Best 4 Star Confetti Cookies Recipes

CONFETTI CAKE BATTER COOKIES

Steps:

• Preheat oven to 350°F (177°C). Line large baking sheet with parchment paper or silicone baking mat. Set aside.
• In a large bowl, mix together the cake mix and baking powder. Set aside. In a smaller bowl, whisk together the eggs, oil, and vanilla by hand. Add the egg mixture to the cake mixture and stir to form a dough- stir vigorously until all of the pockets of dry cake mix are gone. Gently mix in the sprinkles - you do not want to dye the cookie dough by overstirring the sprinkles.
• Drop rounded 1-inch balls of dough onto prepared baking sheet. Bake for 9 minutes - do not let the cookies get brown. Allow to cool on baking sheet for 3 minutes; they will be very soft at first. As they cool, the tops will settle down so you will not have to press the cookies down yourself. Transfer to a wire rack to cool completely. Store in an airtight container, for up to one week.

CONFETTI CAKE BATTER COOKIES

Steps:

• In a large bowl, beat butter, eggs and vanilla until combined. Beat in cake mix. Refrigerate, covered, 2 hours or until firm enough to roll. , Preheat oven to 350°. On a well-floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake 8-10 minutes or until set. Remove from pans to wire racks to cool completely. Decorate as desired. Freeze option: Transfer dough to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare and bake cookies as directed; decorate as desired.

SUNNY'S CEREAL CONFETTI COOKIES

Steps:

• Cream the butter, sugar and eggs: In a stand mixer or in a large bowl with a hand mixer on high, cream the butter and sugar until fluffy and smooth, 3 to 4 minutes. Add the eggs one by one, completely incorporating the first one before adding the second, and making sure to scrape the sides between additions. Beat in the almond extract.
• Add the dry ingredients: In a large bowl, stir to combine the flour, baking powder and salt. Lower the mixer speed to medium-low and pour the flour mixture into the butter mixture in four parts, taking time to blend in and scrape the sides of the bowl back to the center between each addition, until all is combined.
• Finish the dough and chill: Add the milk 1 tablespoon at a time to the dough and blend until it becomes smooth but firm enough to form balls (you may not need all of the milk). Turn off the mixer and add the cereal, folding it in by hand using a rubber spatula or wooden spoon. Divide the dough in half and roll into logs 2 1/2 inches in diameter. Wrap tightly with plastic wrap and refrigerate until firm, about 2 hours.
• Bake and cool the cookies: Position oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F; line two baking sheets with parchment. Remove the cookie dough from the plastic wrap and slice into 1/2-inch-thick discs. Place 6 discs at least 3 inches apart on each prepared baking sheet (refrigerate the remaining dough until ready to bake). Bake until golden and crispy around the edges, 12 to 15 minutes. Let the cookies cool completely on the baking sheets. Once the baking sheets are cool, bake the remaining cookies.

SUGAR-COOKIE STARS

Steps:

• Make the cookies: Sift flour, baking powder, and 1/2 teaspoon salt into a large bowl.
• Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Beat in egg.
• Reduce speed to low. Add flour mixture, then vanilla. Refrigerate dough, wrapped in plastic wrap, for at least 1 hour.
• Preheat oven to 350 degrees. Roll out dough to a 1/4-inch thickness on a lightly floured surface. Cut out various star shapes using 3-to-4-inch cutters. Transfer to parchment-lined baking sheets, spacing each 1 inch apart.
• Bake until cookies are just turning gold around the edges, 10 to 12 minutes. Let cool on sheets set on wire racks for 10 minutes. Transfer cookies to racks. Let cool completely.
• Make the icing: Whisk together confectioners' sugar and egg whites with a mixer on medium speed until icing is glossy-white and holds a ribbonlike trail on the surface for 5 seconds when beater is raised, about 5 minutes.
• Transfer icing to a pastry bag fitted with a small round tip. Pipe an outline of icing around the edges, then flood each cookie with more icing to cover. Sift edible silver dust over cookies. Let cookies dry completely.