1. To make the cookies, combine the butter, sugar, and corn syrup
in the bowl of a stand mixer fitted with the paddle attachment.
Cream together until light and fluffy, 2 to 3 minutes on medium-
high speed. Scrape down the bowl and mix in the eggs and vanilla.
Beat for 7 to 8 minutes.
2. Reduce the mixer speed to low and add in the flour, milk powder,
cream of tartar, baking soda, salt, and sprinkles. Mix until dough
just comes together. Scrape down the bowl. On low speed add in
the birthday cake crumbs and mix for 30 seconds.
3. Using a 1/3 cup measure, portion out the cookie dough on a
parchment-lined baking pan. Pat the cookie dough balls so that
they are flat on top. Wrap the baking sheet in plastic wrap and
refrigerate for at least an hour or overnight.
4. Heat oven to 350F/180C. Arrange the chilled cookie dough balls
4 inches apart on a parchment-lined baking sheet. Bake for 18
minutes. They should be lightly browned around the edges. Cool
completely on the sheet pans before transferring to a plate or
container.
Originally Submitted
11/29/2015
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