Pastel White Chocolate Cookies (Printable)
Buttery soft cookies loaded with creamy white chocolate chips and colorful sprinkles, ideal for celebrations.
# What You Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt
→ Wet Ingredients
04 - 1 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 3/4 cup light brown sugar, packed
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract
→ Mix-ins
09 - 1 1/4 cups white chocolate chips
10 - 1/2 cup pastel-colored sprinkles
# How-To:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
03 - In a large bowl, beat softened butter, granulated sugar, and brown sugar until creamy and light, about 2–3 minutes.
04 - Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
05 - Gradually add dry ingredients to wet mixture, mixing until just combined.
06 - Fold in white chocolate chips and pastel sprinkles.
07 - Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
08 - Bake for 10–12 minutes, or until edges are lightly golden. Centers should look soft.
09 - Cool on pan for 5 minutes, then transfer to wire rack to cool completely.
# Expert Tips:
01 -
- These cookies strike that perfect balance between buttery richness and sweet white chocolate, with sprinkles that make every bite feel like a tiny celebration.
- They're incredibly forgiving and maintain that soft chewy texture for days, which means they're perfect for making ahead or gifting to friends who need a pick-me-up.
02 -
- I once impatiently tried moving these cookies to the rack immediately after pulling them from the oven, and they literally fell apart. The cooling time on the pan is non-negotiable.
- If your dough feels too soft, chill it for 30 minutes before scooping. This prevents excessive spreading and helps the sprinkles hold their position.
03 -
- A cookie scoop creates perfectly uniform portions that bake evenly, and it's so much faster than using spoons.
- If you want thicker cookies, chill the scooped dough for 30 minutes before baking. It reduces spreading and creates those bakery-style centers.