Chocolate frosted sugar cookies
Updated: Nov 12, 2021
I was so excited to be reunited with family after a long year plus apart due to the pandemic, and what better way to greet your family than with baked goods? My niece is also old enough to help bake, and to enjoy it, so I knew it would be fun to create something together. She told me that she wanted something with chocolate and sprinkles, and I know she loved the Oreo Birthday Crunch Cookies which has a vanilla sugar cookie base - so I began brainstorming.
I love my Chewy Vanilla Sugar Cookies, and I realized that they would taste even more delicious all dressed up. When making my favorite brownie recipe recently, I took a taste of the melted chocolate and butter mixture before adding it to the bater and have been wanting to use it as a frosting on something ever since. I knew this was the perfect subject. It almost creates a mock chocolate buttercream frosting that pours onto your cookies smooth, and is made with no fancy equipment required. And the sprinkles top it all off!
These can be made in a quantity of 10 or 20, perfect for a gathering of any size. I also love that the dough can be made well in advance, and then you can bake and decorate the cookies when you're ready to indulge, or share with others.
1 batch of my Chewy Vanilla Sugar Cookies (10 or 20)
Toppings for 10 cookies:
4 tablespoons unsalted butter (1/2 stick)
1/2 cup milk chocolate chips
2.5 teaspoons rainbow sprinkles
Toppings for 20 cookies:
1 stick unsalted butter (8 tablespoons)
1 cup milk chocolate chips
1 tablespoon + 2 teaspoons rainbow sprinkles
Cooking time: About an hour total active time (plus time to chill cookie dough overnight or minimum of 6-8 hours, and an hour to set frosted cookies)
Cooking instructions: Prep your cookies: Follow the instructions for my Chewy Vanilla Sugar Cookies to make either 10 or 20 cookies. Bake and cool the cookies completely.
Make your topping: Place your milk chocolate into a microwave safe bowl. Put the bowl into the microwave for 30 seconds. Remove and stir, then place back into the microwave for intervals of 15-20 seconds until halfway melted. Then, add in your butter cut into tablespoons. Place back into the microwave for 20-30 seconds. Remove and stir until fully combined. If you still see any lumps, place back in for another 15-20 seconds.
At this point, your chocolate mixture should be very smooth. Allow it to sit for about 10 minutes, stirring every couple of minutes to help it cool down slightly.
Each cookie will get a tablespoon of chocolate topping and a quarter teaspoon of sprinkles. When you're ready to decorate and your chocolate mixture has cooled slightly, place a tablespoon dollop of chocolate topping in the center of a cookie. To spread the chocolate evenly, pick the cookie up and tilt it in a circular motion until the chocolate has spread to your liking. Then, sprinkle a quarter teaspoon of sprinkles onto your cookie. Repeat for each cookie and then leave your cookies to set at room temperature. This should take about an hour, but if you're in a rush you can also place them into the fridge.
Enjoy your cookies at room temperature! They will stay fresh in an airtight container at room temperature for 2 days, in the fridge for 4-5 days, or you can freeze them and defrost in the fridge to enjoy at another time.
Carb and serving info: Servings: 10 or 20 cookies Carbs per serving: 33 Carbs for full recipe: 330 (10 cookies), 661 (20 cookies)
Carbs for frosting only: 50 (10 cookies), 100 (20 cookies) Carbs for sprinkles only: 8 (10 cookies), 17 (20 cookies) Carbs for toppings only: 58 (10 cookies), 117 (20 cookies)
Note: Carb information is calculated based on the specific ingredients I used to cook with to help guide my own insulin to carb ratio when dosing before I eat my home cooked recipes.