A confetti cookie with sprinkles inside and out - chilled a full day, then deliberately underbaked to stay cake-y.
Illustration — a stand-in until there's a photo of the real thing.
Source Doughbies confetti cookie recipe — original
Ingredients
3 ¼ cups of all purpose flour (400g)
2 teaspoons of baking powder
1/2 teaspoon of salt
1 ⅓ cups (300g) granulated sugar
3/4 cup butter, softened (For vegans use Myokos Butter)
2 large eggs (For vegans use Bob's Red Mill Egg Replacer and use the equivalent of 2 whole eggs, as instructed on packaging)
1 teaspoon of vanilla extract (I find some almost extract is amazing as well as some light nutmeg and spices)
1/2 cup of rainbow ‘tube’ sprinkles
2 cups of rainbow ‘nonpareil’ sprinkles (I prefer the “tube” sprinkles for both)
Method
Preheat the oven to 350 degrees (after removing the dough from the fridge - see the chilling step below). (If using a convection oven, bake at 345 degrees.)
Cream together the granulated sugar and the softened butter using a stand mixer (or mix by hand in a large bowl), until light and fluffy.
Add the eggs and the vanilla extract to the butter mixture and mix together.
In a medium-sized bowl, stir together the dry ingredients: flour, baking powder, and salt.
Slowly add the dry ingredients to the butter mixture and mix just until all dry ingredients are incorporated.
Stir in the 1/2 cup of rainbow ‘tube’ sprinkles. Add more if you’d like! :)
Cover the bowl tightly and refrigerate until firm, ideally for 24 hours (but no more than 36 hours).
Remove from the fridge and scoop onto a parchment-lined baking sheet while the dough is still cold. (Use a size 40 metal scoop - an about 1 ½ inch scoop).
Once scooped, sprinkle each cookie with nonpareil sprinkles. Alternatively, you can lightly roll the top of each dough ball in sprinkles before placing on the sheet to bake.
Bake at 350 degrees for around 12 minutes or until cookies are just set in the center. Under bake the cookies slightly to keep a cake-y flavor and texture. (For vegans you may want to under bake even more because the vegan version tends to get very crispy.)
After removing from the oven, allow cookies to sit on the cookie sheet for 1 minute before (otherwise they’ll stick) transferring to the cooling rack. Share with friends and family! Enjoy.
Notes
This recipe produces roughly 2 dozen cookies.
Oven aside: I think for my oven at 190 because it runs a little cold - will need to turn to 360-370 - also if you put in the oven cold vs room temp, extends time - good to turn them halfway // but might take out earlier next time…
