Name: Confetti Sugar Cookies
Prep time: PT-489092H21M25S
Cook time: 24 min
Total time: 1 h 14 min
Cuisine: American
Ingredients: 2 sticks butter, at room temperature (227 g); 1 cup oil (preferably cold-pressed safflower or sunflower, see note) (236 mL); 1 cup granulated sugar (200 g); 1 cup powdered sugar (120 g); 2 large eggs; 1 teaspoon vanilla extract or vanilla paste; 4 1/2 cups all-purpose flour (585 g); 1 teaspoon baking soda; 1 teaspoon cream of tartar; 1 teaspoon salt; 4 oz rainbow sprinkles

Description

The perfect soft sugar cookies get the sprinkles treatment for big soft confetti cookies. Baking for birthday parties or hungry teenagers just got a little more fun.

Ingredients

Scale

Confetti Sugar Cookies Dough

2 sticks butter, at room temperature (227 g)
1 cup oil (preferably cold-pressed safflower or sunflower, see note) (236 mL)
1 cup granulated sugar (200 g)
1 cup powdered sugar (120 g)
2 large eggs
1 teaspoon vanilla extract or vanilla paste
4 1/2 cups all-purpose flour (585 g)
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt

For rolling

4 oz rainbow sprinkles

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Instructions

Beat the butter in a stand mixer or with a hand mixer just to soften it. Slowly drizzle in the oil with the mixer on until you have a smooth-ish mixture of butter and oil.
Add in the sugars and beat to combine.
Mix in the eggs and the vanilla. Scrape down the sides of the bowl, and then mix for a few more seconds until you have a very smooth batter.
Whisk the flour, baking soda, cream of tartar and salt in another bowl.
With the mixer on, slowly add the flour to the liquid mixture just until combined.
Chill the dough for 30 minutes.
Towards the end of the chilling time, preheat the oven to 350 F (180 C). Line sheet trays with parchment (you’ll need 4, but use as many as you have less than 4).
Scoop out large balls of dough (a little less than 2 oz). Spread the sprinkles in a pie plate or other shallow dish. Roll the dough balls first in your hands, then in the sprinkles. Roll the sprinkled balls in your hands lightly to make sure that the sprinkles stick.
Place 6 balls on a sheet tray, then flatten them slightly with the bottom of a glass.
Loading up the oven with 2 sheet trays at a time, bake the cookies for 6 minutes. After 6 minutes, rotate the sheet trays 180 degrees, and then swap the trays from top to bottom (or bottom to top as it were). Bake for 6 more minutes (12 minutes total).
Allow the cookies to cool for about 5 minutes before moving them to a cooling rack to finish cooling.
Keep baking cookies, making sure you start with cooled pans if you don’t have 4 pans.
Store the cookies in an airtight container at room temperature for up to 1 week. You can also freeze these cookies or the dough itself for up to 3 months.