Chocolate Covered Sprinkle Cookies
Buttery star-shaped shortbread cookies partially dipped in smooth melted chocolate and covered in festive rainbow sprinkles.
Ingredients
Scale
- 2 1/2 cups All-Purpose Flour
- 1 cup Unsalted Butter, softened
- 3/4 cup Granulated Sugar
- 1 1/2 teaspoons Vanilla Extract
- 1 1/2 cups Semi-Sweet Chocolate Chips
- 1/2 cup Rainbow Nonpareil Sprinkles
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
- Beat in the vanilla extract, then gradually mix in the flour until a smooth dough forms.
- Roll the dough out to a 1/4-inch thickness and use star-shaped cutters to create the cookies.
- Place the stars on the baking sheets and bake for 10-12 minutes until the edges are just barely golden.
- Allow the cookies to cool completely on a wire rack.
- Melt the chocolate chips in the microwave in 20-second intervals until smooth.
- Dip one half of each star into the chocolate and immediately top with rainbow sprinkles.
- Let the cookies set on parchment paper until the chocolate is firm.
Notes
- Chill the cut-out cookies for 15 minutes before baking to help them maintain their sharp star points.
- Apply sprinkles immediately after dipping each cookie so they stick before the chocolate sets.
- Add a tiny amount of coconut oil to the chocolate for a smoother, glossier finish.
Find it online: https://dishmio.com/chocolate-covered-sprinkle-cookies/