A plate of Christmas sugar cookies dipped in dark and white chocolate.
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Christmas Sugar Cookies

These Christmas sugar cookies are roll out cookies that are dipped in dark and white chocolate and coated with sprinkles. A fun and elegant holiday cookie that's perfect for class parties and gift giving!
Course Dessert
Cuisine American
Keyword Christmas roll out cookies, Christmas sugar cookies
Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 1 hour 20 minutes
Total Time 35 minutes
Servings 30
Calories 134kcal
Author Sara Welch

Ingredients

  • 1 cup unsalted butter softened
  • 1 cup sugar
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 3 cups all purpose flour
  • 6 ounces semisweet chocolate chips or dark chocolate candy melts
  • 6 ounces white chocolate chips or white chocolate candy melts
  • 1 tablespoon shortening divided use, only if using chocolate chips. Do not use shortening if you're using candy melts.
  • 1/2 cup Christmas sprinkles

Instructions

  • In the bowl of a mixer, beat the butter and sugar until smooth, about 2 minutes
  • Add the eggs one at a time, beating well after each addition
  • Add the vanilla and salt, then slowly mix in the flour until thoroughly combined
  • Remove the dough from the bowl. Place the dough on a large piece of plastic wrap and shape it into a disc. Wrap the plastic wrap around the dough and chill for at least 1 hour, or up to 1 day before you plan to bake your cookies.
  • Preheat the oven to 350 degrees. Line a sheet pan with parchment paper or a nonstick baking mat. 
  • Divide the dough in half. Re-wrap one half of the dough and place it in the fridge. Roll the remaining dough into a 1/2 inch thick rectangle.
  • Using a 3-4 inch sized Christmas cookie cutters, cut out as many shapes as you can from the dough.
  • Re-roll the dough and repeat the process until you've filled your first baking sheet. Cookies should be spaced 1 1/2 inches apart on the sheet.
  • Place the pan of cookies in the fridge and chill for 20 minutes
  • Bake for 12-15 minutes or until cookies are set and the edges are just barely turning brown.
  • Cool the cookies completely
  • Repeat the same process with the other half of the dough that you previously put in the refrigerator.
  • Place the white chocolate and dark chocolate in separate bowls. If you're using chocolate chips, add 1/2 of the shortening to each bowl.
  • Heat the chocolate chips + shortening OR candy melts (no shortening needed) in the microwave in 30 second increments until melted. Stir until smooth.
  • Dip half of each cookie into dark or white chocolate, tapping against the bowl to remove the excess. Place the cookies on a sheet of parchment paper and quickly add the sprinkles onto the wet chocolate. Let set completely.

Notes

  1. Dough can be frozen for up to two months; thaw in the refrigerator before using.
  2. Plain cookies can be frozen for up to one month, then thawed and dipped in chocolate and sprinkles.

Nutrition

Calories: 134kcal | Carbohydrates: 16g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 5mg | Potassium: 19mg | Sugar: 6g | Vitamin A: 4.1% | Calcium: 0.5% | Iron: 3.5%