Confetti Cut Out Sugar Cookie Recipe (2024)

By marian 41 Comments

Confetti Cut Out Sugar Cookie Recipe (1)

Well hello there! Happy February! I realized that it’s been 10 years of blogging here on Sweetopia, this past February 9th, and I’ve yet to share birthday theme cookies, so here they are! I’m also sharing an easy twist on my sugar cookies – sprinkly, colorful confetti cookies.

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You can use any sprinkles you like but I knew immediately when I saw them, that I wanted to try these shimmer confetti. Colorful and round, they held their shape nicely when mixed into the dough and baked. You can find the recipe below.(This post is not sponsored, but any Amazon link is an affiliate link. No extra cost to you). I should mention that I only thought of making the confetti cut out cookies after I’d already made the birthday theme cookies, so only the circular undecorated cookies pictured in this post are the confetti cookies. They’re in the freezer, ready to use for another batch of cookie decorating.

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And to you, thank you so so much for visiting me here and following the blog. I thank you for all the sweet comments, social media shares and even if you’ve never left a comment anywhere, thank you for dropping by! And Mom, thank you for commenting on every single blog post since I’ve begun. 10 years! Sniff. God has blessed me with such a wonderful and supportive mother! xo

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Thank you to Honey & Lou Baking Co. for inspiration for the round cookies with the #10 sprinkles!

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If you’d like to know what recipes and tools I used for these birthday cookies, all the information is shared below.

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Please feel free to drop me a line here if you have any questions! Happy decorating!

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Decorating Cookies with Royal Icing

Find the cookie cutters I used here by clicking on each individual cutter below:

Cookie Cutters:

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Confetti Cut Out Sugar Cookie Recipe

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Print Recipe

Confetti Cut Out Sugar Cookie Recipe


  • 2 cups unsalted butter, room temperature
  • 2 cups granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 5 cups all-purpose flour
  • 1 tsp salt
  • 1/4 cup confetti sprinkles *you can add more or less if you like


  • Cream the butter and sugar together in the bowl of an electric mixer on low to medium speed. (Use the paddle attachment). Mix until thoroughly incorporated - for about one minute. Scrape down the sides of the bowl with a plastic spatula and mix again for a few seconds more. Over mixing the butter and sugar in this step will cause too much air to be incorporated into the dough. If you'd like a light and fluffy cookie, that's ideal, however the dough will spread more during baking; not ideal if you'd like the cookie to hold its shape.

  • Add eggs slowly and mix. Scrape down the bowl with your spatula at least once and mix again. Add vanilla extract. Stir briefly.

  • Sift your dry ingredients together. (Flour and salt). Add all of the flour mixture to the bowl. Place a large tea towel between the edge of the bowl and the electric mixer so that the flour won't escape. Mix on low speed for 30 seconds. Remove the tea towels and observe the dough mixing; when it starts to come together add the confetti sprinkles and mix until the dough clumps around the paddle attachment. The dough should peel away from the sides of the mixer and clump around the paddle attachment. You can also test the dough by pinching it between your thumb and index finger. If it’s soft but not sticky, it’s just right. If it’s too sticky when you pinch it between your fingers, add flour, ¼ cup at a time, and mix until you’re happy with the texture. There are various reasons why a dough can be too dry or too sticky, ranging from humidity in the environment, to what kind of flour you use, the fat content of the butter etc., however, there are ways to fix the issues if you run into them. Already mentioned, add flour if your dough is too sticky, and if it’s too dry, make sure you’ve mixed it as best as you can first, and if it’s still too dry, add a little water or milk until your dough comes together.

  • Roll the dough out between 2 large pieces of parchment paper. Place on a baking sheet and into the fridge or freezer for a minimum of 1 hour.

  • Cut out cookie shapes. Place on parchment paper-lined baking sheets. Re-roll scraps and repeat. If your dough gets too soft to work with, place in the fridge or freezer periodically to firm up again.

  • Once all cut out, put cookie dough shapes back into the fridge or freezer for 10 minutes to 1 hour to chill again. They will then hold their shape better when baked.

  • Preheat your oven to 350°F or 176°C.

  • Bake cookies for 8-12 minutes or until the edges become golden brown. The baking time will depend on the size of your cookie.

  • Let cookies cool to room temperature and decorate if you like!


Yield:Makes about 30-35 cookies, but it will also depend on the size of the cookie cutter and how thick you make your cookies.

Royal Icing Recipe

The royal icing recipe can be foundhere.

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Decorating Items

What you’ll need:

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Cookie Decorating Basics

This videoon outlining and flooding is a good place to start if you’re new to decorating cookies with royal icing. These cookie decorating basicsYouTube videosmay also be helpful to get you started.

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Royal Icing Consistency

The consistency of icing is key for easy decorating.Click hereto see a YouTube video on finding the right icing thickness for basic flooding and decorating.

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If you’re fairly new at decorating cookies, you may find theseRoyal Icing Tips here, helpful.

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Again, please feel free to comment below. I also have aFAQ section hereand aglossaryof terms here.

Happy decorating!



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Confetti Cut Out Sugar Cookie Recipe (2024)


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