Scrape down the sides of the bowl, add eggs and vanilla extract; mix until just combined.
Add flour mixture to wet ingredients; mix just until combined. Do NOT over-mix. Fold in white chocolate chips and sprinkles.
Cover cookie dough with plastic wrap and refrigerate for a minimum of one hour or up to two days.
Preheat oven to 350F degrees.
Scoop chilled dough into tablespoon balls, or use a #40 disher to scoop balls of dough. Place on a ungreased baking sheet, or silicone mat/parchment paper lined baking sheet. Keep dough chilled in between batches.
Bake 10-13 minutes or until lightly brown around the edges.
Cool cookies on baking sheet on wire rack for 10 minutes; transfer to a wire rack to cool completely. Eat & Enjoy!
White Chocolate Confetti Cookies should be stored in an airtight container and will keep 4+ days.Recipe adapted from Love from the Oven.
White Chocolate Confetti Cookies | https://sarahsbakestudio.com/white-chocolate-confetti-cookies/