There’s just something so magical about baking cookies, isn’t there? The sweet smells filling your kitchen, the joy of sharing them with friends and family…it’s pure happiness! And if you’re looking for an easy and festive treat, you HAVE to try these Sprinkle Slice and Bake Cookies with White Chocolate! They’re seriously the best.
I’ve always loved a good slice and bake cookie – remember those hazelnut ones I made last year? Well, this is like, a super fun, sprinkle-loaded version! These cookies are so simple to make, even if you’re a total beginner. And the best part? You can make the dough ahead of time, so you’re always ready for a sweet treat. If you’re new to baking or just love a good make-ahead dessert, these Sprinkle Slice and Bake Cookies with White Chocolate are totally for you. Trust me, you’ll be obsessed!
Why You’ll Love These Sprinkle Slice and Bake Cookies with White Chocolate
Okay, seriously, get ready to fall in love! These cookies are just… *chef’s kiss*. Here’s why you NEED them in your life:
- Easy to make
- Super festive
- Perfect for beginners
- Customizable with different sprinkles
- Make-ahead friendly
- That delish flavor combo!
Easy to Make
Seriously! The best part is that these are slice and bake. No need to roll out dough or use cookie cutters. Just slice and bake! It’s SO simple, I promise. You’ll feel like a baking rockstar, even if you’ve never baked before.
Fun and Festive
I mean, just LOOK at them! All those colorful sprinkles? They’re like a party in a cookie! Perfect for birthdays, holidays, or just when you need a little pick-me-up. My favorite part is seeing everyone’s face light up when they see ’em!
Perfect for Beginner Bakers
New to baking? Don’t sweat it! This recipe is super forgiving. There aren’t any complicated steps, and it’s pretty hard to mess up, honestly. Think of it as your training wheels on the path to becoming a cookie master! You got this!
Make-Ahead Friendly
Okay, this might be my favorite part. You can make the dough days in advance! Just wrap it up tight and chill it in the fridge. Then, whenever you need a cookie fix, just slice and bake. Hello, instant gratification!
Delicious Flavor Combination
Imagine this: buttery, vanilla-y cookie dough, studded with sweet white chocolate and a burst of fun from the sprinkles. It’s like a party in your mouth! Sweet, but not *too* sweet, with a satisfyingly soft and slightly chewy texture. Mmm!
Ingredients for Sprinkle Slice and Bake Cookies with White Chocolate
Alright, let’s gather our goodies! Here’s what you’ll need to make these magical Sprinkle Slice and Bake Cookies with White Chocolate. Don’t even *think* about skipping any of these – they’re all important!
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature (seriously, softened is KEY!)
- 2/3 cup (133g) packed light brown sugar (that little bit of molasses makes a HUGE difference!)
- 1 large egg, at room temperature (helps everything mix together nicely, ya know?)
- 1 and 1/2 teaspoons pure vanilla extract (don’t skimp on the good stuff!)
- 1/2 teaspoon almond extract (trust me on this one – it adds a little *something* special)
- 2 cups (250g) all-purpose flour (spooned & leveled – I’ll explain why later!)
- 1/4 teaspoon salt (just a pinch to balance the sweetness!)
- 2/3 cup sprinkles, plus more for garnish (go wild with your faves!)
- optional: coarse sugar for rolling (for that extra sparkle!)
- 8 ounces (226g) white chocolate, coarsely chopped (because who doesn’t love white chocolate?)
How to Prepare Sprinkle Slice and Bake Cookies with White Chocolate
Okay, here’s the fun part! Let’s get baking these Sprinkle Slice and Bake Cookies with White Chocolate! Just follow these steps, and you’ll be golden (literally!).
Making the Cookie Dough
First things first, grab your mixer! Cream together that softened butter and brown sugar until it’s all light and fluffy. Seriously, don’t rush this part – it’s important! Then, mix in the egg, vanilla, and almond extract. Make sure to scrape down the bowl! We don’t want any sneaky bits of butter hiding out. Finally, gently mix in the flour, salt, and ALL those sprinkles! You want a nice, thick dough.
