Beautiful Butter Cookies Recipe with Sprinkles and Chocolate Post Preview: These butter cookies are not only gorgeous to look at but they are delicious to eat. This is also a wonderful recipe for kids to help prepare.
While I am sharing this easy recipe for Butter Cookies with Sprinkles and White Chocolate right before Christmas, this is definitely not a recipe that has to be relegated to Christmastime. This simple cookie is made beautiful with an interesting design and dressed up with candy coating and nonpareils.
Plus, I love that this recipe is so easy to include even young children into the making of it. Those are precious moments for kids, even if they sometimes add extra work for parents. I still think so fondly on times of making the criss-cross with a fork into peanut butter cookies or using my thumb on thumbprint cookies.
So, whether you make these Butter Cookies with Sprinkles and White Chocolate on your own or with your kids, they are sure to impress during the holidays, on special occasions, or your stomach when you snack on them at home just because.
Related Reading:
- Quick and Easy Homemade White Chocolate Recipe
- Easy Cookie Dough Dip Recipe (with no eggs and directions for making safe flour)
- Hot Chocolate Cupcakes with Chocolate Ganache and Vanilla Buttercream Frosting
Kids in the Kitchen Notes for this Recipe
If you have kids that are very handy in the kitchen, they may be able to make this recipe with little or no assistance.
However, I especially recommend the following steps for kids of many ages for this recipe:
- Pressing the cookies with the cookie stamp
- Dipping the finished cookies in the vanilla candy coating
- Sprinkling the butter cookies with rainbow nonpareils or other chosen sprinkle option
Ingredients for Butter Cookies with Sprinkles and White Chocolate
Cookie Ingredients
- 2 sticks unsalted butter
- 3/4 cup granulated sugar
- 1 egg
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
Decoration Ingredients (white chocolate and sprinkles part of the recipe)
- 6 oz white almond bark (also commonly called vanilla candy coating)
- 1/2 tbsp vegetable oil (you can omit this is you prefer a thicker coating)
- Rainbow nonpareils or other sprinkles of your choice
- Cookie stamp or something decorative like the bottom of a glass or even a potato masher
What is almond bark?
According to Wikipedia, almond bark is:
Almond bark (also known as vanilla-flavored candy coating) is a chocolate-like confection made with vegetable fats instead of cocoa butter and with coloring and flavors added. It can be bought in packages, blocks, or round discs where candy and baking supplies are sold. The confection is commonly used to cover or dip fruits, caramel, oats, granola, nuts, cookies, or crackers, in place of real chocolate.
Want to see what vanilla candy coating or almond bark looks like? Here is an example, though I would recommend buying it locally instead because it will be cheaper.
Although I will be referring to it as white chocolate, unless you use something else, almond bark (vanilla candy coating) is not actually white chocolate because it has vegetable fats instead of cocoa butter. But, you know what? I’m probably going to keep calling it white chocolate anyway.
I also think vanilla candy coating is awesome, especially for making large quantities of snacks for class parties or bake sales. It’s so easy to just cover pretzels or Oreos with it. That’s how I made my emoji-inspired cookie pops.
Instructions for Butter Cookies with Sprinkles and White Chocolate
How to Make Your Butter Cookies
1. Preheat your oven to 375 degrees. Prepare a baking sheet by either lining it with parchment paper or lightly spraying with a non-stick spray.
2. In a large bowl, cream together the butter and sugar. Then add in the egg and vanilla, mixing until combined. Set this mixture aside.
3. In another bowl, whisk together the flour, baking powder, and salt. Slowly incorporate this mixture into the butter and sugar mixture. Cover the combined mixture and refrigerate the dough for 10-15 minutes.
A quick note about baking powder: While it can be easy to just use whatever baking power may have been in your spice cabinet, make sure that it is not expired. Expired baking powder does not work as well as fresher baking powder.
5. Using a medium cookie scoop, roll the cookie dough into balls and line them on the cookie sheet. Press a cookie stamp or something else decorative into the cookie dough for a fun design. You can use anything in your kitchen, so be creative!
6. Bake the cookies for 8-10 minutes, until the edges start to turn a golden brown color. Allow them to cool on the cookie sheet for a minute or two before transferring them to a cooling rack. Allow all of the butter cookies to cool completely before moving to the decorating portion.
Note: If you really don’t want to decorate your Butter Cookies, you don’t have to. They are beautiful and delicious at this point.
Decorating Instructions
1. Using a microwave-safe bowl, warm the vanilla candy coating and oil together in the microwave. Cook for 15 seconds at a time (or according to the package directions), stirring between. (You may omit the oil if you want the coating to be a little thicker.)
2. Once the chocolate is completely melted and smooth, dip each of the butter cookies into the chocolate. Allow the excess candy coating to drip off and then lay them onto a sheet of wax paper; top with the nonpareils or sprinkles before the candy coating cools and hardens.
Enjoy!
Printable Recipe
- 2 sticks unsalted butter
- ¾ cup granulated sugar
- 1 egg
- 2 tsp vanilla extract
- 2¼ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 6 oz vanilla candy coating
- ½ tbsp vegetable oil (you can omit this is you prefer a thicker coating)
- Rainbow nonpareils or other sprinkles of your choice
- Cookie stamp or something decorative like the bottom of a glass or even a potato masher
- Preheat oven to 375 degrees. Prepare a baking sheet, either lined with parchment paper or lightly spray with non-stick spray.
- In a large bowl, cream the butter and sugar together. Add in the egg and vanilla; mix until combined. Set aside.
- In another bowl, whisk together the flour, baking powder, and salt. Slowly incorporate this mixture into the butter and sugar. Cover and refrigerate the dough for 10-15 minutes.
- Using a medium cookie scoop, roll the cookie dough into balls and line them on the cookie sheet. Press a cookie stamp or something else decorative into the cookie dough for a fun design. You can use anything in your kitchen, so be creative!
- Bake for 8-10 minutes, until the edges start to turn golden brown. Allow them to cool on the cookie sheet for a minute or two before transferring to a cooling rack. Allow all of the cookies to cool completely.
- Using a microwave-safe bowl, warm the vanilla candy coating and oil together in the microwave. Cook for 15 seconds at a time, stirring between. (You may omit the oil if you want the coating to be a little thicker.)
- Once the chocolate is completely melted, dip each cookie into the chocolate, allow the excess drip off and then lay them onto a sheet of wax paper; top with the sprinkles before the candy coating cools and hardens.
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