Christmas Confetti Cookies

Soft, buttery, and delightfully festive, these treats are inspired by the chewy white chocolate chip confetti cookies at Insomnia cookies, with a little Christmastime flair.

Prep: 15

Cook: 10

Cool 10

Total: 35

Yield:24 cookies

Equipment

Oven
large cookie sheet
parchment paper or silicone baking mat
stand mixer bowl or large mixing bowl
stand mixer or hand mixer
flat beater attachment for stand mixer or beater attachments for hand mixer
Silicone spatula
large metal spoon or large wooden spoon
#60 (1 tablespoon) cookie scoop or #40 (2 tablespoons) cookie scoop
Spatula
wire cooling rack

Ingredients

For the Christmas Confetti Cookies

1 cup unsalted butter at room temperature
1 ¼ cups granulated sugar
1 large egg at room temperature
2 tablespoons light corn syrup
1 teaspoon pure vanilla extract
½ teaspoon butter emulsion or butter extract
2 ½ cups all-purpose flour spooned and leveled, see Notes
½ teaspoon fresh baking soda
½ teaspoon salt
½ cup holiday sprinkles
½ cup white chocolate chips

Instructions

Preheat oven to 350° Fahrenheit. Position oven rack in middle of oven. Line cookie sheet with parchment paper or silicone baking mat and set aside.
Add 1 cup unsalted butter and 1 ¼ cups granulated sugar to stand mixer bowl. Set mixer to medium speed and cream ingredients together 1 to 2 minutes or until mixture is fluffy, smooth, and very pale in color. Pause mixer as needed and scrape down sides of bowl with silicone spatula to ensure entire mixture is well-blended. Be careful not to over-mix.
When mixture is fluffy and pale, pause mixer. Crack 1 large egg directly into mixing bowl, then add 2 tablespoons light corn syrup, 1 teaspoon pure vanilla extract, and ½ teaspoon butter emulsion. Mix ingredients together on medium speed until just combined.
Once combined, pause mixer. Add 2 ½ cups all-purpose flour, ½ teaspoon fresh baking soda, and ½ teaspoon salt to mixing bowl and mix on medium speed until dough forms.
When dough has formed, remove bowl from stand mixer. Add ½ cup holiday sprinkles and ½ cup white chocolate chips to bowl and use large metal spoon to mix until sprinkles and chocolate chips are just incorporated. Be careful not to overmix.
Once all ingredients are fully incorporated, use cookie scoop to portion dough into 2-tablespoon scoops (2 scoops total from #60 cookie scoop or 1 scoop total from #40 cookie scoop).
Roll each scoop of dough between palms of hands to form into smooth ball, then place ball of dough on prepared cookie sheet.
Repeat with remaining cookie dough until all dough has been rolled into dough balls and transferred to cookie sheet. Leave approximately 2 inches of space between dough balls to allow for dough to spread during baking.
Place baking sheet in preheated oven. Bake cookies 6 minutes, then begin checking doneness. Continue baking as needed, checking often, until cookies have flattened and edges are just lightly golden brown. See Notes below.
Once edges of cookies begin to turn lightly golden brown, carefully remove cookie sheet from oven and set aside. Let cookies rest on cookie sheet 5 minutes.
After 5 minutes, carefully remove cookies from cookie sheet with spatula. Transfer cookies to wire cooling rack(s) and let cookies cool completely. Serve as desired.

Notes

Butter: If you're using salted butter, omit the ½ teaspoon salt to accommodate.
Butter Emulsion/Extract: If you can't find butter emulsion or extract at your grocery store, check the baking section in crafts stores like Michaels or Hobby Lobby. When I developed this recipe, I used butter emulsion from Michaels.
Spoon and Level Method: To get a more-accurate flour measurement, don't use your measuring cup to scoop the flour out of the bag or box that it's in. Instead, use a spoon to scoop flour out of the container and transfer it into the measuring cup. Don't pack the flour! Once the cup is filled, drag the flat edge of a knife across the top of the measuring cup to level the flour.
Bake Time: Exact bake times will vary due to a number of factors. I recommend not baking the cookies for more than 10 minutes total since they'll continue to bake and set up after being removed from the oven. Depending on your oven, sheet pan, and kitchen, though, you may need to extend that bake time by 1-2 minutes.
Storage: Once the fully-baked cookies have cooled completely, transfer them to an airtight container. Store them at room temperature up to 4 days.
Freezer Storage: Place the fully-baked and completely-cooled cookies on a baking sheet in one flat layer, then place the baking sheet in the freezer. Let the cookies set up for 30 minutes, then remove them from the freezer and transfer them to an airtight container or a food-safe sealable freezer bag. Return the cookies to the freezer and keep frozen up to 3 months.
Reheating Frozen Cookies: Remove the desired number of cookies from the freezer and place them on a baking sheet. Bake the frozen cookies at 325° Fahrenheit for 5 minutes or until warmed-through, then serve and enjoy.

Nutrition

Recipe By:Cheryl Malik