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
Scale
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
