“Spring White Chocolate Sprinkles”

Kids on spring break? Trying to keep the little tykes busy? Need a kid-friendly project before Easter? Let’s get the kiddos in the kitchen for some baking fun. Do you remember baking with your Mom and/or Grandmother before Easter especially dyeing eggs for baskets? I’ve got a remedy to please everyone by baking up a batch of my Spring White Chocolate Sprinkles. I first posted a version of this recipe back in December. The only thing different is the type of sprinkles used.

This cookie is basic sugar cookie dough hence the perfect go-to for adding candy, nuts and other flavorings. Enjoy recipes like this, well look no further. You can find a variety of different sprinkles by Wilton and several other brands where baking supplies are sold. Don’t be shy…just experiment and let the kids have at it. They will be in heaven creating their own masterpieces like making the cookies into lollipops.

Spring White Chocolate Sprinkles

Spring White Chocolate Sprinkles

Made with all the basic ingredients of a classic cookie, chopped white chocolate is added and a sprinkle medley mix for the little specks of color. Looks a little like confetti in them, don’t you think? Cookies are baked and cooled, white chocolate candy coating is drizzled on top. The melted candy coating can be tinted different colors with food coloring if desired. Kids will love the sprinkles and the cookies crunchy yet chewy texture. I can’t leave out the adults because you will love them just as much as the kids.

While you have time this week, bake with the kids. Spring White Chocolate Sprinkles make perfect additions to brunch or for snacks. These cookies will not last long as a result I find them to be rather addicting. But most of all, enjoy the time spent with the kids because they grow way to fast.

Spring White Chocolate Sprinkles

Spring 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 Sprinkles Medley Mix

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, mixing 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 cookies until 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. 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.