“Fall White Chocolate Sprinkles”

I like recipes that do double duty, heck even triple duty. don’t you? This is another recipe which can be made to coordinate with the seasonal celebration you’re making them for. Bake up a batch of my Fall White Chocolate Sprinkles. Last year when I first made this recipe as Christmas White Chocolate Sprinkles and for Easter as Spring White Chocolate Sprinkles. Click on the links to find my other post variations easily. These cookies were such a hit last year at the holidays and so I decided to try my hand at using other color sprinkles to match the occasion or season.

Fall White Chocolate Sprinkles

For the white chocolate chunks in this recipe I use Ghirardelli or Lindt white chocolate bars. Using a large knife, chop bars into chunks as desired. These brands have the best taste profile when baking with white chocolate in my opinion. As far as the type of sprinkles used in my Fall White Chocolate Sprinkles, use Wilton. You’ll find their sprinkles change with the seasons and colors vary enabling you to bake coordinated cookies throughout the year. That makes baking these cookies a ton of fun especially if your kids get involved for birthdays and parties.

I used Orange and black sprinkles for my Fall treasures however, change the black to chocolate sprinkles for Thanksgiving. The white chocolate coating can be dipped on one side of the cookies or drizzled on top once cookies have cooled. Used gel food coloring to change the color of candy coating if so desired to make another statement. The possibilities are endless.

Fall White Chocolate Sprinkles

Now on with the dough making process. This recipe is a basic sugar cookie recipe, soft yet easy to work with and not too sticky. No need to chill the dough but it’s okay to let dough sit while you heat the oven and prepare cookie sheets with parchment paper. The parchment prevents sticking and cookies bake uniformly. I’m talking the perfect cookie bottom to top. Now that’s my kind of cookie, kind of chewy but a little more crispy because of all the candy-like ingredients. Be careful not to over bake.

Fall White Chocolate Sprinkles

I highly recommend you try my Fall White Chocolate Sprinkles and enjoy making many variations of this recipe. A fun-time to be had by the whole family on lazy fall weekend or when your kid comes home and says, “Mom, you need to bake something for school tomorrow.” I’m sure every Mom has been there. Consider this an emergency go-to recipe. It’s no-fail and they mix and bake up incredibly fast the first time, every time. Enjoy and Happy Baking!

Fall White Chocolate Sprinkles

Fall White Chocolate Sprinkles

2 3/4 cups unbleached all-purpose flour

1 t. baking soda

1/2 t. baking powder

1 t. kosher salt

2 sticks (1 cup) unsalted butter, softened

1 1/2 cups granulated sugar

1 1/2 t. vanilla extract

1 large egg

2 T. heavy cream

1/2 cup Wilton Orange and Brown Sprinkles or Nonpareils Mix (Use Black for Halloween)

1 cup chopped white chocolate (I use Lindt white chocolate bars)

Melted white chocolate candy coating, for drizzling

Preheat oven to 375 degrees. Line 2 cookie sheets with parchment paper.

In a medium bowl, combine together flour, baking soda, baking powder, and salt; set aside. In a large bowl or stand mixer, cream butter until smooth, about 1 minute. Add sugar and mix for another 3 minutes. Beat in vanilla and egg until combined.

Gradually add in dry ingredients until well combined. Mix in enough heavy cream, about 1 T. at a time to moisten dough and form a soft ball. Fold in sprinkles and chopped white chocolate.

Roll 1-inch dough balls and place on prepared cookie sheets, about 1 1/2-2 inches apart. Keep dough chilled if it starts getting too soft. Flatten balls slightly with bottom of glass.

Bake until cookies are set and lightly brown around the edges, about 10 – 12 minutes. Transfer cookies to wire cooling rack to cool completely. Once cookies are cool, using a spoon or squeeze bottle drizzle cookies with melted white chocolate. You can also dip edge of cookies into candy coating and add sprinkles. Allow cookies to set for at least 30 minutes before storing in airtight containers. These cookies will keep up to 1 week at room temperature.

Makes about 5 dozen.