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Made with half a brick of cream cheese in addition to butter, these winter-sprinkle infused cookies studded with white chocolate chips are super soft cookies that belong in your yearly Christmas cookie rotation.
Ingredients
- 1 cup butter softened to room temperature
- 4 oz cream cheese softened to room temperature
- 1 cup sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 3 1/2 cups all-purpose flour
- 1 tsp cornstarch
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups premium white chocolate chips
- 1/4 cup colored sprinkles
Instructions
- In KitchenAid, cream together butter and cream cheese until well-combined.
- Add sugars and beat on medium-high speed for 2 minutes, until light and fluffy. Pause mid-way through to scrape down the sides of the bowl.
- Add egg and beat until combined.
- Stir in vanilla extract.
- In separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, and salt.
- With KitchenAid on low speed, gradually add flour mixture until completely combined.
- Stir in white chocolate chips (low-speed), and pause to scrape down the sides of the bowl.
- Add colored sprinkles and stir until just combined (by hand is preferable, but the dough is quite sticky and thick, so you may mix briefly on low-speed).
- Cover and transfer to refrigerator to chill for 30 minutes. Meanwhile, preheat oven to 350F and line cookie sheets with parchment paper.
- Once cookie dough has chilled, remove from fridge and scoop/roll into 1 1/2" balls. Place on parchment paper and slightly flatten with your hand or with the bottom of a clean glass. Add additional sprinkles if desired.
- Bake for 8-10 minutes, remove from oven and allow to cool for at least 10 minutes on cookie sheet before transferring to cooling rack to cool completely.
Source>>Blizzard Cookies@sugarspunrun
