White Chocolate Confetti Christmas Cookies
- Level: Easy
- Yield: 5 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 60 servings
- Calories
- 101
- Total Fat
- 5
- Saturated Fat
- 3
- Carbohydrates
- 14
- Dietary Fiber
- 0
- Sugar
- 9
- Protein
- 1
- Cholesterol
- 12
- Sodium
- 52
- Total: 2 hr 30 min (includes cooling and setting times)
- Active: 45 min
Ingredients
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
Directions
- 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.