Okay, so I didn’t love the colors that I chose for these cookies, so I actually remade them using all one sprinkles profile. (Is that a good way to describe sprinkles colors?) I’ve learned that I prefer using jimmies because it makes for a better overall texture. The nonpareils are a little to crunchy IMO. Don’t get me wrong, they’re still absolutely delicious. I’m just being picky.
These cookies are the perfect upgrade to a traditional sugar cookie. The almond extract gives them that birthday cake-y flavor and the sprinkles are extra in the best possible way.
I substituted 4 tablespoons of cannabis butter into this recipe making each cookie about 10mg each. They were for a friend’s birthday after all!
Infused Birthday Cake Confetti Cookies
- Baking sheet
- Stand or hand mixer
- 10 tablespoons unsalted butter at room temperature
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ teaspoons vanilla extract
- ½ teaspoon almond etract
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ¾ cup sprinkles
- In a medium mixing bowl, whisk together the flour, baking soda, salt.
- In a large mixing bowl or the bowl of a stand mixer, cream the butters, sugar, and brown sugar on medium speed until light and fluffy, about 2 minutes. Scrape the sides of the bowl and add the vanilla and egg, beating on low until incorporated.
- Add in the dry ingredients and beat until just combined.
- Scoop out dough using a large cookie scoop and roll each dough ball in the sprinkles until completely covered. Chill for at least 2 hours.
- Preheat the oven to 350 degrees and prepare cookie sheets by lining them with silicone baking mats or parchment paper.
- Place cookie dough on the prepared baking sheets 2 inches apart and bake for 15-18 minutes or until tops of the cookies have just begun to crack and are just beginning to brown around the edges. Allow to cool on the sheet pans for about 5 minutes before removing to a cooling rack to complete cooling.