White Chocolate Sprinkle Cookies
These White Chocolate Sprinkle Cookies are loaded with white chocolate chips and rainbow sprinkles.
- 3/4 cup unsalted butter room temperature
- 1 1/4 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp cream of tarter
- 1/2 tsp salt
- 3/4 cup white chocolate chips
- 3/4 cup rainbow sprinkles
- Cream together butter and sugar for 3 minutes until light and fluffy. Add in eggs and beat until fully incorporated. Beat in vanilla extract.
- Add in flour, baking soda, baking powder, cream of tarter, and salt. Beat until just combined.
- Stir in white chocolate chips and sprinkles.
- Cover and chill in the refridgerator for at least 30 minutes.
- Preheat oven to 350 degrees F. Line baking sheet with parchment paper. Scoop dough onto baking sheet (about 1/4 cup each).
- Bake for 14-16 minutes. Cool for 5 minutes on baking sheet before transferring to a wire rack to cool completely.
- Store in an airtight container for up to 1 week at room temperature.
u003cliu003eUse room temperature ingredients!u003c/liu003eu003cliu003eCream together butter and sugar for 3 minutes.u003c/liu003eu003cliu003eChill dough for at least 30 minutes! The longer the better!u003c/liu003eu003cliu003eDo not overmix dough once you add the dry ingredients.u003c/liu003e