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Chocolate Sprinkle Sugar Cookies Recipe

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★★★★★

5 from 137 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Fold in Chocolate Sprinkles: Gently fold in the chocolate sprinkles evenly throughout the cookie dough to add bursts of chocolate in every bite.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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

Find it online: https://foodbylina.com/chocolate-sprinkle-sugar-cookies-recipe/