Confetti Cookies
Adjust

Smitten Kitchen

  • 3 c (375 g) Flour
  • 1 tsp Baking powder
  • 1/4 tsp Baking soda
  • 3/4 tsp Salt
  • 1 c (225 g) Butter, softened
  • 2 oz (55 g) Cream cheese, softened
  • 1 1/4 c (250 g) Sugar
  • 1 Egg
  • 2 tsp Vanilla extract
  • 1/8 Almond extract
  • rainbow sprinkles

Whisk dry ingredients together in medium bowl. In stand mixer. Beat butter and cream cheese together until thoroughly mixed. Beat in sugar until fluffy. Add egg and extracts. Combine. Dump dry ingredients into mixing bowl. On low speed, mix just until flour disappears. If dough is too soft to roll in your hands, chill for about twenty minutes in the fridge. Roll rounded tablespoonfuls of dough in your hands, the drop in a bowl of sprinkles, rolling until the dough is completely covered. Place on silpat lined baking sheet and press dough down slightly with the bottom of a glass. Bake at 375 for 6 or 7 minutes.

Yield: 16 2 oz cookies



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