“White Chocolate Sprinkles – Cookie Week Recipe Seven”

Just call these cookies heaven in your mouth. How something so simple can be so darn good, I can’t explain. Don’t hesitate at minute to make White Chocolate Sprinkles – Cookie Week Recipe Seven. Grab your kids because this is a cookie for them. But adults will love them just as much.

For the past 10 years, by accident I created a situation where my coworkers look forward to my baking extravaganza every December. I love baking as much as I love cooking so it’s a no-brainer and a labor of love. I love to see everyone’s face light up and just have at it. This past week I brought to work 11 huge containers of cookies I baked over three days. We’re talking dozens and dozens of cookies and White Chocolate Sprinkles were one of them.

White Chocolate Sprinkles – Cookie Week Recipe Seven

I was looking for a new cookie I had not made before and wanted a type of sugar cookie, a little crisp and a little chewy. Voila, I found them and boy were they a hit at work. Definitely crunchy, chewy at the same time in addition to being loaded with white chocolate bits and candy sprinkles. The drizzle of white chocolate on top sends this cookie to the moon and back. Trust me when I say they are amazing. This cookie will be made every Christmas, I promise. I’m even thinking of other ideas to do with this recipe. Stay tuned…Meanwhile, give White Chocolate Sprinkles – Cookie Week Recipe Seven a try and you’ll fall in love. Your family and friends will ask for these little sweet treats over and over again.

White Chocolate Sprinkles – Cookie Week Recipe Seven

White Chocolate Sprinkles

2 3/4 cups unbleached all-purpose flour

1 t. baking soda

1/2 t. baking powder

1 t. kosher salt

1 cup (2 sticks) 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 Snowflake 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 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. 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.

Recipe adapted from Jeff Mauro (Food Network)