These Chocolate Dipped Sugar Cookies are buttery drop cookies dipped halfway in chocolate and covered in sprinkles. There’s no rolling or cutting, they’re made with everyday pantry ingredients, and you can change the sprinkles to fit any holiday. The whole batch costs about $5.39, or just $0.22 per cookie.
We make this cookie recipe frequently and they always taste amazing. The chocolate and sprinkles look gorgeous. This recipe is definitely impressive but so simple to make. The kids love helping me.
Why You’ll Love This Recipe!
- No cookie cutters needed – Scoop, flatten with a glass, and bake.
- Change the sprinkles for any holiday – Red and green for Christmas, pink for Valentine’s Day, pastels for Easter.
- Great for cookie exchanges – One batch makes 24 cookies that travel well once the chocolate sets.
- Bake now, dip later – Freeze the cookies plain and dip them right before the party, so they look fresh.
After 14 years of developing dessert recipes, I know the best cookies don’t need complicated steps or special equipment. These Chocolate Dipped Sugar Cookies are simple to make but look festive enough for any holiday cookie tray.
You might also like to make Soft Sugar Cookie Recipe and Easy Rainbow Sugar Cookies.
You may also like my homemade Italian cookies, dipped in glaze and topped with sprinkles.
Ingredients
- Butter. Softened at room temperature so it creams smoothly with the sugar.
- Large Eggs. At room temperature so they blend into the butter without curdling the mixture.
- Vanilla Extract. Pure Vanilla is recommended.
- Milk. A splash keeps the dough soft enough to scoop after chilling. Whole milk is best.
- All Purpose Flour. Spoon the flour into the measuring cup instead of scooping. This will help to prevent the flour from being measured inaccurately.
- Granulated Sugar. Used in the dough and for flattening the cookies with a glass.
- Baking Powder and Salt. Baking powder gives the cookies a little lift; salt balances the sweetness.
- Chocolate Melting Wafers. We use [milk chocolate] wafers. Wafers melt smooth and set firm without tempering, so the chocolate stays shiny instead of streaky. Chocolate chips work too, but stir in 1 teaspoon of coconut oil to help them melt smoothly.
- Sprinkles. Use any colors you like.
Find the complete ingredients for this recipe at the bottom of the page.
How to Make Chocolate Dipped Sugar Cookies
Step 1. Combine the butter and sugar in a mixing bowl. Beat together the butter and sugar with a hand mixer or a stand mixer. Then add in the eggs, milk and vanilla extract on low speed. Mix everything together on medium speed to high speed.
Step 2. Get out a separate large bowl and add the dry ingredients. Combine the flour, baking powder and salt. Then gradually stir the dry ingredients into the wet ingredients until a dough forms. Scrape down the sides of the bowl. Cover and chill the dough for at least 2 hours.
Step 3. Preheat the oven to 350°F and line a baking sheet with parchment paper. Form the cookies. Use a 1½-tablespoon cookie scoop and leave about 2 inches between cookies on a lined baking sheet. Flatten the cookie dough out slightly by using the bottom of a glass dipped in granulated sugar.
Step 4. Then bake the cookies for 12-15 minutes. Make sure to rotate the cookie sheets halfway through the baking time to ensure that the cookies are baked evenly. Pull them when the edges are just turning light golden and the centers look set but not shiny. They’ll firm up as they cool.
Step 5. Let the cookies cool on the baking sheet for 5 minutes. Then move the cookies to cooling racks to cool completely.
Step 6. Melt the chocolate. Put the wafers in a microwave-safe bowl and heat in 30-second intervals, stirring after each, until smooth. Stop as soon as the last few pieces melt from stirring. Overheated chocolate turns thick and grainy.
Step 7: Dip half of each cookie into the melted chocolate, let the extra drip off, and lay it on parchment. Add sprinkles right away while the chocolate is wet — it sets quickly. Let the chocolate set completely, about 20-30 minutes, before stacking or packing the cookies.
Bake Now, Dip Later
- Up to 3 months ahead: Freeze scooped dough balls on a sheet pan, then bag them. Bake from frozen, adding 1–2 minutes.
- Up to 1 month ahead: Bake the cookies and freeze them undipped.
- 1–2 days before: Thaw, then dip and add sprinkles. The chocolate looks freshest when it’s done close to serving.
Variations
- Chocolate. We love to use white chocolate to dip the cookies instead of milk chocolate. It is a tasty flavor change.
- Peppermint. Top the wet chocolate with crushed candy canes instead of sprinkles. Or try our chocolate dipped peppermint cookies.
- Nuts. Top the wet chocolate with chopped nuts instead of sprinkles. We like pecans or walnuts.
Frequently Asked Questions
No. Keep them at room temperature. The fridge can leave a dull, streaky film on the chocolate.
You can store any leftover cookies at room temperature in an airtight container for up to 1 week. Keep a piece of bread in the container with the cookies to keep them soft.
Freeze the baked, undipped cookies in a freezer container with wax paper between layers for up to 1 month. Thaw at room temperature, then dip and decorate.
Usually, the dough wasn’t chilled long enough or the butter was too soft. Chill the dough for the full 2 hours and keep the second batch in the fridge while the first one bakes.
More Christmas Cookies
I am so excited for you to make these festive Chocolate Dipped Sugar Cookies. For more ideas, browse all of our easy cookie recipes. Please leave a comment once you make them.
Chocolate Dipped Sugar Cookies
Ingredients
- 1 cup Butter softened at room temperature
- 1 cup Granulated Sugar
- 2 Large Eggs at room temperature
- 1 tsp Vanilla Extract
- 2 Tbsp Milk
- 3 cups All Purpose Flour
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 8 oz. Chocolate Melting Wafers
- Sprinkles
See how we calculate recipe costs.
Instructions
- Beat together the butter and sugar with a hand held mixer or a stand up mixer. Then add in the eggs, milk and vanilla extract. Mix until combined.
- In a separate bowl, whisk together the dry ingredients: flour, baking powder and salt.
- Then gradually stir the dry ingredients (flour mixture) into the wet ingredients (butter mixture) until a dough forms. Cover and chill the dough for at least 2 hours.
- Then preheat the oven to 350 degrees F.
- Use a teaspoon or cookie scoop to drop the cookie dough onto a prepared baking sheet into round balls. Flatten the cookie dough out slightly by using the bottom of a glass dipped in granulated sugar.
- Then bake for 12-15 minutes until the cookies are slightly golden brown. Make sure to rotate the baking sheets halfway through the baking time to ensure that the cookies are baked evenly.
- Let the cookies sit on the baking sheet for 5 minutes. Then move the cookies to wire racks to cool completely.
- Then place the melting chocolate wafers in a microwave safe bowl, heat in 30 second intervals, stirring after each interval until the chocolate is melted and creamy.
- Dip half of each cookie in the melted chocolate.
- Place the cookies on parchment paper or wax paper. Top with the sprinkles and allow the cookies to dry completely.
- Then the cookies are ready to serve and enjoy!
