Christmas Confetti Cookies

Ingredients:

• 2 and 3/4 cups premium flour
• 1 teaspoon of baking soda
• 1 teaspoon of salt
• 1/2 tsp baking powder
• 220 g butter, room temperature
• 1.5 cups of sugar
• 1 tsp vanilla extract
• 1 large egg
• 2 tbsp plus 1 tsp cream with 12.5% ​​fat content
• 1/2 cup red and green sprinkles
• 1 and 2/3 cups white chocolate chips

Preparation:

1. Preheat oven to 190°C (375°F) and place racks in the upper and lower thirds of the oven. Line 2 baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, salt, and baking powder. Beat the butter in the bowl of a stand mixer or in a large bowl with a hand mixer for 1 minute. Add the sugar and beat for another 3 minutes. Continue beating until combined, then whisk in the vanilla extract and egg. Gradually beat in the dry ingredients, continuing with the mixer running, until smooth. Then add enough 12.5% ​​heavy cream (about 2 tablespoons) to moisten the dough and make it soft (but not wet). Stir in the sprinkles and 2/3 cup of white chocolate chips.
3. Roll 1 heaping teaspoon of dough into 24 balls and place on prepared baking sheets. Refrigerate any unused dough. Dip your fingertips in the remaining cream, then lightly flatten the tops of each cookie.
4. Bake until the cookies are set on top and light golden brown around the edges (about 15 minutes). Transfer to a wire rack to cool completely. Let the baking sheets cool, then line them with fresh parchment paper. Repeat the shaping and baking process with the remaining dough.
5. Once the cookies are baked and cooled, place 1 cup of the remaining white chocolate chips in a small heatproof bowl. Microwave on high power, stirring halfway through, until the chocolate is melted, about 1 minute. Using a spoon, spoon the chocolate chips over the cookies. Let the chocolate set before serving, about 30 minutes. Store in an airtight container at room temperature for up to 1 week..