Chocolate Dipped Holiday Sprinkle Butter Cookies
Soft and buttery, dipped in dark chocolate and covered in holiday sprinkles
Ingredients
- ¾ cup unsalted butter - slightly softened
- ½ tsp vanilla extract
- ½ tsp almond extract
- 1 tsp cornstarch
- ¾ cup sugar
- ½ tsp cream of tartar
- 1 large egg
- 2 ¼ cups sifted all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup chocolate chips or 4 squares of melting chocolate
- Rainbow sprinkles
Instructions
- Pre-heat oven to 375 degrees
- In a large bowl, whisk flour, baking powder, cornstarch, cream of tartar and salt.
- In a stand mixer, cream butter, and sugar until light and fluffy
- Beat in the egg, almond, and vanilla extract until fully combined
- Gradually add flour mixture until well blended
- Using a medium-sized cookie scoop, drop the cookie dough onto a well-greased baking pan or parchment paper.
- Using the palm of your hand, flatten the cookie dough about half way so it has a smooth surface. Don't press too hard or it will be thin and brown when it bakes.
- Bake for 10 minutes. You want to remove them from the oven when they feel undercooked. You don't want them to get brown or crisp around the edges.
- Place on a wire rack until thoroughly cooled
- If using chocolate chips, place them in a small bowl and microwave in 30 second increments stirring in between each one. If using melting chocolate, melt according to the package.
- Dip half of each cookie into the chocolate, shaking off any excess, and then using your fingers to sprinkle the rainbow sprinkles over the chocolate.
Tried this recipe?Let us know how it was!