Summer Cookies

Deliciously soft and chewy cookies filled with white chocolate chips and colorful sprinkles, perfect for summer gatherings and celebrations.

Print Recipe

Prep Time 15

Cook Time 12

Total Time 27

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

Dry Ingredients

2 cups all-purpose flour Look for finely milled flour for consistency. Gluten-free options can be used but may alter texture.
1/2 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients

1 cup unsalted butter, softened Use softened butter for creaming with sugars; margarine may alter texture.
1 cup granulated sugar
1/2 cup brown sugar, packed Increase slightly for a more robust flavor.
2 large eggs Use room temperature eggs for best results.
1 teaspoon vanilla extract

Add-ins

1 cup white chocolate chips
1 cup colorful sprinkles For decoration, press into the dough before baking.

Method

Preparation

Preheat your oven to 350°F (175°C).
In a medium bowl, combine the flour, baking soda, and salt. Stir well and set aside.
In a separate large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until smooth and fluffy.
Beat in the eggs one at a time, followed by the vanilla extract.
Gradually blend the dry ingredients into the wet mixture until just combined.
Gently fold in the white chocolate chips.
Using a spoon or cookie scoop, drop rounded tablespoons of dough onto greased cookie sheets.
Top each cookie with colorful sprinkles, pressing them in gently.

Baking

Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Let them cool on wire racks before serving.

Notes

Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer, then transfer to a freezer-safe container. Thaw at room temperature or microwave briefly before enjoying.