This past Easter, I made Easter Candy Cookies, which are by far one of my most favourite homemade treats to date. Wanting to make a batch sans the holiday motif, I gave the classic cookie recipe a summery update with pieces of macarons in various flavours to replace the Cadbury Mini Eggs, white Lindt chocolate and Skor bits.
Here’s what you need:
Serving Size: 24 cookies
Prep Time: 60 minutes
Cook Time: 15-17 minutes
3 1/2 cups all purpose flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 1/2 cups light brown sugar
1 cup granulated sugar
1 1/4 cups unsalted butter at room temperature
1 teaspoon pure vanilla extract
A dozen macarons
1 cup white chocolate chips
2. In the bowl of your Stand Mixer, beat light brown sugar, granulated sugar and butter on medium-high speed for about 5 minutes, or until fluffy.
3. Reduce speed to medium-low and mix in one egg at a time, followed by the vanilla extract.
4. Pour flour mixture into wet mixture in batches, beating just until incorporated.
7. Using an ice cream scoop, form balls out of about 1/4 cup of batter. You should have enough batter for 24 cookies. Place on a plate and refrigerate for 45 minutes.
8. Preheat oven to 350°F and place 6 dough balls on a parchment-lined baking sheet.
10. Transfer cookies to a wire rack and let cool. Replace parchment paper on baking sheet and bake remaining cookie dough again in batches.
11. Let cool, melt the white chocolate chips, and drizzle over the cookies.
12. Top with sprinkles.