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Homemade Butter Cookies with Sprinkles

Beautiful Butter Cookies with Sprinkles and White Chocolate Recipe

Angie Kauffman
A beautiful cookie for holidays or special events, even if that's just a night at home
Prep Time 35 minutes
Cook Time 9 minutes
Total Time 44 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Ingredients
  

Cookie Ingredients

  • 1 cup unsalted butter (this is typically two sticks of 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 and Supplies

  • 6 oz 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

Instructions
 

  • 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.
Tried this recipe?Let us know how it was!