Recipe Courtesy of
Christina Tosi

Cookies

Christina Tosi’s Snow Day Cookies

Snowday Cookies TOSI

Prep Time: 20 Minutes

Cook Time: 10 minutes

Total Time: 30 Minutes

Yield: 16

Snowday Cookies TOSI

Ingredients

  • ⅓ C. colored sugar, one or more colors combined
  • 2 sticks unsalted butter, room temperature
  • 1 ¼ C. sugar
  • ¼ C. light brown sugar
  • 1 large egg
  • ½ tsp. Spice Islands® Pure Vanilla Extract
  • 2 ¼ C. all-purpose flour
  • 1 ¼ tsp. kosher salt
  • ½ tsp. Clabber Girl® Baking Powder
  • ¼ tsp. Clabber Girl® Baking Soda
  • 2 C. white chocolate chips (12 oz. bag)

Directions

  1. Heat the oven to 350°F. Pan-spray or line two half sheet pans with parchment or a silicone baking mat. Mix the colored sugars together in a small bowl, and set aside.
  2. In a stand mixer with the paddle attachment, cream the sugar and butter on medium-high speed for 4 minutes. Scrape down the sides of the bowl, add the egg and vanilla extract, and mix for 4 minutes.
  3. Add the flour, salt, baking powder, and baking soda and paddle on low speed until just combined, about 20 seconds.
  4. Paddle in the white chocolate chips and 3 tablespoons of the color sugar blend until just incorporated.
  5. Using a 2 ¾ ounce ice cream scoop (or a 1/3 cup measure), scoop the dough onto prepared pans 2-3 inches apart. Sprinkle with the remaining sugar blend and bake at 350°F for 8-10 minutes.
  6. Cool the cookies slightly on sheet pans. Transfer cookies to a plate or to an airtight container for storage. At room temperature, the cookies will keep fresh for 3 days; in the freezer, they will keep for 1 month.

Tips

This cookie is a dense and fudgy, Blondie-like take on the classic frosted and sugar sprinkled sugar cookie. I make it every time there’s a snow day- it reminds me of the holiday season and the sugar sprinkles look like colorful, fresh snow on an insanely delicious cookie.

Christina Tosi’s Snow Day Cookies

Snowday Cookies TOSI

Prep Time: 20 Minutes

Cook Time: 10 minutes

Total Time: 30 Minutes

Yield: 16

Ingredients

  • ⅓ C. colored sugar, one or more colors combined
  • 2 sticks unsalted butter, room temperature
  • 1 ¼ C. sugar
  • ¼ C. light brown sugar
  • 1 large egg
  • ½ tsp. Spice Islands® Pure Vanilla Extract
  • 2 ¼ C. all-purpose flour
  • 1 ¼ tsp. kosher salt
  • ½ tsp. Clabber Girl® Baking Powder
  • ¼ tsp. Clabber Girl® Baking Soda
  • 2 C. white chocolate chips (12 oz. bag)

Directions

  1. Heat the oven to 350°F. Pan-spray or line two half sheet pans with parchment or a silicone baking mat. Mix the colored sugars together in a small bowl, and set aside.
  2. In a stand mixer with the paddle attachment, cream the sugar and butter on medium-high speed for 4 minutes. Scrape down the sides of the bowl, add the egg and vanilla extract, and mix for 4 minutes.
  3. Add the flour, salt, baking powder, and baking soda and paddle on low speed until just combined, about 20 seconds.
  4. Paddle in the white chocolate chips and 3 tablespoons of the color sugar blend until just incorporated.
  5. Using a 2 ¾ ounce ice cream scoop (or a 1/3 cup measure), scoop the dough onto prepared pans 2-3 inches apart. Sprinkle with the remaining sugar blend and bake at 350°F for 8-10 minutes.
  6. Cool the cookies slightly on sheet pans. Transfer cookies to a plate or to an airtight container for storage. At room temperature, the cookies will keep fresh for 3 days; in the freezer, they will keep for 1 month.

Tips

This cookie is a dense and fudgy, Blondie-like take on the classic frosted and sugar sprinkled sugar cookie. I make it every time there’s a snow day- it reminds me of the holiday season and the sugar sprinkles look like colorful, fresh snow on an insanely delicious cookie.

Popular Recipes

Here are other baking recipes we think you might like to try.