Chocolate Sprinkle Cookies
Chocolate Sprinkle Cookies light up any holiday celebration with their colorful sprinkles and festive flair! Their rich cocoa flavor and soft texture are simply irresistible. They’re a merry treat that’s as fun to make as they are to share.
Oh, I love a good Christmas cookie! Especially when it has sprinkles and chocolate. These sprinkle cookies are made with cocoa, and they are lovely to bake ahead and freeze. If you’re going to a cookie exchange party, they stack nicely to add to a bag, etc.
Chocolate Sprinkle Cookies
Perfect for gifting, party platters, or cozy nights by the fire, these cookies add a touch of sweetness to every holiday moment. One bite, and they’re sure to become a cherished tradition.
Why I love this recipe
- Festive for Christmas or any holiday (you can mix up sprinkle colors according to the season).
- Heartfelt treat for neighbors and loved ones.
- Easy to make ahead and freeze.
Gather these ingredients
- Butter – softened
- Granulated sugar
- Eggs
- Vanilla extract
- Almond extract
- All purpose flour
- Cocoa powder
- Corn starch
- Baking soda
- Salt
- Sprinkles
How to make Chocolate Sprinkle Cookies
- Cream together (in a large bowl) the butter, cream cheese, sugar, eggs, and vanilla and almond extracts with a hand mixer or stand mixer. Mix until combined and creamy for 4-5 minutes.
- Scrape (with a spatula) down the sides of the bowl and then add the flour, cocoa, corn starch, baking soda, and salt. Mix together on low/medium speed for one minute, until combined.
- Refrigerate dough for two hours before baking (YOU CANNOT SKIP THIS STEP).
- Preheat the oven to 350 degrees F and line two baking sheets with parchment paper, or spray with non-stick cooking spray. You will need to bake the cookies in batches.
- Pour the sprinkles into a medium bowl. Start rolling the chilled cookie dough with the palm of your hands into “tablespoon” size balls. Next, roll the balls into the bowl of sprinkles until coated on all sides.
- Place the cookies onto the prepared baking sheet, spacing them apart by 2 inches.
- Bake for 9-12 minutes. The cookies will look a little “wet” when they come out of the oven, but that is to be expected. Do not overbake them!
- Cool the cookies on a baking sheet for 3-5 minutes before moving them to a wire rack to cool completely.
- Enjoy!
Tips & substitutions
- You must chill the cookie dough for 2 hours or the recipe will not work.
- Use your favorite sprinkle color combinations–for any time of the year.
- Not an almond flavor fan? Omit and double up on the vanilla extract.
Serving suggestions
Serve these Chocolate Sprinkle Cookies with other holiday favorites like hot fudge bites, apple fritter bites, and white chocolate peppermint bark for a Christmas party everyone will remember!
Storage
Store these Chocolate Sprinkle Cookies in an airtight container for up to a week, or freeze for up to three months.
Check out these other giftable Christmas treats while you’re here
- M and M Christmas Cookies
- Peanut Butter Thumbprint Cookies
- Snickerdoodle Donut Muffins
- Peppermint Cake Mix Cookies
Get the Recipe:
Chocolate Sprinkle Cookies
Ingredients
- 1 cup butter softened
- ½ cup cream cheese softened
- 3 cups granulated sugar
- 4 Large eggs
- 2 tsp vanilla extract
- 2 tsp almond extract
- 4 ½ cups all purpose flour
- ¾ cup cocoa powder
- 4 tsp cornstarch
- 2 tsp baking soda
- ½ tsp salt
- 2 cups sprinkles
Instructions
- In a large bowl, cream together the butter, cream cheese, sugar, eggs, and extracts with a hand mixer or stand mixer. Mix until combined and creamy for 4-5 minutes.
- With a spatula, scrape down the sides of the bowl and then add the flour, cocoa, corn starch, baking soda, and salt. Mix together on low/medium speed for one minute, until combined.
- Refrigerate dough for two hours before baking. [YOU CANNOT SKIP THIS STEP.]
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper, or spray with non-stick cooking spray. You will need to bake the cookies in batches.
- Pour the sprinkles into a medium bowl. Start rolling the chilled cookie dough with the palm of your hands into “tablespoon” size balls. Next, roll the balls into the bowl of sprinkles until coated on all sides.
- Place the cookies onto the prepared baking sheet, spacing 2-inches apart.
- Bake for 9-12 minutes. The cookies will look a little “wet” when they come out of the oven, but that is okay. Do not over bake them!
- Allow cookies to cool on a baking sheet for 3-5 minutes before moving to a wire rack to cool completely.
- Enjoy!
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
