Ingredients
The following ingredients have 22 Servings
- 1 cup salted butter (at room temperature)
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- powdered sugar (for rolling)
- ½ cup chocolate chips (I use Ghirardelli baking chips)
- 1 teaspoon coconut oil (optional, to thin the chocolate)
Instruction
- In a large bowl, cream together the butter and powdered sugar. Add in the vanilla and mix. Slowly add in the flour and mix until well combined.
- Form the dough into a ball, wrap with plastic wrap and chill for at least 30 minutes.
- After 30 minutes, preheat your oven to 350 degrees, line your baking sheet with parchment paper or a silicone liner and set aside. Get your cookie cutters and rolling pin ready.
- Prep a clean surface (I like to use a large cutting board) with a light dusting of powdered sugar. Remove the chilled dough from the fridge, cut in half, and place half on the board and put the other half back in the fridge.
- Roll out the dough (I like to roll it out underneath a piece of parchment paper) to 1/4" thick and press out your shapes. I like to dip the cookie cutters into powdered sugar before cutting the dough to help them not stick. Cut out all you can fit, then re-roll the dough and start over. I got about 22 mini cookies out of each half.
- Place each cookie onto your prepared baking sheet and bake for 8-10 minutes until just lightly golden brown.
- Remove from the oven and let cool.
- Meanwhile, in a microwave safe bowl, melt the chocolate in the microwave using 30 second intervals - 30 seconds, stir, 30 seconds, stir. If your chocolate is too thick, add in 1 teaspoon of coconut oil to help thin it. It will make the chocolate smoother and dipping the cookies easier.
- Dip each cooled cookie into the chocolate then place onto a wire rack over parchment paper so the excess chocolate can dip off. Sprinkle with nonpareils and let set. I popped mine into the fridge to speed up the process.
