Chocolate Sprinkle Sugar Cookies Recipe
Introduction
These Chocolate Sprinkle Sugar Cookies are a delightful twist on a classic favorite. They offer a crisp edge with a soft center, studded with sweet chocolate sprinkles for an extra touch of fun and flavor. Perfect for sharing or enjoying with a warm drink.
Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/2 cup chocolate sprinkles
- Extra granulated sugar for rolling the cookies
Instructions
- Step 1: Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
- Step 2: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- Step 3: In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until creamy and smooth, about 2 minutes.
- Step 4: Gradually add the granulated sugar to the butter and continue to beat until the mixture is light and fluffy, about 3-4 minutes.
- Step 5: Add the egg, vanilla extract, and almond extract to the butter-sugar mixture. Beat until well combined.
- Step 6: Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Step 7: Gently fold in the chocolate sprinkles until evenly distributed throughout the cookie dough.
- Step 8: Using a cookie scoop or tablespoon, scoop out portions of dough and roll them into balls, approximately 1 inch in diameter.
- Step 9: Roll each dough ball in granulated sugar, coating them evenly, and place them on the prepared baking sheets, leaving about 2 inches of space between each cookie.
- Step 10: Gently flatten each cookie ball with the bottom of a glass or your palm to about 1/2 inch thickness.
- Step 11: Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
- Step 12: Remove from the oven and let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- For an extra rich flavor, substitute half the butter with browned butter.
- Try using different colored sprinkles for a festive look.
- To make the cookies gluten-free, replace the all-purpose flour with a gluten-free flour blend, adjusting as needed.
- Chill the dough for 30 minutes before baking to reduce spreading and intensify flavor.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed container for up to 3 months. Reheat briefly in a warm oven or microwave to enjoy a fresh-baked texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but reduce or omit any additional salt to keep the balance in flavor.
Why do the cookie centers look underbaked when I take them out?
The centers remain soft and may look slightly underbaked, but they will firm up as the cookies cool on the baking sheet. This helps achieve a chewy texture without overbaking.
PrintChocolate Sprinkle Sugar Cookies Recipe
Delight in these classic Chocolate Sprinkle Sugar Cookies, featuring a tender, buttery dough studded with rich chocolate sprinkles and rolled in sugar for a lightly crunchy exterior. Perfectly soft in the center with subtly crisp edges, these cookies combine familiar flavors with a delightful chocolate twist for an irresistible treat.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Add-ins and Coating
- 1/2 cup chocolate sprinkles
- Extra granulated sugar for rolling the cookies
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning throughout the flour.
- Cream Butter: In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until creamy and smooth, about 2 minutes, to create a light base for the dough.
- Add Sugar: Gradually add the granulated sugar to the butter and continue beating until the mixture is light and fluffy, about 3-4 minutes, incorporating air for tender cookies.
- Incorporate Egg and Extracts: Add the egg, vanilla extract, and almond extract to the butter-sugar mixture, beating until fully combined to add moisture and flavor.
- Combine Dry and Wet Ingredients: Slowly add the dry ingredients into the wet mixture, mixing gently until just combined to prevent overworking the dough which can yield tough cookies.
- Fold in Chocolate Sprinkles: Gently fold in the chocolate sprinkles evenly throughout the cookie dough to add bursts of chocolate in every bite.
- Form Dough Balls: Using a cookie scoop or tablespoon, scoop out portions of dough and roll them into balls approximately 1 inch in diameter for uniform baking.
- Roll in Sugar and Arrange: Roll each dough ball in granulated sugar until evenly coated, then place them on the prepared baking sheets spaced about 2 inches apart to allow spreading.
- Flatten Dough Balls: Gently flatten each cookie ball with the bottom of a glass or your palm to about 1/2 inch thickness to promote even baking and desired cookie shape.
- Bake Cookies: Bake in the preheated oven for 8-10 minutes or until the edges are lightly golden. The centers may appear slightly underbaked but will firm up as the cookies cool.
- Cool Cookies: Remove from the oven and allow the cookies to cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely, ensuring a crisp exterior and soft center.
Notes
- Ensure butter is softened, not melted, to achieve the best texture in the cookies.
- Do not overmix the dough once dry ingredients are added to keep cookies tender.
- Chocolate sprinkles can be substituted with mini chocolate chips for a different texture.
- Rolling cookies in sugar adds a slight crunch and sparkle but can be skipped if preferred.
- Cookies will keep well in an airtight container at room temperature for up to 5 days.
- For a nuttier aroma, consider adding 1/4 cup finely chopped nuts to the dough.
Keywords: Chocolate Sprinkle Sugar Cookies, sugar cookies, chocolate sprinkles, homemade cookies, holiday cookies, sweet treats
