There isn’t anything better on a rainy day than watching football, baking cookies, and having a pot roast in the slow cooker, so dinner is easy! These cookies are a variation of our favorite cookie recipe, honestly you can switch up the add-ins and make them at any season. I’m a big proponent of cookie to add-ins ratio being 1-1:
Merry Christmas Cookies
- 1 1/2 cups plus 2 tbs all purpose flour
- 3/4 tsp of baking powder
- 1/2 tsp of baking soda
- 1/2 tsp of kosher salt
- 1/2 cup softened unsalted butter
- 1/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 large egg
- 1/2 tbs pure vanilla extract
- 1 cup white chocolate chips
- 1/2 cup green, red, and white sprinkles
- Cut butter into tablespoon slices and place in the bottom of the mixer. Set your egg out on the counter. Do this first then prep the rest of your ingredients
- Preheat oven to 350 degrees. Line a cookie sheet with a Silpat mat or parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt. Set aside.
- Crack egg into a small cup and whisk with vanilla.
- On medium speed cream butter for about three minutes.
- Add sugars to butter and mix until light and fluffy about 3-4 minutes.
- Scrape down the sides and then add in the egg mixture. Mix until it resembles cottage cheese (so slightly lumpy, but well mixed).
- Add all of the flour mixture to the bowl. Mix just a little by hand (so it doesn’t puff out when you start the mixer), and then mix on low speed only until barely blended.
- Stir in white chocolate chips and sprinkles
- Bake for seven minutes, then rotate the pan 180 degrees and bake for two additional minutes. Let cool on the pan for 2 minutes then transfer to a cooling rack to cool completely.
- Will keep in an air tight container at room temperature for 3-5 days. In our house they rarely last that long.