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Confetti Cookie

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  • Cookie:
  • ½ Cup Darigold® Salted Butter, Softened
  • 1 Cup Granulated Sugar
  • 1 Egg
  • 2 Tablespoons Darigold® Sour Cream
  • ½ Teaspoon Almond Extract
  • ½ Teaspoon Baking Powder
  • 2 ½ Cups All Purpose Flour
  • Frosting:
  • ½ Cup Darigold® Butter, Softened
  • ¼ Cup Darigold® Sour Cream
  • ½ Teaspoon Almond Extract
  • 2 Cups Powdered Sugar


Preheat oven to 375 degrees. Prepare a 13x9 baking pan with non stick cooking spray.
In a large bowl using a hand mixer, cream the butter and sugar together until they are light and fluffy. Add the egg, sour cream, and almond extract; mixing until combined. Add the baking powder and gradually add the flour, mixing on low until the dough is combined. It should be a little crumbly.
Press the dough into the bottom of your prepared baking pan and bake for 16 minutes or until you are just starting to see the edges begin to brown slightly. Allow to cool to room temperature.
In a large bowl add the butter, sour cream and almond extract; mixing to combine. Gradually add the powdered sugar and mix until all has been incorporated.
Frost the cookie bars with desired amount of frosting and top with sprinkles.

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