Chocolate Sprinkle Sugar Cookies. These chocolate sugar cookies are thin and chewy, and rolled in sprinkles instead of the traditional sugar, which gives them a perfect crunch and super cute rainbow sprinkle finish. These are similar to crinkle cookies, but the sprinkle coating makes them extra cute, and they are so easy to make!
Hi! I want to apologise for how bright these images are - I’m not sure who’s dumb idea it was to take a dark cookie and roll it in neon sprinkles (mine - it was my idea), but here we are, and these are honestly too good not to share, even if I did burn my retinas a little editing up the images.
I often joke that my husband is a giant baby on the inside - he loves plain baked goods (think empty cream puffs), cartoons, cereal, and hundreds and thousands sprinkles more than most people I know. If I bake something for the blog he will often make his own batch of what we call “shitty chocolate icing” - which is icing sugar, cocoa, a tiny bit of butter and then boiling water, and spread it on whatever I’ve made, then totally drown it in hundreds and thousands (non pareils) sprinkles. I have a big old jar of sprinkles for him in the pantry, which he dumps on everything possible.
So you can imagine his excitement when I rolled a couple of chocolate sugar cookies in sprinkles just to see what happened and they came out perfectly. He insisted I make these for the blog, so I present to you - chocolate sprinkle sugar cookies! We are at the point where anything that reminds us of home is a win and these give me serious fairy bread vibes, which is a classic NZ birthday party treat consisting of buttered white bread covered in sprinkles. So good, and so nostalgic.
These are really just chocolate sugar cookies rolled in sprinkles, but they are so, so good, and I figured they could have their own post on the internet just for fun. The recipe is a riff on these cookies, which are a riff on the chocolate sugar cookies from my friend Sarah’s book, which is a favourite of mine. I just increased the flour a little to make them a teeny bit thicker, and then rolled them in sprinkles just before baking. They are super easy to make and you literally just roll the whole ball of dough in sprinkles then plop it onto the baking sheet, and you are good to go. Enjoy! x
A few wee tips:
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I don’t really have too much to say here - you can roll these in any sprinkles that you like but the non-pareils are probably the best! I like getting them from here, or here - they both have really fun mixes.
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Use whatever cocoa that you like here - you can go with black cocoa for more of an oreo vibe, or a dutch cocoa. I would try to use something dutched if you can, but regular cocoa certainly won’t hurt either. If you do use black cocoa maybe just up the sugar by 30 or so grams to make up for the more bitter cocoa.
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These freeze well baked! We have a stash in the freezer now and they store super well - just pop them in a ziploc bag or airtight container.
Chocolate Sprinkle Sugar Cookies
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 24 cookies 1x
Description
Chocolate Sprinkle Sugar Cookies. These chocolate sugar cookies are thin and chewy, and rolled in sprinkles instead of the traditional sugar, which gives them a perfect crunch and super cute rainbow sprinkle finish. These are similar to crinkle cookies, but the sprinkle coating makes them extra cute, and they are so easy to make!
Ingredients
- 250g all-purpose flour
- 50g dutch process cocoa powder
- 3/4 tsp baking soda
- 1 tsp 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
- 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.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3-4 minutes. Add the egg and vanilla, and beat until combined. Add the flour and cocoa mixture, and beat on low until just incorporated.
- Using a cookie scoop, scoop 2 tbsp worth of mixture at a time. Roll into a ball using your hands, then roll generously in sprinkles. Place on the baking tray, leaving plenty of room to spread (I had 6 cookies per baking tray).
- Bake one tray at a time for 11-12 minutes, until the cookies have puffed up and are beginning to crack on the tops, and the edges are set. Remove from the oven and allow to cool on the baking tray for 15 minutes then transfer to a wire rack to cool completely.
Notes
Cookie recipe slightly adapted from The Vanilla Bean Baking Book
Keywords: sprinkles, sugar cookies, chocolate sugar cookies, sprinkle sugar cookies
I made these today with my 2 year old nephew and we LOVED them! The sprinkles were so much fun for both of us to roll the cookie dough balls around in and they turned out so well! So well balanced: a soft brownie cookie with delish, crunchy sprinkles— perfection! Thank you so much, Erin! Your recipes are always such a pleasure to make!
★★★★★
Hi! Ahhhhh yay I am so, so glad that you liked them! Thank you so much for the review - I really, really appreciate it! x
I made these recently and they're incredible. Just came back to the recipe to make them again!
Yay I am so glad you like them! Thank you so much for the sweet comment!
Are we supposed to refrigerate this dough before baking? I followed this recipe and my cookies spread like pancakes and dissolved the nonpareils. They came out nothing like the pictures. Not sure what I did wrong... 🙁
Hi! Sounds like something definitely went wrong - did you make the recipe by weight? You don't need to refrigerate the dough but if your oven was too hot it would have made the cookies spread too much!
I don’t have a scale, but I have a measuring cup with grams that I used. Is it supposed to have more sugar than flour? Thanks for your help.
Hi! I am not sure sorry - are you using the same measuring cup for each ingredient? Because a cup of sugar and a cup of flour do not weigh the same. I can't help without seeing what sort of cup you mean and even then I'm not 100% sure sorry! Let me know if you need a good scale recommendation!
Rebecca, I’d suggest a gram to cups converter online. I’m getting 1.5 cups + 1tbsp of flour, 1/4 c + 3 tbsp cocoa, 1 c butter, and 1.25 c + 2 tbsp of sugar
Please use a scale if you have one. These cookies in particular are pretty finicky in terms of their flour and butter ratio and so need to be made by weight. Let me know if you need a good recommendation!
Have made these a few times and love them! They’re so easy and quick and a little nostalgic, too. Idk if you’ve ever had Archway brand Dutch cocoa cookies, but I grew up eating those and these remind me a little of them. Thanks for such a great recipe!
★★★★★
Hiiii thank you so much for taking the time to write a review - I appreciate it so much! I haven't had those before! We love these cookies so much in my house - my husband called them 'unreasonably delicious' hahah. xx
By far the best chocolate cookie I have ever made! The crunch of the sprinkles with the gooey cookie is amazing! They remind me of the Aussie treat, Freckles!
★★★★★
Hi! Ahhhhh I am so glad that you like them! Thank you so much for the review! x
These were so easy, so delish, and made us all so happy at work. The rainbow sprinkles brightened all of our day and the cookie itself is fantastic! Can't wait to make these with my neice!
★★★★★
Hi! Yayyyy I am so glad that you like them! Thank you so much for leaving a review!