Description
Delight in these rich and chocolaty Chocolate Sprinkle Cookies that combine a tender cocoa-flavored dough with playful rainbow jimmie sprinkles. Perfectly soft and crackly on top, these cookies are easy to make with simple ingredients and are a fun treat for any occasion.
Ingredients
Scale
Dry Ingredients
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (43 g) cocoa powder
- 2 cups (280 g) all-purpose flour
Wet Ingredients
- 1 cup (227 g) salted butter, still a bit firm
- 1 cup (200 g) granulated sugar
- ½ cup (110 g) brown sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
Topping
- ½ cup (80 g) rainbow jimmie sprinkles
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the baking powder, baking soda, salt, cocoa powder, and all-purpose flour until well combined. Set aside.
- Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment, beat the firm salted butter, granulated sugar, and brown sugar on medium-high speed for about 3 minutes until the mixture is light and fluffy.
- Add Eggs and Vanilla: Reduce mixer speed and add the large egg, egg yolk, and vanilla extract. Mix until smooth and fully incorporated, about 30 seconds.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mix to the wet ingredients, mixing at a slow speed. Stop mixing while some flour streaks remain to maintain a tender cookie texture.
- Form and Sprinkle Cookies: Using a 3-tablespoon cookie scoop, shape the dough into large balls. Roll the top of each dough ball in rainbow jimmie sprinkles to coat evenly.
- Arrange and Bake: Place six cookie dough balls on each lined baking sheet with ample space between each to allow spreading. Bake in the preheated oven for 11-13 minutes until the cookie tops crackle.
- Cool Cookies: Remove from the oven and allow the cookies to cool on the baking sheet. This helps them set and finish baking internally before transferring to a wire rack or serving.
Notes
- For even baking, make sure your butter is just firm and not melted.
- Do not overmix the dough once the dry ingredients are added to keep cookies tender.
- Allow cookies to cool fully for best texture before storing.
- Store in an airtight container at room temperature for up to 5 days.
- For a dairy-free option, substitute salted butter with a plant-based margarine.
