Chocolate Sprinkle Cookies
A rich chocolate cookie covered in crunchy sprinkles.
Every year I like to make a tin full of holiday treats for my friends and family and this year we’re turning it into a series! Everyday this week we’re sharing a brand new cookie recipe to help your holiday inspiration flow. Check out the recipes you can look forward to this week here.
We’re starting strong on day one with possibly our favourite of the batch: chocolate sprinkle cookies! Made using a black cocoa powder which means these cookies come out with a super dark appearance great to help those sprinkles shine and a rich chocolate flavour. Baked until crispy on the edges and chewy in the centre, you can’t go wrong with this super simple cookie recipe this holiday season.
Tip: Make these your own by creating your own sprinkle blend.
Why you’ll love this recipe:
A deep and rich chocolate flavour.
The perfect pop of colour for your cookie tin.
Super easy to make!
Top tips for making chocolate sprinkle cookies:
Beat the butter and sugar well. Part of making the perfect cookie is beating the butter and sugar well enough. For this recipe we use melted vegan butter and cream with both brown and granulated white sugar using a electric hand mixer.
Don’t over-mix the dough. Once you add the flour you’ll want to be very careful about how much your mixing the cookie dough. Over mixing flour with promote gluten development leading to a tough cookie. Mix until you don’t see anymore dry patches of flour and that’s it.
Use a cookie scoop. For even cookies that bake at the same time a cookie scoop is perfect! A simple tool that keeps cookie dough all a similar size. Alternatively you can weigh out the cookie dough.
Have fun with the sprinkle mix. You don’t need to use the sprinkles I did, use what you have, or go out and get some fun special sprinkles to make your own perfect blend.
Bake for 12-14 minutes. We tend to bake closer to 14 minutes than 12 because we find most people are eating under-baked cookies. If you like yours dough-y then go 12 minutes. You want the cookie to be mostly set with a little giggle in the centre as they’ll continue to bake on the warm baking sheet out of the oven.
Make perfectly round cookies with a cookie cutter. For perfectly round cookies, take a cookie cutter larger than the baked cookies place it over the cookie and scoot it until it’s perfectly round. This is a trick we learned from Cloudy Kitchen.
How to make chocolate sprinkle cookies:
Prep Time: 15 Min | Chill Time: 30 Min | Bake Time: 14 Min | Total Time: 1 Hr
Makes: 15 cookies
Ingredients
1 flax egg (1 tbsp ground flaxseed + 3 tbsp lukewarm water)
113 g vegan butter, melted
150 g brown sugar
50 g granulated sugar
1 tsp vanilla extract
180 g all-purpose flour
3/4 tsp baking soda
pinch kosher salt
24 g (3 tbsp) black cocoa powder
6 tbsp sprinkles
6 tbsp coarse sugar
Instructions
Before you start: Prepare the flax egg by combining the ground flaxseed with the lukewarm water and let rest for 5 minutes or until gelatinous.
To a large bowl add melted vegan butter, brown sugar and granulated sugar. Using a electric hand mixer cream the ingredients together until light in colour and creamy.
Mix in the flax egg and vanilla extract and beat for 1 minute.
To the wet mixture, add in the dry ingredients; all-purpose flour, baking soda, kosher salt, and black cocoa powder. Mix until just combined and no dry flour remains.
Set the dough in the fridge to chill for 30 minutes while you prep the sprinkle mix.
In a small shallow bowl, mix a colourful sprinkle mix with your favourite sprinkles and some coarse sugar. Set the sprinkle mix aside until the cookie dough is full chilled.
Heat the oven to 350F and line 1 or 2 baking sheets with a silicone baking mat or parchment paper. If only using 1 baking sheet you will likely need to bake them in 2-3 batches.
Using a 2 or 3 tbsp cookie scoop (the smaller scoop will yield more cookies), scoop the cookie dough then roll into a smooth ball between your two palms. Roll the cookie dough ball into the sprinkle mixture gently pressing so the sprinkle/sugar mixture adheres well to the cookie. Place on lined baking sheet about 2 inches apart and repeat for remaining cookies.
Bake in heated oven for 12-14 minutes. We tend to go towards the 13-14, if using a 3 tbsp cookie scoop, as we like our cookies to not be under-baked. The cookies should be mostly set when ready.
To make perfect round cookies, fresh from the oven, take a round cookie cutter just bigger than the cookies and scoot it around the cookie until perfectly round. Let cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Repeat steps 7-9 for any remaining cookie dough.
Ingredient Notes:
Black Cocoa Powder - We were able to find this at Bulk Barn in Canada, but it should be available at most grocery stores in the baking section.
All-Purpose Flour - We use unbleached flour and typically just go for the store brand.
Vegan Butter - The recipe was developed and photographed using the Becel Plant-Based Baking Sticks.
Sprinkles - Not all sprinkles are vegan so if that is something that is important to you, you can find some vegan-friendly sprinkles at Sweetapolita.
Coarse Sugar - Looking for a finishing sugar. Something with really big granules.