Description
These White Chocolate Confetti Cookies are soft, chewy, and bursting with sweet white chocolate chips and colorful rainbow sprinkles. Perfectly baked to golden edges with soft centers, these delightful cookies are ideal for celebrations or anytime you want a fun, festive treat.
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 and Prepare Pans: 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 until the mixture is light and fluffy. This usually takes about 2-3 minutes with an electric mixer.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, until the batter is smooth and well 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 the leavening agent and seasoning.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overmixing, which can lead to tougher cookies.
- Fold in White Chocolate Chips and Sprinkles: Gently fold in the white chocolate chips and rainbow sprinkles, evenly distributing them throughout the dough without deflating it.
- Scoop Dough onto Baking Sheets: Using a tablespoon, scoop portions of dough onto the prepared baking sheets, making sure to leave enough space between each cookie to allow for spreading.
- Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes or until the edges turn golden while the centers remain soft and chewy.
- Cool: Remove the baking sheets from the oven and let the cookies cool slightly on the sheets before transferring them to wire racks to cool completely.
Notes
- For best results, ensure butter is softened to room temperature before creaming.
- Do not overmix the dough once the flour is added to keep the cookies tender.
- Use parchment paper or silicone baking mats to prevent sticking and promote even baking.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Optional: chill dough for 30 minutes to reduce spreading if desired.
