Confetti cookies

Sweet, colourful cookies made with sugar sprinkles – confetti cookies :). Crisp around the edges and slightly chewy in the centre, they are easy to make with just a few basic ingredients. They pair perfectly with confetti cupcakes or a confetti cake :). Perfect for children’s parties.

Makes 35 cookies.

Ingredients for confetti cookies:

• 170 g butter
• 90 g caster sugar
• 90 g light brown soft sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 280 g plain flour
• ¾ teaspoon bicarbonate of soda
• ¼ teaspoon salt
• 100 g confetti sprinkles

All the ingredients should be at room temperature. The butter should be very soft, soft enough that a knife can pass through it without resistance – similar to butter left on the kitchen worktop on a warm summer day. If necessary, place the room-temperature butter in the microwave for a few seconds, until roughly one-third of it has melted.

Place the butter and both sugars in the bowl of a stand mixer. Beat until very pale and fluffy. Add the egg and vanilla and continue beating until thoroughly combined. Add the flour, bicarbonate of soda and salt and mix until just combined. Finally, just before baking, add the sprinkles (you can use more or less than 100 g, according to taste) and mix briefly until evenly distributed.

Line a large flat baking tray with baking paper. Shape the dough into balls about the size of a small walnut. The easiest way is to use an ice cream scoop. Arrange them on the baking tray, leaving several centimetres between each one, as they will spread considerably during baking. There is no need to flatten them.

Bake the confetti cookies at 160°C for about 12 minutes, or until the edges just begin to turn golden. Do not bake them for longer – cookies that are golden all over will be too hard once cooled. The cookies will be very soft immediately after baking, so leave them on the tray for a few minutes before transferring them to a wire rack to cool completely.

Enjoy!