Chocolate Dipped Sugar Cookies Recipe

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These soft and chewy chocolate-dipped sugar cookies are a festive favorite. The sweet cookie, dipped in rich chocolate and topped with sprinkles, is perfect for any occasion.

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Sugar Cookies Dipped in Chocolate

These bakery-style cookies are everything I love in a cookie. They are soft and chewy with a slightly crispy edge. The secret ingredient that sets these cookies apart from the rest is the cream cheese. The cream cheese adds a slight tang and creates the tender, melt-in-your-mouth texture.

Dipping these cookies in chocolate and adding sprinkles gives them a fun, festive flair that’s perfect for any celebration. Just switch up the sprinkle colors to match your holiday or party theme! The recipe makes a large batch. They’re great for sharing at gatherings.

Ingredients & Estimated Cost:

Recipe Cost: $11.34

Per Serving: $0.47

Here is everything you need to make these sugar cookies, and some simple substitutions.

2 ¼ cups all-purpose flour ($0.30) – Flour is the base of the dough and provides structure to the cookies.
1 teaspoon baking powder ($0.05) – Helps the cookies rise. Do not skip this ingredient.
½ teaspoon baking soda ($0.01) – Baking soda adds to the chewy texture of the cookie. This is not an ingredient to leave out of the recipe.
½ teaspoon salt ($0.01) – Kosher salt or sea salt works just fine.
1 ½ + ⅓ cups granulated sugar ($0.58) – Makes the dough sweet. Use coconut sugar or raw sugar as an alternative.
2 ounces cream cheese ($0.82) – The secret ingredient for creating an ultra-soft texture is cream cheese.
6 tablespoons unsalted butter ($1.56) – Adds richness to the cookies. Use salted butter as a substitute and reduce the amount of salt you add.
⅓ cup vegetable oil ($0.31) – Canola oil will work as a substitute.
1 large egg ($0.41) – Binds the ingredients together.
1 tablespoon milk ($0.01) – Adds moisture to the cookies to keep them from drying out in the oven. Any type of milk will work for this recipe.
2 teaspoons vanilla extract ($1.91) – This adds depth to the flavor of the cookie.
1 pound Almond Bark chocolate flavored coating ($2.99) – As an alternative, use white chocolate or semi-sweet chocolate to have the sugar cookies dipped in.
2-3 ozs sprinkles ($2.38) – Adds a fun and festive vibe to the cookie. Use any color sprinkles you’d like.

ingredients for decorating sugar cookies

How To Make Dipped Sugar Cookies

To begin, you’ll make the cookie dough, roll the dough balls in sugar, and bake them. Dip them in chocolate and top with sprinkles. Let me show you how.

Stir together the dry ingredients in a mixing bowl and set aside.
Next, place 1 ½ cups of sugar and cream cheese in a large bowl. Pour in the melted butter and whisk to combine.
Whisk in the oil, followed by the egg, milk, and vanilla.
Add the flour mixture. Then, mix until a soft dough forms.
Now divide the dough into 24 equal pieces. Working in batches, roll balls in reserved sugar to coat and evenly space on the sheet pan, 12 balls per sheet. Next, using the bottom of a drinking glass, flatten balls to 2 inches in diameter.
Bake cookies. Let cookies cool completely.
Melt the candy coating as per the package instructions. Spoon the melted chocolate over half of each cookie and top with sprinkles. Place cookies on parchment or wax paper to completely dry.

baking sheet of baked cookies, dipped in chocolate, and with sprinkles on top

Recipe Tip

You can make these sugar cookies for any occasion. Switch out the sprinkles to match your holiday or party theme, like the Christmas version shown here.

Chocolate Dipped Sugar Cookies

Recipe Cost 11.34

Serving Cost 0.47

Author Jess Jankowski

Course Dessert

Cuisine American

These chocolate dipped sugar cookies are soft, chewy, and a colorful crowd-pleaser. With a buttery cookie base, dipped in rich chocolate, and sprinkles on top, they’re perfect for any celebration.

Servings: 24 people

Prep Time 30

Cook Time 12

Total Time 2 57

Equipment

mixing bowls
whisk
rimmed baking sheets
parchment paper
handheld mixer
wire rack

Ingredients

COOKIE DOUGH:

2 ¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups granulated sugar
2 ounces cream cheese cut into 8 small pieces
6 tablespoons unsalted butter melted
⅓ cup vegetable oil
1 large egg
1 tablespoon milk
2 teaspoons vanilla extract

FOR ROLLING:

1/3 cup granulated sugar for rolling

FOR DECORATING:

1 pound Almond Bark chocolate flavored coating dark, milk, or white chocolate
2-3 ounces Christmas sprinkles

US Customary – Metric

Instructions

Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper. Whisk flour, baking powder, baking soda, and salt together in medium bowl; set aside.
Place 1 1/2 cups sugar and cream cheese in a large bowl. Place remaining 1/3 cup sugar in a shallow dish and set aside. Pour melted butter over sugar and cream cheese and whisk to combine (some small lumps of cream cheese will remain but will smooth out later). Whisk in oil until incorporated. Add egg, milk, and vanilla and whisk until smooth. Add flour mixture and mix with a rubber spatula until soft, homogeneous dough forms.
Divide dough into 24 equal pieces, about 2 tablespoons each. Using your hands, roll dough into balls. Working in batches, roll balls in reserved sugar to coat and evenly space on prepared sheets, 12 balls per sheet.
Using the bottom of a drinking glass, flatten balls to 2 inches in diameter.
Bake cookies 1 sheet at a time until edges are set and just beginning to brown, 11 to 13 minutes, rotating sheet halfway through baking. Let cookies cool on sheet for 5 minutes, then transfer to wire rack. Let cookies cool completely before serving.
Melt the candy coating as per the package instructions. Spoon the melted chocolate over half of each cookie and top with sprinkles. Place cookies on parchment or wax paper to completely dry, about 2 hours.

Notes

Serve: You can keep these out on a serving platter for several hours. I don’t recommend leaving them, uncovered, overnight because they will dry out quicker.

Store: Keep the cookies in an airtight container at room temperature. They will keep for about 5 days this way.

Freeze: You can freeze the decorated cookies by placing them in a Ziploc freezer bag for up to 2 months. Just make sure that they’re not decorated with hard candies like candy canes because hard candies tend to “melt” in the freezer.

Nutrition

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Chocolate Dipped Sugar Cookies Recipe FAQs

How do I know when the sugar cookies are done?

Watch the cookies carefully. Overcooked cookies are the worst! Remove the cookies from the oven once they turn golden brown.Any longer, and they will be hard and crunchy, not soft and chewy.

Can I skip the sprinkles?

You do not need to add the sprinkles. The cookies are delicious just dipped in chocolate.

My cookies came out too flat—what happened?

Double-check your measurements. Too much flour can alter the consistency of the cookies.

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