staple.
Cream of Tartar in Confetti Cookies?
Similar to my brown butter snickerdoodles, I like to add a bit of cream of tartar to these confetti sugar cookies for two reasons: 1.) Flavor and 2.) Texture. The cream of tartar adds a subtle tang and helps yield a chewy cookie texture by preventing the sugar from crystallizing. The slight tang gives a flavor that reminds me of buttermilk cake which is often used in confetti cakes.
To Chill or Not to Chill Cookie Dough?
I recommend chilling the cookie dough for at least one to two hours in the refrigerator to help the dough firm up and allow all the flavors to come together. Ideally, if you have the time or plan to make ahead, chilling the dough for 24 to 48 hours will yield the best results. The extra chill time will result in more flavor and better texture giving all the ingredients a chance to hydrate and meld. I also find that the longer the cookie dough rests, I get more of a crinkle-like texture with the cracks on top. Chilling also helps control the spread of the cookies due to the butter being colder. Either way, whether you chill them for an hour or overnight, they will be delicious nonetheless!
Can I leave out the white chocolate?
Absolutely! If you don't like white chocolate, feel free to omit! You can also omit the sprinkles too. This recipe works as a wonderful soft sugar cookie base.
Enjoy!
Confetti Sugar Cookie
Ingredients
- 2 ½ cups [315 grams] all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon kosher salt
- ¼ teaspoon cream of tartar
- 1 cup [226 grams] unsalted butter, at room temperature
- 1 cup [200 grams] granulated sugar, plus more for rolling
- ¼ cup [50 grams] light brown sugar, packed
- 1 large egg plus 1 egg yolk
- 1 teaspoon vanilla extract or vanilla paste
- ⅓ heaping cup rainbow jimmies sprinkles
- ½ cup [85 grams] white chocolate chips or chunks
Instructions
- In a small bowl, combine the flour, baking powder, baking soda, kosher salt, and cream of tartar and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed for 5 minutes until light and fluffy and pale in color. Add the egg and egg yolk one at a time until each is incorporated. Add the vanilla and beat on medium-low speed for another minute until fully combined. Scrape down the paddle and the bottom and sides of the bowl.
- Add the flour mixture and beat on low speed until just combined, about 30 seconds. Scrape down the sides of the bowl. Add in the jimmies sprinkles and white chocolate chips and mix on low to incorporate, about 5-10 seconds.
- Place plastic wrap over the top of the cookie dough and refrigerate for 1 hour to let all the ingredients get to know each other.
- Adjust the oven rack to the middle position and preheat the oven to 350°F. Scoop the cookies using a 1-ounce cookie scoop to portion the dough and roll the cookies into a ball and roll into granulated sugar. Place onto a parchment-paper lined baking sheet.
- Bake for 10-12 minutes. Transfer the baking sheet to a wire rack and let cool completely on the pan. Note: For perfectly round cookies, use a large cookie cutter or biscuit cutter (must be wider than the cookie) and swirl in a circular motion to shape the edges immediately after removing from the oven while the cookies are still hot.