Confetti Sugar Cookies
If you love sugar cookies, you'll love these Starbucks Copycat Confetti Sugar Cookies. Tips for the thickest sugar cookie dipped in white chocolate.
Servings: 24
Calories: 228kcal
Ingredients
For the cookies:
- 2 3/4 cups all purpose flour 357 grams
- 1 teaspoon baking soda 6 grams
- 1/2 teaspoon baking powder 2 grams
- 1 cup salted butter (room temperature) 8 ounces
- 1 cup granulated sugar 200 grams
- 1 large egg
- 3/4 teaspoon LorAnn Princess Cake & Cookie Bakery Emulsion 5 grams
- 1/2 cup coarse colored sugar crystals
For topping:
- 8 ounces white chocolate bar or melting wafers (for dipping)
- 3 tablespoons coarse colored sugar crystals (for sprinkling on top)
Instructions
- In a bowl, stir together flour, baking soda, and baking powder. Set aside. 2 3/4 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder
- In a large mixing bowl, use an electric mixer to cream together butter and sugar until smooth and creamy, about 2 minutes. Beat in the egg and Princess emulsion. Gradually blend in dry ingredients. The mixture will be dry and crumbly. 1 cup salted butter, 1 cup granulated sugar, 1 large egg, 3/4 teaspoon LorAnn Princess Cake & Cookie Bakery Emulsion
- 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.) 1/2 cup coarse colored sugar crystals
- Scoop the dough into the palm of your hand and shape into about 20-24 balls. Place on a parchment lined baking sheet. Slightly flatten the top of each cookie with the bottom of a glass. Refrigerate the cookie dough for 1 hour.
- Preheat the oven to 375ºF and bake for 8-10 minutes. Do not let the cookies get brown.
- Allow the cookies to cool for 5 minutes, then move them to a flat surface or wire rack to cool completely.
- 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. 8 ounces white chocolate bar or melting wafers
- Dip each cookie into the melted chocolate to cover half of the cookie with melted white chocolate.
- Allow any extra chocolate to drip off, then place it on a parchment lined pan. Immediately sprinkle with colored sugar. 3 tablespoons coarse colored sugar crystals
- Allow the cookies to set, then store them in an airtight container.
Notes
- Weigh the flour so you don't add too much. This is a dry dough already, so be careful not to add more than you need.
- Do not overbake the cookies!
- The calories shown are based on the recipe making 24 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 228kcal | Carbohydrates: 31g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 30mg | Sodium: 118mg | Potassium: 56mg | Fiber: 0.4g | Sugar: 20g | Vitamin A: 250IU | Vitamin C: 0.05mg | Calcium: 28mg | Iron: 1mg