Christmas Confetti Cookies

All day yesterday I was in a Christmas-y mood. We started putting up our decorations…


This was taken on Friday…by yesterday afternoon I had many more decorations up! Pictures to come… πŸ˜‰

…and even though there isn’t any snow (not complaining!!!) it’s starting to feel like the holidays!

I also had a huge hankering to bake something. Do you ever get like that?


Well, I do, especially when I have 5498 essays to write and about a million projects to complete.

So, I combined my Christmas and baking moods, my love of confetti (in foods), and this recipe from Sweet Pea’s Kitchen, and got some adorable cookies out of it!


Christmas Confetti Cookies (E, N)
makes just under 2 dozen
very slightly adapted from this recipe

– 2 cup cake flour
– 2/3 cup all-purpose flour
– 3/4 tsp. baking soda*
– 1/2 tsp. salt

– 1/2 cup (1 stick) unsalted butter, softened
– 1/2 cup shortening
– 3/4 – 1 cup granulated sugar*
– 2 tsp. vanilla extract

– 1.5 tbsp. canola oil
– 1.5 tbsp. warm water
– 1 tsp. baking powder

– 1/2 cup – 2/3 cup Christmas sprinkles



  1. Preheat oven to 375*F. Line a cookie sheet with parchment paper.
  2. In a large bowl, combine flours, baking soda, and salt.
  3. In a medium bowl, combine butter, shortening, and sugar. Beat until fluffy, or for about 2 minutes. Mix in the vanilla extract.
  4. In a small bowl, combine oil, water, and baking powder. This is the “egg” in the recipe.
  5. Add the “egg” to the wet ingredients, and combine.
  6. Pour half of the flour mixture into the wet ingredients, and stir until combined. Add the other half and stir.
  7. Carefully fold in the sprinkles.
  8. Place by rounded tablespoon on the prepared cookie sheet, and bake for about 8 minutes, or until cookies are golden on the edges, and cooked through.
  9. Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to finish cooling.
  10. Enjoy!


– For all of you who suffer from egg allergies, please note: store-bought cake flour will sometimes have an egg ingredient in it, or “may contain traces” of egg. If this is your case, simply use only all-purpose flour: 1 cup – 2 tbsp. all purpose flour = 1 cup cake flour. If you have it, use corn starch to replace those 2 tbsp., but if not, it’s ok.
– I actually made half a batch of these cookies last night. It was the perfect amount for the three of us (my dad was out of town), but these would make such good Christmas gifts or stocking stuffers that I’ll definitely make a whole batch next time!
– That being said, in the ingredients, I put an asterisk * next to baking soda. When I halved the batch, I used just under 1/2 tsp. of the baking soda. I figured a little extra would only help the cookies rise, and I’m also horrible at math and didn’t feel like calculating any closer than that. πŸ™‚
– I also put an asterisk * next to the sugar. I often take out some of the sugar in a cookie recipe. Most of the time, all of that sugar is not needed (the cookie comes out exactly the same). In this case, it was a great decision! The cookies were an amazing texture and actually ended up more like a cross between a sugar cookie and shortbread. YUM!
– As I do with all cookies, I used part butter, part shortening. I like that texture much better than all-butter cookies, but go ahead and do what you’re used to!
– A final small change that I made to the original recipe was to use more sprinkles than it called for. After folding in the sprinkles, I noticed the cookies weren’t nearly confetti enough for me, so I ended up adding more than the original recipe states. πŸ™‚


I hope you make these cookies some time soon for a bit of holiday cheer! Have a great day! πŸ™‚



  1. Those cookies look so darn good! And Christmas-y! I totally get in baking moods too. Next time I’m in one of those moods, I know what I’ll be baking.

    1. Thanks! I hope you like them! πŸ™‚

  2. jaysus those cookies look delish. I totally get that urge to bake when I’m super busy!

    1. Haha thank you! I’m glad I’m not the only one who procrastinates by baking! πŸ˜‰

  3. So pretty and soft looking. I love the Christmas sprinkles!

    1. Thank you! Sprinkles are fun no matter what, but Christmas sprinkles are the best!

  4. Mmm, going to have to make these! Love the cute Christmasy sprinkles πŸ™‚

    1. I hope you enjoy them! Thanks, I love them too. (Obviously!)

  5. Just another reason to love the holidays!

  6. Do I ever feel like bakign?! Yes, all the time haha. These look super yummy, and it was interesting to read your take on the sugar- I actually pretty much always cut down on the sugar in recipes.

    1. Haha thanks! The first time I tried cutting down the sugar I thought it would for sure mess up the recipe, but I really like the results! πŸ™‚

      1. I think it also has a lot to do with taste ( I have a serious sweet tooth, but like my desserts less sweet!). I have been dabbling a lot with agave nectar for baking and LOVE the results

      2. I’ve only used agave nectar a few times…I’ll have to check out some of your amazing recipes to see more ways to use it! (Seriously, all of your food looks delicious….!)

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