Confetti Cookies are my go to move when the day feels a little blah and I need something happy on the counter. You know that moment when you want a sweet treat, but you also want it to feel like a tiny celebration? That is exactly what these do. They are sweet, chewy, and packed with rainbow sprinkles that make the whole kitchen look more fun. I started making them for random Tuesdays, and now my family asks for them like they are a tradition. Let me walk you through how I make my favorite batch without fussing too much.
Using melted butter for cookies
I used to cream butter and sugar like every cookie recipe told me to, but once I tried melted butter, I never really looked back. Melted butter makes the dough come together fast, and it helps give you that chewy center that keeps these cookies from feeling dry. It also makes the flavor feel a little deeper, almost like the cookie is slightly caramelized, even though we are keeping things simple.
The trick is to let the melted butter cool for a few minutes before you mix it with the sugar. Not cold, just not piping hot. If it is too hot, it can mess with the texture and make the dough greasy. When it is just warm, it blends smoothly and you get that soft bite we all want.
Here is the basic ingredient lineup I stick with. Nothing wild, just solid pantry stuff plus the fun add ins.
- Unsalted butter, melted and slightly cooled
- Brown sugar and white sugar for sweetness and chew
- One egg plus one egg yolk for extra softness
- Vanilla extract, do not skip it
- All purpose flour
- Baking soda and a pinch of salt
- White chocolate chips or chunks
- Rainbow sprinkles
If you love cookie experiments like I do, you might also like these soft chocolate marshmallow swirl cookies for a totally different vibe but the same cozy payoff.
Measuring out the dough
Measuring the dough is one of those small steps that makes a big difference, especially with Confetti Cookies. If one cookie is huge and the next is tiny, they will bake unevenly. And nothing is more annoying than pulling out a tray where half the cookies are perfect and the other half are a little too brown.
I like to use a cookie scoop if I have one clean. If not, I grab a tablespoon and eyeball it, then I quickly roll the dough into balls with my hands. Aim for about 2 tablespoons of dough per cookie for that bakery style look without turning them into giant pancakes.
My small routine looks like this:
Step 1: Mix the dough and fold in white chocolate, then fold in sprinkles last.
Step 2: Scoop dough balls onto a plate or small tray.
Step 3: Chill the dough for 20 to 30 minutes if you have time. This helps them hold shape and bake thicker.
Step 4: Space dough balls out on the baking sheet, because yes, they spread.
One more thing: if you want prettier tops, press a few extra white chocolate pieces and a pinch of sprinkles onto the top of each dough ball right before baking. It is the easiest way to make them look like you tried really hard.
“I made these for my kid’s sleepover and every single cookie disappeared. The parents texted me for the recipe the next day.”
What rainbow sprinkles are best for funfetti / confetti cookies?
Sprinkles seem simple, but they can totally change your cookies. Some sprinkles melt and bleed color like crazy, and suddenly your dough looks kind of gray. For Confetti Cookies, you want sprinkles that hold their shape and color, so the cookies look bright and cheerful after baking.
My favorite are the classic rainbow jimmies. They are the long sprinkle sticks. They tend to stay intact and keep their color better than the tiny round nonpareils. Nonpareils can work, but they often bleed more and can make the dough streaky.
Here is my quick sprinkle breakdown:
Best choice: Rainbow jimmies for bold color and less bleeding.
Okay choice: Confetti quins if you like bigger pops of color, but they can melt a bit.
Use with caution: Nonpareils because they can dye the dough.
Also, do not stir the sprinkles in too aggressively. Just fold them in gently at the end. If you keep mixing, you are basically rubbing color into the dough, and you lose that clean confetti look.
If you are on a cookie kick and want another colorful or festive option, these heart shaped chocolate chip cookies are super cute for parties or just because.
Tips + Tricks for Making White Chocolate Confetti Cookies
This is the part where I tell you what I wish someone had told me the first time. White chocolate can be a little dramatic in the oven. It can melt fast, brown on the edges, or disappear into the dough if the pieces are too small. So I like chunks or bigger chips, and I always save a handful to press on top right before baking.
