Bright Summer Confetti Sugar Cookies

Confetti Sugar Cookies are soft, buttery treat bursting with colourful sprinkles that add a fun touch to a usually neutral cookie. Full tutorial and recipe below!

• 250g Unsalted Butter (room temp)
• 200g Powdered Sugar
• 440g All Purpose Flour
• 100g Almond Flour
• 1 Large Egg
• 1.5 Tsps Vanilla Extract
• 1/2 Tsp Salt
• 1 1/2 Cups Rainbow Jimmies
• Fuchsia, Candy, Orange & Teal Oil Blend
• Gloss Frost
• Caramel (filling)

• Piping Tip 2D Medium Drop Flower,
• Piping Tip 1M Medium Open Star
• Piping Tip 4B Medium Open Star
• Piping Tip 2E Medium Drop Flower
• 12in Piping Bags
• Large Round Cookie Cutter

• In a large bowl place flour, almond flour and salt. Set aside.
• Place room temp butter and powdered sugar in your mixing bowl. Using a paddle attachment mix on medium to high for 1-2 minutes. Scraping the bowl occasionally until your butter is creamed.
• Add egg and vanilla extract. Continue to mix and scrap the bowl occasionally until everything is completely incorporated.
• Lastly, add your dry mixture and sprinkles. Continue mixing until everything is completely combined.

• Place a large sheet of waxed paper on a large cutting board or sheet tray. Place the cookie dough on the wax paper. Place another large sheet of wax paper on top of the cookie dough. Press down into a flat disk with the palm of your hand, then roll out the dough between the two pieces of wax paper. Roll till the dough is about 1/4” thick.
• Place rolled dough in the fridge for 30 minutes.
• Cut cookies into desired shapes and place them on a parchment or lined baking sheet. Save the scraps of dough and re-roll them as needed.
• Tip: once you re-roll the dough, you may want to chill those cutouts for about 10 minutes before baking them so they’ll keep their shape.
• Bake at 180C / 350F for 10-12 minutes until the edges are golden brown. This time may vary depending on the size of your cookies.
• Let cookies cool completely before decorating.

• Divide your Gloss frost into 4 bowls. Add approx. 1 cup per bowl. Colour one bowl each with the following: Fuchsia, Candy, Orange and Teal.
• Set up your piping bags with your piping tips (2D, 1M, 4B & 2E), having one piping bag per tip.
• Load one piping bag with one colour each ready for piping.

• Place your cookie on a cake board or plate. Starting with Orange, pipe a border around the edge of the cookie.
• Fill the centre with your caramel filling. Place a second cookie on top of the Gloss Frost to continue the stack.
• Repeat this step until all 4 colours have been used.
• Top your Confetti Sugar Cookie stack with a macaron or garnish of your choice.