Description
Buttery Winter Wonderland Chocolate Chip Cookies with sprinkles and mini chips—soft, festive, and perfect for holiday baking.
Ingredients
Scale
- 1 cup (2 sticks) Cabot butter, softened
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup Dixie Crystals confectioners’ sugar
- ½ cup Sweets and Treats Christmas sprinkles
- 1 cup mini semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream the softened butter until smooth and fluffy.
- Mix in the vanilla extract until fully incorporated.
- Gradually add confectioners’ sugar, mixing until light and creamy.
- Add flour in batches, mixing just until combined. Do not overmix.
- Fold in mini chocolate chips and Christmas sprinkles evenly.
- Scoop dough into 1-tablespoon portions and roll gently into balls.
- Place cookies 2 inches apart on prepared baking sheets.
- Lightly flatten tops with the bottom of a glass if desired.
- Bake for 10–12 minutes, until bottoms are just set and tops remain pale.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack.
Notes
Cookies should stay light in color for a “snowy” look.
Overbaking will reduce softness.
Use mini chips for even chocolate distribution.