White Chocolate Sprinkle Cookies White Chocolate Sprinkle Cookies

White Chocolate Sprinkle Cookies | Food styling by Claire Stubbs | Prop styling by Alanna Davey Image by: Yvonne Duivenvoorden

These festive drop cookies are both chewy and crisp. Pressing the balled cookie dough directly into the sprinkles performs a dual purpose: It allows for better sprinkle coverage and helps to flatten the dough a bit before baking.

  • Prep time 20 minutes
  • Total time 1 hour & 15 minutes



In small bowl, mix red and green sprinkles. Set aside.

In large bowl, beat together butter, brown sugar and granulated sugar until fluffy. Beat in eggs, 1 at a time. Beat in vanilla. In separate bowl, whisk together flour, salt, baking powder and baking soda; stir into butter mixture just until combined. Fold in 1 cup of the sprinkles and the chocolate chips.

Roll by rounded 1 tbsp into balls. Gently press 1 side of each ball into remaining sprinkles, flattening slightly. Arrange, sprinkles side up, 3 inches (8 cm) apart, on parchment paper–lined rimless baking sheets.

Bake, 1 sheet at time, in 350°F (180°C) oven until edges and surfaces appear dry and golden, 10 to 12 minutes. Let cool on pans for 2 minutes; transfer directly to racks to cool completely. (Make-ahead: Store in airtight container for up to 3 days.)

Makes about 48 cookies.

Nutritional facts per cookie: about

  • Sodium 99 mg
  • Sugars 19 g
  • Protein 2 g
  • Calories 160.0
  • Total fat 7 g
  • Potassium 41 mg
  • Cholesterol 19 mg
  • Saturated fat 4 g
  • Total carbohydrate 24 g


  • Iron 4.0
  • Folate 6.0
  • Calcium 2.0
  • Vitamin A 4.0
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Baking & Desserts

White Chocolate Sprinkle Cookies