I think of April as one of the most festive months; spring flowers begin to bloom, we celebrate Easter and it’s also my birthday month. It’s a good time to make my big Bakery Style Marble Confetti Cookies. They have the perfect texture with soft, centers and crisp edges. The pretty pink cookie dough and the rainbow sprinkles make them so cheery and fun. They’re ideal for birthday parties and spring celebrations.
My method of adding in extra sprinkles gives the tops of the cookies extra sprinkles without hiding the pretty pink marbling. You can change up the colors of the dough to match your event. You can also add mix-ins, such as white chocolate chips, Easter candy or spring-themed sprinkles if you like. The possibilities are endless.
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large cookies
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- 2 cups (255g) all purpose flour, sifted
- 1 tablespoon (10g) cornstarch
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 10 tablespoons (142g) unsalted butter, room temperature
- 2/3 cup (132g) granulated suger
- 1/4 cup (50g) packed brown sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon pure almond extract
- 3-4 drops pink gel food coloring I used Americolor deep pink
- 1/2 cup (75g) rainbow sprinkles, divided
Ingredients
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- Preheat the oven to 350ºF (180ºC). Line a large cookie sheet with parchment paper.
- In a medium-size bowl, whisk together the flour, cornstarch, salt, baking powder and baking soda until well-combined.
- In a large bowl, beat the butter, granulated sugar and brown sugar, with an electric mixer at medium speed, until light and fluffy. Beat in the egg and egg yolk in 2 separate additions until well incorporated. Beat in the extracts. On low speed, beat in the flour mixture, just until combined.
- Divide the dough into 2 equal portions, using a kitchen scale for accuracy. Place the dough into 2 separate bowls. Mix the food coloring into one of the dough portions, a little at a time until your desired shade is achieved.
- Place 3 tablespoons of sprinkles into a small, shallow bowl and set aside. Divide the remaining sprinkles in half. Mix each half of the sprinkles into the 2 separate dough colors.
- Divide each color of dough into 16 portions, approximately 1 tablespoon each. Roll them into balls. Dip each dough ball into the reserved bowl of sprinkles, pressing gently to adhere the sprinkles to the bottoms of the dough balls.
- Take 2 balls of each color of dough (4 total) and arrange them in a checkerboard pattern, sprinkle side up. Roll them together to form a large ball. Repeat this process to make 8 large dough balls. Form the dough balls into cylinder shapes and place them sprinkle side up onto the cookie sheet, about 3 inches apart. You may need to bake them in 2 batches.
- Bake until the cookies are slightly puffed and the tops are set, about 10-12 minutes. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack.
To find the pink food coloring I used, click here. Â