Christmas Confetti Cookies

🎄 What Makes This Recipe So Good

I have a love/hate relationship with the confetti cookies from Insomnia Cookies. I love everything about them, and I hate that there’s not an Insomnia close to my house. So when it came time to develop a recipe for The Sweetest Season Cookie Exchange this year, the choice was clear. I knew exactly what I had to do. I give you: Christmas confetti cookies. This is a spot-on copycat recipe for Insomnia’s confetti cookies. We just swapped out the characteristic rainbow sprinkles for holiday sprinkles and the vanilla-flavored chips for white chocolate chips. Otherwise, these babies are every bit as soft, chewy, tender, buttery, and perfectly sweet as the originals! These are so fun and festive, they make a great holiday gift for friends, teachers, and coworkers. Bundle them up in small gift boxes or wrap a few in cello bags with seasonal ribbon – easy, cost-effective, and cute! Double check first that your recipients don’t have any food allergies or conditions that could be aggravated by the ingredients, of course. We made these as Christmas confetti cookies, but you can totally make them for any (or every) holiday all year long. All you have to do is change up the sprinkles! Use red and pink at Valentine’s Day. Red, white, and blue for Memorial Day and July 4th. Purple, orange, green, and black for Halloween. Pastels for Mother’s Day or Easter, or your favorite team’s colors for the big game. You can replace the white chocolate chips with vanilla chips; milk, dark, or semi-sweet chips; peanut butter chips; or even butterscotch chips if you want, too.

🍪 The Sweetest Season Cookie Exchange

This recipe is part of The Sweetest Season, an annual virtual cookie swap co-hosted by Erin of The Speckled Palate and Susannah of Feast + West. Each year, a group of food bloggers get together to during the first week of December to share new holiday cookie recipes for you to make, gift, and enjoy. This year, The Sweetest Season is raising money for Cookies 4 Kids’ Cancer, a recognized 501(c)3 non-profit organization dedicated to funding research for new, innovative and less-toxic treatments for childhood cancer. Since 2008, Cookies for Kids’ Cancer has granted nearly $18 million to pediatric cancer research in the form of 100+ research grants to leading pediatric cancer centers across the country. From these grants have stemmed 35+ treatments available to kids battling cancer today. Help us raise money for this important cause! Click here to donate through our fundraising page. Through the end of 2023, OXO will be matching every dollar raised for Cookies for Kids’ Cancer through the end of 2023, up to $100,000. Whatever money we raise will automatically double on our fundraising page!

👩🏼‍🍳 Chef’s Tips

If you’re not 100% sure when to take the cookies out of the oven, it’s better to take them out a little too early than too late. The residual heat will keep them baking as they rest. If you take them out of the oven too late, it’s very likely they’ll be overbaked by the time you eat them. Christmas confetti cookies are intended to be tender, soft, and chewy, not hard or crunchy. The centers will most likely look underdone when you take the pan out of the oven. Make sure your butter and egg are at room temperature before you start on your cookie dough! If they’re cold, they won’t incorporate as well or as quickly, which increases the odds that you’ll overmix your dough. Looking for freezer-friendly Christmas confetti cookies? You’re in the right place! In fact, you’ve got two freezer options with this recipe! Option 1: Frozen Cookie Dough. Make the recipe as directed below, through step 8. Instead of putting the cookie sheet of dough balls in the oven, put it in the freezer. After an hour, you can transfer the frozen dough balls to a food-safe sealable freezer bag and keep them in the freezer up to 3 months. Defrost the cookie dough in the fridge overnight before baking. Option 2: Fully-Baked Cookies. Make the recipe all the way through as written below. Let the baked cookies cool completely, then lay them out on a baking sheet, making sure they don’t overlap. Put the baking sheet in the freezer for at least 30 minutes! After that, you can transfer them to an airtight container or food-safe sealable freezer bag without them sticking together. Keep them frozen up to 3 months, and reheat them in the oven before serving.

🧁 Bake Up a Storm for the Holidays!

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