I made these Chocolate Sprinkle Cookies to take to Lydia’s Cookie Swap and I was really happy with how they turned out. I think the fluro sprinkles (which I bought from The Pretty Baker) look awesome! I had the idea for them, but thought executing them would be hard. I wanted a smooth cookie that I could coat with chocolate and I didn’t know where to start. I ended up making refrigerator cookies which are super simple; mix, roll and refrigerate, then slice and bake. You could ditch the cocoa from the recipe if you don’t want chocolate cookies and you could leave off the sprinkles if you want something slick and sophisticated looking.
For the cookies:
250g butter, softened
1 cup icing sugar
2 ½ cups flour
25g cocoa powder
300g chocolate melts
Sprinkles or your choice
Beat the butter and icing sugar in a large bowl until light and fluffy. Stir in the flour and cocoa in two batches.
Knead the dough on a lightly floured surface until smooth. Divide the mixture in half and roll each half into a 25cm log. Wrap in cling film and refrigerate for an hour.
Preheat the oven to 180°C. Line baking a couple of baking trays with baking paper.
Cut the logs into 1cm slices. Place about 2.5cm apart on the trays and bake for 10 minutes. Leave to cool on the trays for 5 minutes before transferring to a wire rack to cool completely.
Melt the chocolate in a microwave safe bowl on high; stir every 20 –30 seconds until it is smooth. Pour your sprinkles into a small bowl.
Dip half of the cookie into the chocolate. Give the cookie a bit of a shake to remove and excess chocolate, and scrape the chocolate off the bottom of the cookie too.
Press the top of the cookie into the sprinkles, then roll the side around in the sprinkles until the chocolate has been coated. Place on a wire cooling rack to set.
Which colour would you choose?