Confetti Sugar Cookies

By Ellie

24 Person

95 Minutes

228 Calories

If you love sugar cookies, you'll love these Starbucks Copycat Confetti Sugar Cookies. Tips for the thickest sugar cookie dipped in white chocolate. Sugar Cookie is easy to store, and there are many ways to make them. The sugar cookie is portable and easy to share with close friends and family. Trust me when you read this recipe and make your own Sugar cookie, you will feel very happy.

Ingredients

3 tbsp. coarse colored sugar crystals (for sprinkling on top)
8 oz. white chocolate (for dipping)
1/2 cup coarse colored sugar crystals
3/4 tsp. LorAnn Princess Cake & Cookie Bakery Emulsion
1 large egg
1 cup white granulated sugar
1 cup European style butter (room temperature)
1/2 tsp. baking powder
1 tsp. baking soda
2 3/4 cups all purpose flour

Method

01

In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
02

In a large mixing bowl, cream together butter and the white sugar until smooth. Beat in the egg and Princess emulsion. Gradually blend in dry ingredients.
03

Mix in the colored sugar just until combined. (The more you mix it, the more the sugar cookies will melt in and not show up well.)
04

Scoop the dough into about 24 balls and place on an ungreased cookie sheet. Slightly flatten the top of each cookie with the bottom of a glass.
05

Refrigerate the cookies for at least 1 hour.
06

Bake at 375℉ for 10 minutes, removing the cookies just before the edges get brown.
07

Allow the cookies to cool for 5 minutes, then move them to a flat surface or wire rack to cool completely.
08

Store in an airtight container.
09

Melt the white chocolate in a microwave-safe bowl in 20-second intervals, stirring between each time. Continue to do this until the chocolate is completely melted.
10

Dip each cookie into the melted chocolate to cover half of the cookie with melted white chocolate.
11

Allow any extra chocolate to drip off, then place it on a wax paper-lined pan. Immediately sprinkle with the remaining colored sugar.
12

Allow the cookies to set, then store them in an airtight container.

Related Tags

Confetti Sugar Cookies

4.8

( By Ellie )

01 Information

Grade easy
Serving 24 servings
Calorie 228 Kcal
Prep Time 10 Mins
Cook Time 85 Mins
Total Time 95 Mins

02 Ingredients

3 tbsp. coarse colored sugar crystals (for sprinkling on top)

8 oz. white chocolate (for dipping)

1/2 cup coarse colored sugar crystals

3/4 tsp. LorAnn Princess Cake & Cookie Bakery Emulsion

1 large egg

1 cup white granulated sugar

1 cup European style butter (room temperature)

1/2 tsp. baking powder

1 tsp. baking soda

2 3/4 cups all purpose flour

03 Method

Step 1

In a small bowl, stir together flour, baking soda, and baking powder. Set aside.

Step 2

In a large mixing bowl, cream together butter and the white sugar until smooth. Beat in the egg and Princess emulsion. Gradually blend in dry ingredients.

Step 3

Mix in the colored sugar just until combined. (The more you mix it, the more the sugar cookies will melt in and not show up well.)

Step 4

Scoop the dough into about 24 balls and place on an ungreased cookie sheet. Slightly flatten the top of each cookie with the bottom of a glass.

Step 5

Refrigerate the cookies for at least 1 hour.

Step 6

Bake at 375℉ for 10 minutes, removing the cookies just before the edges get brown.

Step 7

Allow the cookies to cool for 5 minutes, then move them to a flat surface or wire rack to cool completely.

Step 8

Store in an airtight container.

Step 9

Melt the white chocolate in a microwave-safe bowl in 20-second intervals, stirring between each time. Continue to do this until the chocolate is completely melted.

Step 10

Dip each cookie into the melted chocolate to cover half of the cookie with melted white chocolate.

Step 11

Allow any extra chocolate to drip off, then place it on a wax paper-lined pan. Immediately sprinkle with the remaining colored sugar.

Step 12

Allow the cookies to set, then store them in an airtight container.

04 Author