Confetti Sprinkle Cookies

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.

Prep Time
15 minutes
70 minutes chilling time
Cook Time
10 to 12 minutes
6 Easter egg cookies decorated with sprinkles and royal icing in a basket
Rolling Pin
Rolling Pin
Cookie Cutters
Cookie Cutters
3½ to 4 dozen cookies (3-inch cutter)
  • 3¼ cups (406 g) all-purpose flour
  • ½ tsp (3 g) salt
  • ½ tsp (2 g) baking powder
  • 1 cup (227 g) butter
  • ¾ cup (163 g) Redpath® Golden Yellow Sugar
  • 1 egg
  • 1 tbsp (15 ml) orange blossom water
  • ½ tsp (2 ml) lemon extract
  • ½ cup (84 g) mixed sprinkles
Garnish (optional):
  • Royal icing
  • Confetti sprinkles

Step 1

Line a large baking sheet with parchment paper.

Step 2

Step 3

In a stand mixer with the paddle attachment, cream together butter and the Redpath® Golden Yellow Sugar until light and creamy; 3 minutes.

Creamed sugar and butter in a stand mixer

Step 4

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

creamed sugar and butter and egg

Step 5

Add the orange blossom water and lemon extract and blend until well mixed.

Fully mixed cookie dough

Step 6

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.

Cookie dough with sprinkles in a stand mixer

Step 7

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.

Step 8

When ready to use, allow dough to come to room temperature; about 5 minutes. Meanwhile, preheat oven to 375°F (191°C).

Step 9

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.

Step 10

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.

Step 11

Place cookies into the preheated oven for 10 to 12 minutes or until pale golden in colour.

Step 12

Cool for 5 minutes on the baking sheet. Transfer to a wire rack to cool completely. Decorate with royal icing, if desired.

Easter egg cookies decorated with sprinkles and royal icing in a nest of edible green ribbons