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Give yourself extra time when making this recipe as the dough has to be chilled for 2 to 8 hours before you bake the cookies. I made the dough at night and baked the cookies the next morning.
Prep Time15 mins
Cook Time15 mins
chilling time2 hrs
Total Time2 hrs 30 mins
Course: Baking
Servings: 40
Author: Lovoni


  • 1 1/2 cups granulated sugar
  • 1 cup softened butter 2 sticks/226g/8oz
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/3 cups all-purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch of sea salt
  • 1 tablespoon or more red food coloring
  • 1 cup white chocolate chips
  • 1/2 to 1 cup red, white and green sprinkles


  • Beat sugar and butter together in a large bowl of an electric mixer using the paddle attachment until light and fluffy, about 3 to 4 minutes.
  • Add the eggs and vanilla and beat until combined, about 1 minute, scraping down the side of the bowl once during beating.
  • Add the flour, cocoa, baking powder, baking soda, salt, food coloring and chocolate chips. Beat until a smooth dough forms (it will look very similar in consistency to pie dough). Wrap dough thoroughly in plastic wrap and chill in the fridge for at least 2 hours or overnight if time permits (about 8 hours). If you’ve left the dough in the fridge longer, it might be a bit stiff and need to sit at room temperature for 30 minutes before rolling.
  • Preheat the oven to 350°F (180°C) or 325°F (160°C) fan-forced (what I used). Line 3 baking sheet with parchment paper (if using fan-forced).
  • Roll the cookie dough into rounded tablespoon balls. Roll each ball in sprinkles. Place about 2 inches apart of the baking sheets to allow for spreading. Bake for 12 to 14 minutes until cookies are cooked and spread. Let stand on baking sheets for 5 minutes before removing to a wire rack to cool completely. The longer the cookies cook, the crispier they are so how long you cook them really depends on whether you prefer a soft or crisp cookie, or somewhere in between. Store in airtight jars when completely cooled. Makes about 40.