dunked white chocolate confetti sugar cookies
How could you even think to be sad when confetti cookies are concerned? Especially those dipped in WHITE CHOCOLATE!
Oftentimes when I bake, I donate the leftovers to J’s Thursday run club. I was scrambling a bit to decide on a treat for this week, and two of the girls apparently suggested a funfetti cake. Which I’ve made before as J’s birthday cake last year.
Beforehand, I tossed around the funfetti concept in my head, so hearing that request cemented these Dunked White Chocolate Confetti Sugar Cookies into my lineup.
I’m quite excited about them. A buttery sugar cookie base loaded with pretty little multihued jimmies (does anyone call them jimmies anymore or was that awkward?) and finished with a half skinnydip into a pool of melted white chocolate. And more sprinkles. Billy Mays would be proud.
Tricks of the Trade
The dough for these cookies isn’t overly unusual, except for one addition: vinegar. Snickerdoodles often use cream of tartar or a similar substitution for that characteristic poof, and I thought these cookies would benefit from some extra leavening to create that ultra soft, slightly chewy experience so adored in sugar cookies. This occurs due to vinegar’s reaction with the baking soda.
Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
The steps for cookie-ing are very simple. Cream butter and sugar togetherr until very light and floof, then beat in a room temperature egg, lots of vanilla, and the vinegar. Stir in flour, baking soda, and salt, until just combined, then fold in the sprinkles gently with a spatula.
Measure rounded tablespoons of dough and set onto the baking sheets, spaced about 2 inches apart. Bake 8 minutes, then remove the sheets and tap them a few times on the counter to flatten the cookies. You can skip this if you don’t want the cookies to spread as much, but I love me a big honking cookie. Bake 2 more minutes.
Cool on the baking sheets 5 minutes, then transfer to a wire rack to finish cooling completely.
Finish Them
I follow the directions on the package of white chocolate I buy with regards to melting in the microwave, and the result is always successful. I pour the chips into a bowl and zap for 1 minute on half power. Stir until the chips just start to melt, then microwave 2-3 times in 30 second increments until completely melted and very smooth.
Carefully dip one half of each cookie in the white chocolate. I do this by placing the top of the cookie at an angle into the white chocolate, then roll slowly to each side to cover the half as best as I can. I hope I didn’t describe that like an ass. Any unfilled spots I drizzle with a spoon. Sprinkle some additional confetti over the cookies and repeat until the cookies are nicely dunked and the white chocolate spent.
You have two options from here: dig in immediately, or set in the fridge about 10 minutes to let the chocolate harden. I chose the latter for the photos, but probably would just snarf them down right away if I weren’t photographing.
I’m really a sucker for a good cookie, and before autumn flavors dominate, let’s have some fun with funfetti. They’re joy on a dark day and simplicity for a complicated life. Kids and adults adore them equally. I can’t recommend them enough. Easy making and easy eating.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
More cookie fixes:
Vegan Pistachio Mint Chocolate Chip Cookies
Salted Bourbon Tahini Chocolate Chip Cookies
Ingredients
- 12 tbsp butter, softened
- 1 cup sugar
- 1 egg, at room temperature
- 1 tbsp vanilla extract
- 1/2 tsp white vinegar
- 2 1/8 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/3 cup confetti sprinkles, plus more for decorating
- 8 oz good-quality white chocolate chips
Instructions
- Preheat oven to 350 degrees. Line two large baking sheets with parchment paper.
- With a stand or hand mixer, cream butter and sugar until light and fluffy, about 2-3 minutes. Beat in the egg, vanilla extract, and vinegar. Add flour, baking soda, and salt. Beat until just combined – do not overmix! Fold in the confetti sprinkles with a spatula.
- Roll dough into rounded tablespoon-sized balls and set two inches apart on the baking sheets. Bake 8 minutes. Remove from the oven and tap sheets on the counter a few times to flatten the cookies. Bake an additional 2 minutes. Remove from oven and let cool on the sheets for 5 minutes, then transfer to a wire baking rack and cool completely.
- Melt white chocolate in 30 second increments in the microwave until very smooth. One at a time, dip each cookie halfway in the white chocolate, leaving the other half bare. Sprinkle with additional sprinkles. Repeat until all cookies are dunked. If you have any leftover white chocolate, drizzle over each cookie, and lick the spoon when you're done.
- Serve immediately, or pop in the fridge for 10 minutes to harden the chocolate.
