These confetti cookies are full of colorful sprinkles making them a perfect treat for any occasion. Confetti cookies are easy to make and have a soft, chewy vanilla cookie base. My favorite thing about these cookies (aside from the sprinkles!) is they come together in one bowl and no mixer is required!

Grab those sprinkles. It’s party time!
Why you’ll love this confetti cookie recipe
- They are made in one mixing bowl and all you need is a whisk!
- No stand mixer required.
- Buttery flavor.
- Easily one of the most nostalgic flavors out there.
- They are perfect for when craving only a few cookies.
- Yields 12 confetti cookies.
- You can easily freeze the dough and have cookies on hand whenever you want!
- These cookies are soft and chewy.
Ingredients needed

Step by step instructions
Note: Find the full ingredient measurements and instructions in the recipe card at the bottom of this page.
- Microwave butter in heatproof bowl for 30-45 seconds on high until melted. Set aside to cool for a couple minutes. Add brown sugar and granulated sugar and mix until combined.
- Add egg and vanilla extract. Mix until combined.
- Add salt, baking soda, and flour. Mix until just combined. Be careful not to over mix.
- Stir in sprinkles.
- Line a baking sheet with parchment paper. Scoop out 12 cookies. Refrigerate dough for 30 minutes.
- Preheat oven to 350° F. Bake for 13-14 minutes.

Frequently asked questions
Why didn’t my cookies spread?
If your cookies didn’t spread, you probably added too much flour. If you don’t have a kitchen scale, you can use the scoop and level method. Even an extra tablespoon of flour will make a huge difference!
Why do I need to chill the dough?
Chilling the dough for 30 minutes allows the fats to solidify and the dough to dry out resulting in a higher concentration of sugars. The cookie will not spread as much and will be chewy and delicious.
Why are my cookies not soft?
If your cookies aren’t soft, chances are you over baked them. Even an extra minute will make a big difference. When you pull them out, the center will look soft, but they will set as they cool on the baking sheet.
What cookie scoop do you use?
My favorite is a 3 tablespoon cookie scoop. I like this one here.
How do you get perfectly round cookies every time?
As soon as you remove the cookies from the oven, use a cookie/biscuit cutter and gently scoot them into a circle. Be careful not to scoot too hard or they may smoosh together. You could also use a small bowl that’s slightly larger than the cookies too!

Tips for the best confetti cookies
- Under bake the cookies. The key to a delicious confetti cookie is a chewy edge and a soft center. The centers should look very soft when you take them out of the oven, but they will continue to bake as they cool on the pan.
- Use sprinkles such as these. If you use sprinkles like nonpareils they will bleed too much into the dough leaving it very streaky!
- Do not over mix the batter. Over mixing can lead to a tough cookie and be sure not to over mix once you add in the sprinkles. Only mix until they are fully combined in the batter.
Storing and freezing instructions
These cookies are best fresh, but can be kept in an air tight container up to 3 days.
To freeze the cookie dough, roll the dough into balls and place them on a plate and set in the refrigerator for 15 minutes. Then transfer them to a freezer safe ziploc bag and freeze for up to 3 months. Remember to label the dough with what it is, the date you made the batch, and the baking time as well. Add an additional 1-2 minutes onto the baking time when baking frozen dough.

DID YOU MAKE THIS RECIPE? ❤️
Please rate the recipe and leave a comment below. This helps other readers decide if this is a great recipe to bake. Be sure to tag me on Instagram using @schmidtybakes so I can see. I love to see what you’re baking!

Confetti Cookies
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No reviews
- Author: Schmidty Bakes – Tyler
- Total Time: 53 minutes
- Yield: 12 cookies 1x
Description
These confetti cookies are full of colorful sprinkles making them a perfect treat for any occasion. Confetti cookies are easy to make and have a soft, chewy vanilla cookie base.
Ingredients
- 1/2 cup (114g) unsalted butter (melted)
- 1/2 cup (110g) light brown sugar
- 1/4 cup (52g) granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 & 1/2 cups (192g) all-purpose flour
- 1/3 cup (65g) sprinkles
Instructions
- Microwave butter in heatproof bowl for 30-45 seconds on high until melted. Allow to cool for a few minutes. Add brown sugar and granulated sugar and mix until combined.
- Add egg and vanilla extract and mix until combined.
- Add salt, baking soda, and flour and mix until just combined. There should still be some streaks of flour visible.
- Stir in sprinkles.
- Line a baking sheet with parchment paper. Scoop out 12 cookies using a #20 (3 tablespoon) cookie scoop. Refrigerate dough for 30 minutes.
- Preheat oven to 350° F. Bake for 13-14 minutes. Allow to cool slightly before serving.
Notes
As soon as the cookies come out of the oven I like to give them a scoot with a cookie cutter to make them into a perfectly round cookie.
- Prep Time: 40 minutes
- Bake Time: 13 minutes
- Category: Dessert
- Cuisine: American
Reader Interactions