{"id":891,"date":"2023-06-09T10:24:45","date_gmt":"2023-06-09T15:24:45","guid":{"rendered":"https:\/\/easygayoven.com\/?p=891"},"modified":"2023-07-17T21:34:47","modified_gmt":"2023-07-18T02:34:47","slug":"confetti-cookies","status":"publish","type":"post","link":"https:\/\/easygayoven.com\/confetti-cookies\/","title":{"rendered":"Confetti Cookies"},"content":{"rendered":"\n
\"rainbow<\/figure>\n\n\n\n

Confetti cookies have taken up real estate on my \u201cto develop\u201d list for over a year now. (Note, I don\u2019t use the term \u201cFunfetti\u201d because that trademark is owned by Pillsbury.) Another fun fact: Pillsbury also owns the trademark on \u201cbake off.\u201d That’s why in the UK it\u2019s The Great British Bake Off<\/em> but in the United States we have The Great British Baking Show<\/em> or The Great American Baking Show<\/em>. Now you know!<\/p>\n\n\n\n

\"rainbow<\/figure>\n\n\n\n

Using melted butter for cookies<\/h2>\n\n\n\n

I love making cookies with melted butter. The first pro: no waiting for butter to come to room temperature or fiddling with shortcuts to soften it. The second: the melted butter can hydrate the flour well. This results in a chewy and moist cookie \u2014 not dry or crumbly. The one con is using melted butter makes a slack dough, so you do have to chill it, but I usually chill my cookies anyway to develop more flavor and improve texture.<\/p>\n\n\n\n

\"dough<\/figure>\n\n\n\n

Measuring out the dough<\/h2>\n\n\n\n

I recommend using a cookie scoop to dole them out then chill them, uncovered, for about two hours. This actually creates a crisp outer layer that adds great texture and cracks open as it bakes. If you don\u2019t have a cookie scoop, that’s okay. Just chill the dough for around 30 minutes \u2014 or until it sets enough so you can divide it into equal balls.<\/p>\n\n\n\n

\"dough<\/figure>\n\n\n\n

What rainbow sprinkles are best for funfetti \/ confetti cookies?<\/h2>\n\n\n\n

Rainbow nonpareils are not a good candidate for mixing into confetti cookies or cakes, as they shed their colorful coatings which then mixes into a spectrum of sludge in the dough. The waxiness of rainbow sprinkles mean they hold onto their color and don\u2019t evaporate into the dough when baked.<\/p>\n\n\n\n

\"rainbow
This batch of cookies used about a half cup of “natural” rainbow sprinkles and the difference is pretty big!<\/em><\/figcaption><\/figure>\n\n\n\n

How to prevent over-baking confetti cookies<\/h2>\n\n\n\n

Since theses cookies have no brown sugar, they are slightly prone to over-baking. Their yellowish-white color may look underbaked in the oven, but they set up fast after baking. They can actually get too crispy on the edges if they get too much color. They also have no brown sugar, which means no molasses, an ingredient that helps keep cookies chewy. We\u2019ve made up for some of that with corn syrup, but these cookies will not be as forgiving as a chocolate chip cookie to two extra minutes in the oven. You want to pull them out when the outsides are just barely getting light golden brown. The centers should look slightly underdone.<\/p>\n\n\n\n

\"rainbow<\/figure>\n\n\n
<\/div>
\n
\"rainbow<\/div>\n<\/div>\n
\n\t

Confetti Cookies<\/h2>\n\t