Chocolate Sugar Cookies
#Choctoberfest is a sponsored event and Sprinkle Pop is sponsoring today’s post. In exchange for sharing this recipe for Chocolate Sugar Cookies, I received some sprinkles to try. All thoughts, ideas, recipes, pictures, and opinions contained within this post are solely my own and not necessarily that of the sponsor.
We’ve been making Cut Out Sugar Cookies as long as I can remember. It’s a family tradition that has been shared over the generations. We get together and make cookies during various holidays, for birthdays and for other special occasions. I had never tried Chocolate Sugar Cookies and figured that #Choctoberfest was the perfect opportunity.
There are so many fun ways to use sprinkles in baking. Some ideas, in addition to what I share here, include creating your own refrigerator roll cookies and rolling the dough in sprinkles so the entire edge is covered. I have a plan to do this with the Mouse Ears sprinkles and hope to share that soon. Other ideas include rimming a glass for a fancy beverage, adding to ice cream for a confetti effect, dipping cookies or marshmallows in chocolate and then sprinkles… the list goes on and on.
What I enjoyed about the Sprinkle Pop sprinkles was that each bottle includes a variety of sprinkles. They have so many wonderful options available on their web site I found it difficult to choose! The black includes jimmies, nonpareil and larger dots. By using Sprinkle Pop sprinkles, you only need to buy one bottle and get various uses from it. I used the larger dots for the eyes on my bat and the mixture of the smaller sprinkles for the edge detail.
Chocolate Sugar Cookies Recipe
These cookies are a lot of fun to make and I just loved the result. You start by mixing the dough ingredients and allow that to refrigerate for a few hours before rolling. Once the dough is chilled, roll and cut the cookies and bake. Once cool, the fun starts. I melted chocolate chips in a decorating bag and then pipe that chocolate around the edges of the bat. Then dip each cookie onto a plate filled with the sprinkles. Sprinkle more by hand to ensure full coverage. Then pipe chocolate for the eyes and add the larger sprinkle dots. I used the same approach to rim a sundae bowl.
The result looks amazing. I think these cookies turned out so pretty. And the taste of the chocolate sugar cookie dough with the melted chocolate and sprinkles, delicious! These were very popular in my house and gone very quickly.
- 1 cup shortening, not butter
- 1 cup sugar
- 2 eggs
- 1 tsp. vanilla
- 2 3/4 cup all-purpose flour, sifted
- 3/4 tsp. salt
- 1/2 tsp. baking powder
- 1 tsp. baking soda
- 3/4 cup sweetened cocoa powder
- 1 cup semi-sweet chocolate chips
- Black sprinkles
- Cream shortening and sugar well. Beat in eggs and vanilla.
- Gradually blend in dry ingredients which have been sifted together.
- Chill dough at least 3 hours but best if chilled over night.
- Roll to 1/8 to 1/4 inch thick on lightly floured pastry canvas.
- Cut cookies with floured cookie cutters. Bake on ungreased cookie sheet at 375 degrees for 8-10 minutes. Cool completely.
- Melt chocolate chips in a piping bag in the microwave at 50% power for 30 seconds. Mash the chocolate around and repeat until melted.
- Pipe the chocolate around the edge of the cookie. Dip the cookie into sprinkles that have been poured onto a plate. Add additional sprinkles by hand as needed to cover the chocolate completely. Return excess sprinkles to the plate.
- Pipe two dots of chocolate for the eyes. Add large dot sprinkles for the eyes.
- Let chocolate set completely before serving. Cookies can be placed in the refrigerator to set the chocolate if desired.
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Thank you again to Sprinkle Pop for providing the sprinkles for this #Choctoberfest recipe. Scroll down to find even more delicious recipes from our #Choctoberfest bloggers!
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