Prep: 30 mins – Cook: 10 mins – Total: 45 mins
- 8 tablespoons (113g) unsalted butter
- 1/3 cup (68g) packed light brown sugar
- 1/3 cup (65g) white, granulated sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon honey
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1-3/4 cups (223g) all-purpose white flour Note 1
- 1/3 cup (59g) jimmies-style sprinkles Note 2
- PREP: Melt the butter in a very large, microwave-safe bowl. Once melted, set aside for 5-10 minutes to cool to room temperature. It’s important the butter isn’t hot when you add in the sugars or it will melt the sugar and make the cookies greasy.
- WET INGREDIENTS: Once butter is cooled to room temperature, stir in the light brown sugar and white sugar. Whisk until smooth, about 1-2 minutes (the butter and sugars should fully incorporate). Take your time; it may seem like the two won’t come together, but keep mixing until completely integrated. Stir in the egg, vanilla extract, and honey. Mix until smooth.
- DRY INGREDIENTS: Add in the salt, baking soda, and baking powder. Stir to integrate. Add in the correctly measured flour and mix until JUST combined (don’t overmix). Gently stir in the sprinkles. Cover the bowl tightly and chill for 90 minutes.
- PREP FOR BAKING: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or use a nonstick liner. Roll balls of dough (1.5 tablespoons (30g) in size) into tall cylindrical balls (see picture above for shape and size). Place 6 cookie balls on the pan to give the cookies plenty of room to spread. Place the pan with the cookie balls in the freezer for 10 minutes (dough gets warm from being handled). Repeat rolling the rest of the cookie dough balls — you should get around 20-21 cookies from this dough.
- BAKE: After 10 minutes in the freezer, bake for 8-12 minutes, erring on the side of underbaking to keep them soft and chewy. (We like ours right at 10 minutes.) Remember, the cookies will bake a little more out of the oven, so take them out as soon as the edges start to lightly brown. Remove from the oven and immediately press any edges that have strayed out a bit inwards with the back of a metal spatula. Let cool on the pan for 5 minutes before transferring to a cooling rack. Repeat with the remaining dough until all the cookies are baked — or freeze some of the dough if you prefer (see step 7).
- STORAGE: Store cookies in an airtight container at room temperature. They’re best enjoyed within 3-4 days. Freeze cookie dough as opposed to baked cookies (see next step).
- FREEZING DOUGH: Instead of freezing the baked cookies, freeze the dough! Drop the cookie dough balls on a large sheet pan and freeze until solid. Once solid, transfer the frozen cookie dough balls to an airtight container or bag and freeze for up to 3 months. To bake: Bake these cookies straight from the freezer. There is no need to thaw, but you may need to add a few extra minutes to the baking time. Bake until the edges are lightly browned, and the center is still soft.
This delicious recipe and photos were created by ChelseasMessyApron.com, we simply shared it! Please check them out for more delicious recipes!