I have had a lot going on this month, and I know I've been slacking on the blog posts - sorry for that! But, with everything that's been going on there is a lot of excitement floating around. I have been obsessively checking my emails, responding at all hours of the day, and pacing the bake shop and my house. Basically my life is a melting pot of waiting for all kinds of things right now. I can't give anything away just yet, but let's just say these Sprinkled Chocolate Sugar Cookies kinda describe my mood today. They are a little dark, but colorful at the same time, and that is how the month of May has been shaping up for me. There are challenges every single day with running a business and there are so many rewards as well. If you want the good, you have to be willing to deal with the bad sometimes, and I'm beginning to feel like a pro. We have some amazing things in store that I cannot wait to share and get going. But, for now all I can share is this cookie recipe for Sprinkled Chocolate Sugar Cookies.
Enjoy them with a giant glass of milk, or even chocolate milk!
Sprinkled Chocolate Sugar Cookies
1/2 cup (113 grams) organic salted butter, softened
226 grams (1 cup) organic cane sugar
2 teaspoons organic vanilla extract
2 organic large eggs
57 grams (1/2 cup plus 3 tablespoons) organic Dutch cocoa, sifted
226 grams (1 2/3 cups plus 2 tablespoons) organic all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
85 grams all natural rainbow sprinkles (find here)
Method 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, sugar and vanilla extract. Mix on low until all ingredients are combined and there are no butter chunks.
Add the eggs and mix just slightly.
In a separate bowl, add the flour, cocoa, salt and baking powder and whisk together. Add this to the butter mixture and mix on low until a cookie dough forms.
In a small dish, add rainbow sprinkles.
Using your hands, ball the cookie dough into 24 cookie dough balls. They should be about 2 1/4-inches in diameter and look like a round disk. Then dip the tops in the rainbow sprinkles, and place back on the cookie sheets.
Bake for 11 minutes or until they look puffy and set. Allow to cool completely on the cookie sheets.
Store in an airtight container for up to 7 days.
Gluten Free - Just substitute the organic flour for 240 grams (1 1/2 cups plus 1 tablespoon) organic gluten free flour blend. Our favorite is Namaste Organic Perfect Flour Blend.
High Altitude – Bake at 375°F fro 8 minutes or until they look puffy and set.
Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!