Servings: 20-25 Cookies
Estimated Bake Time: 35 minutes
Cookie Ingredients
1 1/2 cup of all-purpose flour
1 cup, & 1 Tbsp of powdered sugar
1 cup of unsalted butter (room temperature please! Do not cheat and use the microwave)
1 tsp of salt
2 tsp of vanilla extract
Chocolate Sprinkles
Icing
5 Tbsp of unsalted butter (room temperature)
2 cups of powdered sugar
4 Tbsp of Milk
1 tsp of vanilla extract
1/2 cup of cocoa powder ( preferable Hershey)
Ingredients
1. Preheat the oven to 350 degrees.
2. In a medium bowl, mix your flour and salt. Set aside.
3. Cream together your butter, powdered sugar, and vanilla with an electric mixer on medium-high.
4. Reduce the speed and add in your flour and salt mixture slowly. Continue to mix for 2 minutes once it forms into dough.
5. Add your chocolate sprinkles to a small bowl.
6. Scoop out a tablespoon of dough roll into a ball into the sprinkles bowl.
7. Place your dough onto the baking dish about 2 inches apart. Make a slight indentation to the dough using a 1/2 teaspoon if you have one, a tip of a small spoon works just fine also.
8. Bake for 10 minutes, take out and make another indentation and place back in for 3-5 minutes.
9. While the cookies are baking lets make the icing. Beat the butter and vanilla on medium high speed for 2 minutes until smooth and creamy. Reduce your speed to low and slowly add your powdered sugar, cocoa and milk. This process should be back and forth in order to get the right consistency. A little powdered sugar, a little milk, a little cocoa powder, beat. Repeat. Add more milk or powdered sugar for the right consistency.
10. Once the cookies have been cooled on a drying rack for 20-30 minutes, I prefer to pipe my icing with a piping bag. If you don't have one, use a spoon to scoop on top.
Enjoy:)
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