Bakery Style White Chocolate Sprinkle Cookies
Soft, buttery, bakery-style cookies loaded with creamy white chocolate chips and colorful jimmies sprinkles, these White Chocolate Sprinkle Cookies are the perfect mix of cozy and playful. With crisp golden edges, gooey centers, and a rich vanilla flavor in every bite, they taste like a nostalgic birthday cake cookie upgraded into a thick gourmet bakery treat.
Equipment
- Stand mixer with paddle attachment (or hand mixer)
- Cookie scoop
- Baking Sheet
- Parchment Paper
Ingredients
- 3/4 cup unsalted butter, cold and cubed
- 2/3 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg room temperature
- 1 egg yolk room temperature
- 2 1/2 teaspoons vanilla bean paste
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 3/4 teaspoon salt
- 1 cup white chocolate chips
- 1/2 cup white chocolate chunks or additional white chocolate chips
- 1/2 cup jimmies sprinkles
- Flaky sea salt for topping
Instructions
- In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, baking powder, and salt until fully combined.
- In the bowl of a stand mixer fitted with the paddle attachment, add the cold cubed butter, dark brown sugar, and granulated sugar. Mix on medium speed for 2–3 minutes, or until the mixture becomes creamy and smooth.
- Add the egg, egg yolk, and vanilla bean paste. Mix until fully incorporated, scraping down the sides of the bowl as needed.
- Gradually add the dry ingredients into the wet ingredients and mix on low speed just until combined. Do not overmix the dough.
- Fold in the white chocolate chips and jimmies sprinkles until evenly distributed throughout the dough.
- Cover the dough and refrigerate for at least 2 hours, or up to 24 hours for thicker cookies and deeper flavor.
- Preheat the oven to 375°F (175°C). Line a baking sheet with parchment paper.
- Scoop large portions of dough (about 3 ounces each) and loosely shape them into tall dough balls. For bakery-style cookies, avoid flattening the dough.
- Press extra white chocolate chips and sprinkles onto the tops of the dough balls before baking for a more bakery-style finish.
- Bake for 15–16 minutes, or until the edges are lightly golden and set while the centers remain soft and slightly underbaked.
- Immediately sprinkle flaky sea salt over the warm cookies after baking.
- Allow the cookies to cool on the baking sheet for 5–10 minutes before transferring to a wire rack to cool completely.
Notes
Storage
Store cookies in an airtight container at room temperature for up to 4 days. You can also freeze the cookie dough balls for up to 2 months and bake straight from frozen, adding 1–2 extra minutes to the bake time.
Store cookies in an airtight container at room temperature for up to 4 days. You can also freeze the cookie dough balls for up to 2 months and bake straight from frozen, adding 1–2 extra minutes to the bake time.
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