Vanilla Bean Confetti Cookies


People Pleasing 101: How to Make the World’s Cutest Two-Year Old Your Best Friend

If that was a really book or class, these cookies would be featured first.


A couple of weekends ago, a friend and I went with the scholars she’s working with from Rwanda to dinner with one of the sweetest families we know. They have two children, an almost three-year old and one who’s just over a year old.

I offered to make cookies to bring (because let’s be real, I never show up anywhere without some kind of baked good). I knew I wanted to make some toffee bit cookies but I also wanted to make something that screamed “toddler” and these cookies were it.


These are vanilla bean confetti cookies from Joy the Baker‘s book, Homemade Decadence. There are sprinkles in the dough and they’re rolled in sprinkles before baking. It’s a colourful sprinkle explosion of the best kind and they are the perfect cookie for making a two-year old your best friend for the night!

I mean, seriously. I got hugs, high fives, and she showed off some of her new ballet moves. These cookies are magic!


We had such a great night. There was pizza (because you can never go wrong with pizza), cookies, cobbler, cornhole, singing and dancing. I’m telling you, these scholars are people you want to get to know.

Make these cookies, make a toddler your best friend.


Vanilla Bean Confetti Cookies


  • 1 1/2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. cream of tartar
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 3/4 cup sugar
  • 1 vanilla bean
  • 1 large egg
  • 1 tsp. vanilla extract
  • 1/2 cup sprinkles


  1. In a medium bowl, whisk together the flour, baking powder, cream of tartar, baking soda, and salt.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar at medium speed until light and fluffy, 3-4 minutes. Split the vanilla bean and scrape the seeds into the bowl. Add the egg and vanilla extract and beat until thoroughly combined.
  3. Reduce the mixer speed to low, and slowly add the dry ingredients to the wet ingredients. The dough will be thick (you may have to finish incorporating the mixture with a spatula). Fold in 1/4 cup of the sprinkles.
  4. Put the remaining 1/4 cup sprinkles in a bowl. Scoop up 2 tbsp. of dough and roll it into a ball. Dip the ball into the bowl of sprinkles to cover lightly. Put the ball on a plate. Repeat with the remaining sprinkles and dough, and chill for at least 2 hours.
  5. Put racks in the centre and upper third of the oven and preheat the oven to 350°F. Line 2 large baking sheets with parchment paper.
  6. Transfer the chilled dough balls to the prepared baking sheets, leaving about 2 inches of space in between each ball.
  7. Baked until the cookies have spread and are just beginning to brown around the edges, but are mostly pale and soft, 8-10 minutes. Let cool on the cookie sheets for 5 minutes before transferring to wire racks to cool completely. The cookies will keep in an airtight container for up to 4 days.

Recipe from Joy the Baker's Homemade Decadence

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