Confetti-Filled Piñata Sugar Cookies

A colourful surprise waits inside each golden cookie; a load of rainbow sprinkles! These edible piñatas will be a huge hit at any celebration, and you can customize the colours for your occasion.

Prep Time
15 minutes
70 minutes chilling time
6 hours to overnight drying time
Bake Time
10 to 12 minutes
An iced pinata sugar cookie broken in two with candy confetti and sprinkles spilling out, shown with three more cookies on a white and mauve checkered tray in the background.

Redpath® Dark Brown Sugar & Redpath® Icing Sugar

Redpath® Dark Brown Sugar

Redpath® Dark Brown Sugar

With a deep caramel taste, this sugar adds body to rich, decadent sweets like ganache, brownies, and gingerbread, or mocha anything. It’s also the classic choice for BBQ sauces and marinades, syrups, and more.

Redpath® Dark Brown Sugar

Redpath® Icing Sugar

Redpath® Icing Sugar

Use this sugar to make the smoothest frostings, icings, and glazes you’ve ever seen for the finishing touch on your cakes, cupcakes, and more.

Scale OR dry measuring cups

Measuring spoons

Large baking sheets x 2

Parchment paper

Medium bowl


Stand mixer with paddle attachment OR large bowl with hand mixer

Plastic wrap

Rolling pin

3-inch round cookie cutter

2-inch round cookie cutter

Wire cooling rack

Piping bag 

Round/plain piping tip (small #3) OR snip the tip off of the piping bag

Small spoon

Tiny bowls x 7

Toothpicks OR skewers

Newspaper OR washable tablecloth

Pastry brush OR new toothbrush OR food-safe paintbrush

Kitchen towel OR paper towel

12 cookies
  • 3⅓ cup (416 g) all-purpose flour
  • ½ tsp (3 g) salt
  • ½ tsp (2 g) baking powder
  • 1 cup (227 g) butter
  • ⅔ cup (145 g) Redpath® Dark Brown Sugar, packed
  • 3 tbsp (48 g) Redpath® Special Fine Granulated Sugar
  • 1 large egg, lightly beaten
  • 1 large yolk
  • 2½ tsp (12 ml) pure vanilla extract
For the royal icing:
For the rainbow splatter:
  • Red, orange, yellow, green, blue, purple, and pink gel food colouring
  • Vodka (see Chef’s Tips)

Step 1

In a medium bowl, whisk together flour, salt, and baking powder until well combined. Set aside.

Step 2

In the bowl of a stand mixer with the paddle attachment, cream together butter, the Redpath® Dark Brown Sugar, and the Redpath® Special Fine Granulated Sugar until pale and fluffy; about 3 minutes.

Step 3

Add the lightly beaten egg and yolk and mix until fully incorporated into the butter mixture; about 1 minute.

Step 4

Add vanilla extract and blend until thoroughly combined.

Step 5

On low speed, add about half of the dry mixture to the bowl until just combined. Add the remaining flour and mix until it forms a dough; do not overmix. Transfer dough onto a flat work surface and form the dough into a flat disc. Wrap dough in plastic wrap and chill in the fridge for 1 hour.

Step 6

When ready to use, allow dough to come to room temperature; about 5 minutes.

Step 7

Preheat oven to 375°F (191°C). Line two large baking sheets with parchment paper.

Step 8

Divide dough in half. Half of the dough will be used for the bottom and top cookies. The other half will be for the centre cookies with holes cut out of them.

Step 9

Place half the dough between 2 sheets of parchment. Roll dough to a ⅛-inch thickness. Using a 3-inch round cookie cutter, cut out cookies.

Step 10

Place the other half of the dough between 2 sheets of parchment and roll to ¼-inch thickness. Using the same 3-inch cookie cutter, cut out cookies. Using a 2-inch round cookie cutter, cut out the centres of the thicker cookies. Scraps can be gathered and rerolled and cut. Ensure that there are twice as many solid round cookies as there are middles (the cookies with a hole in the middle). For example, if there are 10 cookies with holes, there should be 20 solid round cookies.

Step 11

Transfer all the solid cookies onto one of the prepared baking sheets. Carefully transfer the ones with the cutouts onto the other. Place cookies into the fridge or freezer to chill before baking; about 10 minutes. Place cookies into the preheated oven for 10 to 12 minutes or until lightly golden in colour. The solid cookies may take longer to bake than the cookies with holes.

Step 12

Cool for 5 minutes on the baking sheet. Carefully transfer to a wire rack to cool completely.

Step 13

Meanwhile, make the royal icing according to the directions in the recipe. Place icing into a piping bag fitted with a small round tip (or just snip off the tip when ready to use).

To assemble:

Step 1

Separate half the solid cookies; outline and flood each cookie with royal icing. These will be the tops of the finished cookies. Place onto the wire cooling rack to set and dry; minimum 2 hours.

Step 2

Place the remaining undecorated solid cookies back onto the parchment-lined baking sheet. Flip them so that the undersides are facing up. Pipe a ring of royal icing around the edge of each cookie. Place a “ring” cookie (the one with a hole in the centre) onto the royal icing to “glue” the two cookies together. Repeat the process until all the rings are attached to a bottom cookie. Using a small spoon, fill the hole of each cookie with a teaspoon or so of sprinkles.

Step 3

Pipe another ring of royal icing onto the ring cookie and carefully cover the sprinkle-filled cookie with a top cookie. Repeat process with the remaining cookies. Allow cookies to finish drying.

For the rainbow splatter:

Step 1

Place 2 teaspoons (10 ml) of vodka into each of 7 very small bowls. Using a toothpick, add a few drops of gel food colouring into each bowl; one colour per bowl. Add more gel and stir until the desired colour and consistency are reached; it shouldn’t be watery or too thick. Add a drop or two of vodka if it is too thick or gel colouring if it is too thin.

Step 2

With the cookies on the parchment-lined baking sheet, place the sheet onto a work surface and cover the surrounding area with newspaper; this will prevent splatters and make it easier to clean up.

Step 3

Use a clean pastry brush or new toothbrush, and dip the bristles into one of the food colourings. Run the tip of a clean finger across the bottom of the bristles and flick the food colouring onto the cookies. (You may wish to practice a few times on a piece of parchment paper or newspaper before trying it out on the cookies.) Alternatively, use a food-safe paintbrush, dip the paintbrush into one colour and with the brush almost parallel (slightly pointing down) to the cookies, use your other hand to tap your wrist to “shake” the colour onto the cookies. Use a toothpick to drop heavier splatters onto the surface. Once all the cookies have the desired amount of speckles, allow the colour to dry slightly to prevent colours from bleeding into each other too much; 5 to 10 minutes.

Step 4

Meanwhile, wash the brush well and pat dry with a clean kitchen or paper towel, and dip into the next colour (see Chef’s Tips). Repeat process until all cookies have been splattered with all the colours.

Step 5

Place onto a wire cooling rack or baking sheet until completely dry before serving; 6 hours or overnight.

Three iced pinata sugar cookies, shown with two incomplete cookies filled with candy confetti and sprinkles, a bowl of candy confetti and sprinkles, and a piping bag filled with and leaking white icing on a white and mauve checkered tray.