Julie Clark
Updated:
Starbucks Confetti Cookies
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If you love Starbucks sugar cookies, you’ll love these Starbucks Confetti Cookies. Tips for the thickest, chewiest sugar cookie dipped in white chocolate and sprinkles.
In April, we celebrate Tastes of Lizzy T’s birthday! This year we’re celebrating 11 years of sharing our family’s best recipes with you. One of those recipes that we worked so hard to develop was our bakery style sugar cookies.
This Starbucks Confetti Cookie Recipe tweaks that recipe slightly to make a cookie that is perfect for celebrating with. And it’s a copycat of that Starbucks sugar cookie that you know and love.
Love Starbucks copycat recipes? Try our gingerbread loaf and white hot chocolate.
Tips for Starbucks Confetti Cookies
As with many of our recipes, the best results come from using specific ingredients and techniques. Here are our tips:
- Use a high quality butter. High quality butter, such as European butter, has a higher milkfat content than traditional butter which means the cookies will stay thicker and not spread as much. Land o’ Lakes has a European butter that we love. It’s often pricey in our stores (over $5 pound), but buy it when it is on sale (I just bought some for $2.49 a pound!) and freeze it.
- Use room temperature butter. Do not melt the butter. Just let it sit at room temperature until it gives a little when you touch it.
- Cream the butter and sugar. You don’t want little chunks of butter in cookies because it will melt into a puddle (unlike biscuits where butter chunks make flaky layers). Cream that butter and sugar really well, about 2 minutes.
- Princess Cake & Cookie Flavoring. If you want your cookies to taste just a little different than other homemade cookies, splurge on this ingredient. It tastes fresh and makes your cookies taste like they are from a bakery. You may be able to find this flavor extract at your local craft store, or you can buy it online.
- Refrigerate the dough. If you want extra thick, scoop the dough into balls, press them lightly, then refrigerate for 1 hour before baking.
Dip and Sprinkle
What makes these cookies just like Starbucks is the white chocolate dip and sugar crystal sprinkles.
Melting white chocolate can be tricky. Start with a high quality white chocolate meant for melting. Ghirardelli white chocolate wafers melt perfectly every time. Aldi has their own version of the melting wafers that work well, too.
It’s important to melt chocolate very slowly. Place the white chocolate in a microwave safe bowl and microwave for 20 seconds. Stir well, then microwave for another 20 seconds. Keep stirring and melting in slow intervals until it is totally melted.
Storage Instructions
Store at room temperature in an airtight container and eat within 3 days of baking.
If you are going to have them longer than that, freeze them. If sealed properly they will keep in the freezer for 2-3 months.
What is the best way to freeze sugar cookies?
Place the cookies in a plastic sealable container in a single layer. These cookies are firm enough that you can stack them, but place parchment paper or wax paper between the layers so they don’t stick together.
Make sure the container you use seals properly to keep air out.
When you are ready to defrost the cookies, bring them to room temperature before opening the storage container. This will help prevent the cookies from drying out.
Other Sugar Cookie Recipes
Love these Starbucks confetti cookies? Try one of these next:
Confetti Sugar Cookies
If you love sugar cookies, you’ll love these Starbucks Copycat Confetti Sugar Cookies. Tips for the thickest sugar cookie dipped in white chocolate.
Servings 24
Prep Time 10 minutes
Cook Time 25 minutes
Chilling Time 1 hour
Total Time 35 minutes
Ingredients
For the cookies:
- 2 3/4 cups all purpose flour 357 grams
- 1 teaspoon baking soda 6 grams
- 1/2 teaspoon baking powder 2 grams
- 1 cup salted butter (room temperature) 8 ounces
- 1 cup granulated sugar 200 grams
- 1 large egg
- 3/4 teaspoon LorAnn Princess Cake & Cookie Bakery Emulsion 5 grams
- 1/2 cup coarse colored sugar crystals
For topping:
- 8 ounces white chocolate bar or melting wafers (for dipping)
- 3 tablespoons coarse colored sugar crystals (for sprinkling on top)
Instructions
- In a bowl, stir together flour, baking soda, and baking powder. Set aside. 2 ¾ cups all purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder
- In a large mixing bowl, use an electric mixer to cream together butter and sugar until smooth and creamy, about 2 minutes. Beat in the egg and Princess emulsion. Gradually blend in dry ingredients. The mixture will be dry and crumbly. 1 cup salted butter, 1 cup granulated sugar, 1 large egg, ¾ teaspoon LorAnn Princess Cake & Cookie Bakery Emulsion
- Mix in the colored sugar just until combined. (The more you mix it, the more the sugar cookies will melt in and not show up well.) ½ cup coarse colored sugar crystals
- Scoop the dough into the palm of your hand and shape into about 20-24 balls. Place on a parchment lined baking sheet. Slightly flatten the top of each cookie with the bottom of a glass. Refrigerate the cookie dough for 1 hour.
- Preheat the oven to 375ºF and bake for 8-10 minutes. Do not let the cookies get brown.
- Allow the cookies to cool for 5 minutes, then move them to a flat surface or wire rack to cool completely.
- Melt the white chocolate in a microwave safe bowl in 20 second intervals, stirring between each time. Continue to do this until the chocolate is completely melted. 8 ounces white chocolate bar or melting wafers
- Dip each cookie into the melted chocolate to cover half of the cookie with melted white chocolate.
- Allow any extra chocolate to drip off, then place it on a parchment lined pan. Immediately sprinkle with colored sugar. 3 tablespoons coarse colored sugar crystals
- Allow the cookies to set, then store them in an airtight container.
Notes
- Weigh the flour so you don’t add too much. This is a dry dough already, so be careful not to add more than you need.
- Do not overbake the cookies!
- The calories shown are based on the recipe making 24 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 228kcal | Carbohydrates: 31g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 30mg | Sodium: 118mg | Potassium: 56mg | Fiber: 0.4g | Sugar: 20g | Vitamin A: 250IU | Vitamin C: 0.05mg | Calcium: 28mg | Iron: 1mg
What brand coarse colored sugar crystals did you use in the recipe? And where can I buy them? Thank you for the great recipes!
These smelled very good but WAYYY too much baking soda. I could taste it in every bite, totally ruined the cookies. I recommend reducing it to half a teaspoon at the most. I added sugared lemon peel like the original Starbucks recipe and I will do that again.
I just made these tonight and I absolutely LOVE them! The only things I did was just use regular butter instead of the European style butter and instead of the bakery extract I used 3/4 tsp. vanilla extract and 1/4 tsp. of lemon extract and it turned out fantastic! My dad really liked them too! Definitely going to make these every Christmas and possibly throughout the year as well! God bless Lizzy and all your followers!
My local Publix has European butter! They have unsalted and Sea Salt.
I read a comment that you use salted.
I feel dumb asking this, but does it matter if it’s Sea salt?
Omg I made these and they are cakey 🥺only thing I realized I did different was cook for 350 degrees instead of 375 I didn’t realize it. I’m threading that’s why they don’t have cookie texture
Do I use unsalted butter?
Hi the Starbucks confetti cookie has a slight lemon flavor in it which I also see lemon zest and lemon extract on the Starbucks website I don’t taste that in these what ratio would you recommend?
Will be making these soon, as well as a new one from NY
Times cooking section, made in”Bars” in 13 x 9: pan, then
iced with cream cheese frosting and topped with sprinkles of course!