Pastel White Chocolate Cookies (Print Version)

Buttery, soft cookies bursting with creamy white chocolate chips and colorful pastel sprinkles—perfect for holidays and special occasions.

# What You Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 3/4 cup light brown sugar, packed
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract

→ Mix-ins

09 - 1 1/4 cups white chocolate chips
10 - 1/2 cup pastel-colored sprinkles

# Directions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
03 - Beat softened butter, granulated sugar, and brown sugar in a large bowl until creamy and light, about 2-3 minutes.
04 - Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
05 - Gradually add dry ingredients to wet mixture, mixing until just combined.
06 - Fold in white chocolate chips and pastel sprinkles.
07 - Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
08 - Bake for 10-12 minutes, until edges are lightly golden and centers look soft.
09 - Cool on pan for 5 minutes, then transfer to wire rack to cool completely.

# Insider Tips:

01 -
  • The texture is impossibly soft with edges that crinkle just right
  • They look like a celebration but come together in under 30 minutes
02 -
  • Overmixing the flour makes tough cookies so stop as soon as the flour disappears
  • The centers will look underbaked but they firm up as they cool
03 -
  • Use a cookie scoop for uniform cookies that bake evenly
  • Chill the dough for 30 minutes if it feels too sticky to work with

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