Chocolate Sprinkle Sugar Cookies

Valentine's Day is coming up! And while I love all holidays, I don't always love how they are portrayed. Valentine's Day desserts don't need to be littered with pink hearts and glitter, they don't need to be red, pink, or purple, and they don't need to be shaped like a heart. Valentine's Day is about showing the people you love some love with desserts. And ladies, your boyfriends and husbands might be more excited about this recipe than any other.

So today I have made a really easy and simple almond sugar cookie that's covered in chocolate sprinkles. I decorated them with one very small heart sprinkle. I used the Nature's Colors Heart Sprinkles from India Tree. And if you love the pink and red theme of Valentine's Day then switch up the sprinkles to the Nature's Colors Pink Sprinkles and put a red heart in the middle. All of the Nature's Colors line is made without artificial colors and instead uses vegetables to dye the sprinkles.

These cookies are a simple and easy Valentine's Day cookie that you can make however you want. They are so delicious and are sure to put a smile on your Valentine's face. Get the recipe below.

Chocolate Sprinkle Sugar Cookies

Makes 18


1 stick (113 grams) organic salted butter, softened

113 grams (1/2 cup) organic cane sugar

71 grams (1/2 cup) organic powdered sugar, sifted

1 teaspoon organic almond extract (like Frontier Co-Op)

2 organic large eggs

298 grams (2 1/4 cups plus 1 tablespoon) organic all purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon fine sea salt


85 grams (1/2 cup) all natural chocolate sprinkles (like India Tree)

All natural heart sprinkles (like India Tree)


Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, powdered sugar and almond extract. Mix on low until combined and there are no butter chunks. Add the eggs and mix just slightly, enough to break the yolks.

In a separate bowl, add the flour, baking powder, and sea salt and whisk together. Add to the butter mixture and mix on low until combined into a dough.

Place the chocolate sprinkles in a small bowl. Using your hands form the dough into 18 balls and shape them into a round disk that is about 2-inches in diameter. Roll the tops of the disks in the chocolate sprinkles and place on the prepared cookie sheets. Top each dish with a single heart sprinkle.

Bake for 11 minutes or until lightly puffed and dry. Let cool completely on the cookie sheets.

Store in an airtight container for up to 7 days.

Gluten Free – Replace the all purpose flour with 310 grams (2 cups plus 3 tablespoons) organic gluten free flour blend.

High Altitude – Bake at 375°F for 8 minutes or until lightly puffed and dry.

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