3/4cupwhite chocolate chips or chunksuse good white chocolate. I cut up a lindt bar into chunks
1/2cupsprinkles plus more for rolling
Instructions
Heat oven to 350 and line two baking sheets with parchment.
In a stand mixer with paddle, cream butter, sugars and vanilla until light and fluffy. In a bowl, whisk the flour, cornstarch, baking soda and salt until well mixed.
Add the egg, and cake batter flavoring to the mixer and mix well.
Add the flour mix and mix until barely combined. Add the white chocolate and sprinkles and mix the rest of the way by hand.
Place some extra sprinkles on a plate. Scoop out 1/4 cup portions of dough and roll into a ball. Roll ball straight through sprinkles so they make a band around the ball. Flatten with your hand so that the sprinkles go around the outside edges. You want about 3/4-1 inch thick cookies.
Bake one tray at a time for about 10-12 minutes, rotating halfway through until the edges are just barely browning and the center is set. Don't overbake. Allow to cool for 5 minutes on trays and then cool on a cooling rack.