A few simple tips that make a big difference:
Use good white chocolate: Chips are easy, but chopped bars melt into gooey pockets and taste richer.
Do not overmix: Once the flour goes in, mix just until you do not see dry streaks.
Chill if your kitchen is warm: If your butter was extra hot or the room is warm, chilling helps keep the cookies thick.
Add sprinkles last: Gentle fold only, so the colors stay bright.
I also like to add a tiny pinch of extra salt if my white chocolate is very sweet. It keeps the cookie from tasting flat and makes the flavors pop. And if you enjoy sweet and chewy cookies with mix ins, take a peek at these chewy white chocolate cranberry cookies. They are a little more grown up but still super snackable.
How to prevent over-baking confetti cookies
Over baking is the fastest way to turn a fun cookie into a sad crunchy one. Confetti Cookies should look slightly underdone in the center when you pull them out. Not raw, just soft. They finish baking on the hot pan while they cool, and that is how you get that chewy middle.
Here is what I do every single time:
Watch the edges, not the center. When the edges look set and lightly golden, they are ready.
Pull them early. If you wait until the centers look totally firm, you will lose the chew.
Use the middle rack. Too close to the bottom can brown the bottoms too fast.
Cool on the pan for 5 to 10 minutes. They are fragile right out of the oven.
If your oven runs hot, drop the temperature by 10 to 15 degrees and give them an extra minute or two. Every oven has its own personality, and mine definitely acts up when I ignore it.
Common Questions
Can I make the dough ahead of time?
Yes. I do this a lot. Cover it and chill it for up to 2 days. Let it sit on the counter for about 10 minutes so it is easier to scoop.
Why did my sprinkles bleed into the dough?
Usually it is the sprinkle type or overmixing. Use rainbow jimmies and fold them in gently at the end.
Can I freeze Confetti Cookies?
Totally. Freeze the baked cookies in a sealed container for up to 2 months. You can also freeze the dough balls and bake straight from frozen, just add a minute or two.
What if I do not like white chocolate?
Swap it for semi sweet chips or even milk chocolate. You will still get that fun sprinkle look, just a different flavor.
How do I keep them chewy the next day?
Store them in an airtight container. If they start to dry out, toss in a slice of bread for a few hours. It sounds weird but it works.
A sweet little wrap up to send you off baking
If you want a quick win in the kitchen, Confetti Cookies are it. Melted butter keeps them chewy, gentle sprinkle mixing keeps them bright, and pulling them from the oven a bit early keeps them soft. I still get excited every time I see those rainbow bits on the tray, like instant good mood food. If you want to compare different takes, check out confetti cookies – smitten kitchen, Confetti Cookies | easygayoven, and White Chocolate Confetti Cookies – Sarahs Bake Studio. Now go grab your sprinkles and make a batch, because you deserve a little color in your day.
White Chocolate Confetti Cookies
Ingredients
Cookie Base
- 1 cup Unsalted butter, melted and slightly cooled Let it cool slightly before mixing.
- 3/4 cup Brown sugar For sweetness and chew.
- 3/4 cup White sugar For sweetness.
- 1 large Egg Plus one egg yolk for extra softness.
- 1 teaspoon Vanilla extract Do not skip this.
- 2 1/4 cups All purpose flour
- 1 teaspoon Baking soda
- 1/2 teaspoon Salt A little pinch for flavor.
- 1 cup White chocolate chips or chunks Use larger pieces for better texture.
- 1 cup Rainbow sprinkles Best if using jimmies to avoid bleeding.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the melted butter with brown sugar and white sugar until combined.
- Add the egg and egg yolk, mixing well. Then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the white chocolate chips and then gently fold in the rainbow sprinkles.
Shaping the Cookies
- Scoop about 2 tablespoons of dough for each cookie and shape them into balls.
- Space the dough balls on a baking sheet.
- Chill the dough for 20 to 30 minutes if possible to help them keep their shape.
- Before baking, press a few extra white chocolate pieces and sprinkles on top of each dough ball.
Baking
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a wire rack.