Mini Christmas Confetti Sugar Cookies Recipes
CONFETTI SUGAR COOKIES
If you love sugar cookies, you'll love these Starbucks Copycat Confetti Sugar Cookies. Tips for the thickest sugar cookie dipped in white chocolate.
Provided by Julie Clark
Categories Dessert
Time 35m
Number Of Ingredients 10
Steps:
- In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
- In a large mixing bowl, cream together butter and the white sugar until smooth. Beat in the egg and Princess emulsion. Gradually blend in dry ingredients.
- Mix in the colored sugar just until combined. (The more you mix it, the more the sugar cookies will melt in and not show up well.)
- Scoop the dough into about 24 balls and place on an ungreased cookie sheet. Slightly flatten the top of each cookie with the bottom of a glass.
- Refrigerate the cookies for at least 1 hour.
- Bake at 375 degrees for 10 minutes, removing the cookies just before the edges get brown.
- Allow the cookies to cool for 5 minutes, then move them to a flat surface or wire rack to cool completely.
- Store in an airtight container.
- Melt the white chocolate in a microwave safe bowl in 20 second intervals, stirring between each time. Continue to do this until the chocolate is completely melted.
- Dip each cookie into the melted chocolate to cover half of the cookie with melted white chocolate.
- Allow any extra chocolate to drip off, then place it on a wax paper lined pan. Immediately sprinkle with the remaining colored sugar.
- Allow the cookies to set, then store them in an airtight container.
Nutrition Facts : Calories 228 kcal, Carbohydrate 30 g, Protein 2 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 31 mg, Sodium 125 mg, Sugar 19 g, ServingSize 1 serving
MINI CHRISTMAS CONFETTI SUGAR COOKIES
Round out your holiday treat tray with homemade bite-size cookies covered in sprinkles.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 50
Number Of Ingredients 5
Steps:
- In medium bowl, stir cookie mix, melted butter, egg and flour until soft dough forms.
- Divide dough into eight even sections. Shape each into a roll, 8 inches long and 1/2 inch in diameter. Roll in candy sprinkles. Wrap and refrigerate at least 2 hours until firm.
- Heat oven to 350°F. Cut each roll into 24 (1/4-inch) slices. Place 1/2 inch apart on ungreased cookie sheets.
- Bake 5 to 7 minutes or until light brown. Cool 1 minute; remove from cookie sheets to cooling rack.
Nutrition Facts : Calories 150, Carbohydrate 22 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 4 Cookies, Sodium 80 mg, Sugar 4 g, TransFat 1 g
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CHRISTMAS CONFETTI SUGAR COOKIES - THE CAKE CHICA
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- In the bowl of a stand mixer, with the paddle attachment attached, beat the butter and sugar together on medium speed until it becomes pale in color and is the consistency of paste, about 2 minutes. You don’t want the butter to be fluffy or the cookies will spread during baking. Add Emulsion or vanilla extract and mix to combine. Add the egg and milk and mix until incorporated, about 1 minute. With the mixer speed on the lowest speed, gradually add the flour mixture, beating until just combined. Add in the Christmas sprinkles and mix in by hand until combined. Wrap the ball of dough in plastic wrap and press out into a disc and refrigerate for 1 hour.
- Place a large piece of parchment paper on your work surface and unwrap the cookie dough. Place another large sheet of parchment paper on top and with a rolling pin; roll out dough to about ¼ inch thickness. Remove the top layer of parchment paper and slide the bottom parchment paper with dough onto a large baking sheet or board and freeze the dough for 15 minutes.
- Adjust anoven rack to the center position and heat oven to 350 degrees. Line 2 bakingsheets or a full sized baking sheet with parchment paper or silicone mat. Remove the dough from the freezer and using a 3-inch round pastry cutter, cut out dough rounds. Place the rounds on the prepared baking sheets about 1 ½ inches apart from each other. Freeze for 15 minutes.
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4/5 (4)Category DessertServings 30Total Time 1 hr 20 mins
- Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead flour and 2 tablespoons candy sprinkles until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.)
- Bake 11 to 14 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
- Spread 1 teaspoon frosting on each cooled cookie; immediately top with remaining 1 tablespoon sprinkles.
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