Funfetti HiHat Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 and 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup rainbow sprinkles
- 3 cups white chocolate chips
- 3 tablespoons vegetable oil
- Food coloring optional
Instructions:
Preheat your oven to 350F 175C and line a baking sheet with parchment paper
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy
Add the egg and vanilla extract to the bowl, mixing until well combined
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt
Gradually add the dry ingredients to the wet ingredients, mixing until just combined
Fold in the rainbow sprinkles until evenly distributed throughout the dough
Using your hands, form small balls of dough and place them on the prepared baking sheet, leaving space between each cookie
Flatten each ball slightly with the palm of your hand
Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden
Remove the cookies from the oven and let them cool completely on a wire rack
In a microwave-safe bowl, melt the white chocolate chips and vegetable oil in 30-second intervals, stirring between each interval, until smooth and creamy
If desired, add food coloring to the melted white chocolate to achieve your preferred color
Dip the cooled cookies into the melted white chocolate, covering the top of each cookie
Allow the excess chocolate to drip off, and then place the cookies back on the parchment paper to set
Refrigerate the cookies for about 30 minutes or until the chocolate coating is firm
Once the chocolate has set, the Funfetti HiHat Cookies are ready to be enjoyed Store any leftovers in an airtight container at room temperature
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