We’ve teamed up with Flora Plant Butter and Color Kitchen Foods to make these Chocolate Dipped Sugar Cookies with Sprinkles!
We’ve created this recipe with @sweetlorens Sugar Cookies dipped in melted chocolate using @floraplantus Unsalted Plant Butter, and topped with @colorkitchenfoods dye-free Rainbow Sprinkles. Nothing artificial, only the best clean ingredients for your baking inspiration!
- 1 package Sweet Loren’s Sugar Cookie Dough
- 1 tablespoons vegan butter, such as Flora Unsalted Plant Butter
- 1 cup chocolate chips or chocolate chunks
- Sprinkles, such as Color Kitchen Rainbow Sprinkles
- Preheat oven or toaster oven to 325℉.
- Place cookie dough portions 2 inches apart on a baking sheet lined with parchment paper.
- Bake 11-14 minutes. Since ovens vary, check at the shortest time and add time as needed.
- Cool cookies on a wire cooling rack for 15-20 minutes.
- While the cookies cool, melt chocolate & vegan butter in a small saucepan over low heat or microwave until melted, at 30 second intervals.
- Dip half of each cookie into the melted chocolate and decorate with sprinkles.
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Place dipped cookies on a wire baking rack or parchment-lined baking sheet & set in the fridge for at least 15 minutes. Enjoy!