Springtime Lemon White Chocolate Confetti Cookies
\nPrep time: 15 mins | Bake time: 10 mins | Yields: 24 cookies<\/p>\n
The Ingredients
\n1 cup (2 sticks) Unsalted butter, softened<\/p>\n
1 cup Granulated sugar<\/p>\n
1 Large egg + 1 Egg yolk (for extra chewiness)<\/p>\n
1 tbsp Fresh lemon zest (about 2 lemons)<\/p>\n
2 tbsp Fresh lemon juice<\/p>\n
1 tsp Vanilla extract<\/p>\n
2 \u00bd cups All-purpose flour<\/p>\n
1 tsp Baking soda<\/p>\n
\u00bd tsp Salt<\/p>\n
1 cup White chocolate chips<\/p>\n
\u00bd cup Pastel spring sprinkles (sequins or jimmies)<\/p>\n
The Instructions
\nCream the Base:
\nIn a large bowl, beat the softened butter and sugar together until light and fluffy (about 2\u20133 minutes).<\/p>\n
Add Wet Ingredients:
\nMix in the egg, egg yolk, lemon zest, lemon juice, and vanilla extract. Scrape down the sides to ensure the lemon zest is evenly distributed.<\/p>\n
Incorporate Dry Ingredients:
\nIn 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.<\/p>\n
The Mix-ins:
\nGently fold in the white chocolate chips and the pastel sprinkles by hand using a spatula.<\/p>\n
Chill the Dough (Pro Tip):
\nFor the best texture and to prevent spreading, chill the dough in the fridge for at least 30 minutes.<\/p>\n
Bake:
\nPreheat your oven to 175\u00b0C (350\u00b0F). Scoop rounded tablespoons of dough onto a parchment-lined baking sheet. Bake for 9\u201311 minutes\u2014the edges should be just barely golden, but the centers should still look soft.<\/p>\n
Cool:
\nLet them cool on the baking sheet for 5 minutes before transferring to a wire rack.<\/p>\n","protected":false},"excerpt":{"rendered":"
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