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Spring Confetti Sugar Cookies
Benchi

Spring Confetti Sugar Cookies

I love baking these Spring Confetti Sugar Cookies because they bring a burst of color and joy to any occasion. The combination of buttery sweetness and fun sprinkles makes them a hit with everyone. Each bite is a delight, offering a soft, chewy texture that's perfect for spring gatherings. I enjoy making them with family and friends, and they’re a wonderful way to celebrate the season with a splash of creativity and flavor. Plus, they’re incredibly straightforward to whip up, making them a go-to recipe for any baking enthusiast.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 cookies
Calories: 120
Ingredients Method

Ingredients
  

Ingredients
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup unsalted butter, softened
  • 1 1/2 cups white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 3/4 cup rainbow sprinkles

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C). In a small bowl, stir together flour, baking soda, and baking powder. In a large bowl, cream together the butter and sugar until smooth. Beat in the egg, then stir in the vanilla and almond extracts.
  2. Gradually blend the dry ingredients into the wet mixture. Fold in the rainbow sprinkles gently. Refrigerate the dough for at least 15 minutes to help the cookies maintain their shape during baking.
  3. Drop dough by rounded tablespoon onto ungreased baking sheets. Bake in preheated oven for 8 to 10 minutes, or until golden. Remove from oven, allow cookies to cool on baking sheet for a few minutes before transferring to wire racks to cool completely.