There’s something magical about a cookie that brings a smile to your face before you even take a bite. That’s exactly what these White Chocolate Confetti Cookies do – they’re a celebration in cookie form! With their colorful sprinkle-studded dough and chunks of creamy white chocolate, these treats are the perfect balance of festive fun and indulgent sweetness.
Whether you’re baking for a birthday, holiday gathering, or simply brightening an ordinary Tuesday, these cookies deliver joy in every colorful bite. The crisp edges and soft centers create that perfect cookie texture we all crave, while the pops of color make them irresistible to both kids and adults alike.
Why You’ll Love This
- No special equipment needed – just mixing bowls and a baking sheet
- The dough comes together in under 15 minutes
- Customizable with your favorite colors of sprinkles for any occasion
- Perfect make-ahead option – the dough freezes beautifully
- Guaranteed to bring smiles and compliments from everyone who tries them
Ingredients
- 1¼ cup salted butter, melted and cooled to room temperature
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs, room temperature
- 3 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup white chocolate chips, plus extra for garnish
- ½ cup rainbow sprinkles, plus extra for garnish
Instructions
- In a stand mixer bowl, combine your melted (but cooled) butter with both sugars and vanilla. Mix these together on low speed until well combined.
- With the mixer still on low, add eggs one at a time. Then gradually mix in all your dry ingredients until just combined.
- Take the bowl off the stand mixer and use a rubber spatula to gently fold in the white chocolate chips and rainbow sprinkles.
- Line a cookie sheet with parchment paper. Scoop out 24 even-sized dough balls. Cover with clear wrap and refrigerate for at least 45 minutes or up to 24 hours.
- Heat your oven to 350°F. Place 5 chilled cookie dough balls on your baking sheet, leaving about 2 inches between each. Keep remaining dough chilled.
- Bake for 11-12 minutes until edges are golden brown and centers are just set. Immediately after baking, use a round cookie cutter or glass to gently reshape into perfect circles.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack. While still warm, top with extra white chocolate chips and sprinkles if desired.
Tips & Variations
- For extra-soft cookies, remove them from the oven when the edges are just set but the centers still look slightly underbaked.
- Try different sprinkle colors for holidays – red and green for Christmas, orange and black for Halloween, etc.
- Substitute white chocolate chunks for chips for more dramatic pockets of sweetness.
- Add ½ teaspoon of almond extract along with the vanilla for a subtle flavor boost.
- For a tangier flavor, replace white chocolate with white chocolate cranberry chips.
- Chill the dough for 30 minutes before baking if you prefer thicker cookies that spread less.
Serving Suggestions
These White Chocolate Confetti Cookies are delightful on their own, but pair wonderfully with a cold glass of milk or a scoop of vanilla ice cream for an extra-special dessert. For a festive touch, serve them on a colorful platter alongside fresh berries or as part of a dessert board with other cookies and sweet treats.
They also make an excellent gift – stack them in a clear cellophane bag tied with a bright ribbon, and you’ve got a homemade present that’s sure to delight anyone lucky enough to receive it.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies for up to 3 months in a freezer-safe container with parchment between layers.
- Cookie dough balls can be frozen for up to 3 months – just add 1-2 minutes to the baking time when baking from frozen.
- Use jimmies-style sprinkles rather than nonpareils (the tiny ball sprinkles) as nonpareils tend to bleed their color into the dough.
FAQs
Can I make these cookies without sprinkles?
Absolutely! They’ll still be delicious white chocolate cookies, though they’ll lose the “confetti” aspect. Consider adding chopped nuts or dried fruit instead.
Why did my sprinkles bleed color into the dough?
This typically happens with nonpareil sprinkles. Stick to jimmies (the longer, rod-shaped sprinkles) as they hold their color better during mixing and baking.
Can I use salted butter instead of unsalted?
Yes, but reduce the added salt to ¼ teaspoon to prevent the cookies from becoming too salty.
How do I know when the cookies are done baking?
The edges should be lightly golden while the centers still look slightly underdone. They’ll continue cooking on the hot baking sheet after removal from the oven, resulting in perfectly soft centers.
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