Chocolate Sprinkle Sugar Cookies Recipe

Introduction

These Chocolate Sprinkle Sugar Cookies are a fun twist on a classic treat, combining rich cocoa flavor with a playful crunch of colorful sprinkles. Perfectly soft and fudgy, they’re sure to delight both kids and adults alike.

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

1. Step 1: Preheat the oven to 350°F (180°C). Line three baking trays with parchment paper. In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
2. Step 2: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 3–4 minutes. Add the egg and vanilla, then beat until combined. Gradually add the flour and cocoa mixture, mixing on low speed until just incorporated.
3. Step 3: Using a cookie scoop, portion out about 2 tablespoons (approximately 45g) of dough at a time. Roll each portion into a ball with your hands, then roll generously in sprinkles. Place the cookies on the prepared trays, spacing them well apart to allow for spreading (about 6 cookies per tray).
4. Step 4: Bake one tray at a time for 11–12 minutes, until the cookies have puffed up, the tops begin to crack, and the edges are set. Remove from the oven and let cool on the baking tray for 15 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For extra flavor, try adding a pinch of cinnamon or espresso powder to the dry ingredients.
• Swap out sprinkles for chopped nuts or mini chocolate chips if you prefer a different texture.
• Make sure the butter is fully softened to achieve the light, fluffy texture in the dough.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, freeze baked cookies in a sealed container for up to 3 months. Reheat gently in a low oven or microwave for a few seconds to refresh texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch process?

Yes, you can substitute regular cocoa powder, but it may slightly change the color and flavor. Dutch process cocoa is milder and less acidic, which complements the recipe well.

What is the purpose of rolling the cookies in sprinkles?

Rolling the cookie dough balls in sprinkles adds a fun, colorful crunch and a decorative finish that’s perfect for celebrations or just brightening up your cookie platter.

Chocolate Sprinkle Sugar Cookies Recipe

Print Recipe

★★★★★

4.9 from 444 reviews

These Chocolate Sprinkle Sugar Cookies are a delightful treat combining the rich flavor of Dutch cocoa with the fun texture of colorful sprinkles. Soft and slightly crisp at the edges, these cookies are perfect for any occasion or just a sweet snack.

• Author: Viktoria
• Prep Time: 15 minutes
• Cook Time: 12 minutes per tray (approximately 36 minutes total for three trays)
• Total Time: 51 minutes
• Yield: 18 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

1. Preheat the Oven and Prepare Baking Trays: Preheat your oven to 350°F (180°C). Line three baking trays with parchment paper to prevent sticking and ensure even baking.
2. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, Dutch process cocoa powder, baking soda, and kosher salt. Set this dry mixture aside.
3. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the unsalted butter and sugar until the mixture becomes light and fluffy, which typically takes 3 to 4 minutes.
4. Add Egg and Vanilla: Add the egg and vanilla bean paste (or vanilla extract) to the butter and sugar mixture, beating until everything is fully combined.
5. Incorporate Dry Ingredients: Gradually add the sifted flour and cocoa powder mixture to the wet ingredients, mixing on low speed just until everything is incorporated. Avoid overmixing to keep the cookies tender.
6. Shape and Coat Cookies: Using a cookie scoop, measure approximately 2 tablespoons (about 45g) of dough per cookie. Roll each scoop into a ball with your hands, then generously roll each cookie ball in sprinkles to coat completely.
7. Arrange on Baking Trays: Place the sprinkle-coated cookie balls on the prepared baking trays, spacing them well apart (about 6 cookies per tray) to allow room for spreading during baking.
8. Bake the Cookies: Bake one tray at a time for 11 to 12 minutes. You’ll know they’re ready when the cookies puff up, start to crack on top, and the edges are set but the centers remain soft.
9. Cool the Cookies: Remove the trays from the oven and allow the cookies to cool on the trays for 15 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.

Notes

• Ensure butter and egg are at room temperature to help with proper creaming and dough consistency.
• Rolling cookies generously in sprinkles gives a festive look and adds slight texture contrast.
• Baking one tray at a time ensures even heat distribution and consistent results.
• Store cooled cookies in an airtight container at room temperature for up to 5 days.
• You can swap vanilla bean paste with pure vanilla extract if preferred, but vanilla bean paste offers richer flavor and tiny vanilla specks.

Keywords: chocolate cookies, sprinkle cookies, sugar cookies, chocolate sprinkle cookies, baked cookies, holiday cookies, easy cookies