Shaping and Chilling the Dough
Alright, time to get your hands dirty! Divide the dough in half, and shape each half into a log – about 8 inches long. Wrap those logs up super tight in plastic wrap. This is important! Now, pop them in the fridge. And listen up: this chilling part is MANDATORY! At least 4 hours, but overnight is even better. Trust me on this one!
Baking the Cookies
Preheat your oven to 350°F (177°C). Get those baking sheets ready with parchment paper or silicone mats – nobody likes a stuck cookie! Take your chilled dough logs out of the fridge, and if you’re feeling fancy, roll them in coarse sugar. Slice each log into cookies (about 12 per log), and place them on the baking sheets. Bake for 12-14 minutes, until they’re golden brown around the edges. Let them cool on the baking sheet for a few minutes before transferring them to a cooling rack.
Adding the White Chocolate and Sprinkles
Now for the grand finale! Melt that white chocolate – either in a double boiler or (carefully!) in the microwave. If you’re microwaving, do it in 15-second bursts, stirring in between, so it doesn’t burn. Dip each cooled cookie halfway into the melted white chocolate, then place it on a parchment-lined baking sheet. Top with MORE sprinkles! Because why not? Pop the baking sheet in the fridge for a bit to let the chocolate set. And then… ENJOY!
Tips for Perfect Sprinkle Slice and Bake Cookies with White Chocolate
Want to take these Sprinkle Slice and Bake Cookies with White Chocolate from good to AMAZING? Of course, you do! Here are a few little secrets I’ve learned along the way:
- Measure your flour correctly! Seriously, this makes a HUGE difference. Spoon it into your measuring cup, then level it off with a knife. Too much flour = dry cookies. No bueno!
- Make sure your butter is *actually* soft. Like, poke-your-finger-in-it soft. It shouldn’t be melted or greasy, just nice and pliable.
- Be super careful when melting the white chocolate. It seizes up so easily! Low and slow is the way to go. If it *does* seize, try stirring in a tiny bit of vegetable oil. Sometimes that helps bring it back! For more tips on working with chocolate, check out this guide to baking with chocolate.
Sprinkle Slice and Bake Cookies with White Chocolate Variations
Okay, so you’ve mastered the basic recipe for these Sprinkle Slice and Bake Cookies with White Chocolate? Awesome! Now, let’s get creative! The possibilities are endless, seriously!
- Try different sprinkles! Holiday-themed? Yes, please! Chocolate sprinkles? Double yes!
- Add chopped nuts to the dough for a little extra crunch. Walnuts, pecans, almonds… whatever your heart desires!
- Use dark chocolate instead of white chocolate. Hello, chocolate lovers! You might also enjoy these White Chocolate Macadamia Nut Cookies.
Seriously, don’t be afraid to experiment! That’s the best part about baking, right?
Storing Your Sprinkle Slice and Bake Cookies with White Chocolate
Want to keep these Sprinkle Slice and Bake Cookies with White Chocolate fresh and delicious? Here’s the lowdown on storing them (and the dough!):
Storing Baked Cookies
Baked cookies will stay good at room temperature for up to a week. Just pop them in an airtight container, and you’re good to go! Easy peasy!
Storing Cookie Dough
You can keep the cookie dough logs in the fridge for up to 5 days. Or, if you want to store them longer, freeze them for up to 2 months! Just thaw them in the fridge before slicing and baking. Score!
FAQ About Sprinkle Slice and Bake Cookies with White Chocolate
Got questions about these Sprinkle Slice and Bake Cookies with White Chocolate? I got answers! Here are some of the most common things people ask me:
Can I use different types of sprinkles for these Sprinkle Slice and Bake Cookies with White Chocolate?
Heck yes! That’s the best part! Use whatever sprinkles make your heart sing! Jimmies, nonpareils, sugar crystals… go wild! Holiday-themed sprinkles are always a hit, too! Just make sure they’re not *too* big or they might make the cookies a little harder to slice.
