White Chocolate Color Bites (Print Version)
# Ingredients:
→ For the Cookie Dough
01 -
1 1/2 cups cake flour
02 -
1 1/2 cups all-purpose flour
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1 cup brown sugar
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1/2 cup white sugar
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1 cup unsalted butter, cold and chopped into cubes
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2 eggs
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1 tsp vanilla
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1/2 tsp baking soda
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1/2 tsp salt
→ For the Mix-ins and Coating
10 -
Assorted rainbow sprinkles (a mix of jimmies and pearls works well)
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2 cups Funfetti white chocolate chips
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Extra Funfetti chips for rolling (optional)
# Instructions:
01 -
Turn your oven on to 400°F and allow it to preheat. Prepare your baking sheet by covering it with parchment paper to avoid sticking. This also makes cleaning up after a lot easier! Move this to the side while you work on making the dough.
02 -
Toss the chunks of cold butter into your mixer with both sugars. Start slow (low speed) for about half a minute, then increase the speed to medium and continue mixing for about 4 minutes. You're aiming for a fluffy, airy mixture that will make your cookies soft while still holding their shape.
03 -
Grab the eggs and pour in the vanilla. Stir them into the butter mixture until everything is evenly combined. If the mixture looks a little off or lumpy at first, just keep going—it'll smooth out before long!
04 -
Sift together the two types of flour into another bowl. Add the salt and baking soda and mix to combine. Slowly incorporate this dry mixture into your wet one by mixing on a low speed. Stop as soon as the ingredients are just combined—overmixing can make the cookies firm instead of soft.
05 -
Here’s where the fun begins! Stir the Funfetti white chocolate chips into your dough. Try to make sure they’re spread throughout. It’s going to look delicious, but trust me, the baked cookies will be even better!
06 -
Wrap the bowl of dough or cover it, and stick it in the fridge for at least 30 minutes. This helps the butter firm up so the cookies keep their shape in the oven. While you wait, prepare a bowl of sprinkles for rolling or grab a drink to relax!
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After chilling, divide the dough into six equal parts. These are going to be BIG cookies! Each piece is about half a cup. Roll the sections into balls. They don’t need to be perfectly smooth—some cracks give them character.
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Pour a bunch of sprinkles into a bowl. Use your hands to gently press the dough balls into the sprinkles, ensuring the whole surface gets covered. Don’t hold back—you really want these covered top to bottom with colorful goodness.
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Place the sprinkle-covered dough on your baking sheet. Give each ball enough space because they’ll spread out. Bake for about 15-18 minutes if you like gooey centers (like cookie dough) or up to 22 minutes if you prefer them fully baked. Take them out when the edges are golden but the middle still looks soft.
10 -
Let the cookies sit on the cookie sheet for about 5 minutes before moving them to a wire rack. This keeps them from breaking while they’re still hot. Or, enjoy one warm if you can’t wait—the melted chips are the best this way! Pair with milk if you’d like.
# Notes:
01 -
Inspired by the iconic Gideon’s Bakehouse thick, chewy cookies with colorful sprinkles and tons of mix-ins.
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Using cold butter instead of soft butter is why these cookies don’t spread too much in the oven.
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A mix of cake flour and all-purpose flour keeps the cookies sturdy but soft.
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You can freeze the raw dough balls or the baked cookies for up to three months. Just thaw and enjoy!