Bring the party to kitchen with the best (and easiest) recipe for these drool-worthy confetti cookies!

We know it feels like things are a little uncertain right now, and you might be juggling working from home while your kids are home as well. But, just because we're staying home these days doesn't mean we can't throw a party in the kitchen! As our founder + CEO, Sam, puts it, "In a world of uncertainty, our time in the kitchen is now sacred… it’s a time to disconnect from the news and reconnect with our family" and that's exactly what we're doing! Our goal is to make time at home feel more like a fun staycation while we hunker down. And with the kids around, there's one recipe we especially love to make.  ✨Enter the best and easiest Confetti Sugar Cookies! ✨ 

Why confetti sugar cookies? First of all, obviously, sprinkles make everything better. Also, they happen to be delicious + seriously easy to make!

With a buttery-vanilla texture, these soft and chewy cookies are guaranteed to melt in your mouth! We opted to slightly underbake these cookies to keep them soft in the center; baking them until they just start to turn golden brown around the edges.

Tools you'll need

Recipe Stats

Prep Time = 20 min
Bake Time = 12 min
Yield = 24 cookies



2 ⅛ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon fine salt
1 cup (2 sticks) unsalted butter, softened to room temperature
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract 
½ cup sprinkles (this is just a guideline, we measured this part with our ❤️)


Tips for baking with kids

  1. Looking for some tools that fit perfectly into mini hands? We like to think of our Mini Tools as the training wheels to mastering the art of baking. Check out our full set of mini tools here.
  2. Pre-measure the ingredients before starting the recipe! You'll save some time and minimize the mess.
  3. Our most important tip: Have fun! A little time in the kitchen is all it takes to create memories that will last a lifetime.


    1. Preheat oven to 350°F
    2. Line 2 baking sheets with a GIR Baking Mat. Set aside.
    3. In a medium bowl, using a GIR Ultimate Spatula or Whisk, sift together flour, baking soda, and salt. Set aside. 
    4. In a mixer bowl fitted with the paddle attachment (or using a hand mixer), beat butter, granulated sugar, and powdered sugar on medium-low speed for 4 minutes. Beat in egg and vanilla extract just until combined. Add flour mixture and beat just until combined. Add in sprinkles but don't over-mix. 
    5. Shape dough into balls, the size of 1.5 tablespoons each, and place on the cookie sheets. Space them 2-inches apart.
    6. Bake for 11-12 minutes until cookies just begin to brown at the edges, ensuring the center is still soft (believe us, you won't want to overbake them). Allow cookies to cool on baking sheet for 5-10 minutes, then gently transfer to a wire rack to cool completely.
    7. Store cookies at room temperature in an airtight container for up to 3 days. (Cookies can also be frozen for up to 2 months.)


      24 cookies may sound like a lot but these cookies have a way of disappearing quite quickly! If you do happen to have some leftover, one simple trick to keep them fresh and moist is to place them in a container on top of one slice of white bread and sealed with an airtight GIR Suction Lid

        Interested in more GIR Team recipes? Check out our Magically Delicious Lucky Charms Mini Cakes and our Black Sesame Snickerdoodle Ice Cream Cookie Sandwiches!

        Did you make this recipe?
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