Celebration Sprinkle Cookies

Celebration Sprinkle Cookies

Adapted from LilaLoa.com
Makes 14 - 3” cookies
Author Wendy Sondov themondaybox.com


  • 1 cup unsalted butter room temperature
  • 1/4 cup shortening
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking powder
  • 2/3 cup cocoa
  • 3 or 3 1/2 cups all-purpose flour
  • 3-4 cups Chocoley.com Bada Bing Bada Boom Candy & Molding Formula discs
  • 1 cup nonpareil sprinkles


  1. Pre heat oven to 375˚F. Line a baking sheet with parchment paper.
  2. In the bowl of an electric mixer, cream butter and sugar just until combined.
  3. Mix in eggs and vanilla. Then mix in salt, baking powder and cocoa.
  4. Gradually add flour, 1 cup at a time. If making the cookies right away, use 3 ½ cups of flour. If refrigerating dough for use in several hours or several days, use only 3 cups of flour.
  5. Roll out dough between two sheets of parchment paper to slightly less than ½” thick ( about 3/8”)
  6. Cut out circles and imprint with cookie stamps.
  7. Transfer to prepared baking sheet and bake for 7-8 minutes.
  8. Immediately after removing from oven, fill the imprinted words with sprinkles. Gently brush off excess sprinkle with a pastry brush.
  9. Cool on baking sheet for 10 minutes then transfer to a wire rack to cool completely.
  10. Line a baking pan with sides (a size that will fit in your refrigerator) with wax paper. The sides are necessary to contain loose sprinkles.
  11. Melt half of the chocolate coating discs in a shallow bowl in the microwave at 50% power for 30 seconds. Stir, then return to the microwave for 10-20 second intervals at 50% power just until completely melted.
  12. Depending on the size of your pan, work with groups of 3 or 4 cookies. Place a completely cooled cookie on top of the melted chocolate and gently press down until the bottom and sides of the cookie are immersed in chocolate. Use two forks under the cookie, one on each side, to gently lift the cookie out of the chocolate and onto the prepared baking pan. Immediately cover the chocolate coated sides of the cookie with sprinkles. After completing 3 or 4 cookies place the pan in the refrigerator for 10-15 minutes to set the chocolate. Repeat with the remaining cookies, melting additional chocolate discs as needed.
  13. Store at room temperature in an airtight container for up to 2 weeks. Separate layers of cookies with wax paper.

Packing Tips

Chocolate dipped cookies are only care package friendly during cold weather months. For a festive presentation, wrap each Celebration Sprinkle Cookie individually in a cellophane party bag and tie with a ribbon. Place 6 wrapped cookies into a gallon size zip lock bag, removing as much air as possible. Pad the shipping box carefully to be sure there is no movement in transit.