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Confetti Cookies Recipe Remind me of Lofthouse Cookies

Image 21These confetti cookies  made the rounds in my recipe group and oh my they were good. Just had to share. I believe the original recipe started with King Arthur, then went to Smitten Kitchen and then to my recipe group, and then to me!

 Confetti Cookies

Here’s my very slight adaptation:

3 cups all purpose flour

1 tsp. baking powder

1/4 teaspoon baking soda

3/4 teaspoon salt

1 cup unsalted butter

¼ cup regular cream cheese

1 ¼ cups granulated sugar

1 large egg

1 tablespoon vanilla

¼ teaspoon almond flavoring

1 cup sprinkles of choice

Oven at 375.  Baking sheets lined with parchment

To make in the food processor:  Place flour, baking powder, baking soda, and salt in the work bowl and pulse a few times to blend.  Add butter and cream cheese in large chunks, plus sugar and blend until mixture is powdery.  Add egg, vanilla and almond extracts and run machine until the dough balls together.  You’ll probably need to scrape it down once or twice to the get the mixture even.  If the dough feels too soft to roll into balls, refrigerate about 20 minutes.

Scoop balls of dough – I like these cookies best with a 1 ½ tablespoon scoop.  The texture is less dynamic when made smaller.  Roll them briefly in the palms of your hands before dropping in a bowl of sprinkles and gently roll to coat them evenly.

Transfer to baking sheet at least 2 inches apart.  Use the bottom of a drinking glass to press down on the cookies until thy are about ¼ to ½ inch tall.  Bake 9-10 minutes until they look under baked but lightly golden underneath.  DO NOT OVERBAKE!!!!  You want your cooled cookie soft!!!

**No needs to soften butters or cream cheese before plopping in the work bowl….so easy!!!




Dottie Kuester, Lincoln, NE, Recipes Group

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