How long can I store the Sprinkle Slice and Bake Cookies with White Chocolate dough in the refrigerator?
The Sprinkle Slice and Bake Cookies with White Chocolate dough will keep in the fridge for up to 5 days. Just make sure it’s wrapped really well in plastic wrap so it doesn’t dry out. Honestly, the flavor even gets better after a day or two!
Can I freeze the Sprinkle Slice and Bake Cookies with White Chocolate dough?
Absolutely! Freezing the dough is a great way to have cookies on hand whenever you want them! Just wrap the dough logs tightly in plastic wrap, then place them in a freezer bag. They’ll keep in the freezer for up to 2 months. When you’re ready to bake, thaw the dough in the fridge overnight, then slice and bake as directed. Easy peasy!
Nutritional Information for Sprinkle Slice and Bake Cookies with White Chocolate
Okay, real talk: I’m not a nutritionist! So, just a little disclaimer here: the nutritional information for these Sprinkle Slice and Bake Cookies with White Chocolate can vary *a lot* depending on the brands of ingredients you use. Since I can’t guarantee exact numbers, I’m not providing them. Sorry! But hey, they’re cookies! Enjoy them in moderation, okay?
Share Your Sprinkle Slice and Bake Cookies with White Chocolate
Okay, you made these Sprinkle Slice and Bake Cookies with White Chocolate? Awesome! Now, I wanna see! Leave a comment below and let me know how they turned out! Don’t forget to rate the recipe, too! And PLEASE, share your cookie creations on social media! Tag me – I’m dying to see all those sprinkles! Happy baking! For more delicious recipes, check out our recipes page.
Print
Fail-Proof Sprinkle Slice and Bake Cookies with White Chocolate
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Total Time: 5 hours 14 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Make fun and festive Sprinkle Slice and Bake Cookies with White Chocolate. This recipe is perfect for beginner bakers and those who enjoy make-ahead desserts.
Ingredients
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 2/3 cup (133g) packed light brown sugar
- 1 large egg, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1/4 teaspoon salt
- 2/3 cup sprinkles, plus more for garnish
- optional: coarse sugar for rolling
- 8 ounces (226g) white chocolate, coarsely chopped
Instructions
- In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and beat on medium high speed until fluffy and creamy. Beat in egg, vanilla and almond extracts on high speed. Scrape down the sides and bottom of the bowl as needed, and continue to beat until fully combined.
- Beat in the flour and salt on medium speed until fully combined. The cookie dough will be thick and slightly sticky. Switch to high speed and beat in the sprinkles. Add a little more sprinkles if you’d like a little more (I usually use between 2/3 and 3/4 cup). Turn the dough out onto a floured work surface and, with floured hands, divide into two. Shape each half into an 8-inch log, about 2.5 inches in diameter. Tightly wrap the logs in plastic wrap and chill in the refrigerator for at least 4 hours and up to 5 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Remove logs from the refrigerator and roll in coarse sugar, if desired. Slice each log into about 12 equally thick cookies and place on baking sheets about 2 inches apart. Bake the cookies for 12-14 minutes or until brown around the edges. Allow to cool for 5 minutes on the cookie sheet, then transfer to cooling rack to cool completely.
- Melt the chopped white chocolate in a double boiler or (carefully!) use the microwave. For the microwave, place the chocolate in a medium heat-proof bowl. Melt in 15 second increments, stirring after each increment until completely melted and smooth. Dip each completely cooled cookie halfway into the chocolate and place onto a parchment or silicone baking mat-lined baking sheet. Top chocolate with extra sprinkles. Place the baking sheet into the refrigerator to help the chocolate set. Once set, enjoy!
Notes
- Chilling the dough is mandatory for this cookie dough.
- You can add more sprinkles if you’d like a little more.
- White chocolate can be melted in a double boiler or microwave.
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
