Crumble Confetti Cookies are soft, buttery sugar cookies packed with colorful sprinkles and finished with a sweet, creamy vanilla glaze. The cookies have lightly crisp edges, tender centers, and plenty of confetti color in every bite.
This version keeps the dough thick enough to hold its shape while baking, then adds a simple glaze after the cookies have cooled. A short chill helps prevent excessive spreading and makes the dough easier to portion.
Recipe at a Glance
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Additional Time: 30 minutes
- Total Time: 1 hour 1 minute
- Yield: 18 cookies
- Difficulty: Easy
What Makes This Recipe Work
- Creamed butter creates a tender texture: Beating the butter and sugar together incorporates air for a lighter cookie.
- A short dough chill controls spreading: Chilling firms the butter so the cookies stay thick during baking.
- Cornstarch keeps the centers soft: A small amount adds tenderness without making the cookies fragile.
- Jimmies hold their color and shape: They distribute evenly through the dough without melting as quickly as some nonpareils.
- The glaze adds sweetness without overloading the dough: A thin vanilla topping gives the cookies a bakery-style finish.
Tools for This Recipe
- 2 large baking sheets
- Parchment paper
- Large mixing bowl
- Medium mixing bowl
- Electric hand mixer or stand mixer
- Rubber spatula
- 2-tablespoon cookie scoop
- Wire cooling rack
Ingredient Notes
- â– Unsalted butter: Provides rich flavor and tender structure; reduce added kosher salt if using salted butter.
- â– Cornstarch: Helps produce a softer cookie; replace with additional flour if omitted.
- â– Brown sugar: Adds moisture and chewiness; can substitute with granulated sugar for a firmer cookie.
- â– Rainbow jimmies: Preferable for maintaining shape and color; nonpareils may bleed color.
- â– Whole milk: Thins the glaze; heavy cream makes a thicker glaze.
Step-by-Step Method
- Prepare the baking sheets. Line 2 large baking sheets with parchment paper. Set them aside.
- Cream the butter and sugars. In a large bowl, beat the softened butter, granulated sugar, and brown sugar on medium speed for about 2–3 minutes, until pale, creamy, and fluffy.
- Add the egg and vanilla. Beat in the egg until fully incorporated, then mix in the vanilla. Scrape down the sides of the bowl as needed.
- Combine the dry ingredients. In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and kosher salt.
- Finish the dough. Add the dry mixture to the butter mixture in two additions, mixing on low speed just until combined. Fold in the 1/2 cup (80 g) rainbow jimmies with a rubber spatula. The dough should be soft but thick enough to scoop without running.
- Chill the dough. Cover the bowl and refrigerate for 30 minutes. This firms the butter and makes the cookies easier to shape.
- Preheat the oven. Heat the oven to 350°F (175°C). Line the baking sheets again if needed.
- Portion the cookies. Scoop the chilled dough into 18 portions, about 2 tablespoons each. Roll each portion gently into a ball and place them on the prepared baking sheets, leaving about 2 inches (5 cm) between cookies.
- Shape the dough. Gently flatten each dough ball to about 3/4 inch (2 cm) thick. Keep the cookies relatively thick so the centers remain soft.
- Bake until lightly golden. Bake for 10–12 minutes, rotating the sheet halfway through if your oven browns unevenly. The edges should look set and just barely golden, while the centers should still look soft.
- Cool the cookies. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack. Cool completely before glazing.
- Make the glaze. Whisk together the powdered sugar, milk, and vanilla until smooth and thick but spreadable. If it is too thick, add milk 1 teaspoon at a time. If too thin, whisk in a little more powdered sugar.
- Glaze and decorate. Spread a thin layer of glaze over each cooled cookie. Immediately sprinkle with the optional 2 tablespoons (20 g) rainbow jimmies before the glaze sets.
- Let the glaze set. Allow the cookies to stand at room temperature for about 15–20 minutes, or until the glaze is no longer wet to the touch.
Make-Ahead and Storage Notes
- Store fully cooled and glazed cookies in an airtight container at room temperature for up to 4 days.
- For longer storage, freeze unglazed baked cookies in an airtight container for up to 2 months. Thaw at room temperature, then glaze before serving.
- The unbaked dough can be refrigerated for up to 2 days. For longer storage, portion and shape the dough, freeze until firm, then transfer to a freezer-safe container for up.
FAQ
Can I use nonpareil sprinkles instead of jimmies?
Yes, but jimmies are less likely to bleed color into the dough. Nonpareils may create colorful streaks, especially if the dough is mixed vigorously.
Why did my cookies spread too much?
The butter may have been too warm or the dough may not have been chilled sufficiently. Chill the shaped dough for another 15 minutes before baking if it feels very soft.
Can I skip the glaze?
Yes. The cookies are sweet and colorful without it.
Can I make the dough ahead of time?
Yes. Keep the covered dough refrigerated for up to 2 days, or portion it and freeze it for up to 2 months.
How do I keep the cookies soft?
Avoid overbaking them. Remove the cookies when the edges are set but the centers still look slightly soft, then let them finish setting on the baking sheet.
Ingredients
Method
Method
- Prepare the baking sheets: Line 2 large baking sheets with parchment paper. Set them aside.
- Cream the butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar on medium speed for about 2–3 minutes, until pale, creamy, and fluffy.
- Add the egg and vanilla: Beat in the egg until fully incorporated, then mix in the vanilla. Scrape down the sides of the bowl as needed.
- Combine the dry ingredients: In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and kosher salt.
- Finish the dough: Add the dry mixture to the butter mixture in two additions, mixing on low speed just until combined. Fold in the 1/2 cup (80 g) rainbow jimmies with a rubber spatula. The dough should be soft but thick enough to scoop without running.
- Chill the dough: Cover the bowl and refrigerate for 30 minutes. This firms the butter and makes the cookies easier to shape.
- Preheat the oven: Heat the oven to 350°F (175°C). Line the baking sheets again if needed.
- Portion the cookies: Scoop the chilled dough into 18 portions, about 2 tablespoons each. Roll each portion gently into a ball and place them on the prepared baking sheets, leaving about 2 inches (5 cm) between cookies.
- Shape the dough: Gently flatten each dough ball to about 3/4 inch (2 cm) thick. Keep the cookies relatively thick so the centers remain soft.
- Bake until lightly golden: Bake for 10–12 minutes, rotating the sheet halfway through if your oven browns unevenly. The edges should look set and just barely golden, while the centers should still look soft.
- Cool the cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack. Cool completely before glazing.
- Make the glaze: Whisk together the powdered sugar, milk, and vanilla until smooth and thick but spreadable. If it is too thick, add milk 1 teaspoon at a time. If too thin, whisk in a little more powdered sugar.
- Glaze and decorate: Spread a thin layer of glaze over each cooled cookie. Immediately sprinkle with the optional 2 tablespoons (20 g) rainbow jimmies before the glaze sets.
- Let the glaze set: Allow the cookies to stand at room temperature for about 15–20 minutes, or until the glaze is no longer wet to the touch.
