EASY CHOCOLATE COOKIES WITH SPRINKLES
Chocolate cookies rolled in sprinkles - basic cookie recipe for holidays (Christmas, New Year's Eve) or any special occasion (Birthdays, parties, anniversaries)
Provided by Julia
Categories Dessert
Time 40m
Number Of Ingredients 8
Steps:
- In a medium bowl, combine together flour, cocoa powder, and salt and mix.
- In a separate bowl, using electric mixer, beat softened butter and granulated sugar on high speed until light in color and fluffy. Add in egg and vanilla - continue beating for a couple more minutes. Turn off the electric mixer, add flour-cocoa-salt mixture and then continue beating on low speed until well-combined but without over mixing.
- Roll dough into 1-inch balls. Roll these cookie balls generously in sprinkles. Immediately arrange on parchment-lined baking sheets, spacing 2 inches apart and freeze until firm, for about 30 minutes.
- Bake in the preheated oven at 350 degrees Fahrenheit for 14 minutes. Do not over-bake. Remove from the oven, and transfer to wire rack to cool completely.
Nutrition Facts : Calories 100 kcal, Carbohydrate 13 g, Protein 1 g, Fat 4 g, SaturatedFat 3 g, Cholesterol 20 mg, Sodium 11 mg, Sugar 6 g, ServingSize 1 serving
CHOCOLATE-DIPPED FORTUNE COOKIES WITH SPRINKLES
Transformed from packaged take-out versions to home-baked superstars, these sprinkly cookies are easy to make by using Pillsbury refrigerated pie crusts as a shortcut.
Provided by Angie McGowan
Categories Dessert
Time 1h
Yield 24
Number Of Ingredients 3
Steps:
- Heat oven to 400°F. Lightly spray 24 regular-size muffin cups with cooking spray.
- Remove pie crusts from pouches; unroll on work surface. Using 2 1/2- to 3-inch round cookie cutter, cut out 12 rounds from each crust. Fold each round in half, gently pinching middle to seal. Press thumbs into each side and bring together to form fortune cookie shape. Place in muffin cups.
- Bake 10 to 15 minutes or until lightly golden. Remove from muffin cups to cooling racks; cool completely.
- Melt candy coating as directed on package. Place candy sprinkles in small bowl. Dip half of each fortune cookie into melted coating, then immediately dip in sprinkles. Place on sheet of waxed paper or cooking parchment paper; let stand until set.
Nutrition Facts : ServingSize 1 Serving
EASY CHOCOLATE-DIPPED COOKIES WITH SPRINKLES
Turn those vanilla wafer cookies into something fabulous. Dip them in melted chocolate and toss on some colored sprinkles. Easy? You bet. Yummy too!
Provided by My Food and Family
Categories Recipes
Time 10m
Yield 3 servings
Number Of Ingredients 3
Steps:
- Dip half of each cookie in chocolate; place on waxed paper-covered plate.
- Sprinkle with sprinkles.
- Let stand until chocolate coating is firm.
Nutrition Facts : Calories 190, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 5 mg, Sodium 60 mg, Carbohydrate 28 g, Fiber 0 g, Sugar 24 g, Protein 1 g
CHOCOLATE-DIPPED COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield about 24 cookies
Number Of Ingredients 8
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg and vanilla. Reduce the mixer speed to medium low; beat in the flour mixture in 2 batches until combined.
- Transfer the batter to a resealable plastic bag and snip the corner to create a 1/2-inch opening. Pipe the batter into 1/2-by-3-inch strips, about 2 inches apart, on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden around the edges, about 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
- Line a baking sheet with parchment. Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Dip the cookies halfway in the chocolate, letting the excess drip off, then place on the prepared baking sheet. Refrigerate until the chocolate just sets, 10 to 15 minutes.
SPRINKLED AND DIPPED SUGAR COOKIES
Who doesn't want more sprinkles in their life? No one we know! These spring-perfect cookies are just the ticket to add a little extra fun to your baking (and snacking!). Made extra simple with Betty Crocker™ sugar cookie mix with Great Value™ pastel-colored sprinkle mix added to the dough, these are an easy baking project that anyone can achieve. The pretty pastel dip is done with Betty Crocker™ Rich & Creamy vanilla frosting tinted with Great Value™ pastel gel food colors that make it easy to achieve the soft shades of the season. Some extra sprinkles are the finishing touch because sometimes, more is more!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h30m
Yield 20
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. In medium bowl, stir cookie mix, butter and egg until soft dough forms. Stir in 3 tablespoons of the sprinkles.
- Shape dough into 20 (1 1/2-inch) balls. Place 2 inches apart on ungreased cookie sheets. Flatten slightly.
- Bake 9 to 12 minutes or until light golden brown on edges and set. Cool 5 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
- In small microwavable bowl, place 1/2 cup of the frosting. Stir in pink food color until blended. Microwave uncovered on High 10 to 15 seconds or until warmed and thinner consistency. Take half of the cookies, and working with one cookie at a time, dip halfway into warmed frosting; gently shake off excess. Place on cooling rack placed over cookie sheet or waxed paper. If frosting has cooled too much, reheat as needed. Sprinkle 1 1/2 teaspoons of the remaining sprinkles on dipped half of each cookie. In another small microwavable bowl, place remaining 1/2 cup frosting; stir in blue food color until blended. Repeat microwaving and dipping with remaining cookies. Sprinkle remaining 1 1/2 teaspoons sprinkles on dipped half of each cookie. Let stand about 3 hours or until set.
- Store covered in airtight container at room temperature with waxed paper between layers.
Nutrition Facts : Calories 210, Carbohydrate 31 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Cookie, Sodium 140 mg, Sugar 21 g, TransFat 0 g
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