Confetti Cookies
Recipe adapted from Fork to Belly.
Type: Dessert
  • 2 sticks cold salted butter
  • ½ cup powdered sugar
  • 1½ cups all-purpose flour
  • ½ cup cornstarch
  • 2 heaping tablespoons of sprinkles
  1. In the bowl of a stand mixer, combine the butter and sugar. Beat until light and fluffy.
  2. In a separate bowl, sift together the flour and the cornstarch. Add to the butter mixture, and mix on low speed until just combined.
  3. Add the sprinkles and mix until just incorporated, being careful not to overmix.
  4. Spread a sheet of plastic wrap out on the counter and pour the contents of your bowl in the center. Combine the dough into a ball, cover with the plastic wrap, and press down into a disc. Refrigerate the disc of dough for 20 minutes.
  5. Preheat your oven to 350F. Remove disc from refrigerator and unwrap from the plastic. Lightly flour you work surface, and with a lightly floured rolling pin, roll the dough out until it's ¼-inch thick.
  6. Using a circle cookie cutter (ours was 2-inches in diameter), cut your cookie shapes out of the dough and place on a silpat-lined cookie sheet. Gather the remaining dough up into a ball and roll out flat with your rolling pin so you can cut more cookie shapes.
  7. Place your cookie sheet in your preheated oven for 14 minutes, or until the edges just start to turn golden brown. Remove from oven and place cookies on a cooling rack until room temperature. Store in an airtight container.
Recipe by Party Inspiration at