Description
These Cakey Christmas Cookies are soft and tender vanilla cookies topped with a layer of white chocolate and festive sprinkles. They are easy to make and totally irresistible!
Ingredients
- 1 1/2 cups plus 2 tbsp (211g) all-purpose flour (measured correctly)
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (112g) unsalted butter, room temperature
- 3/4 cup (155g) sugar
- 2 tsp vanilla extract
- 1 large egg, room temperature
- 1/3 cup (80ml) buttermilk, room temperature
- 8–10 oz white chocolate melting wafers
- Christmas sprinkles
Instructions
- Preheat the oven to 350°F and line a baking sheet with a silicone baking mat or parchment paper.
- Combine the flour, baking powder and salt in a medium sized bowl and set aside.
- Add the butter, sugar and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 2-3 minutes. Do not skimp on the creaming time.
- Add the egg and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- Add half of the dry ingredients to the batter and mix until mostly combined.
- Slowly add the milk and mix until well combined.
- Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
- Scoop 1 tablespoon (about 15g) of batter for each cookie. I use this cookie scoop. I like to use a spatula or spoon to shape the edges of the cookie so they are smooth and the cookie shape is round. The baked cookie will spread, but have a shape similar to the shape they are before baking.
- Bake for 8-10 minutes or until lightly golden on the edges.
- Remove cookies from the oven and allow to cool for about 5 minutes, then remove to a cooling rack to cool completely.
- To add the topping, add the white chocolate melting wafers to a microwave safe bowl and heat in 10-15 second increments, stirring well between each, until melted and smooth.
- Spread the white chocolate onto the bottom (which becomes the top) of each cookie, then add sprinkles before the chocolate dries.
- Allow the white chocolate to dry, then store the cookies in an air-tight container until ready to serve. You can separate layers of cookies with parchment paper to keep them from sticking to each other. Best if eaten within 4-5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 87
- Sugar: 7.3 g
- Sodium: 24.3 mg
- Fat: 4.4 g
- Carbohydrates: 11 g
- Protein: 1.1 g
- Cholesterol: 12.2 mg
