Chocolate Shortbread Cookies with Colorful Sprinkles Recipe

Introduction

These Chocolate Shortbread Cookies offer a rich, cocoa-infused twist on the classic buttery treat. Coated with festive red, white, and pink sprinkles, they’re perfect for celebrations or simply indulging in a sweet, crunchy delight.

Ingredients

• ½ cup dark chocolate chips
• 2 ¼ cups all-purpose flour
• ⅓ cup unsweetened cocoa powder
• ½ teaspoon salt
• 8 ounces unsalted butter (2 sticks), softened
• ½ cup granulated sugar
• ½ cup brown sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 ½ cups red, white, and pink nonpareil sprinkles (about two 5-ounce bottles)
• Jumbo heart sprinkles (optional)

Instructions

1. Step 1: Place the chocolate chips in a small bowl and microwave for 30 seconds, then stir. Continue melting in 15-second intervals until smooth. Alternatively, chop a chocolate bar into small pieces and melt similarly.
2. Step 2: In a small bowl, whisk together the flour, cocoa powder, and salt. Set aside.
3. Step 3: In a stand mixer with the paddle attachment, beat the softened butter and both sugars on medium speed until creamy.
4. Step 4: Add the egg and vanilla extract, then scrape down the bowl sides to mix evenly.
5. Step 5: Pour in the melted chocolate and blend on medium speed until incorporated.
6. Step 6: Gradually add the dry ingredients in ½ cup increments, mixing just until the flour is combined and a dough forms.
7. Step 7: Divide the dough in half and shape each portion into a 6″ x 2″ log on plastic wrap or parchment. Roll the logs to smooth and size them precisely; the dough will be slightly sticky.
8. Step 8: Pour the nonpareil sprinkles into a deep casserole dish or pan large enough to hold the logs.
9. Step 9: Roll each dough log in the sprinkles, pressing lightly so the sprinkles stick well from the dough’s warmth.
10. Step 10: Wrap each sprinkle-covered log in parchment or plastic wrap and chill for one hour.
11. Step 11: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or a Silpat mat.
12. Step 12: Remove chilled dough from wrapping and cut into ¼-inch thick slices. Arrange slices on the prepared baking sheets.
13. Step 13: Optionally, press a jumbo heart sprinkle into the center of each cookie for a festive touch.
14. Step 14: Bake for 12 to 13 minutes, then transfer the cookies to a cooling rack to cool completely.

Tips & Variations

• For a different flavor, substitute the dark chocolate with white or milk chocolate chips.
• If you prefer a less sweet coating, use plain sugar crystals or finely chopped nuts instead of sprinkles.
• Make sure the butter is softened, not melted, to achieve the best dough texture.
• Use a sharp knife chilled in the freezer to slice the dough for cleaner edges.
• These cookies can be decorated with any colored sprinkles to match special occasions or holidays.

Storage

Store the cookies in an airtight container at room temperature for up to two weeks. For longer storage, freeze them in a sealed container for up to three months. To reheat, allow frozen cookies to thaw at room temperature; they’re best enjoyed fresh but still delicious after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and chill it for up to 24 hours before slicing and baking. Just keep it wrapped tightly in the refrigerator.

What if I don’t have a stand mixer?

You can mix the dough by hand using a sturdy spoon or a hand mixer. Cream the butter and sugars well before adding the egg, vanilla, melted chocolate, and dry ingredients.

Chocolate Shortbread Cookies with Colorful Sprinkles Recipe

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4.7 from 107 reviews

Delight in these rich and buttery Chocolate Shortbread Cookies, perfectly balanced with dark chocolate, cocoa powder, and a festive touch of colorful sprinkles. These cookies boast a tender crumb with a crisp edge, ideal for any occasion or a sweet treat with your tea or coffee.

• Author: rami
• Prep Time: 20 minutes
• Cook Time: 13 minutes
• Total Time: 1 hour 33 minutes
• Yield: Approximately 40 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chocolate Mixture

• ½ cup dark chocolate chips

Dry Ingredients

• 2 ¼ cups all-purpose flour
• ⅓ cup unsweetened cocoa powder
• ½ teaspoon salt

Wet Ingredients

• 8 ounces unsalted butter (2 sticks), softened
• ½ cup granulated sugar
• ½ cup brown sugar
• 1 large egg
• 1 teaspoon pure vanilla extract

Decorations

• 1 ½ cups red, white and pink nonpareil sprinkles (approximately 2 five-ounce bottles)
• Jumbo heart sprinkles (optional)

Instructions

1. Melting Chocolate: Place the dark chocolate chips in a small bowl and melt in the microwave for 30 seconds. Stir well and continue melting in 15-second intervals until fully melted. If using a chocolate bar instead, chop it finely to chip size before melting.
2. Combine Dry Ingredients: Whisk together the all-purpose flour, unsweetened cocoa powder, and salt in a small bowl. Set aside this dry mixture for later use.
3. Cream Butter and Sugars: In the stand mixer fitted with a paddle attachment, add softened butter, granulated sugar, and brown sugar. Mix on medium speed until the texture becomes creamy and well combined.
4. Add Egg and Vanilla: Incorporate the large egg and pure vanilla extract into the creamed butter mixture. Scrape down the sides of the bowl to ensure even mixing.
5. Incorporate Melted Chocolate: Pour the melted dark chocolate into the mixture and mix on medium speed until fully integrated.
6. Add Dry Ingredients Gradually: Slowly add the dry ingredient mixture in half-cup increments, mixing on medium speed just until the flour is incorporated and dough forms. Avoid overmixing.
7. Shape Dough Logs: Divide the dough into two equal parts. Form each into a 6-inch by 2-inch log shape. Place each log onto plastic wrap or parchment paper and gently roll back and forth with your hands to smooth and shape it. The dough will be slightly sticky from your hands’ warmth.
8. Prepare Sprinkles: Pour the red, white, and pink nonpareil sprinkles into a casserole dish or deep-sided pan large enough to fit the dough logs.
9. Coat Dough Logs: Roll each dough log slowly in the sprinkles until completely coated. The stickiness of the dough from your hand’s warmth will help the sprinkles adhere evenly.
10. Chill Dough: Wrap the sprinkle-coated dough logs tightly in parchment or plastic wrap and refrigerate for one hour. Repeat this process for both logs.
11. Preheat Oven: Set the oven to 350°F (177°C). Line two baking sheets with parchment paper or Silpat liners for baking.
12. Slice Cookies: Remove chilled logs from the refrigerator and unwrap. On a cutting board, cut each log into ¼-inch thick slices and arrange them on the prepared baking sheets.
13. Add Optional Decoration: If desired, gently press one jumbo candy heart sprinkle into the center of each cookie slice before baking for a charming finishing touch.
14. Bake Cookies: Bake the cookies for 12 to 13 minutes until they are set and edges slightly firm. Avoid overbaking to keep the delicate shortbread texture.
15. Cool and Store: Transfer the baked cookies to a cooling rack to cool completely. Once cooled, store the cookies in an airtight container for up to two weeks to maintain freshness.

Notes

• Ensure butter is softened to room temperature for easiest mixing.
• Do not overmix once dry ingredients are added, to keep cookies tender.
• Chilling the dough helps the cookies hold their shape and enhances flavor.
• Use parchment or Silpat liners to prevent sticking and promote even baking.
• Optional jumbo heart sprinkles add a festive look but can be omitted.
• Store cookies in an airtight container at room temperature for best results.

Keywords: Chocolate Shortbread Cookies, cocoa cookies, sprinkle cookies, Valentine’s Day cookies, buttery cookies, chocolate cookies, festive cookies