Baking should be fun. It's butter and sugar and flour and joy. For me, it's sticking on a podcast, closing the door to the kitchen and taking my time making something delicious. Is there anything more fun than that? Some baked goods, however, are more fun than others - and I think anything with sprinkles very much falls into the category of 'most fun'. I spotted these confetti cookies on the Smitten Kitchen blog and I knew immediately that I had to make them. All kudos to Deb, because when I'd finished, Paul hoovered up two in a row and admonished me for not making cookies more often. So I added a little cocoa powder, swapped my pastel sprinkles for chocolate ones and these were born. Cookies that are made of chocolate and fun - can there be anything better?
- 350g plain flour
- 25g cocoa powder
- 1 tsp. baking powder
- 1/4 tsp. bicarbonate of soda
- 3/4 tsp. table salt
- 200g unsalted butter, softened
- 80g cream cheese
- 250g caster sugar
- 1 large egg
- 2 tsp vanilla extract
- 140g (ish) chocolate vermicelli sprinkles
- Pre-heat the oven to 190C and prepare two baking sheets with baking paper.
- Sift together the flour, cocoa powder, baking powder, bicarb of soda and salt.
- Beat together the cream cheese, butter and sugar until fluffy (using an electric mixer is recommended!). Add the eggs and vanilla and mix.
- Add the flour mixture gradually until everything is just incorporated.
- Using your hands, roll a tablespoon-ish of mixture into a ball. Gently roll in the sprinkles until coated.
- Place on the prepared baking sheet and press down slightly so the cookies are flat and about 1/2 inch tall. Repeat, placing cookies about two inches apart.
- Bake for 9-10 minutes - they should still be a little soft. Leave to cool for a couple of minutes before transferring to a cooling rack. Although soft, they should keep their shape after that few minutes - if not, they may need a couple of extra minutes in the oven.
- Using an electric mixer, add the butter and cream cheese gradually until
Adapted from Smitten Kitchen