Break and Bake Christmas Cookie Dough

Line a 9x13-inch baking sheet with parchment paper, leaving some overhang for easy lifting.
Using a stand mixer or hand mixer with a large bowl, cream butter with white and brown sugar until light and fluffy. Beat in eggs and vanilla extract.
1 cup unsalted butter, ¾ cup granulated sugar, ½ cup light brown sugar, 2 large eggs, 1 teaspoon pure vanilla extract
In a separate bowl, whisk together flour, baking soda, and salt. With the mixer on low, gradually add dry ingredients to the wet mixture util just incorporated.
1 cup unsalted butter, 2 ¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt
Fold in white chocolate chips, M&Ms, and sprinkles.
1 cup white chocolate chips, 1 cup Christmas M&Ms, ¼ cup christmas sprinkles
Spread the prepared cookie dough evenly into the pan. Press it all the way to the edges. You can add extra mix-ins on top to make it look even more festive when wrapped.
Use a dough cutter or knife to lightly score the top into 1-inch squares. This creates easy break and bake portions.
Refrigerate the dough in the pan for 1 hour. Chilling helps it hold its shape and makes wrapping easier.
Divide the dough into quarters and wrap in plastic wrap along with a bow and baking instructions. Refrigerate or freeze until ready to gift.
When ready to bake, no need to thaw cookies first. Bake at 350℉ for 11-14 minutes or until edges are lightly golden and centers are just set.