New York City is in full-on holiday mode and so am I. This is by far my favorite time in the city, when everything seems a little magical, before the streets are filled with browning snow and wet slush, and while we're still enjoying it being dark a little too early because there are Christmas lights and carolers and pine trees everywhere. Plus, New York is the set for the all-time best Christmas movies - Home Alone 2, Miracle on 34th Street (the 90s remake, duh), and Elf - which are on repeat on every channel right now. Sorry if you're a Love Actually or Muppets Christmas Carol fan...
For some reason people go crazy for cookies during the holiday season (I'm not upset about it or anything though). At work we've been getting requests for holiday cookie recipes left and right for months and at this point I'm pretty much out of ideas. But there's one cookie that works year round and pleases everyone: the confetti cookie (pretty sure Funfetti is trademarked by Pillsbury)! Just change the color of the jimmies (read: those long sprinkles you put on ice cream) and they fit any occasion from Christmas to Hanukkah to birthdays. I made these slightly less Christmas-y because I'm about to overload you all with mulled wine, gingersnaps, and truffles but obviously red and green, or white and blue, would be ideal for the month of December.
Recipe adapted from Averie Cooks
Makes 24 cookies
- 1/2 cup (1 stick) unsalted butter, cubed
- 3/4 cup sugar
- 1 egg
- 1 1/2 teaspoon vanilla extract
- 1 1/2 cup all-purpose flour
- 2 teaspoons corn starch
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup jimmies, any color
In the bowl of a stand mixer fitted with a paddle attachment, combine butter and sugar. Cream on high speed until light and fluffy, about 3 minutes.
Mix in egg and vanilla until well combined. Slowly mix in flour on low speed and add corn starch, baking soda, and salt. Beat in jimmies until evenly distributed.
Form 24 balls and flatten them slightly. Freeze the dough for 20 minutes.
Note: At this point you can move all or some of the dough to a Ziploc bag and freeze for up to two weeks. Bake straight out of the freezer and add two minutes to the baking time.
Preheat oven to 350F. Place cookies on a silpat- or parchment-lined baking sheet at least 2 inches apart. Bake until golden underneath (they won't take color on top) and just set, 10-12 minutes. Allow to cool on the baking sheet.