Pink Confetti Cookies

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Written By Livia Benson

Confetti Birthday Cake Cookies

Scroll to find recipe and step by step instructions.

Servings Size:

  • makes approximately 14 cookies

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Measurements:

(Recipe in grams below!)

Cookie Dough

  • 1 cup butter

  • 1 & 1/2 cup granulated sugar

  • 1 egg

  • 1 tsp vanilla extract

  • 1 tsp cake batter extract (or 1/4 tsp almond extract)

  • 2 & 3/4 cups All-Purpose Flour

  • 1 tsp baking soda

  • 1/2 tsp baking powder

  • 1/2 cup confetti sprinkles

Frosting

  • 1 cup butter

  • 3 cups powdered sugar

  • 3 tbsp heavy cream (or 2 tbsp milk)

  • 1 tsp vanilla extract

  • 2 tsp pink food coloring

Toppings

  • Confetti sprinkles

Why measure in grams?

If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients.

A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.

Food scales are such an amazing and cheap investment to make for your kitchen because they will allow you to copy recipes perfectly because they are far more reliable and allow you to not use as many dishes! Click here to order a food scale!

Measurements In Grams:

Cookie Dough

  • 226 grams butter

  • 300 grams granulated sugar

  • 1 egg

  • 3 grams vanilla extract

  • 3 grams cake batter extract (or 1 gram almond extract)

  • 330 grams All-Purpose Flour

  • 4 grams baking soda

  • 2 grams baking powder

  • 80 grams confetti sprinkles

Frosting

  • 226 grams butter

  • 360 grams powdered sugar

  • 45 grams heavy cream (or 40 grams milk)

  • 3 grams vanilla extract

  • 10 grams pink food coloring

Toppings

  • Confetti sprinkles

 

Kitchen Equipment

  • Stand mixer with paddle attachment OR medium sized bowl with whisk and rubber spatula

  • oven tray

  • parchment paper

  • large cookie scooper (~1/3 cup)

  • circular cup/cookie cutter (optional)

  • piping bag

  • piping tips

 

Instructions:

  • Step 1

  • Preheat oven to convection 350 degrees Fahrenheit.

  • Step 2

  • Beat room temperature butter and granulated sugar with a whisk or paddle attachment (stand mixer) until mixture turns an off-white color (1-2 minutes).

  • Mix in egg, vanilla extract, and cake batter extract (or almond extract) until combined.

  • Step 3

  • Add All-Purpose flour, baking powder, and baking soda into the mixture. Fold in dry ingredients.

  • Lastly, slowly fold confetti sprinkles into the mixture.

  • Step 4

  • Scoop 1/3 cup of cookie dough and place cookie dough balls on a parchment paper lined tray.

  • Bake cookies for 11-12 minutes.

  • For perfectly circular cookies, use a circular bowl/cup/cookie cutter and swirl around your fresh cookie to make edges clean.

  • Then let cookies sit on tray for about 10 minutes before removing.

  • Step 5

  • For frosting, beat the butter until mixture turns off-white. Then add your powdered sugar until fully incorporated and mixture is slightly thick.

  • Lastly add your heavy cream, vanilla extract, and pink food coloring. Whip the mixture to let the heavy cream fluffen your frosting.

  • Step 7

  • Lastly, frost your cookies in a swirl design. Repeat for each one. (I also added extra confetti sprinkles on top!)

  • Eat fresh or store in a chilled environment for up to 8 days!

Livia Benson
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Paw-Print Chocolate Chip Cookies