Confetti Stuffed Cookies are a fun way to dress up plain sugar cookies!
Ryder walks by while I’m updating my “About Me” page and starts asking a thousand questions.
Is that me?
Am I on the internet?
I want to put something on your website?
Now, just to tell you a little about my second child,
Ryder can be doing 5 things at once and talking
yet he never misses anything going on around him.
I promise you, he’s been talking the entire time a song is on the radio
but he’ll be singing the song an hour later and know every word.
I can’t even understand the words and he’s singing them!
CONFETTI STUFFED COOKIES
Lincoln and Ryder made these cookies for you with little help from me.
They also ate a lot of the dough!
I’ve always made cookies with them and, honestly, we like the dough better than the cookies!
After the cookies were baked they wanted help making it a little ‘special’ for the blog.
I suspect they just wanted to play with the sprinkles!
We usually eat at least half the dough!
MORE HOLIDAY COOKIES
- Mississippi Mud Cookies with Marshmallow Fluff and Chocolate Frosting
- Loaded Butterfinger Chocolate Chip Toffee Cookies
- Blue Ribbon Chewy Molasses Ginger Cookies
- Ranger Cookies with Chex
- Old Fashioned No-Bake Peanut Butter Oatmeal Cookies
- Soft Batch Glazed Lemon Cream Cheese Cookies
- Soft Peanut Butter Oatmeal Cookie Recipe
- Pretzel Oatmeal Chocolate Chip Cookies
- Flourless Peanut Butter Cookies
- Copycat PayDay Bars
- Dark Chocolate Brown Sugar Cookies
- Softbatch Cream Cheese Chocolate Chocolate Chip Cookies
- Cream Cheese Snickerdoodles
- Original Quaker Oatmeal Raisin Cookies
Please keep in mind that nutritional information is a rough estimate and can vary based on the products used.
Confetti Stuffed Cookies
- Turn mixer to low and add flour until well incorporated. Separate dough into 3 balls, wrap in waxed paper, and refrigerate for at least one hour.
- Heat oven to 375 degrees.
- Working with one disk at a time and keeping the others refrigerated, flour a smooth surface and roll one disk of dough to 1/4 inch thickness.
- Cut dough with floured cookie cutters, lay on an ungreased cookie sheet one inch apart.