These chocolate sprinkle 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 hi! I am just poppping in to share the recipe for these chocolate sprinkle cookies! These cookies are a spin on my classic chewy chocolate cookies - during recipe testing I made them a little thinner so they sunk down in the oven, and rolled them in the cutest sprinkles.
This is an easy no chill recipe that comes together in 30 minutes or so. You can either make them regular sized or tiny - both are so cute!
Tips and tricks for success with sprinkle cookies.
- 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. The ones I used for these cookies I just got in bulk online! Not all sprinkles are made equal - make sure that you use ones that won't melt in the oven. You can also roll them in coloured sanding sugar. I have also made them where I mixed in raw sugar into the sprinkles and it gave a sort of galaxy effect which I loved!
- 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.
- 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.
❤️ Made this recipe and love it? ❤️
I would LOVE for you to leave me a review and star rating below to let me know how you liked it! Also, please make sure to tag me on Instagram!
Answers to your baking questions
Over the years, many of you have asked me questions about:
- baking in grams
- adjusting oven temperatures
- what kind of salt to use
- and many more!
I've curated and answered them all for your easy reference in this frequently asked questions post!
Chocolate Sprinkle Sugar Cookies
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
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
- ¾ tsp baking soda
- 1 tsp kosher 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 (about 45g balls). 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
To make these into holiday themed cookies you can use holiday sprinkles - I love the ones from Layer Cake Shop
I also made these with a 1 tsp scoop which made 5g balls of dough. I did 24 per half cookie sheet and baked them for 8 minutes at the same temp as written. It made about 120 cookies.
Comments
Shelley says
They are delicious!! And pretty.
Looking to make these along side a similar looking vanilla cookie. Could I skip the cocoa on these without changing the texture too much?
Erin Clarkson says
Hi! Make my vanilla sugar cookies which are basically that 🙂
Shelley says
Perfect, thank you!!
Robin says
Not sure if you’re still reading comments or not. I have a question. My grandiose allergic to egg. Would you suggest flax egg or yogurt to replace it? I know they would love to make these with me!
Thanks
Erin Clarkson says
Hi! Yes I always read comments! I haven't tested an egg replacement sorry!
Lola says
They look so fun! I love the chewyness of this cookie and the sprinkles add a nice crunch to it. Chocolate chip cookies are my favourite cookie, but it’s going to have to share its place with this recipe.
Erin Clarkson says
Yayyyy they look amazing!!
Tricia says
Have you ever tried adding chopped chocolate or chocolate chunks to this recipe?
Erin Clarkson says
I haven't sorry! It should work though!
Elizabeth says
Hi Erin!
How many grams should the dough balls be? I don't have a cookie scoop as of yet. TIA 🙂
Erin Clarkson says
Hi! I think they are about 45g!
Kate says
Love these biscuits, I make them all the time and they are crowd pleasers!
Would it possible to half this recipe by only using the egg yolk? I often want to make small batches with the remaining bit of a butter block and often have egg yolks spare.
Robbi Verrett says
Made this year for a Chili Dump/Haunted Tram Ride celebration my Aunt and her friends put on every year.
Made a double batch and then rolled 1tbsp balls of dough for smaller cookies. I rolled mine in green nonpareils and added candy eyes with some chocolate melt to make Melted Slime Monster Cookies!
They were very much liked by those of all ages!
Erin Clarkson says
Ohhh they are so cute!
C.S. Frank says
Could you please tell me if I could substitute CAROB POWDER for the cocoa powder in this recipe? Love the visual effect of the colored dots on the dark cookie, but my kids are chocolate-allergic. Thank you!
Heather says
I made these on a last minute whim, and they were DELICIOUS!! I used gluten free flour (I love that the recipe is in grams, it makes the conversion to gluten free super easy) and could not tell despite my flour usually changing the taste of my baked. I made them mini and ended up with 90 biscuits total (including the fresh out of the oven tax biscuits). I ran out of hundreds and thousands towards the end so substituted them for chocolate sprinkles and that also worked really well. Definitely making again as a quick treat!
Erin Clarkson says
Amazing so happy you loved! Thank you so much for the comment - it is so helpful for others to know that it works as gluten free too!