Description
Delight in these festive White Chocolate Confetti Cookies, perfect for celebrations or anytime you crave a sweet treat. Soft, buttery cookies loaded with creamy white chocolate chips and vibrant rainbow sprinkles create a fun, colorful twist on a classic favorite.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- Pinch of salt
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
Add-ins
- 1 cup white chocolate chips
- 1/2 cup rainbow sprinkles
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar using an electric mixer or by hand until the mixture is light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time along with the vanilla extract until the batter is smooth and fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and a pinch of salt to ensure even distribution of leavening agents and seasoning.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overworking the dough which can toughen the cookies.
- Fold in White Chocolate Chips and Sprinkles: Gently fold the white chocolate chips and rainbow sprinkles into the cookie dough, distributing them evenly throughout.
- Portion Dough: Scoop tablespoon-sized amounts of cookie dough onto the prepared baking sheets, spacing each cookie enough to allow for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers remain soft and slightly underbaked for that perfect chewy texture.
- Cool: Allow the cookies to cool slightly on the baking sheets before transferring them to wire racks to cool completely. This prevents them from breaking apart while handling.
Notes
- For best results, use room temperature butter to achieve a smooth creaming process.
- Do not overmix the dough once flour is added to keep cookies tender.
- Customize sprinkles to suit the occasion or replace with chopped nuts for a different texture.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well. Freeze baked cookies in an airtight container for up to 3 months.
