Funfetti White Chocolate Cookies (Print Version)

# Ingredients:

→ For the Cookie Dough

01 - 1 cup unsalted butter, cold and cubed
02 - 1 cup brown sugar
03 - 1/2 cup white sugar
04 - 2 eggs
05 - 1 tsp vanilla extract
06 - 1 1/2 cups cake flour
07 - 1 1/2 cups all-purpose flour
08 - 1/2 tsp salt
09 - 1/2 tsp baking soda

→ For the Mix-ins and Coating

10 - 2 cups Funfetti white chocolate chips
11 - Assorted rainbow sprinkles (jimmies and pearl sprinkles work great)
12 - Extra Funfetti chips for coating (optional)

# Instructions:

01 - Let's get started by preheating your oven to 400°F. While it's heating up, grab a baking sheet and line it with parchment paper. This step is super important - it prevents these big beautiful cookies from sticking and makes cleanup a breeze! Set this aside while we make our dough.
02 - Now for the foundation of our cookie dough! Add your cold, cubed butter (yes, cold - this is one of the secrets to these amazing cookies!) along with both the brown and white sugars to your mixer bowl. Using either a stand mixer with the paddle attachment or a hand mixer, start mixing on low speed for about 30-45 seconds until they begin to come together. Once they start to blend, crank that mixer up to medium speed and let it work its magic for about 4 minutes. You're looking for a light, fluffy texture - this incorporates air into the dough which helps create that perfect cookie texture!
03 - With your butter and sugar mixture looking fluffy and wonderful, it's time to add those eggs and vanilla. Beat them in until the mixture is smooth and well combined. Don't worry if it looks a little curdled at first - just keep mixing and it'll come together beautifully!
04 - In a separate bowl, sift together the cake flour and all-purpose flour. This might seem fussy, but trust me - the sifting creates a lighter texture in your finished cookies! Once sifted, add the salt and baking soda and give it all a good whisk to make sure everything is evenly distributed. Now, with your mixer on low speed, slowly add this flour mixture to your butter mixture. Mix just until combined - the magic word here is 'just'! Overmixing will develop too much gluten and give you tough cookies instead of tender ones.
05 - Here comes the fun part! Fold in those Funfetti white chocolate chips until they're evenly distributed throughout the dough. These chips add both a burst of color and pockets of sweet, melty goodness to your cookies. Your dough should be looking pretty irresistible right about now, but try to resist eating it all - the baked version is even better, I promise!
06 - Cover your cookie dough and pop it in the refrigerator for at least 30 minutes. This chilling time is crucial - it lets the flours hydrate and the butter firm up, which helps prevent your cookies from spreading too much during baking. While you're waiting, this is a perfect time to get your sprinkle coating ready and maybe pour yourself a glass of milk for when those cookies come out of the oven!
07 - Once your dough has chilled, it's time to divide it into 6 equal-sized portions. Yes, you read that right - just 6! These are huge, bakery-style cookies, about 1/2 cup of dough each. Roll each portion into a ball between your palms. Don't worry if they're not perfectly smooth - that rustic look is part of their charm!
08 - Now for the most fun step of all - the sprinkle coating! In a large bowl, pour in a generous amount of various rainbow sprinkles. I like to use a mix of jimmies (the long thin ones), nonpareils (the tiny balls), and even some larger confetti sprinkles for variety. Toss in some extra Funfetti white chocolate chips too if you want extra pops of sweetness. Roll each dough ball in the sprinkles, using your hands to gently press them into the dough so they stick well. You want these cookies COVERED in sprinkles - don't be shy!
09 - Place your sprinkle-covered dough balls on your prepared baking sheet, leaving plenty of room between them as these cookies will spread. Slide the sheet into your preheated oven and bake for 15-18 minutes if you want that signature Gideon's Bakehouse-style cookie with a slightly underdone center (it's like having a bit of cookie dough in every bite!). If you prefer your cookies fully baked through, let them go for 18-22 minutes. The edges should be set and golden, while the centers might look slightly underdone - that's exactly what we want!
10 - Once baked, let your cookies cool on the baking sheet for about 5 minutes - they need this time to set up enough to be moved without breaking. Then transfer them to a wire rack to cool completely... or do what I do and enjoy them while they're still warm and the chocolate chips are all melty! These massive, colorful cookies are perfect with a glass of milk and are guaranteed to bring a smile to anyone's face!

# Notes:

01 - These enormous, colorful cookies are inspired by the famous half-pound cookies from Gideon's Bakehouse in Disney Springs, known for their thick, chewy centers and abundance of mix-ins.
02 - Using cold butter instead of room temperature is the secret to achieving that thick, bakery-style cookie that doesn't spread too thin during baking.
03 - The combination of cake flour and all-purpose flour creates the perfect texture - tender but still sturdy enough to hold all those sprinkles and chips!
04 - These cookies freeze beautifully! You can freeze the dough balls before coating with sprinkles, or freeze the fully baked cookies for up to 3 months.

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