How’s that for a catchy, tongue-twisting recipe name?!
These cookies aren’t just clever in name — they’re fudgy brownies in cookie form covered in lots of rainbow sprinkles instead of the usual powdered sugar. I love sprinkle mixes that combine different shapes, sizes, nonpareils and sanding sugar; they add great texture and a cheerful look. The dough is quick to make, easy to roll (perfect for little helpers) and fun to watch spread and set in the oven. Make the dough ahead — it needs to chill for a few hours — then portion, roll in sprinkles and bake. As written, the cookies are small, about two-bite treats, tender and fudgy even when fully cooled.
These cookies are adapted from Jessica Merchant’s cookbook The Pretty Dish. They’re moist and fudgy inside and look festive thanks to bright sprinkles — a perfect addition to a holiday cookie lineup or any celebration that calls for a little extra color.
Chocolate Crinkle Sprinkle Cookies
No reviews
- Author: Amanda
- Yield: about 24 cookies
Description
Rich and fudgy, these chocolate crinkle cookies skip the powdered sugar in favor of colorful rainbow sprinkles. Plan ahead: the dough needs to chill at least 4 hours so the cookies hold their shape and develop that fudgy texture.
Ingredients
- 1 cup (120 grams) all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- 1/2 cup (43 grams) unsweetened cocoa powder
- 3/4 cup (149 grams) granulated sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Assorted rainbow sprinkles, for rolling
Instructions
- In a small bowl, whisk together the flour, baking powder, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a large mixing bowl and a hand mixer), combine the cocoa powder, sugar, and vegetable oil until evenly mixed. Add the eggs one at a time, mixing to combine after each addition. Scrape down the bowl, add the vanilla, and mix until combined.
- On low speed, add the dry ingredients and mix until just combined. Transfer the dough to a medium bowl, cover, and refrigerate for at least 4 hours to firm up.
- Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper. Pour the sprinkles into a shallow bowl.
- Scoop dough into roughly 1-inch balls. Roll each ball through the sprinkles, pressing gently to coat. Place cookies on the prepared sheets about 2 inches apart. Bake 10–12 minutes, until the cookies have spread and appear set. Remove from oven and add a few extra sprinkles to the tops if desired. Let cool completely on the sheet — they stay soft and fudgy even when cooled.
Notes
Adapted from “The Pretty Dish” by Jessica Merchant. These cookies are best when the dough is well chilled so they spread minimally and keep a fudgy center. Size the scoops consistently for even baking; smaller cookies bake quickly and make delightful two-bite treats.
- Category: Cookies, Chocolate
