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Funfetti-fy your decorated cookies!

Funfetti anything is popular for a reason: It’s super fun & sprinkles make any baked good seem festive immediately.

Also, for some reason, funfetti cakes and cookies taste better than plain vanilla cakes and cookies even though the only difference is the addition of sprinkles.

So, you should funfetti-fy your cookies, and I’m going to teach you two simple ways to do it!

Before you start:

-Here is my sugar cookie recipe to make your own or cookies, buy pre-made dough if you prefer!

-Here is my go-to recipe for glaze sugar cookie icing

I’m not going to go over how to decorate cookies from start to finish in this post, I’m just going over the techniques. If you’re interested in getting started with decorating sugar cookies, this post and this post both go over some beginner techniques in more detail!

Technique #1: Sprinkle Pepper Grinder

This technique is exactly what it sounds like! Buy a cheap pepper grinder (this one is only $6! - new is best so it doesn’t have residual pepper in it) and fill it with sprinkles. I like confetti type sprinkles like these ones from Sweetapolita. (You can use my code MILKANDCOOKIESBAKESHOP for 15% off) but other sprinkles will work too. Just don’t use any really hard sprinkles like dragees. Jimmies or nanpareils would both work!

Flood your cookie any way you please, then while the icing is still wet, grind up some sprinkles on top of it. Use a small paintbrush to brush away any excess once your icing dries. That’s it! I love this technique because it’s a super easy way to get a different look/texture on your cookies.

Technique #2: Royal Icing Confetti

This technique requires a little advance planning, but it’s perfect for using up any little bits of leftover royal icing you might have.

Using royal icing, decide what colours you want in your confetti mix and make a small spoonful of each colour (or use any leftover royal icing you have, just make sure the colours will look good together!)

Spread each colour of icing very thinly on a piece of parchment paper and let dry (a few hours or overnight), then crumble the sheets of icing into a food processor and pulse a couple of time in very short pulses. You want the confetti to be pretty small, about the size of nonpareil sprinkles, but there will be some size variation among the pieces. Put all the colours together in a bowl or a small container.

For this technique, you need to flood your cookie because you are going to add the confetti to the flood (thinned out) icing. So, outline your cookie the way you usually do, then add whatever your desired amount of your royal icing confetti is to your bowl of flood icing. Use a spoon to spoon the flood icing onto your cookie and use a chopstick or a scribe tool to spread it out. Let dry.

This technique gives you a different look than the pepper grinder technique because the confetti bits are inside the icing and just peeking out a little bit, kind of like when you bake sprinkles into a cake or cookies.

Note: For this technique, you can’t save any leftover confetti-fied flood icing, because the confetti bits will eventually melt into it.