Star Confetti Cookies
Serves: 3
Marley Adams
1 January 1970
Based on User reviews:
54
Spice
54
Sweetness
52
Sourness
41
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 tsp
Baking Soda1 tsp
Salt (fine)1 tsp
Pure Vanilla Extract1 large
Egg1 cup
Granulated Sugar1 cup
Sugar (confectioners')Directions:
1
Special equipment: 3 1/2-inch and 1 1/2-inch star-shaped cookie cutters Whisk the flour, baking soda and salt in a medium bowl
2
Mix the vanilla and egg with a fork in a small bowl
3
Beat the butter, granulated sugar and confectioners' sugar together in the bowl of a stand mixer on low speed until the butter has picked up the sugars, about 30 seconds
4
(If using a hand mixer, beat about 2 minutes
5
) Increase the speed to medium and beat until slightly creamy, stopping halfway to scrape the bowl, about 1 minute (about 3 minutes with a hand mixer)
6
Reduce the speed to low, slowly add in the egg mixture and beat until combined
7
Add the flour mixture a heaping cup at a time in 2 additions, stopping a few times to scrape the bowl and beaters
8
(If using a hand mixer, increase the speed as the dough gets thicker to keep the beaters spinning
9
) Once all the flour is just incorporated, add the confetti stars, increase the speed to medium (higher with a hand mixer) and beat until the dough is very smooth, about 2 minutes (about 5 minutes with a hand mixer)
10
Turn the dough out of the bowl and bring it together
11
Divide the dough into 2 even pieces, each about 11 ounces
12
Shape each piece into a 6-inch square and wrap in plastic wrap
13
Refrigerate the dough for at least 3 hours or overnight
14
Position the oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F
15
Line 2 baking sheets with parchment
16
Take the dough pieces out of the refrigerator and let soften until just pliable but still cool and firm, about 15 minutes
17
Dust a piece of parchment with flour
18
Working quickly, dust one square of the dough with flour and roll it to about 1/4 inch thick
19
Lift the dough occasionally by sliding a metal spatula or bench scraper underneath to make sure it isn't sticking to the parchment
20
Cut out 3 1/2-inch star cookies as close together as possible
21
Cut out the centers of the stars with a 1 1/2-inch cutter
22
If the dough becomes too soft to cut out, place it in the freezer for 5 minutes to firm back up
23
Transfer the large and small stars to separate prepared baking sheets, large on one and small on the other, leaving 1 inch between them all
24
Gather together the scraps and repeat with the remaining dough
25
When the remaining dough is too small for the large cutter, just cut out small stars
26
Sprinkle more confetti stars over the top of the cookies and gently press down so they stick
27
Freeze the cookies on the baking sheets while you repeat with the second dough piece
28
Freeze the cookies about 10 minutes before baking
29
Bake, rotating the baking sheets from front to back and top to bottom halfway through, until the cookies are light golden brown around the edges and slightly firm when gently pressed, 18 to 20 minutes
30
Let cool completely on the baking sheets on a cooling rack, about 30 minutes