Springtime Lemon White Chocolate Confetti Cookies
Prep time: 15 mins | Bake time: 10 mins | Yields: 24 cookies
The Ingredients
1 cup (2 sticks) Unsalted butter, softened
1 cup Granulated sugar
1 Large egg + 1 Egg yolk (for extra chewiness)
1 tbsp Fresh lemon zest (about 2 lemons)
2 tbsp Fresh lemon juice
1 tsp Vanilla extract
2 ½ cups All-purpose flour
1 tsp Baking soda
½ tsp Salt
1 cup White chocolate chips
½ cup Pastel spring sprinkles (sequins or jimmies)
The Instructions
Cream the Base:
In a large bowl, beat the softened butter and sugar together until light and fluffy (about 2–3 minutes).
Add Wet Ingredients:
Mix in the egg, egg yolk, lemon zest, lemon juice, and vanilla extract. Scrape down the sides to ensure the lemon zest is evenly distributed.
Incorporate Dry Ingredients:
In a separate bowl, whisk the flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients on low speed until just combined. Do not overmix, or the cookies will be tough.
The Mix-ins:
Gently fold in the white chocolate chips and the pastel sprinkles by hand using a spatula.
Chill the Dough (Pro Tip):
For the best texture and to prevent spreading, chill the dough in the fridge for at least 30 minutes.
Bake:
Preheat your oven to 175°C (350°F). Scoop rounded tablespoons of dough onto a parchment-lined baking sheet. Bake for 9–11 minutes—the edges should be just barely golden, but the centers should still look soft.
Cool:
Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
