- Ingredients
- 10 tbsp unsalted butter, room temperature
- 1/2 cup (58g) powdered sugar
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1 1/2 cups (195g) all-purpose flour
- 1/4 cup sugar, for sprinkling
- 4–6 oz chocolate candy coating
- Sprinkles, optional
- Beat the butter and powdered sugar in a large bowl until the mixture is well combined and smooth.
- Add the salt and vanilla extract and until well combined.
- Slowly add in the flour and mix until the dough is well combined. Don’t over mix.
- Shape the dough into a disc and wrap it tightly in plastic wrap. Refrigerate it for at least 30 minutes, or until you’re ready to bake.
- Preheat the oven to 350°F.
- Roll out the dough until it’s slightly less than half an inch thick. You may need to let it come to room temperature first. I roll mine out between two pieces of parchment paper, which are non-stick and don’t require using additional flour.
- Cut the cookies into shapes of your desired size (I make mine 1×3-inch rectangles). Use a toothpick to score the cookies.
- Sprinkle a little sugar onto each cookie.
- Bake the cookies for 8-10 minutes, or until done but not golden. Refrigerate additional cookies until the first batch is baked. If your cookies are thicker than I make mine, you may need to bake them for longer.
- Let the cookies cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.
To Make the Chocolate Candy Coating
- Combine 6oz of chocolate chips with 1 TBL of shortening and melt in microwave on low power in 30 second interval (or use a candy melting pot)
- Dip each cookie halfway into the melted chocolate, then add some sprinkles, if desired.
- Place the cookies onto a sheet of parchment and allow the chocolate to set.