Description
These Chocolate Sprinkle Cookies are rich, fudgy, and rolled in colorful rainbow jimmie sprinkles for a fun, festive touch. The cookies combine cocoa powder and brown sugar for deep chocolate flavor and a chewy texture, baked to perfection with crackly tops. Perfect for celebrations or a sweet treat any day.
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
Decoration
- ½ cup (80 g) rainbow jimmie sprinkles for rolling cookies
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper to prevent the cookies from sticking during 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 salted butter, granulated sugar, and brown sugar on medium-high speed until the mixture is light and fluffy, about 3 minutes. This step creates the perfect base texture for your cookies.
- Add Eggs and Vanilla: Add in the whole egg, egg yolk, and vanilla extract. Mix on low speed until the mixture is smooth, approximately 30 seconds.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients while mixing on low speed. Mix just until combined and some flour remnants remain; avoid overmixing to keep the cookies tender.
- Scoop and Roll in Sprinkles: Use a 3-tablespoon cookie scoop to portion the dough into large balls. Roll the tops of each dough ball generously in the rainbow jimmie sprinkles to coat.
- Bake: Arrange 6 cookie dough balls on each prepared baking sheet. Bake in the preheated oven for 11-13 minutes, or until crackling appears on the tops, indicating they are baked through but still soft inside.
- Cool: Allow the cookies to cool on the baking sheet so they finish setting up and maintain their shape before transferring to a wire rack or serving.
Notes
- Jimmie sprinkles are ideal for this recipe as their colors won’t bleed during baking, ensuring vibrant-looking cookies.
- Measurements are provided in both cups and grams for accuracy. When measuring flour by cup, lightly spoon it into the cup rather than packing it down to avoid dense cookies.
- Letting the cookies cool on the baking sheet is important for their texture and final set.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
