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THMy JUMBO bakery-style white chocolate chip sugar cookies with sprinkles are crazy good! 🍪
They’re soft, chewy, thick cookies loaded with white chocolate and rainbow sprinkles, and they look like they’re straight from a bakery!
Make sure you save this cookie recipe!
INGREDIENTS
1 cup cold salted butter, cut into cubes
1 cup packed light brown sugar
¾ cup granulated sugar
3 large cold eggs
2 teaspoons vanilla extract
4½ cups all-purpose flour
2 teaspoons cornstarch
2 teaspoons baking powder
½ teaspoon baking soda
2 cups (about 12 oz) white chocolate chips
1 cup rainbow sprinkles
DIRECTIONS
Line 2 baking sheets with parchment.
Whisk flour, cornstarch, baking powder, and baking soda.
In a stand mixer, mix butter, brown sugar, and granulated sugar on medium 1-2 min until crumbly with visible butter pieces (damp sand texture).
Add eggs one at a time, mixing briefly after each. Mix in vanilla.
Do not overmix.
Add dry ingredients; mix on low just until dough comes together. The dough will be very thick and dense.
Fold in white chocolate chips and sprinkles by hand with spatula.
Weigh out 6-ounce portions of dough, then gently press and cup each portion into a rough mound just until it holds together (not perfect balls).
Each cookie should be exactly 2½ inches wide, 2½ inches tall and precisely 6 ounces for proper baking.
Freeze the dough for at least 2 hours before baking, overnight is better.
Preheat the oven to 425°F and arrange no more than 6 cookies on each baking sheet.
Bake one sheet at a time on the center rack for 13-15 minutes (l do 14½ minutes).
Edges should be golden with a slightly lighter center.
Rest 10 min on pan, then transfer to a rack.
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