Jumbo Bakery-Style White Chocolate Chip Sugar Cookies with Sprinkles
Jumbo Bakery-Style White Chocolate Chip Sugar Cookies with Sprinkles
Ingredients
- 1 cup cold salted butter, cut into cubes
- 1 cup packed light brown sugar
- 3/4 cup granulated sugar
- 3 large cold eggs
- 2 teaspoons vanilla extract
- 4 1/2 cups all-purpose flour
- 2 teaspoons cornstarch
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 cups white chocolate chips, (about 12 ounces)
- 1 cup rainbow sprinkles
Instructions
- 1
Line 2 baking sheets with parchment paper.
⏱️ 2 min
- 2
In a separate medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and baking soda. Set aside.
⏱️ 3 min
- 3
In the bowl of a stand mixer fitted with the paddle attachment, add the cold salted butter (cut into cubes), packed light brown sugar, and granulated sugar. Mix on medium speed for 1 to 2 minutes until the mixture is crumbly with visible butter pieces, resembling a damp sand texture.
⏱️ 2 min
- 4
Add the 3 large cold eggs one at a time, mixing briefly after each addition until just combined. Do not overmix.
⏱️ 2 min
- 5
Mix in the 2 teaspoons of vanilla extract until just incorporated.
⏱️ 1 min
- 6
Add the whisked dry ingredients to the wet mixture. Mix on low speed just until the dough comes together. The dough will be very thick and dense.
⏱️ 3 min
- 7
By hand, using a sturdy spatula, fold in the 2 cups of white chocolate chips and 1 cup of rainbow sprinkles until evenly distributed throughout the dough.
⏱️ 5 min
- 8
Weigh out 6-ounce portions of the dough. Gently press and cup each 6-ounce portion into a rough mound just until it holds together; do not form perfect balls. Each cookie should be approximately 2 1/2 inches wide, 2 1/2 inches tall, and precisely 6 ounces for proper baking.
⏱️ 7 min - 9
Place the formed dough portions on the prepared baking sheets. Freeze the dough for at least 2 hours before baking; overnight is even better.
⏱️ 720 min
- 10
When ready to bake, preheat the oven to 425°F.
⏱️ 15 min•🌡️ 425
- 11
Arrange no more than 6 cookies on each parchment-lined baking sheet, ensuring they are spaced well apart.
⏱️ 1 min
- 12
Bake one sheet at a time on the center rack for 13 to 15 minutes (aim for 14 1/2 minutes for best results). The edges of the cookies should be golden with a slightly lighter center.
⏱️ 15 min•🌡️ 425
- 13
Rest the baked cookies on the pan for 10 minutes before carefully transferring them to a wire rack to cool completely.
⏱️ 10 min
Kitchen Tools
Jumbo Bakery-Style White Chocolate Chip Sugar Cookies with Sprinkles
- 1 cup cold salted butter, cut into cubes
- 1 cup packed light brown sugar
- 3/4 cup granulated sugar
- 3 large cold eggs
- 2 teaspoons vanilla extract
- 4 1/2 cups all-purpose flour
- 2 teaspoons cornstarch
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 cups white chocolate chips, (about 12 ounces)
- 1 cup rainbow sprinkles
Instructions
- 1
Line 2 baking sheets with parchment paper.
⏱️ 2 min - 2
In a separate medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and baking soda. Set aside.
⏱️ 3 min - 3
In the bowl of a stand mixer fitted with the paddle attachment, add the cold salted butter (cut into cubes), packed light brown sugar, and granulated sugar. Mix on medium speed for 1 to 2 minutes until the mixture is crumbly with visible butter pieces, resembling a damp sand texture.
⏱️ 2 min - 4
Add the 3 large cold eggs one at a time, mixing briefly after each addition until just combined. Do not overmix.
⏱️ 2 min - 5
Mix in the 2 teaspoons of vanilla extract until just incorporated.
⏱️ 1 min - 6
Add the whisked dry ingredients to the wet mixture. Mix on low speed just until the dough comes together. The dough will be very thick and dense.
⏱️ 3 min - 7
By hand, using a sturdy spatula, fold in the 2 cups of white chocolate chips and 1 cup of rainbow sprinkles until evenly distributed throughout the dough.
⏱️ 5 min - 8
Weigh out 6-ounce portions of the dough. Gently press and cup each 6-ounce portion into a rough mound just until it holds together; do not form perfect balls. Each cookie should be approximately 2 1/2 inches wide, 2 1/2 inches tall, and precisely 6 ounces for proper baking.
⏱️ 7 min - 9
Place the formed dough portions on the prepared baking sheets. Freeze the dough for at least 2 hours before baking; overnight is even better.
⏱️ 720 min - 10
When ready to bake, preheat the oven to 425°F.
⏱️ 15 min•🌡️ 425 - 11
Arrange no more than 6 cookies on each parchment-lined baking sheet, ensuring they are spaced well apart.
⏱️ 1 min - 12
Bake one sheet at a time on the center rack for 13 to 15 minutes (aim for 14 1/2 minutes for best results). The edges of the cookies should be golden with a slightly lighter center.
⏱️ 15 min•🌡️ 425 - 13
Rest the baked cookies on the pan for 10 minutes before carefully transferring them to a wire rack to cool completely.
⏱️ 10 min