Vanilla Bean Confetti Cookies

Vanilla Bean Confetti Cookies

Six years in and I feel like throwing confetti (on my cookies)!  Thank you for your patience this weekend as my site was down to launch this new look.  That that you’re here and I’m here… why not take a look around… beats awkward eye contact.

Here (pretend I’m pointing) you’ll find cookies.  Not just any cookies, but the most colorful and buttery delicious cookies I could dream up.  This recipe happens to be from the cookbook I wrote that comes out TOMORROW!  You can still pre-order the book and receive a lovely print.  It’s not too late and you might be surprised by my stamina when it comes to pestering.

Vanilla Bean Confetti CookiesUp at the top you’ll find a navigation bar that will take you to the many many recipes on the site, the cookbooks, the podcasts, and Bonkers Awesome videos.  It’s all there!

If you’re looking for New Orleans recommendations, click on the pretty water in the sidebar.

The site is not aaalll that different from our previous arrangement.  I want this still to be a place that feels familiar, delicious, and easy to navigate.  Big up (like, the biggest) to Kristin and Leah for making website dreams come true.

Tomorrow I’m going to be back yelling (probably literally) about Homemade Decadence.  Thank you in advance for understanding.

I love you.  Don’t make it weird.

Vanilla Bean Confetti Cookies

Let’s make these dang cookies! Yes, there are sprinkles, but this is also very serious business.

The cookie base is a traditional sugar cookies:  scoopable dough, not the roll-out sort.

Flour is whisked together with baking powder, baking soda, cream of tartar, and salt.

Vanilla Bean Confetti Cookies

Softened butter is beaten together together with vanilla bean infused granulated sugar. I’m full of good ideas (and humble about them, too).

Vanilla Bean Confetti Cookies

An aggressive amount of sprinkles.

Vanilla Bean Confetti Cookies

The batter is stirred together.  It feels like a party.  Not an exaggeration.

Vanilla Bean Confetti Cookies

The dough needs some resting time in the refrigerator before the cookies are baked.  The butter needs time to rechill and the egg needs time to moisten the dough.  A 2 hour chill is great though overnight is mega.

The cookies are portioned into 2 tablespoonful balls and rolled into more rainbow jimmies.  If it feels like too much, that’s absolutely right.

These cookies are chewy in the center, crisp at the edges, and packed with sprinkles and vanilla.  They’re the perfect way to celebrate new trimmings here on Joy the Baker.

I’m glad you’re here!

xo

Vanilla Bean Confetti Cookies 1

Rainbow jimmies can be found at most grocery stores. 

Sequin sprinkles are also so fun inside and outside of these cookies and can be found here.  

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Vanilla Bean Confetti Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Joy the Baker
  • Yield: makes about 18 cookies 1x

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 1 vanilla bean
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 cup sprinkles (I prefer jimmies over nonpareils)

Instructions

  1. In a medium bowl whisk together flour, baking powder, cream of tartar, baking soda, and salt.
  2. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar at medium speed until light and fluffy, about 3 to 4 minutes. Split the vanilla bean and scrape the seeds into the bowl. Add the egg and vanilla extract, and beat until thoroughly combined.
  3. Reduce the mixer speed to low, and slowly add the dry ingredients into the wet ingredients. The dough will be thick (you may have to finish incorporating the mixture with a spatula). Fold in 1/4 cup of the sprinkles.
  4. Place the remaining 1/4 cup sprinkles in a bowl. Scoop up 2 tablespoons of dough and roll into a ball. Dip the ball in the bowl of sprinkles to cover lightly. Put the balls on a plate. Repeat with the remaining sprinkles and dough. Chill the dough for at least 2 hours.
  5. Place racks in the center and upper third of the oven and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  6. Transfer the chilled dough balls to the prepared baking sheets, leaving about 2 inches of space in between each ball.
  7. Bake until the cookies have spread and are just beginning to brown around the edges, but are mostly pale and soft, 8 to 10 minutes. Let cool on the cookie sheets for 5 minutes before transferring to wire racks to cool completely. The cookies will keep in an airtight container for up to 4 days.

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133 Responses

  1. Incredible cookie! Made these for graduation Lei for grandson. Made dough the night before and refrigerated overnight. Popped the premade cookies in oven and voilร  best cookie ever. My grandson loves vanilla and these were the best.

  2. love these cookies…about to make a ton of them for favors for a party but i noticed when i hit the 3x button on the recipe that the volume of sprinkles in the written recipe doesn’t scale up although it does in the ingredient list……….just a typo Im sure but you may want to correct that

  3. They are so perfect! I have a doubt, though: the original recipe is yours, or Sally’s (from Sally’s baking addiction)? Anyhow, they are gorgeous!

  4. I made these with my son yesterday, and they are fantastic!! The vanilla bean really takes them to the next level :)

  5. I made these cookies on Tuesday. I made these cookies again on Wednesday. I have turned into a literal cookie monster. I don’t want to share, and I am not even sure I gave that many of them away. I need an intervention.

  6. These are some of my family’s favorite cookies! We had a weird run where they were turning out very bitter, and we eventually linked it to some store-brand sprinkles. Went back to the Wilton sprinkles and it was like a whole new cookie–perfect again! Just a cautionary tale that the quality of sprinkles matters when they’re in this quantity.

  7. Made these last night and they turned out weirdly sour and soapy-tasting – do they need both baking powder AND cream of tartar, or can one be omitted/lessened…? (They did look lovely, though :))

  8. Do these cookies taste like the tea cookies from Giant grocery stores that I loved in childhood??? They sure look like them. Anyone else know what I am talking about? I guess I will just have to make them.

  9. Hey Joy! I want to bring these to a bridal shower, but the MOH is celiac :/ What flour could I swap for all-purpose to make it gluten-free? Should I just make something else entirely? Like fruit salad…… ? Ugh.

  10. I made a version of these awhile ago. Soooo good. Just wanted to mention that if you’ve never tried using hagelslag (Dutch sprinkles) before in any recipe calling for them, you should definitely try it. They’re flavored! Also delicious. Also totally culturally acceptable to eat Dutch sprinkles on toast for breakfast.

  11. I made two batches of these with blue and white sprinkles for Chanukah. They came out great! Thanks for the wonderful recipe!

  12. I hate to ask but I’m going to need to use some good old liquid vanilla. How much should I substitute?

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