Confetti Cookie

Ever since I was little, I am fascinated by rainbow sprinkles. Why? I really think it's always been because looking at them made me happy. Whenever I had sprinkles, it was on ice cream, a cake, in any dessert. It was always during a happy moment.

The colors make me happy.

It's funny how a food item can create all these memories and have the ability to bring you back to your childhood. That's what these confetti cookies do for me. They're bright, flavorful, exciting, and colorful. I remember when I test tasted these, I messed with and ingredient to try it out (I'll get to that soon) and when I crunched into the cookie, my reaction was, "THESE ARE SO GOOD! YUP...THAT'S IT!"

Again, rainbow sprinkles are around a happy moment - this time it was a moment of gratification.

Okay...now to the cookie!

The cookie requires:

• butter

• sugar

• vanilla extract, clear

• almond extract

• rainbow sprinkles

• egg

• flour, of course

To start this happiness off, just as we do with most baked good if you've been following, we cream the butter and sugar together in an electric mixer until its smooth in consistency. To get the consistency, it is important that the butter is soft and at room temperature before you start combining them together. If you don't mix these well enough, there will be clumps of butter and I know we like butter, but the star of the show here are the SPRINKLES.

Once the mixture is smooth, we add the wet ingredients - the egg and the extracts. To get the bright color of the cookie, I use clear vanilla extract. Even though we use a small amount of the extract, the brown tint of regular extract can pigment the color the cookie. The clear extract leaves the cookie looking a little bit more aesthetic pleasing to the eye. The almond extract I get at the farmers market is already clear, so I had no issues there either. But, I would just try and make sure they are both clear extracts.

The balance of the vanilla extract and almond extract was amazing in this cookie. It make that first bite full of the crunch and then the sweetness of the almond balanced out the entire cookie. The idea to use two extracts was a winner.

For the sprinkles, I bought the baking rainbow sprinkles. These I found in the baking section at Walmart. Target has them, too. They are a little thinner than the ones that are for ice cream (believe it or not, YES there's a difference). The baking sprinkles do not melt in the oven and it does not bleed out the dye as it bakes. It holds its shape and the color. Plus, the baking type sprinkles are brighter in color - which goes with our theme here.

When you add the sprinkles, we don't add too much because sprinkles are small - it will add up easily, so to speak. We will also fold the sprinkles into the mixture not mix it up. This will help make sure the dye doesn't bleed and the sprinkles don't break. Believe it or not, this step also makes a difference.

When we bake these, I used three tablespoons to roll the batter into a ball and place on my baking sheet about 1 1/2 inch apart from each other. As for how long to bake it for, I made part of the batch a little less in cooking time to have them be softer and I left some in there longer to get a bit crunchier.

Hey, sometimes you want a crunch and sometimes you what a soft cookie. Why not have the option?

I cannot wait to start sharing these with you guys to bring you the happiness these give to me :) Especially around the holidays. Make these as part of your holiday cookie tray. bring for Thanksgiving dessert, and savor these for Halloween instead of a candy.

Either way, find the joy in food :)

---

Thank you for reading! I appreciate your support and time to read my posts as Cafe Nessa. Please give me a like on this post if this is something you would buy to add to your dessert/breakfast options.

Stay happy,

Vanessa