Espresso Chocolate Covered Sugar Cookies
These Valentine's cookies are the best! Vanilla cut out sugar cookies topped with espresso chocolate and sprinkles are so festive and delicious! There is no need to put these into the refrigerator before baking - simply mix, roll, cut out, and bake all at once!
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Servings: 24 cookies depending on the size of your cookie
Equipment
- Stand Mixer with Paddle Attachment
- Measuring Bowls & Spoons
Ingredients
- 1 cup cold salted butter cut into cubes
- 1 cup granulated white sugar
- 1 egg
- 3 cups all purpose flour
- 2 tsp baking powder
- 1.5 tsp vanilla extract
- 1/2 cup espresso chocolate chips
- Valentine's Day sprinkles
Instructions
- Preheat your oven to 350 degrees.
- In a large bowl, mix your flour and baking powder together. When measuring the flour, make sure to scoop up the flour with a spoon and add it to your measuring cup, one spoonful at a time. This helps obtain the correct amount of flour without needing to weigh it. Once you have a cup, level it out by running a knife across the top of the measuring cup. Then, add it to the large mixing bowl and repeat for the remaining flour. Set the mixture of flour and baking powder aside for a minute.
- In your electric mixer, combine the sugar and butter using the paddle attachment until they are creamed together.
- Add in your egg and vanilla extract and mix to combine.
- Slowly add in one cup (or whatever your mixer can handle) at a time of the flour mixture to the wet ingredients. The mixture should be slightly sticky but still form a nice ball.
- On a floured surface, roll out the dough to about a 1/4 of an inch thick & cut out your cookies. A great tip is to flour your rolling pin and any cookie cutters you may be using. Transfer the cut out cookies to a baking sheet lined with a silicone mat using a large flat spatula.
- Bake for 7-10 minutes and let cool on the baking sheet. The dough will be done when the center of the dough doesn’t look wet and the edges are golden.
- Once the cookies are completely cooled, cover with melted espresso chocolate chips. Quickly use a knife to spread the chocolate on, if needed, and top with sprinkles before the chocolate dries.
Notes
These cookies can be stored in an air tight container on the counter for several days. You can also freeze in an air tight container for three months.