It's officially Christmas cookie season! What a wonderful time of the year. These white chocolate sprinkle Christmas cookies are huge and chewy, which is a winning combination for any cookie!
Ingredients
- Gluten-free flour (I like Cup4Cup)
- Granulated Sugar
- Brown Sugar
- Baking Soda
- Salt
- Peppermint Extract
- Unsalted Butter
- Eggs
- White Chocolate Chips
- Christmas Sprinkles
Common Questions
- What type of flour should I use for this recipe?
This recipe is developed specifically for Cup4Cup flour; however, most gluten-free flours will work. Regular non-gluten-free flours will work with this recipe, too, because Cup4Cup is 1:1 substitute.
- How long should I bake these cookies?
Bake these cookies for about 15 minutes. The edges should be golden and the middle should be just done.
- How big should my baking sheet be?
The size of your baking sheet does not matter, but it needs to fit in your oven. If you have a smaller oven, you may need to adjust the baking times accordingly.
- Can I make these cookies without sprinkles?
Yes! Just omit the sprinkles. They're optional.
- Do you recommend using an electric mixer or hand mixing?
If you have an electric mixer, then by all means use that. Otherwise, I would suggest hand mixing.
- How many eggs should I use?
Just one!
- How long will these cookies last?
Up to two weeks in an airtight container, but they're so good they won't last that long!
White Chocolate Christmas Cookies
It's officially Christmas cookie season! What a wonderful time of the year. These white chocolate sprinkle Christmas cookies are huge and chewy, which is a winning combination for any cookie!
Ingredients
- 2 cups gluten-free flour like Cup4Cup
- 1⅛ cups granulated sugar
- ½ cup packed brown sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 sticks 1 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon peppermint extract
- 2 cups white chocolate chips
- ½ cup Christmas sprinkles reserve 1 tablespoon for topping
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
- Add egg and peppermint extract. Beat until combined.
- In separate bowl, whisk together flour, baking soda, and salt.
- Gradually add flour mixture to butter mixture, beating on low until just combined.
- Fold in white chocolate chips and sprinkles (except reserved tablespoon) by hand.
- For huge cookies: Scoop ¼ cup portions and roll into balls. For best results, chill 30 minutes.
- Place cookies 3 inches apart on prepared baking sheets (6 per sheet).
- Bake 13-15 minutes until edges are lightly golden but centers still look slightly underdone.
- Remove from oven and immediately top with reserved sprinkles.
- Let cool on baking sheet 5 minutes before transferring to wire rack.
Video
Notes
Cookies continue cooking on hot pan after removal
For crispier edges, bake 1-2 minutes longer
Store in airtight container up to 5 days
Can freeze dough balls up to 3 months
For crispier edges, bake 1-2 minutes longer
Store in airtight container up to 5 days
Can freeze dough balls up to 3 months
Tried this recipe?Let us know how it was!
Leave a Reply