Current thoughts in my head: Easter is Over. I ate my weight in Carrot Cake. Hello Spring!
I’m guessing I’m not alone. Especially on the carrot cake part. Tell me I’m not alone.
But does that mean I stop eating desserts? Ha, yea right. That will never happen. Instead, I decide to whip up some cookies. Colorful fun cookies perfect to welcome in spring.
Because I mean who doesn’t love sprinkles am I right?
So let’s talk about these cookies a bit further. They start with a basic vanilla cookie base dough. I used all purpose flour for this recipe. I’ve used in the past for some cookie recipes bread flour and cake flour but I love using all purpose flour. Not all brands of flour are the same, so if you find one you like I would stick with it. Different brands can have variations in protein content. And even using bleached flour vs. unbleached flour can alter the texture of your cookies. I prefer using unbleached flour but using bleached flour will produce less spreading of your cookies. So my recommendation try different brands, and stick with one you like.
A Few Tips To Make These Cookies
- Measure your flour correctly. I use the spoon and level method. Meaning I spoon my flour into my cup then level off with a spatula or the back of a knife. By measuring your incorrectly means you could end up with more flour then you want. Added flour in your cookie recipe means your cookie may end up cakier or tougher than you would like.
- This recipe contains vanilla pudding mix. Why? Vanilla pudding mix contains additional flavor but also keeps these cookies soft and tender.
- The dough is chilled. Chilling the dough will help having the cookies spread less in the oven.
- The dough is scooped into tall mounds of dough. By scooping the dough this way, you will have thick and taller cookies than if you just simply scooped them and placed them on the cookie sheet.
So let’s welcome in Spring and make these cookies!
- 3 2/3 cup all purpose flour
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons coarse salt
- 1 package of vanilla pudding mix
- 2 ½ sticks (1 1/4 cups) unsalted butter
- 1 ¼ cups (10 ounces) light brown sugar
- 1 cup plus 2 tablespoons (8 ounces) granulated sugar
- 2 large eggs
- 1 teaspoon natural vanilla extract
- 1 cup sprinkles
- 2 cups white chocolate chips
- 1.Whisk flour, baking soda, baking powder, vanilla pudding mix and salt into a bowl. Set aside.
- 2.Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Stir in the white chocolate chips and sprinkles in and incorporate them without breaking them. Scoop dough into 1-inch balls, place a second 1-inch ball on top for a tall cookie. Repeat with rest of dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
- 3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- 4. Bake until golden brown but still soft, 12 to 15 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.