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!
Chocolate Sprinkle Sugar Cookies
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.
How to Make Chocolate Sugar Cookies
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 for Chocolate Sugar Cookies
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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.
For more Sugar Cookie Recipes, Check out:
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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
Hi Erin!
Can't wait to try to make these — I have Guittard Dutch-Processed Sweetened Ground Chocolate https://res.cloudinary.com/nassau-candy/image/upload/c_fit,w_1000,h_1000,f_auto/v1602712940/949258.jpg
Would you recommend I alter the amount of sugar or vanilla since it is sweetened? As an alternate, I also have unsweetened Ghiradelli 100% Cocoa Powder.
Thanks for your help!
Gabby
Hi! I would just use the cocoa powder! I haven't used that before so I don't know how it works, but altering the sugar in a recipe also will change the texture so I wouldn't recommend!
These cookies came out delicious! They are so simple to make, and will be a great addition to my Christmas cookie line-up 🤩
★★★★★
I made these cookies and they got so big and thin and ran together. Are you sure this recipe needs two sticks of butter? I think that is too much
Hi! Yep it is the correct amount. Did you make the recipe by weight? Also do you have an oven thermometer in? Your oven temp may be off which causes these to spread.
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!
Can I freeze this dough? Thanks!
I haven't tried it sorry! Would love to hear how it goes if you do 🙂
I saw these and immediately wanted to bake them! I used a conversion chart for the grams to cups and it worked out perfectly! The cookies are super chocolatey and fudgy and the sprinkles on the outside give a nice crunch! For those of you looking for a conversion, this is what I used: 1c and 13 TBPS flour; 8 TBSP cocoa powder; 1 c (2 sticks) butter; 1c and 8 TBPS sugar. I don't have a scale, so I used those conversions and didn't have an issue. Thank you for the great recipe! 🙂
Yay so glad you enjoyed! 🙂
Hi Erin!
First attempt at one of your recipes and it was these beauties - oh my gosh, so delish! Love the neon sprinkles on the top, too hahah. Perfect crunch. These are going straight into my recipe book at home! Thank you 🙂
Hi! Yayyy so glad you enjoy! x
Made these for our preschool Christmas party and they were the first thing to disappear from the table! Also super easy, quick, fun to do with kids and crazy yum.
★★★★★
Ah yayyyyy I bet they went down so well with kids! Rich is basically a fully grown 3 year old so I always know anything he loves will be a huge hit with kids too hahahah. So glad you loved, thank you so much for the review! Hope you are well there xx
Haha absolutely, throw sprinkles on it and the kids (and Rich) will be like moths to a flame haha. These will definitely be repeated xx
Awesome recipe! Followed the instructions with no ingredient substitutions and they came out perfectly, just like the pictures. My family devoured them before they had time to cool. Also, always weigh your ingredients with a scale when instructed to!!
★★★★★
Yayyyy I love to hear this! Thank you so much for the review! I appreciate it so much 🙂
Easy recipe...came out perfect and tastes delicious!
★★★★★
Yay I am so glad you loved! x
Awesome recipe! Followed the instructions with no ingredient substitutions and they came out perfectly, just like the pictures. My family devoured them before they had time to cool. Also, always weigh your ingredients with a scale when instructed to!!
★★★★★
these turned out great! thanks for the recipe
★★★★
Yay you are so welcome 🙂
So quick.
So simple.
So so so delicious.
Try not to eat all at once (especially while a little warm 🤤) ty for this recipe!
★★★★★
Yayyyyy you are so welcome! My husband described these as 'unreasonably delicious' hahahah x
I COULD NOT MAKE THESE COOKIES BECAUSE I DONT KNOW THESE AMOUNTS U USE. CANT U PLEASE PUT THE INGREDIENTS IN ENGLISH PLEASE..THANK U MOOMAW
Hi, the recipe is in english. This is not the place to be ignorant. If you would like to convert the recipe, google it. But do not come into my comment section shouting.
Made these today, I used a 1 tbsp scoop to make them a bit smaller than you suggested and they came out perfect. Thank you.
Yayyy perfect! I love them tiny too
I turned these into a gluten free version using Orgran self raising flour (what I had in the cupboard)
• added an extra 50g of gluten free flour
• reduced the baking soda by 1/4t too
• We didn’t have any normal sugar so I used 150g each of brown sugar and icing mixture because that’s what I had left
Because recipes in grams make more sense, this recipe worked with my changes. Always recipe in grams, ppl!
★★★★★
Yusss you're the best, thank you so much for this! So helpful x