Easy Chocolate Cookies with Sprinkles
Chocolate cookies rolled in sprinkles - basic cookie recipe for holidays (Christmas, New Year's Eve) or any special occasion (Birthdays, parties, anniversaries)
Servings 40 cookies
- 2 ⅔ cups all-purpose flour
- ⅓ cup unsweetened Dutch-process cocoa powder
- ⅛ teaspoon salt
- 8 oz unsalted butter , room temperature (let the butter from refrigerator sit on the counter for about an hour or so), not melted but softened
- 1 ¼ cups sugar
- 2 eggs
- 2 teaspoons vanilla extract pure
- lots of sprinkles (a whole small container)
In a medium bowl, combine together flour, cocoa powder, and salt and mix.
In a separate bowl, using electric mixer, beat softened butter and granulated sugar on high speed until light in color and fluffy. Add in egg and vanilla – continue beating for a couple more minutes. Turn off the electric mixer, add flour-cocoa-salt mixture and then continue beating on low speed until well-combined but without over mixing.
Roll dough into 1-inch balls. Roll these cookie balls generously in sprinkles. Immediately arrange on parchment-lined baking sheets, spacing 2 inches apart and freeze until firm, for about 30 minutes.
Bake in the preheated oven at 350 degrees Fahrenheit for 14 minutes. Do not over-bake. Remove from the oven, and transfer to wire rack to cool completely.
Calories: 100kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 11mg | Potassium: 24mg | Sugar: 6g | Vitamin A: 155IU | Calcium: 5mg | Iron: 0.5mg