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.
Up 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.
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.
Softened butter is beaten together together with vanilla bean infused granulated sugar. I’m full of good ideas (and humble about them, too).
An aggressive amount of sprinkles.
The batter is stirred together. It feels like a party. Not an exaggeration.
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!
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.Print
Vanilla Bean Confetti Cookies
- Yield: makes about 18 cookies 1x
- 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)
- In a medium bowl whisk together flour, baking powder, cream of tartar, baking soda, and salt.
- 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.
- 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.
- 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.
- 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.
- Transfer the chilled dough balls to the prepared baking sheets, leaving about 2 inches of space in between each ball.
- 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.