While everyone is baking through the pantry right now, I’ve got my eyes set on a sweeter prize – the bar cart! As always, boozy baking reigns supreme in my world, and I don’t think there’s ever been a better time to start adding a little of the good stuff to your baked goods! This past week, I developed a record number of new cakes and confections, and while I love them all, I find I keep going back to these bourbon confetti cookies.
Maybe it’s the fact that they’re covered in approximately 237,591 sprinkles (give or take!) and the sight of them alone offers an instant dose of happy. Maybe it’s the little specks of vanilla bean floating around that instantly make everything taste even more amazing. Or maybe, just maybe, it’s the bourbon floating around, balancing out the sweetness, adding a little warmth, and somehow convincing me for just a moment that all is well.
The secret ingredient that makes these cookies all sorts of magical is the cream cheese. It lends a beautiful texture to the cookies, keeps them lush yet light at the same time, and makes them completely irresistible! The other not-so secret ingredient that makes these gems sing is the bourbon. It plays so well with the vanilla bean and just kind of floats around adding a little extra sparkle.
Speaking of sparkle, these pretty little confections get a generous coating of sprinkles before baking, which not only makes them Instagram worthy, but also adds a crunch that balances out the beautiful meltaway texture.
No filter needed here.
Ready to break out the sprinkles and join me over on Instagram for some #BakingThroughIt this weekend? Here are some cookie making tips to set you up for success!
1. Make the cookie dough right now so you’re ready to roll later on. I’m not trying to be bossy, I just get enthusiastic when sprinkles are involved!
2. Use a cookie scoop to yield even size cookies. When the cookies are the same size, they bake evenly and look pretty.
3. When rolling in sprinkles, fill the bowl with more nonpareils than you think you’ll need for coating. It makes life so much easier when you’re not scrounging for the last sprinkle…
4. Under bake cookies by about 30-45 seconds because they will continue to bake as they’re cooling on the cookie sheet.
5. Store completely cooled cookies in an airtight container at room temperature. They’ll stay fresh for about 5 days, but they usually don’t last longer than 2!
6. Cookies are good when first baked, but even better the next day – just trust me on this one.
I hope you guys love these! Thank you so much to everyone who made the roasted strawberry banana bread as well as all the other Easter bakes over the past few weeks. Loved seeing your photos! There’s another “Balancing the Buttercream” dinner recipe on the agenda for next week, and there’s been quite a few requests for oatmeal cream pies, so stay tuned!
Happy baking! xo
- 6 ounces unsalted butter, room temperature
- 4 ounces cream cheese, room temperature
- 3/4 cup granulated sugar
- 1 egg
- 1 tsp. vanilla bean paste, or extract
- 2 tbsp. Bourbon
- 2 and 1/4 cups all-purpose flour
- 3/4 tsp. baking powder
- 1/2 tsp. salt
- 1 cup rainbow nonpareils
- Preheat oven to 350 degrees.
- In the bowl of an electric mixer, cream butter, cream cheese and sugar until light and fluffy, about 3-5 minutes.
- Add egg, followed by vanilla and bourbon, and mix until combined.
- Add flour, baking powder and salt, mixing until combined, making sure to scrape the bowl down once to ensure everything is mixed.
- Wrap dough in plastic wrap and chill for at least 2 hours.
- Scoop tablespoons of dough (I use a small scoop yielding 1/2 ounce portions), roll in nonpareils, and place on parchment lined pan.
- Bake cookies for about 11-13 minutes until just set - my oven takes exactly 12 minutes. Allow cookies to cool on pan for about 5 minutes and then transfer to cooling rack.
I recommend baking 2-3 cookies off as a test run for time due to the fact that all ovens are not created equal.
I recommend using a small cookie scoop so your cookies are all the same size and bake evenly.
If you make larger cookies, you will have to adjust the bake time.