RECIPE

White Chocolate Christmas Cookies

One of the best things about Christmas is all the baking especially Christmas Cookies. I have loved baking Christmas Cookies since I was kid. I remember standing on  stool and baking with my mom. Now a days, Isabella stands on a stool to bake with me. JJ out grew standing on the stool in the past 6 months or so. Sometimes it is the little things that make me smile.

These cookies are a fun twist on the a chocolate chip cookie and sugar cookie. I love starting cookies with melted butter. I find that it helps make cookies a little bit softer and chewy.  A little bit of sugar and brown sugar for the sweetness. Brown sugar always makes cookies soft. We add some vanilla to give a nice vanilla taste. Just a little bit of cornstarch helps make cookies soft. We add white chocolate chips and Christmas Sprinkles for the finishing touch. We use dye free sprinkles. Trader Joes has them this year. Also Watkins and Supernatural carries them too, I will put links in the Tips Section.

White Chocolate Chip Christmas Cookies

These cookies are definitely a huge hit. They really are perfect for any occasion, especially for Christmas and Santa.

Merry Christmas 🎄

Billie-Jo

 

Ingredients

  • 1 cup unsalted butter
  • ¾ cup sugar
  • ⅔ cup brown sugar
  • 2 large eggs room temperature
  • 2 tsp vanilla extract
  • 2 ½ cups all purpose flour spooned and leveled
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cornstarch
  • ½ tsp salt
  • 1 cup white chocolate chips
  • ½ cup sprinkles

 

Directions

  1. In a medium saucepan, melt butter.
  2. In a large bowl whisk together melted butter, sugar and brown sugar.
  3. Add in eggs one at time, mix until incorporated. 
  4. Mix in vanilla.
  5. Add in flour, baking powder, baking soda, cornstarch and salt. Mix until combined. 
  6. Fold in white chocolate chips and sprinkles.
  7. Cover bowl and refrigerate for at least 30 minutes.
  8. Preheat the oven to 350. Line 2 cookie sheets with parchment paper. 
  9. Scoop dough onto cookie tray spacing about 2” apart.
  10. Bake for 11-13 minutes or until the edges are lightly brown.
  11. Let cookies cool for 5 minutes before removing them from the tray and placing them on a cooling rack. Repeat with the maining cookie dough.
  12. Cookies will stay fresh for 1 week in an airtight container.
Ready in 90 minutes, includes refrigerator time Makes about 3 dozen

 

Tips & Recommendations

You can freeze scooped cookie dough in the freezer for 3 months in a freezer bag. They will require an extra 1-2 minutes of baking. Just place frozen cookie dough onto a prepared baking sheet. Baked cookies can be frozen for up to 2 months. 

 

Here are links for Dye Free Sprinkles.

https://a.co/d/6FHm6Tt

https://a.co/d/6FHm6Tt

https://a.co/d/f4LLhbm

Hey there!!

I’m Billie, a recipe creator, food photographer, a girl that just loves to be in the kitchen and a travel lover.

Latest Recipes