So about a week ago I decided I wasn’t going to worry about coming up with Valentine’s Day-specific recipes. I thought, Eh, there’s already enough pink and red and heart shaped treats to go around. But then I got on Instagram, like I do everyday, and my feed was bursting with the cutest Valentine’s themed desserts. And it just so happens that I’ve had these pink, red, and white sprinkles in my baking drawer for so long it’s embarrassing. I decided to take my Soft & Chewy Coconut Sugar Cookies, swap the coconut sugar for cane sugar, and add sprinkles! What I got is a super festive, ultra chewy cookie that honestly tastes like I’m eating raw sugar cookie dough. Yep. You’ve been warned.
This recipe is honestly so easy. The hardest part is waiting for the dough to chill for that two hours. But once the dough is ready, you’ll shape your dough balls, dip the top and sides of each dough ball in sprinkles, and bake! And if eating a cookie covered in sprinkles is too much for you, you can skip that step. You’ll still have a delicious, chewy cookie with bits of festive colors inside! Happy baking, friends!
Soft & Chewy Confetti Cookies (dairy-free)
Makes 16 cookies
1 1/2 cups all-purpose flour
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp fine sea salt
3/4 cup cane sugar
1/3 cup extra virgin olive oil (or a neutral tasting vegetable oil*)
2 tsp vanilla extract
1 large egg + 1 large egg yolk, room temp
1/4 cup + 1/2 cup sprinkles
1.) Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes. In a large bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
2.) In a medium bowl, mix together the sugar, oil, and vanilla. Whisk in the egg + egg yolk until mixture is completely combined and smooth. Add liquid ingredients to dry and use a large spatula or wooden spoon to gently mix until a few flour streaks remain. Gently stir in 1/4 cup of sprinkles. Cover and chill the dough for at least two hours.
3.) Preheat your oven to 350°F and line a baking sheet with parchment paper. Add 1/2 cup of sprinkles to a small bowl. Scoop cookies 1.5 Tbsp in size, rolling the dough into smooth balls – the cookies spread more evenly when rolled. Roll each dough ball in sprinkles (optional). I only rolled the top and sides of my dough balls! Place six cookies on your prepared baking sheet and slightly press down on each dough ball, reshaping as necessary into a neat circular shape.
4.) Bake cookies at 350°F for 5-7 minutes or until cookies have spread and puffed. Be careful not to overbake them. Let cookies rest on baking sheet for 1-2 minutes before moving to a cooling rack. Cookies will deflate and soften as they sit. Store cookies in an airtight container at room temperature.
*I like adding olive oil to these cookies, but if you’re looking for something more neutral in taste, you can try grapeseed, avocado, canola, or safflower oil.
