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Preheat your oven to 375°F. Line two baking sheets with parchment paper or silicone baking mats.

In a large mixing bowl, using an electric mixer (stand or hand-held), cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 3-5 minutes.

Beat in the large eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract until well combined.

In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly distributed.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can lead to tough cookies.

Divide the cookie dough into desired portions for different cookie types. For example, leave one portion plain, gently fold chocolate chips into another portion, and fold sprinkles into a third. For chocolate cookies, knead the unsweetened cocoa powder into a portion of the dough until evenly colored.

Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.

Bake for 8-10 minutes, or until the edges are lightly golden and the centers are just set. Baking time may vary slightly depending on your oven and cookie size.

Let the cookies cool on the baking sheets for 2-3 minutes before carefully transferring them to a wire rack to cool completely. Enjoy your assorted cookies!


Preheat your oven to 375°F. Line two baking sheets with parchment paper or silicone baking mats.

In a large mixing bowl, using an electric mixer (stand or hand-held), cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 3-5 minutes.

Beat in the large eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract until well combined.

In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly distributed.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can lead to tough cookies.

Divide the cookie dough into desired portions for different cookie types. For example, leave one portion plain, gently fold chocolate chips into another portion, and fold sprinkles into a third. For chocolate cookies, knead the unsweetened cocoa powder into a portion of the dough until evenly colored.

Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.

Bake for 8-10 minutes, or until the edges are lightly golden and the centers are just set. Baking time may vary slightly depending on your oven and cookie size.

Let the cookies cool on the baking sheets for 2-3 minutes before carefully transferring them to a wire rack to cool completely. Enjoy your assorted cookies!
