These colourful, egg-shaped cookies are lightly touched with the fresh, floral flavour of orange blossom water and hint a lemon - and loaded with rainbow confetti sprinkles! They’re nut-free, so they’re perfect to send to school for Easter or spring celebrations, too.
70 minutes chilling time
- 3¼ cups (406 g) all-purpose flour 3¼ cups (406 g) all-purpose flour
- ½ tsp (3 g) salt ½ tsp (3 g) salt
- ½ tsp (2 g) baking powder ½ tsp (2 g) baking powder
- 1 cup (227 g) butter 1 cup (227 g) butter
- ¾ cup (163 g) Redpath® Golden Yellow Sugar ¾ cup (163 g) Redpath® Golden Yellow Sugar
- 1 egg 1 egg
- 1 tbsp (15 ml) orange blossom water 1 tbsp (15 ml) orange blossom water
- ½ tsp (2 ml) lemon extract ½ tsp (2 ml) lemon extract
- ½ cup (84 g) mixed sprinkles ½ cup (84 g) mixed sprinkles
- Royal icing Royal icing
- Confetti sprinkles Confetti sprinkles
Line a large baking sheet with parchment paper.
In a bowl, whisk together flour, salt, and baking powder until thoroughly mixed.
In a stand mixer with the paddle attachment, cream together butter and the Redpath® Golden Yellow Sugar until light and creamy; 3 minutes.
Add the egg and mix until fully incorporated into the butter mixture; about 1 minute.
Add the orange blossom water and lemon extract and blend until well mixed.
On low speed, add about half of the dry mixture to the bowl until just combined. Add the remaining flour and the confetti sprinkles. Do not overmix; mix until it forms a dough.
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; 1 hour.
When ready to use, allow dough to come to room temperature; about 5 minutes. Meanwhile, preheat oven to 375°F (191°C).
Place dough between 2 sheets of parchment. Roll dough to a ¼- to ⅛-inch thickness. Using an egg-shaped cookie cutter, cut out cookies. Scraps can be gathered and rerolled and cut.
Transfer cookies onto prepared baking sheet. If desired, lightly brush the tops of the cookies with water and sprinkle cookies with a few extra confetti sprinkles and gently pat in place. 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 pale golden in colour.
Cool for 5 minutes on the baking sheet. Transfer to a wire rack to cool completely. Decorate with royal icing, if desired.
*Rosewater can be used in place of the orange blossom water. Alternatively, replace the orange blossom water with pure vanilla extract and omit lemon extract.
*If desired, add a drop or two of gel food colouring to the dough when mixing in the flavourings (eg. pink, yellow, blue, or green) to tint the dough to a pastel colour. If multiple colours are desired, divide the dough into 2 or 3 portions and mix in the gel food colouring before adding the confetti sprinkles so as to not colour the sprinkles.
*For an extra-colourful look, sprinkle a few extra confetti onto the surface of each cookie before baking.
Related Recipe: Royal Icing