Spring Cookies
These spring cookies are the perfect way to welcome the warmer weather. loaded with mini chocolate chips and colorful baking confetti.
Servings: 24 Cookies
Ingredients
- 2 ½ cups all purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup butter
- ¾ cup light brown sugar, packed
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 ½ teaspoon corn syrup
- 2 large eggs
- 8 ounce Fancy Unicorn Baking Confetti, available at Walmart
- 1 cup mini chocolate chips
Instructions
- Preheat the oven to 375° and line two baking sheets with parchment paper. Set aside.
- In a medium mixing bowl, whisk flour, baking soda and salt. Set aside.
- In a large mixing bowl, beat on medium speed, butter, brown sugar, sugar, vanilla and corn syrup together until creamy.
- Beat eggs into the wet mixture.
- Gradually add flour a little at a time until all the flour mixture is mixed well.
- Stir in baking confetti and mini chocolate chips.
- Using a 1-inch cookie scoop, drop on prepared baking sheets.
- Bake for 8-10 minutes or until the edges start to brown.
- Remove from the oven and let sit for a couple minutes on the cookie sheet, then transfer to a wire rack to cool.
Notes
Tips
- To ensure the perfect amount of flour, loosely spoon it into your measuring cup and level it off with a knife to avoid compacting.
- Mix your cookie dough until the ingredients are combined, then stop. Overmixing activates gluten in the dough, resulting in tough cookies.
- Fold your chocolate chips and confetti into the dough rather than mixing them in. This also helps reduce gluten activation in the dough.
- Remove the cookies as soon as the edges begin to brown. The heat from the pans will continue baking them to perfection when you remove them from the oven.