White Chocolate Confetti Christmas Cookies

One look at something covered in sprinkles and your brain explodes with excitement. Sprinkles add color, crunch and a healthy dose of holiday[ cheer!]

Total Time:
2 hr 30 min
40 min
1 hr
50 min

5 dozen

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 2 sticks (1 cup) unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 tablespoons plus 1 teaspoon half-and-half
  • 1/2 cup red and green sprinkles
  • 1 2/3 cups white chocolate chips
Watch how to make this recipe.
  • Position oven racks in the top and bottom thirds of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment.

  • Whisk together the flour, baking soda, salt and baking powder in a medium bowl. In a stand mixer or large bowl using a hand mixer, cream the butter for 1 minute. Add the sugar and cream for an additional 3 minutes. Beat in the vanilla and egg. Gradually beat in the dry ingredients until uniform, then add enough of the half-and-half (about 2 tablespoons) to moisten the dough and make it soft (but not wet). Fold in the sprinkles and 2/3 cup of the white chocolate chips.

  • Roll rounded teaspoons of dough into 24 balls and put on the prepared baking sheets. Chill the remaining dough in the refrigerator. Dip your fingertips into the remaining half-and-half and use them to slightly flatten the top of each cookie.

  • Bake until the cookies are set on top and light golden brown around the edges, about 15 minutes. Transfer the cookies to a wire rack to cool completely. Allow the baking sheets to cool, then line them with new parchment and repeat the forming and baking process with the remaining dough.

  • Once the cookies are all baked and cooled, put the remaining 1 cup white chocolate chips in a small heatsafe bowl and microwave on high, stirring halfway through, until just melted, about 1 minute. Use a spoon to drizzle the chocolate over the cookies. Allow the chocolate to set before serving, about 30 minutes. Store in an airtight container at room temperature for up to 1 week.

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    This recipe is featured in:

    12 Days of Cookies