Confetti Cookie Blondies
Confession: I am not particularly a funfetti fan.
Chocolate comes before anything on my list, so I don’t usually reach for something vanilla. Even before my soy allergy, I didn’t top my sundaes and ice cream cones with sprinkles. I think that sprinkles are fun and festive, but I could do without the waxy texture. But, when rainbow sprinkles are baked into this batter, colorful specks of confetti dot the cut cookie blondie.
I tested this recipe and sent them to my sprinkle-loving sister during Lent. Every year for her symbolic sacrifice, she gives up chocolate. I shipped them to her dorm and I asked for her opinion. She devoured the confetti things, and I say “things” because I didn’t know how to categorize my recipe.
Is it a blondie?
defn: blondie (n)- a dessert confection resembling the texture of a brownie, but with a butterscotch flavor
Is it a cookie?
defn: cookie (n)- a small flat or slightly raised cake
(I’m not sure if I would describe a cookie using the term “cake,” but I believe the worldwide web)
I objected to calling these Confetti Cookie Bars because when I think “cookie bar,” I think of pressing a dough into a pan instead of scooping onto a cookie sheet in a cookie’s usual shape. The recipe made a batter, not a dough.
…so, what is a cookie blondie?
A cookie blondie is a creation that mimics the appearance of a square blondie with a chewy and slightly fluffy texture of a cookie.
And that is how these Confetti Cookie Blondies got their name!
What makes these cookie blondies Confetti Cookie Blondies?
Sprinkles! Rainbow sprinkles are stirred into the batter to add a pop of color (and fun) to the cookie blondie. You can use your favorite colored sprinkles instead of using rainbow!
Are Confetti Cookie Blondies easy to make?
Confetti Cookie Blondies are made in one bowl in a few simple steps:
Preheat oven to 350°F. Grease an 8” x 8” pan and line it with parchment paper.
In a large bowl, cream melted butter and sugar for 5 to 7 minutes with a hand mixer until sugar granules are small and the mixture is thick, pale, and creamy. Add vanilla extract and eggs and mix very well for an additional 2 minutes.
Sift the flour, baking powder, and sea salt into wet ingredients and use a rubber spatula to fold to combine. Stir in the sprinkles.
Pour batter into the prepared pan and spread evenly. Bake for 22-30 minutes until a crackly top forms and a toothpick comes out mostly clean with a couple of moist crumbs.
Let cool and cut.
That’s it!
Do I have to use an electric mixer to make Confetti Cookie Blondies?
You do not have to use an electric hand mixer. A whisk and some elbow grease will do the trick.
Can I make Confetti Cookie Blondies gluten-free?
Yes! Confetti Cookie Blondies can be made with a gluten-free 1-to-1 flour substitute. Make sure the gluten-free flour contains xanthan gum!
Can I make Confetti Cookie Blondies dairy-free?
Yes! Simply swap the butter in the recipe for vegan butter.
Can I make Confetti Cookie Blondies vegan?
I have tested this recipe with both gluten-free flour and dairy-free butter; however, I have not tried using an egg substitute. The eggs in this recipe contribute to the chewy, moist texture of the cookie blondie, as well as the shiny top. When the eggs are whisked into the creamed melted butter and sugar, the sugar granules are smaller which creates the crackly crust. I am not sure if a flax egg, for example, would yield the same results.
How do I store my Confetti Cookie Blondies?
Store cut Confetti Cookie Blondies in an airtight container for 3-5 days to maintain freshness.
1. Preheat oven to 350°F. Grease an 8” x 8” pan and line it with parchment paper.
2. In a large bowl, cream melted butter and sugar for 5 to 7 minutes with an electric hand mixer until sugar granules are small and it is thick, pale, and creamy. Add vanilla extract and eggs and mix very well for an additional 2 minutes.
3. Sift the flour, baking powder, and sea salt into wet ingredients and use a rubber spatula to fold to combine. Stir in the sprinkles.
4. Pour batter into the prepared pan and spread evenly.
5. Bake for 22-28 minutes until a crackly top forms and a toothpick comes out mostly clean with a few moist crumbs. Let cool and cut.
+ To make Confetti Cookie Blondies dairy-free, substitute butter with vegan butter.
+ To make Confetti Cookie Blondies gluten-free, substitute gluten-free measure-for-measure flour for all-purpose flour. Make sure your gluten-free flour has xanthan gum!
+ Do not pack your flour! To prevent dry cookie blondies, fluff flour with a fork, spoon the flour into the cup measurement, and level it with a knife.
+ I have not tested this recipe with egg substitutes.
+ If you are soy-free, make sure your sprinkles do not contain soy!
