These cookies are soft centered with perfectly crisp edges. Sweet sugar cookies with a slight tang and full of SPRINKLES! If these don't put a smile on your face, I'm not sure what will.

bakery style large, soft-baked confetti cookies.

I went into the bank to pay off my remaining balance on my car loan today. I was half expecting music to bust out, confetti and balloons to fall down, and possibly some dancing to ensue.. But as luck would have it, none of that happened. The guy promised me some confetti at the doors on my way out, but he lied.

While paying off ones car should be satisfaction enough, I still like a little sparkle, ya know? So I make my own confetti, and eat it too. (New life motto??)

These cookies are made jumbo and baked soft and chewy to fit the "bakery-style" description. Dough balls are rolled in a hearty helping of sprinkles, and baked to pretty perfection.

Makes about 20 5-inch cookies, or 40 smaller ones. This recipe is easily divided for a smaller batch as well.

I mentioned that I started a new job as a baker recently. I made these cookies my first week there because I figured everyone loves SPRINKLES, right!? Right. These cookies are perfect for kids, or just the kid inside you.

It doesn't have to be a special occasion, I say every day living is a day worth SPRINKLES.

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Bakery Style Confetti Cookies

by Julia Hampton @ Sprinkled With Jules July-22-2015

Soft-baked, jumbo sugar cookies filled with sprinkles with a soft, chewy middle and crisp edges.

Ingredients

1 cup butter, room temperature
1 1/2 cups sugar
1 T. vanilla
2 large eggs
3 cups all-purpose flour
1 tea. baking soda
2 tea. baking powder
2 tea. cream of tartar
1 T. cornstarch
1 cup sprinkles (jimmies)

Instructions

1. Cream butter and sugar together on high until light and fluffy. Beat in vanilla and eggs one at a time. Scrape down sides of the bowl and mix some more.2. Add the dry ingredients (not the sprinkles) into the batter and gently mix just until combined. Store dough in the refrigerator to chill at least 2 hours.3. Scoop dough out into rounded balls about 3 Tablespoons of dough each. Press into sprinkles to coat, and line a parchment covered baking sheet with 4 cookies per pan.4. Preheat oven to 325 and bake cookies for about 16 minutes, until the edges are done and the center just slightly underbaked still. Leave the cookies to cool on the baking sheets for at least 10 minutes before removing to cool on a wire rack.

Details

Prep time: 15 mins Cook time: 16 mins Total time: 2 hour 31 mins Yield: 20 5-inch cookies

Recipe adapted from Joy The Baker