alexander roberts
alexander bakes


Confetti Cookies


Happy Pride Month friends! These cookies taste like funfetti cake, and they’re easy on the eyes without requiring too much elbow grease. A few basic pantry ingredients and a 20 minute baking session are the only things stopping you from getting this much deserved cookie in your life. This recipe was originally posted on my Instagram Stories in a step-by-step format, which you can view here. I’m posting it here for those of you who prefer following a typed recipe, plus it’s easier to bookmark! If you ever bake any of my recipes, please tag @alexanderbakes or #alexanderbakes - I love seeing what you’ve made!

Recipe Notes: My original version of this recipe utilized the creaming method* of mixing, but I’ve found that melted butter can replicate the same cookie pretty closely, and it takes out a lot of the work. It is important, however, that your melted butter is cooled back to room temperature before mixing this dough. It’s a great idea to melt the butter first and set it aside while you measure all of the other ingredients, allowing time to cool. I’ve provided the ingredients in gram measurements because sometimes with baking, the difference between a good or bad cookie can be dependent on how a “cup” of flour or sugar is scooped. A heavy hand = more flour = a drier cookie. A light scoop = not enough flour = more runny cookies. Let’s give a big thank you to grams for being every baker’s real MVP!

* You are welcome to use the creaming method if you want lighter, more airy cookies, but it is not 100% necessary. Combine butter, sugar, and salt and mix on medium speed with a paddle attachment for 3 to 5 minutes or until visibly paler and lightened. Add the egg yolks and vanilla and mix until combined. Pour in the flour, baking soda, sprinkles, and tablespoon of milk and mix on low speed just until the dough comes together. Scoop and bake!

Confetti Cookies
Makes 12 big cookies

2 sticks butter, unsalted (228g)
1 cup white sugar (200g)
2 egg yolks (40g)
1/2 teaspoon salt (3g)
1 teaspoon vanilla (4g)
1 tablespoon milk (15g)
2 cups all purpose flour (240g)
1 teaspoon baking soda, sifted (3g)
3/4 cup rainbow sprinkles (120g)

1. In a small pot, heat butter over low-medium heat just until most of it is melted. Remove from heat and allow the residual warmth to melt the remaining butter. Pour into a clean bowl or measuring cup and set aside until room temp. Preheat the oven to 350ºF.
2. In a large mixing bowl, whisk together the melted butter and white sugar. Add the yolks and continue whisking until the mixture comes together. Add the salt, milk, and vanilla and whisk a few more times.
3. Using a spatula or bowl scraper, add half of the flour to the egg mixture. Fold and cut with the spatula, pressing the dry ingredients in as much as possible. After a few folds, add the remaining cup of flour and baking soda. Continue folding. The dough will look crumbly but should begin coming together (if for some reason it doesn’t, add another little splash of milk). Add the sprinkles when the flour is almost fully mixed in and continue mixing until the sprinkles are evenly dispersed. If needed, knead the dough with your hands 2 or 3 times to finish bringing it together.
4. Scoop cookies with a 3 1/2 tablespoon (1.6oz) cookie scoop or scale out 60 gram portions. You should get 12 cookies.
5. On a parchment lined baking sheet, arrange 6 to 8 cookies (with about 2” of space between), and press the scooped dough down halfway. Bake for 7 minutes, then remove from the oven and smack the pan on the counter (carefully). Return to the oven for a final 7 minutes. Cool on the baking sheet before eating. Enjoy!

Alexander Roberts