Vanilla Bean Confetti Cookies

Vanilla Bean Confetti Cookies
Staff Writer
Vanilla Bean Confetti Cookies
Joy the Baker Homemade Decadence. Copyright © 2014
Vanilla Bean Confetti Cookies

I like to think that, on good days, each of us is filled to the brim with happiness, color, and confetti. Now, thanks to this cookie from Joy Wilson’s book, Homemade Decadence, we can eat exactly how we feel.

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18
Servings
63
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1½  Cup  all-purpose flour
  • 1  Teaspoon  baking powder
  • 1  Teaspoon  cream of tartar
  • ½  Teaspoon  baking soda
  • ½  Teaspoon  salt
  • ½  Cup  (1 stick) unsalted butter, at room temperature
  • ¾  Cup  sugar
  • vanilla bean
  • large egg
  • 1  Teaspoon  pure vanilla extract
  • ½  Cup  sprinkles (or nonpareils if you prefer)

Directions

In a medium bowl, whisk together the flour, baking powder, cream of tartar, baking soda, and salt.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar at medium speed until light and fluffy, 3 to 4 minutes. Split the vanilla bean and scrape the seeds into the bowl. Add the egg and vanilla extract, and beat until thoroughly combined.

Reduce the mixer speed to low, and slowly add the dry ingredients to the wet ingredients. The dough will be thick (you may have to finish incorporating the mixture with a spatula). Fold in ¼ cup of the sprinkles.

Put the remaining ¼ cup sprinkles in a bowl. Scoop up 2 tablespoons of dough and roll it into a ball. Dip the ball into the bowl of sprinkles to cover lightly. Put the ball on a plate. Repeat with the remaining sprinkles and dough, and chill for at least 2 hours.

Put racks in the center and upper third of the oven and preheat the oven to 350 degrees. Line 2 large baking sheets with parchment paper.

Transfer the chilled dough balls to the prepared baking sheets, leaving about 2 inches of space in between each ball.

Bake until the cookies have spread and are just beginning to brown around the edges, but are mostly pale and soft, 8 to 10 minutes. Let cool on the cookie sheets for 5 minutes before transferring to wire racks to cool completely. The cookies will keep in an airtight container for up to 4 days.

Nutritional Facts

Carbohydrate, by difference
13g
10%
Protein
2g
4%
Vitamin A, RAE
1µg
0%
Calcium, Ca
3mg
0%
Choline, total
2mg
0%
Folate, total
31µg
8%
Iron, Fe
1mg
6%
Magnesium, Mg
4mg
1%
Niacin
1mg
7%
Phosphorus, P
18mg
3%
Selenium, Se
6µg
11%
Sodium, Na
1mg
0%
Water
2g
0%

Vanilla Shopping Tip

Spices and dried herbs have a shelf life too, and lose potency over time. The rule of thumb is, if your spices are over two years old, it's time to buy some new ones.

Vanilla Cooking Tip

Toasting whole spices before using them intensifies their aroma and flavor.