Starbucks Confetti Cookies (2024)

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:

• Cut Out Sugar Cookies
• Cream Cheese Sugar Cookies
• Refrigerated Sugar Cookies
• Chewy Sugar Cookies
• Spiced Chai Sugar Cookies
• Buttermilk Sugar Cookies