Chocolate-Dipped Sugar Cookies
Delight in the joy of these freshly baked chocolate-dipped sugar cookies, combining a sweet, buttery base with a rich chocolate coating for a delectable treat perfect for any occasion.
Ingredients
For the Cookie Dough
- 2 cups all-purpose flour This forms the base of your cookies, giving them structure and texture.
- 1/2 teaspoon baking soda Helps the cookies rise and become the perfect texture.
- 1/4 teaspoon salt Enhances the sweetness of the cookies.
- 3/4 cup unsalted butter, softened Crucial for achieving a creamy, rich flavor.
- 1 cup granulated sugar The primary sweetener, giving your cookies that beloved sweetness.
- 1 large egg Binds the ingredients together, adding moisture and richness.
- 1 teaspoon vanilla extract Flavor enhancer that brings warmth and depth to your cookies.
For the Chocolate Coating
- 1 cup chocolate chips Essential for the chocolate dip that adds an irresistible finish.
- Sprinkles for topping (optional) Add a festive touch and a fun crunch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract to the butter-sugar mixture and mix until fully combined.
- Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix.
- Using a cookie scoop or tablespoon, scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
- Bake the cookies for 8-10 minutes, until the edges are lightly golden.
- Remove cookies from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Dipping and Finishing
- Melt the chocolate chips in a microwave-safe bowl, heating in 30-second intervals and stirring until smooth.
- Once cookies are cooled, dip each one halfway into the melted chocolate, allowing excess to drip off before placing them back on parchment paper.
- Before the chocolate sets, add colorful sprinkles on top if desired.
- Let the chocolate set at room temperature or refrigerate for quicker setting.
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Notes
Store chocolate-dipped cookies in an airtight container at room temperature for up to one week. For longer storage, freeze in a freezer-safe container for up to three months.