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!