sprinkle dipped butter cookies

oh, the rain continues to fall from the sky here in seattle, and i think we all need a little faux sunshine to chase the blues away. these buttery delights are just the thing to raise some dreary spirits! they’re light and tasty, and after they’ve cooled, i simply dip them in a bit of melted dark chocolate and dip in the delicious chocolate sprinkles that i purchase from king arthur flour. they are ‘real’ chocolate, not waxy at all the way some chocolate sprinkles can be. and they are the perfect way to finish off these little bites of perfection! mangia!

sprinkle dipped butter cookies


1 cup unsalted butter, room temperature and softened
3/4 cup baker’s fine sugar
1 large egg
2 teaspoons vanilla extract
1/2 teaspoon baking powder
1/8 teaspoon sea salt
2 1/2 cups all-purpose flour


1. preheat oven to 350 degrees. there’s no need to butter your cookie sheets or to use parchment if you are using a cookie press. the dough has enough butter in it, and the press will push the dough onto the ungreased surface and adhere nicely.
2. cream the butter and sugar until fluffy, light and pale (3-5 minutes)
3. add the egg and vanilla extract and mix until well combined
4. combine the dry ingredients. add to butter mixture until just combined. be careful not to overmix or the cookie will lose its tenderness and be a bit dry.
5. place dough into a cookie press (or a pastry bag) fitted with the shape of your choice.
6. place dough shapes 2″ apart, as they will spread a tiny bit.
7. bake for 13-15 minutes, until the edges begin to become lightly golden brown.
8. remove from oven and let cool on cookie sheet for approximately 5 minutes, before removing the cookies from the sheet and placing on a wire rack to finish cooling.
9. once completely cooled, dip one side of your cookie in melted dark chocolate, and dip into the sprinkles. place back on wire rack to let chocolate harden.

yield: approximately 45 cookies

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