Soft and chewy white chocolate sugar cookies! This easy recipe makes a perfectly sweet cookie that holds it’s shape and tastes so amazing that it needs no frosting.
Is it just me or was this past week the longest week ever??
As we adjust to our new normal I’ve been hearing from so many of you that you are spending more time in your kitchens. People are looking for easy recipes and easy desserts.
White chocolate sugar cookies fit the easy recipe category. I’ll walk you through how to make them and you will be rewarded with a delicious soft and chewy cookie. They take about 10 minutes of prep time, need 30 minutes of chill time, and bake up in 7-8 minutes.
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Many of you have made and love my always perfect sugar cookies. Thank you!! White chocolate sugar cookies are the same recipe, but with the addition of white chocolate. You get the best tasting, softest, chewiest, sugar cookie that holds it’s shape with an added flavor element from the white chocolate. The white chocolate adds a touch of sweetness so there is absolutely no reason to decorate these cookies, which automatically makes them faster and easier to prepare! Also perfect for those of you who don’t like frosting on your cookies (I’m talking to you Dad!)
where do you buy white chocolate for baking?
The local grocery store should have quality white chocolate in the baking aisle. Lindt, Ghirardelli and Baker’s can be found at mine and are all good choices. Personally, Callebaut chocolate is my favorite for baking. My local market sells Callebaut chocolate in the bulk section. I feel very spoiled that I can buy it that way!
let’s make white chocolate sugar cookies!
Eight ingredients are needed for this sugar cookie recipe. Butter, salt, granulated sugar, an egg, vanilla extract, flour, aluminum free baking powder and white chocolate (finely chopped).
Start by chopping the white chocolate. I use a sharp knife and use it to make thin slices off the side of the bar. You want small thin shards to better disperse into the dough and to make it easier to cut the cookies. You will need 4 ounces of white chocolate for this recipe, which is typically one bar if purchased from the baking aisle.
Then you will whisk together the dry ingredients and set them aside. Next beat the butter and salt together in a stand mixer fitted with the paddle attachment for about 1 minute. Then add the sugar and beat another 1-2 minutes until the mixture is smooth. Next add the egg and vanilla and beat until well combined. Stop and scrape up and down the mixer bowl as needed.
With the mixer on low, add the flour mixture a little at a time, occasionally stopping to scrape your bowl. When the dough has started to come together, but is still showing some flour, add in the thinly chopped white chocolate. The dough should form a ball around the paddle when the mixing is finished. The dough will be soft, but not sticky.
Form the white chocolate sugar cookie dough into a ball and cover in plastic wrap. Press down on the ball of dough to make about a 1 inch disc and refrigerate. The dough needs to chill for a minimum of 30 minutes before rolling out and can stay chilled for up to seven days. If you chill it for longer than a couple hours, allow the dough to warm on the counter for 10-15 minutes before rolling out.
When ready to bake, roll the dough out on a lightly floured surface to about a 1/4 inch thickness. You want the cookies to be on the thicker side so be careful not to roll the dough too thin.
I love to use these fluted cutters for this recipe, but any cookie cutter will work. This recipe creates cookies that hold nice, sharp edges so using decorative cutters for Easter, Mother’s Day, birthdays and Christmas also work great. The cookie cutter may catch on some of the pieces of white chocolate, just use firm pressure while pressing the cutter down.
Place the cut cookie dough onto a baking pan. You can use parchment paper or a silicone baking mat to prepare your pan. I use a combination of both with excellent results.
The cookies bake quickly in a 375°F oven. It takes about 7-8 minutes and the tops will be ever so slightly puffy. You don’t want to over bake them! Allow the cookies to rest on the baking pan for 2 minutes and then move them to a wire cooling rack to cool completely.
can I freeze white chocolate sugar cookies?
Yes, once the cookies have cooled completely, place them in a zip top bag or air tight container. They freeze well for up to 3 months. Allow to defrost at room temperature.
can I use milk or dark chocolate in this recipe?
Yes, I had a feeling you might ask that! I’ve tested this recipe using milk chocolate and you can easily make that substitution. I will tell you that the texture of the cookie changes a bit. I’m not 100% sure why that happens, but the baked cookie doesn’t stay quite as soft and chewy. Still delicious though!
I pray you are all staying healthy and sane in this time of social distancing. Sending love from our corner of the PNW.💗
more sugar cookie recipes to enjoy
- Always Perfect Sugar Cookies
- Chocolate Cut-Out Sugar Cookies
- Perfect Cinnamon Cut-Out Sugar Cookies
- Sprinkle Cookies
To pin this recipe, you can use the button on the recipe card or the share buttons on the side or bottom of the page. Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these white chocolate sugar cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
If you enjoyed this recipe, please leave me a review or comment below. Thank you!😊
- 3 cups all-purpose flour
- 2 teaspoons aluminum free baking powder
- 1 cup unsalted butter, room temperature
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 4 ounces quality white chocolate, finely chopped
- Using a sharp knife slice thin pieces off the white chocolate bar. Set aside.
- In a medium bowl, combine flour and baking powder with a whisk. Set aside.
- Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter and salt on medium speed until combined, about 1 minute. Add in sugar and beat until smooth, about 1-½ minutes. Beat in egg and vanilla and mix until well combined, about 1 minute. Scrape up and down the sides of the bowl.
- With the mixer on low, add the flour mixture a little at a time, occasionally stopping to scrape your bowl. When the dough has started to come together, but is still showing some flour, add in the thinly chopped white chocolate. The dough should form a ball around the paddle when the mixing is finished. The dough should be soft, but not sticky.
- Wrap the dough ball in plastic wrap and press into a 1 inch thick disc. Chill for a minimum of 30 minutes (and up to seven days) before rolling.
- Preheat the oven to 375°F. Prepare baking sheets with silicone baking mats or parchment paper.
- On lightly floured surface, roll the dough to about a ¼ inch thickness, use additional flour as needed to prevent sticking. Cut into shapes with cookie cutters. Re-roll the remaining dough and continue cutting until all is used.
- Arrange cookies on baking sheets about 1 inch apart.
- Bake one sheet at a time in the middle of the oven, about 7-8 minutes, until puffy. Allow the cookies to rest for 2 minutes on the pan and then transfer to a wire rack to cool completely.
Cookies will stay fresh covered at room temperature or in the refrigerator for up to 1 week. They also freeze well for up to 3 months.
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KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
Fox Run Polished Marble Rolling Pin with Wooden Cradle, 10-Inch Barrel, White
USA Pan Bakeware Half Sheet Pan, Warp Resistant Nonstick Baking Pan, Made in the USA from Aluminized Steel
PaperChef Parchment Paper for Baking: Multipurpose Nonstick Parchment Sheets, Oven Safe, No Grease or Butter Needed, Ideal for Cooking and Roasting, Biodegradable, Kosher-Certified (205 sq ft roll)
Silpat Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8" x 16-1/2"
Amount Per Serving: Calories: 124Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 62mgCarbohydrates: 15gFiber: 0gSugar: 7gProtein: 1g
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