Chocolate Dipped Sugar Cookies
Make these Chocolate Dipped Sugar Cookies this Valentine's Day. A buttery sweet sugar cookie dipped in dark chocolate and sprinkled with a pink shimmer. Perfect for parties, pot lucks or any festive event.
Servings: 28 cookies
Calories: 127kcal
Ingredients
- 1 cup granulated white sugar
- 1/2 cup butter
- 1 large egg
- 1 teaspoon vanilla
- 2 Cups all purpose flour
- 1/2 teaspoon baking powder
- 1/8 tsp salt
- 6 oz semi sweet chocolate
- 2 tablespoons sugar sprinkles
Instructions
- In the bowl of your electric mixer, mix the butter and sugar on high speed until light and fluffy. This will take about 3-5 minutes. Add in the egg and vanilla and mix well.
- Sift together the flour, baking powder and salt and stir into the mixture. Don't over mix. Divide the cookie dough into two portions and wrap each portion into plastic wrap. Form into a ball and place in the fridge for 30 minutes.
- Preheat oven to 325ºf/165ºc and line two baking trays with parchment paper.
- Roll out the cookie dough on a lightly floured surface to about 1/4 inch thickness. Using a heart shaped cookie cutter, cut out as many cookies as you can. I got 14 cookies per cookie dough ball. So, 28 cookies in total.
- Place the cookies on the prepared baking tray. Bake for approximately 10 - 12 minutes until they are still pale but going slightly golden at the edges. Remove from oven and allow to cool on a baking rack.
- Place the chocolate in a double boiler over simmering water. Stir until it melts, about 3 minutes. Remove from heat.
- Lay out a large sheet of parchment paper and place a baking rack on top of the parchment paper. Dip each cookie in the chocolate covering, half of the heart. Repeat for all cookies. Place them on the baking rack to allow the excess chocolate drip onto the parchment paper.
- Allow the chocolate to set for about 15 minutes, then add the sprinkles. Leave on the baking rack until the chocolate has completely set. Once set, store in tupperwear between sheets of parchment paper.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Notes
- Measure ingredients correctly – I know many people prefer using cups for measurements, but weighing is much more accurate. If you have kitchen scales, use them for this recipe. In the recipe card you can change the measurements from cups to metric.
- Chill the dough – It’s important to chill the dough otherwise wise the cookies will spread out and bake flat.
- Don’t over bake the cookies – These cookies will be fully baked when you see a slight golden colour at the edges like seen here. Mine baked in exactly 12 minutes.
- Melting chocolate – This needs to be done in a double boiler. Or a glass bowl set over a saucepan of simmering water. Stir the chocolate as it melts and remove from heat when it’s melted.
- Gently dip cookies – These cookies are light and therefore will break apart easily if you handle them roughly. Delicately dip them in the chocolate and place on a baking rack set over parchment paper to catch chocolate drippings.
- Allow cookies to set before storing – These cookies will take about an hour to set on the counter. Don’t store them in a container until they have fully hardened.
Nutrition Facts
Chocolate Dipped Sugar Cookies
Amount Per Serving (1 cookie)
Calories 127
Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Trans Fat 0.1g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 2g
Cholesterol 16mg5%
Sodium 47mg2%
Potassium 48mg1%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 9g10%
Protein 2g4%
Vitamin A 114IU2%
Calcium 11mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.