We've always loved "big cookies", as my family calls them. They're just extra special, extra delicious, and really bring the party to an event. Today I'm sharing a fun recipe with you for a Patriotic version of a white chocolate chip big cookie that is so pretty you almost don't want to cut into it - almost.
Prep Time15 minutesmins
Cook Time22 minutesmins
Total Time32 minutesmins
Course: Dessert
Cuisine: American
Keyword: cookies
Servings: 4
Calories: 231kcal
Ingredients
3/4cupbutterat room temp
¾cupgranulated sugar
1egg
1Tablespoonvanilla extract
½teaspoonbaking soda
½teaspoonsalt
½teaspooncream of tartar
2cupsall purpose flour
1cupor so of white chocolate chipsadd a little bit more
¼cupcolorful sprinkles of your choice
Frosting
1/4cupbutterat room temp
1 ½cuppowdered sugar
1teaspoonvanilla extract
1/8teaspoonsalt
2Tablespoonsheavy cream
Instructions
Preheat oven to 350 degrees. Prepare a 9-inch spring form pan by spraying the bottom and sides with non-stick spray. (You could line a 9 inch cake pan with parchment and spray that instead).
Combine the butter and sugar in a medium bowl and mix until smooth. Add in the egg, vanilla, baking soda, salt and cream of tartar. Mix until well combined. Slowly add in the flour and mix until fully incorporated. Stir in the white chocolate chips.
Spoon batter into prepared pan and press to edges with your fingertips - run them under some water to keep batter from sticking.
Bake for 20-22 minutes, just until edges are a golden brown color. Allow to cool for about ten minutes before removing from pan and allow to cool completely before frosting.
To prepare the frosting:
Place butter and powdered sugar in a large mixing bowl. Beat with an electric mixer until well combined and fluffy. Add in the salt, vanilla and heavy cream. Beat again until smooth and creamy. Ice cookie using an icing tip in a piping bag or just spread icing over the top with a butter knife for a simpler cookie. Garnish with sprinkles immediately after icing.