Description
Soft bakery-style vanilla cookies with Halloween confetti, light vanilla frosting, and dark-chocolate stars.
Ingredients
Scale
- 2 3/4 cups (344 g) all-purpose flour
- 2 tbsp (16 g) cornstarch
- 1 tsp (4 g) baking powder
- 1/2 tsp (2 g) baking soda
- 1/2 tsp (3 g) fine salt
- 3/4 cup (170 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1/3 cup (67 g) packed light brown sugar
- 1 large egg (50 g without shell)
- 1 large egg yolk (18 g)
- 2 tsp (10 ml) vanilla extract
- 1/3 cup (80 g) full-fat sour cream, room temperature
- 3/4 cup (120 g) orange, purple, black, and ivory jimmies, divided
- 1/2 cup (113 g) unsalted butter, softened, for frosting
- 2 cups (240 g) powdered sugar
- 2 tbsp (30 ml) heavy cream
- 1 tsp (5 ml) vanilla extract, for frosting
- 2 oz (57 g) dark chocolate, melted and piped into small stars
Instructions
- Whisk flour, cornstarch, baking powder, baking soda, and salt.
- Beat 3/4 cup (170 g) butter with both sugars for 2 minutes.
- Mix in the egg, yolk, vanilla, and sour cream until smooth.
- Add dry ingredients on low speed, then fold in 1/2 cup (80 g) sprinkles.
- Divide into 18 equal balls. Press remaining sprinkles onto the tops and chill for 45 minutes.
- Heat the oven to 350°F (175°C). Arrange six portions per parchment-lined tray.
- Bake one tray at a time for 10–12 minutes, until the edges are set and centers remain soft. Cool completely.
- Beat frosting butter with powdered sugar, cream, and vanilla. Pipe one small swirl on each cookie.
- Pipe dark chocolate into tiny stars on parchment, set, and attach two to each frosting swirl.
Notes
Use jimmies instead of nonpareils, chill the shaped dough, and remove the cookies before the pale centers brown.