Best Confetti Blossom Cookies Recipes

THE BEST PEANUT BUTTER BLOSSOMS

Steps:

• Whisk together the flour, baking soda and salt in a medium bowl until combined.
• Add the butter, granulated sugar and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until pale and fluffy, about 5 minutes. Add the peanut butter and continue beating until fluffy, 1 minute. Add the egg and vanilla and beat until combined. With the mixer on low speed, gradually add the dry ingredients until combined. Cover with plastic wrap and refrigerate for 1 hour.
• Position 2 racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Lightly grease 2 baking sheets with nonstick spray.
• Roll half the dough into 1-inch balls (about 1 tablespoon each) and then roll in granulated sugar. Place on the prepared baking sheets about 2 inches apart. Chill the remaining dough while the first batch bakes.
• Bake, rotating and switching the pans halfway through, until the cookies are puffed and lightly golden, 10 to 11 minutes. Immediately press a chocolate candy into the center of each cookie. Let cool 10 minutes on the baking sheets, then transfer to wire racks to cool completely. Repeat with the remaining dough.

CLASSIC PEANUT BUTTER BLOSSOM COOKIES

Steps:

• Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and baking powder until dough forms.
• Shape dough into 1-inch balls; roll in additional granulated sugar. On ungreased cookie sheets, place about 2 inches apart.
• Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets to cooling rack.

HOLIDAY BLOSSOM COOKIES

Steps:

• Heat oven to 375°F. In medium bowl, make dough as directed on pouch for drop cookies.
• Shape dough into 36 (1-inch) balls; roll in colored sugar. Place 2 inches apart on ungreased cookie sheets.
• Bake 8 to 10 minutes or until light golden brown. Immediately press 1 chocolate candy in center of each cookie. Remove from cookie sheets. Cool completely, about 20 minutes. Store cookies in tightly covered container.

SPRINGTIME SLICE-AND-BAKE CONFETTI COOKIES

Steps:

• Heat oven to 375°F. Line bottom of 9x5-inch loaf pan with plastic wrap. In large bowl, beat sugar, butter and shortening with electric mixer on medium speed until well blended. Beat in egg, milk and vanilla. Stir in flour, baking soda and salt until dough forms.
• Divide dough into 3 parts. Knead 1 food color into each part of dough. Press one of the colored doughs in bottom of pan. Top with remaining colored doughs, pressing each layer firmly to seal.
• Turn pan upside down; remove plastic wrap from dough. Cut dough lengthwise into thirds. Cut each third crosswise into 16 slices. On ungreased cookie sheets, place slices about 2 inches apart. Sprinkle with candy sprinkles.
• Bake 9 to 11 minutes or until bottoms are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.

CONFETTI CAKE-MIX COOKIES

Steps:

• Heat oven to 350°F.
• In large bowl, beat cream cheese and softened butter with electric mixer on medium speed about 1 minute or until well blended; scrape side of bowl. Beat in egg and vanilla until smooth. On low speed, beat in cake mix until blended. Beat in 1/4 cup sprinkles. Cover and refrigerate 30 minutes.
• Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets.
• Bake 12 to 14 minutes or until edges are light golden brown. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
• Using knife, spread slightly less than 1 tablespoon frosting over top of cookie, and immediately top with sprinkles. Repeat with remaining cookies. Store in airtight container at room temperature.

CONFETTI CHRISTMAS CUTOUT COOKIES

Steps:

• Heat oven to 375°F. In medium bowl, stir cookie mix, butter, flour and egg until dough forms. Sprinkle candy sprinkles over dough; gently kneed into dough.
• Roll dough on floured surface until about 1/4 inch thick. Cut with cookie cutters. Place 1 inch apart on ungreased cookie sheet.
• Bake 7 to 9 minutes or light golden brown around edges. Cool 1 minute before removing from cookie sheet; cool completely, about 20 minutes.
• Decorate with frosting and additional candy sprinkles as desired.