Chocolate Sprinkle Sugar Cookies Recipe
Introduction
These Chocolate Sprinkle Sugar Cookies combine rich cocoa flavor with a fun, colorful coating of sprinkles. Soft and chewy with a slight crackle on top, they’re perfect for any occasion that calls for a sweet treat with a playful twist.
Ingredients
- 250g all-purpose flour
- 50g Dutch process cocoa powder
- 3/4 tsp baking soda
- 1 tsp kosher salt
- 225g unsalted butter, at room temperature
- 300g sugar
- 1 egg, at room temperature
- 1 tsp vanilla bean paste or vanilla extract
- Sprinkles for rolling
Instructions
- Step 1: Preheat your oven to 350°F (180°C) and line three baking trays with parchment paper. In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set this mixture aside.
- Step 2: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy, about 3 to 4 minutes. Add the egg and vanilla bean paste or extract, then beat until everything is well combined.
- Step 3: Gradually add the sifted flour and cocoa mixture to the wet ingredients, beating on low speed just until incorporated. Avoid overmixing to keep the cookies tender.
- Step 4: Using a cookie scoop, portion out about 2 tablespoons (approximately 45 grams) of dough per cookie. Roll each portion into a ball with your hands, then roll generously in sprinkles to coat.
- Step 5: Place the coated dough balls on the prepared baking trays, spacing them generously to allow for spreading (about 6 per tray).
- Step 6: Bake one tray at a time for 11 to 12 minutes, until the cookies have puffed up, show cracks on top, and the edges appear set. Remove the tray from the oven and let the cookies cool on it for 15 minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- For extra chewy cookies, try replacing 25g of flour with cornstarch.
- Use nonpareils or sanding sugar in place of sprinkles for different textures and looks.
- If you prefer more vanilla flavor, increase vanilla to 1.5 teaspoons.
- Make sure your butter is fully softened to ensure smooth mixing and a tender crumb.
Storage
Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, layer them between sheets of parchment paper and refrigerate for up to 2 weeks. Reheat gently in a low oven for a few minutes if you prefer them warm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I substitute Dutch process cocoa with natural cocoa powder?
Yes, you can substitute natural cocoa powder, but it may slightly affect the color and flavor, making the cookies a bit more acidic and less rich.
Can I freeze the cookie dough?
Absolutely. Scoop the dough balls onto a tray and freeze until solid, then transfer to a freezer bag. Bake directly from frozen, adding a couple of extra minutes to the baking time.
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Chocolate Sprinkle Sugar Cookies Recipe
- Total Time: Approximately 45 minutes including cooling
- Yield: About 18 cookies (6 per baking tray on 3 trays) 1x
Description
These Chocolate Sprinkle Sugar Cookies are rich, chocolaty, and delightfully festive with a colorful sprinkle coating. Perfectly soft and chewy with a hint of vanilla, these cookies make a fun treat for any occasion, combining classic sugar cookie elements with the deep flavor of cocoa powder and a playful sprinkle finish.
Ingredients
Dry Ingredients
- 250g all-purpose flour
- 50g dutch process cocoa powder
- 3/4 tsp baking soda
- 1 tsp kosher salt
Wet Ingredients
- 225g unsalted butter, at room temperature
- 300g sugar
- 1 egg, at room temperature
- 1 tsp vanilla bean paste or vanilla extract
Coating
- Sprinkles for rolling
Instructions
- Preheat Oven and Prepare Dry Mix: Preheat your oven to 350°F (180°C) and line three baking trays with parchment paper. In a medium bowl, sift together the all-purpose flour, dutch process cocoa powder, baking soda, and kosher salt. Set this dry mixture aside.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the unsalted butter and sugar together for 3-4 minutes until the mixture becomes light and fluffy.
- Add Egg and Vanilla: Add the egg and vanilla bean paste (or vanilla extract) to the butter and sugar mixture and beat until everything is fully combined.
- Combine Wet and Dry Ingredients: Slowly add the sifted flour and cocoa powder mixture to the wet ingredients, mixing on low speed until just incorporated to avoid overmixing.
- Form Cookies and Add Sprinkles: Using a cookie scoop, scoop approximately 2 tablespoons (about 45g) of dough per cookie. Roll each scoop into a smooth ball with your hands, then roll generously in sprinkles to coat the outside.
- Arrange and Bake: Place the sprinkle-coated cookie balls on the prepared baking trays, leaving ample space (about 6 cookies per tray) to allow for spreading during baking.
- Bake Cookies: Bake one tray at a time in the preheated oven for 11-12 minutes, or until the cookies have puffed up, begun to crack on the tops, and the edges look set.
- Cool Down: Remove the baking tray from the oven and let the cookies cool on the tray for 15 minutes. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Room temperature butter and egg help with proper mixing and texture.
- Using dutch process cocoa powder gives a rich, mellow chocolate flavor compared to natural cocoa.
- Rolling the dough balls generously in sprinkles ensures a colorful and festive appearance.
- Make sure to bake one tray at a time to ensure even heat distribution and optimal baking.
- Allowing cookies to cool on the baking tray before transferring helps them set and prevents breakage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes per tray
- Category: Cookies
- Method: Baking
- Cuisine: American
Keywords: chocolate sprinkle sugar cookies, cocoa cookies, festive cookies, easy chocolate cookies, holiday cookies, sprinkle coated cookies, chewy chocolate cookies
