Premier White Sugar Cookies
Submitted by sheron
Premier white sugar cookies with melted white chocolate baked right into the dough, then glazed with more. A tender, rollable sugar cookie made for decorating.
YIELD
3 dozenPREP
20 minCOOK
30 minREADY
1 hrsWhite chocolate gets worked into the dough and painted on top, so every bite carries that creamy, vanilla-forward flavor twice over. These aren’t your average sugar cookies: melted white baking bars fold right into the butter and egg base, giving the cookie a softer crumb and a richer finish than plain sugar cookies.
Because the dough carries so much fat from the white chocolate and butter, a quick 15 minute chill is a must before rolling. Skip it and the dough turns sticky under the rolling pin.
Roll thin, about ⅛ inch, so the cookies stay crisp at the edge and tender in the middle once glazed. Any thicker and the cookie competes with the topping rather than supporting it.
The second batch of melted white chocolate turns into both glaze and glue. Spread or pipe on cooled cookies, then press rainbow morsels or sprinkles in while the chocolate is still tacky so they stay put.
Pro Tips
- Melt the white chocolate low and slow over barely simmering water or the microwave in 15-second bursts. White chocolate seizes fast over high heat.
- Bake just until the edges turn golden. Pulled too late, the cookies dry out and lose their tender snap.
- For cleaner shapes, dip cookie cutters in flour between cuts so the dough releases.
Variations
- Add ½ teaspoon almond extract along with the vanilla for a marzipan note.
- Use dark chocolate for the glaze and white chocolate inside for a tuxedo effect.
- Zest a lemon into the sugar before creaming for a bright, citrusy version.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
In small saucepan over low heat, melt 3 foil-wrapped bars (6 ounces) White baking bars; set aside.
In small bowl, combine flour, baking powder and salt; set aside.
In large mixer bowl, beat butter and sugar until creamy.
Blend in egg and vanilla extract.
Beat in melted baking bars. Gradually beat in flour mixture until soft dough forms.
Shape dough into ball; flatten to ¾ inch thickness.
Wrap in plastic wrap; refrigerate 15 minutes until firm.
On lightly floured surface, roll out dough to ⅛ inch thickness.
With 2½ to 3 inch cookie cutters, cut dough into shapes.
Place on ungreased cookie sheets.
Bake 8 to 10 minutes until edges are golden brown.
Let stand 2 minutes.
Remove from cookie sheets; cool completely.
In small saucepan over low heat, melt remaining 3 foil-wrapped bars (6 ounces) baking bars.
Spread or pipe melted baking bars on cookies.
Decorate with Nestle Toll House semi-sweet chocolate Rainbow Morsels, attaching with melted baking bars.
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