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Mini Slice-and-Bake Confetti Cookies
Starting with a store-bought mix transforms these bite-sized sugar cookies into an incredibly simple baking project. You'll roll the buttery dough into logs, coat them entirely in bright sprinkles, and chill them until firm. Once they're ready, just slice and bake for a crunchy, colorful treat that looks impressive on any dessert table. They're tiny, festive, and dangerously easy to eat by the handful.
Equipment
- Oven
Ingredients
- 1 pouch (1 lb 1.5 oz) sugar cookie mix
- ⅓ cup butter, melted
- 1 egg
- 2 tablespoons all-purpose flour
- 3 containers (2 oz each) multicolored candy sprinkles
Instructions
- 1Combine the sugar cookie mix, melted butter, egg, and all-purpose flour in a medium bowl. Stir the mixture until a soft dough forms.
- 2Cut the dough into eight equal pieces. Roll each piece into an 8-inch log that is about half an inch thick. Coat the outside of each log completely in the multicolored candy sprinkles. Wrap the logs tightly and chill in the refrigerator for at least 2 hours until they're firm. Chilling prevents the mini cookies from spreading too much in the oven.
- 3Preheat your oven to 350°F. Slice each chilled log into 24 thin rounds, about a quarter-inch thick. Arrange the slices half an inch apart on ungreased baking sheets.
- 4Bake for 5 to 7 minutes until the edges turn light brown. Let the cookies rest on the baking sheets for 1 minute before transferring them to wire racks to cool completely. This brief resting time helps them set so they don't break when moved.
Notes
- Make ahead: You can prepare the dough logs and keep them wrapped in the fridge for up to 3 days before slicing and baking.
- Storage: Store baked cookies in an airtight container at room temperature for up to a week.
- Freezing: Wrap the unbaked, sprinkle-coated dough logs tightly and freeze for up to 2 months. Thaw overnight in the fridge before slicing.