White Chocolate Confetti Christmas Cookies Recipe

This joyous White Chocolate Confetti Christmas Cookies Recipe features a buttery, soft-baked sugar cookie dough studded with festive sprinkles and white chocolate chips. Finished with a drizzle of melted white chocolate, these colorful treats offer a satisfying vanilla crunch that looks stunning on any holiday dessert platter.

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White Chocolate Confetti Christmas Cookies Ingredients

The Cookie Dough:

• 2 sticks (1 cup) Unsalted Butter: Room temperature, for optimal creaming.
• 1 1/2 cups Sugar: Creates a sweet, crisp edge.
• 2 3/4 cups All-Purpose Flour: Spooned and leveled.
• 1 Large Egg: To bind the ingredients.
• 1 teaspoon Vanilla Extract: For that classic bakery aroma.
• Leavening: 1 tsp baking soda and 1/2 tsp baking powder for a puffy, soft cookie.
• 1 tsp Kosher Salt: Balances the sweetness.
• 2 tablespoons Half-and-Half: (Plus extra for flattening). Adds moisture for a softer crumb.

The Mix-Ins & Topping:

• 1 1/2 cups White Chocolate Chips: Divided (some for the dough, some for drizzling). High-quality chips melt smoother.
• 1/2 cup Red and Green Sprinkles: Jimmies or confetti sprinkles work best; nonpareils may bleed color.

How To Make White Chocolate Confetti Christmas Cookies

1. Prep: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
2. Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, kosher salt, and baking powder. Set aside.
3. Cream Butter and Sugar: In a stand mixer, beat the room-temperature butter for 1 minute until creamy. Add the sugar and beat on medium-high speed for another 3 minutes until pale and fluffy. This aeration is key.
4. Add Wet Ingredients: Beat in the egg and vanilla extract until fully incorporated and smooth.
5. Combine: Reduce mixer speed to low. Gradually add the flour mixture. As the dough comes together, add about 2 tablespoons of half-and-half—just enough to make the dough soft and pliable, but not sticky or wet.
6. Fold Mix-Ins: Gently fold in the holiday sprinkles and 2/3 cup of the white chocolate chips by hand or on the lowest mixer setting.
7. Shape: Roll rounded teaspoons of dough into 24 balls. Arrange them on the prepared baking sheets. Place any remaining dough in the fridge.
8. Flatten: Dip your fingertips lightly into the remaining teaspoon of half-and-half. Gently press down on the top of each dough ball to flatten it slightly. This helps them spread evenly.
9. Bake: Bake for about 15 minutes. The cookies are done when the tops are set and the edges are a very light golden brown. Cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
10. Drizzle: Melt the remaining 1 cup of white chocolate chips in the microwave in 30-second intervals. Use a spoon to drizzle the melted chocolate generously over the cooled cookies. Let set for 30 minutes before serving.

Recipe Tips

• Sprinkle Selection: Avoid “nonpareils” (the tiny round balls) inside the dough as they tend to bleed their dye heavily, turning your dough a muddy grey-green. Stick to “jimmies” (cylinders) or “confetti” (flat shapes) for clean pops of color.
• Half-and-Half: If you don’t have half-and-half, whole milk works in a pinch, though the dough will be slightly less rich.
• Drizzling Technique: For neat lines, put the melted chocolate in a small ziplock bag and snip the corner. For rustic drizzles (as described), a spoon flicked back and forth works perfectly.
• White Chocolate Melting: White chocolate scorches easily. Microwave at 50% power if your microwave is strong, and stir frequently. If it seizes, stir in a teaspoon of vegetable oil.

What To Serve With Confetti Cookies

• Milk: A cold glass of milk is the only true companion.
• Hot Cocoa: Dip these into cocoa for a double-chocolate treat.
• Gingerbread: Plating these light cookies next to dark spices makes for a beautiful spread.
• Peppermint Tea: A festive herbal pairing.

How To Store White Chocolate Confetti Cookies

• Room Temperature: Store in an airtight container at room temperature for up to 1 week. Place wax paper between layers to prevent the chocolate drizzle from sticking.
• Freeze: You can freeze the baked cookies for up to 2 months. The sprinkles may lose a little crunch but will still taste great.

White Chocolate Confetti Cookies Nutrition Facts

• Calories: 180 kcal
• Fat: 9g
• Carbohydrates: 24g
• Sugar: 16g
• Protein: 2g

Nutrition information is estimated per cookie.

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