White-Rabbit Cookies Recipe

In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugars, beating on low speed until soft but not creamy, about 4 minutes. Add egg, vanilla, and syrup, if using; mix continuously.

Combine flour, baking soda, baking powder, and salt in a separate bowl. Mix well.

Gradually add the flour mixture to the butter mixture. Mix on low speed until dough forms. Add 1 cup white rabbit candy. Stir until well combined. Transfer dough into an airtight container. Refrigerate for at least 1 hour or overnight.

Preheat oven to 375°F. Remove dough from the refrigerator and bring to room temperature, about 15 to 20 minutes. Scoop 1 tablespoon of the dough and roll into a ball; top with remaining white rabbit candies. Place on a parchment paper-lined baking sheet, 2 inches apart.

Bake for 5 to 7 minutes or until cookies are soft in the center but firm on the sides. Remove from oven and allow to cool for 5 minutes on the pan then 5 minutes on a rack. Store in an airtight container at room temperature for up to 4 days.