Do you need a quick go to recipe without having to run to the store. Put away your rolling pins, no need for cookie cutters just some drop style sprinkle sugar cookies. These Starbucks Confetti Cookies are definitely a buttery cookies that are soft-baked, simple, and mega chewy. Let’s bake!!
The recipe makes a small batch and can easily be doubled to accommodate a larger crowd. You’ll bake about 12 decent sized cookies from 1 batch. Enough for a cookie jar, if they make it there!
There’s room for plenty of sprinkles. The dough is thick enough to hold a fair amount of the sparkly stuff.
Tips for the Best Sugar Cookies
As with many of our recipes, the best results come from using specific ingredients and techniques. Here are our hints:
- Use room temperature butter. Do not melt the butter. Just let it sit at room temperature until it gives a little when you touch it.
- Beat the butter and sugar well. You don’t want little chunks of butter in cookies because it will melt into a puddle (unlike biscuits where butter chunks make flaky layers). Cream that butter and sugar really well.
- Flavoring. By adding a little Vanilla Extract we are adding a splash of flavor.
- Refrigerate the dough. Remember this is VITAL (sorry but it is so important) let’s make sure our cookies do not spread. 2 hours minimum!!
Recipe Instructions
Beat Butter: You always want to start by beating the butter and granulated sugar. Remember this may take several minutes but trust me it is worth it!
Beat butter and granulated sugar Add egg and vanilla extract
Fold in dry ingredients: Once the butter mixture is completely combined it is time to slowly start adding the dry ingredients. I like to mix in slowly to not make a mess.
Fold in dry ingredients stir in SPRINKLES
Melt white chocolate: Once cookies have cooled its time to dunk the cookies. It’s important to melt white chocolate very slowly. Place the white chocolate in a microwave safe bowl and microwave for 20 seconds. Stir well, then microwave for another 20 seconds. Keep stirring and melting in slow intervals until it is totally melted. It will only take about a minute and a half.
Melt white chocolate and stir in more SPRINKLES Dip Cookie and let dry
*Looking for a little MORE*
- Easily Double the Recipe: This recipe yields about 20 medium cookies. You can double the recipe if you need a larger batch for a birthday party, bake sale, or other event.
- Extra Sprinkles: We’re definitely testing the limits on “how many sprinkles is too many sprinkles?” here. You can skip the sprinkles or load them up like I do. I also like to dip the tops of the cookie dough balls into sprinkles before chilling/baking.
click here for step by step stories process.
Copycat Starbucks Sugar Cookies
Ingredients
- 1½ cups All-purpose flour spoon and levelled
- 1½ Teaspoon Baking Powder
- ½ Teaspoon Baking Soda
- ¼ Teaspoon Salt
- ½ cup Unsalted Butter room temperature
- ¾ cup Granulated Sugar
- 1 large Egg room temperature
- 1 Teaspoon Vanilla Extract
- ½ cup white chocolate chips
- ¼ cup Sprinkles, plus more for topping your choice on color!!
Instructions
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until creamed, about 2 minute. Add the egg and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low until combined. Beat in ¼ cup of sprinkles. Scoop large sections of dough (about 2 Tablespoons of dough each) and roll into balls. Place dough balls onto lined baking sheet.
- Cover and chill the cookie dough balls in the refrigerator for at least 2 hours (and up to 4 days).
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.
- Bake for 14 minutes or until lightly browned on the sides. The centers will look very soft.
- It’s important to melt white chocolate very slowly. Place the white chocolate in a microwave safe bowl and microwave for 20 seconds. Stir well, then microwave for another 20 seconds. Keep stirring and melting in slow intervals until it is totally melted. It will only take about a minute and a half.
- Once white chocolate is melted add sprinkles and dip cooled cookies in carefully as you do not want to much and place on parchment paper or silicone mat to dry.
- Cookies stay fresh covered at room temperature for up to 1 week.
Notes
- Make Ahead & Freezing Instructions: You can make the cookie dough, roll into balls, and chill the dough balls in the refrigerator for up to 3 days. Cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Baked cookies freeze well for up to 3 months.
- Dough Chilling: The cookie dough can get a little hard after 2 hours in the refrigerator, so I recommend rolling the dough into balls before chilling.
Nutrition
More of my favorite recipes
Reese’s Peanut Butter Chip Cookies
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