Chocolate Sprinkle Sugar Cookies

July 26 2019

Do you all think these cookies are bright enough? ! I love these neon sprinkles up against a chocolate sugar cookie...they just scream "EAT ME"!!!

OK, so we did! Before I photographed them, I ate 3 or 4. Honey bunny ate 2 or 3 (he was very disciplined). I ate the ones that I took a bite out of for the "bite" shot (let's say 2 or 3). Then my brother-in-law, Gene, ate 2 or 3. Then my sister, Robyn, ate 2 or 3. Yeah, these are delicious!

Not only are they delicious, they are delightfully juvenile! It's the sprinkles...they get me every time!

There is something about the dark chocolate flavor with the crunchiness of the sprinkles and a hint of salt. It's a chewy, delicious crazy little cookie!

There are not many tips that I can give you on these cookies. Just make the batter, roll them in sprinkles and bake them.

You can use other kinds of sprinkles, like jimmy's, but I love the non-pareil sprinkles best.

You can also use any kind of cocoa powder (black cocoa will give you an Oreo sense, but I used Dutch-processed).

These cookies freeze very well, so be sure to make extra and freeze them for late-night snacking!

Chocolate Sprinkle

Sugar Cookies

Makes: 25-30 cookies

Prep Time: 11 minutes Bake Time: 12 minutes

Total Time: 47 minutes

1 3/4 cups plus 2 tbsp (250g) all-purpose flour

1/2 cup (50g) dutch process cocoa powder

3/4 tsp baking soda

1 tsp salt

1 cup (225g) unsalted butter, at room temperature

1 1/3 cup plus 2 tbsp (300g) sugar

1 egg, at room temperature

1 tsp vanilla bean paste or vanilla extract

Sprinkles for rolling

Preheat the oven to 350°F. Line three baking trays with parchment paper. In a medium bowl, sift together the flour, cocoa powder, baking soda and salt. Set aside. 

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3-4 minutes. Add the egg and vanilla, and beat until combined. Add the flour and cocoa mixture, and beat on low until just incorporated. 

Using a cookie scoop, scoop 2 tbsp worth of mixture at a time. Roll into a ball using your hands, then roll generously in sprinkles. Place on the baking tray, leaving plenty of room to spread (I had 8 cookies per baking tray).

Bake one tray at a time for 11-12 minutes, until the cookies have puffed up and are beginning to crack on the tops, and the edges are set. Remove from the oven and allow to cool on the baking tray for 15 minutes then transfer to a wire rack to cool completely.

Recipe from Cloudy Kitchen

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Delicious Endings...

Brown Butter  Chocolate Pecan Tart.jpg
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© 2019 by the Fancy Pants Kitchen  with the help of Rebecca Shellhamer WIX EXPERT