No Spread Chocolate-Dipped Sugar Cookies: A Sweet and Easy Treat!

Who doesn’t love a treat that’s both delicious and easy to make? These No Spread Chocolate-Dipped Sugar Cookies are the perfect combination of simplicity and sweetness (yes, I am telling you the truth!).

Whether you’re baking for a holiday, a party, or just because, these cookies will impress with their clean edges and rich chocolate finish.

If you love easy recipes as much as I do, don’t miss my 4-Ingredient NO KNEAD Bread Recipe – it’s another simple favorite that’s sure to become a staple in your kitchen.

But for now, let’s dive into these sugar cookies!!!

They’re foolproof and hold their shape perfectly (that’s great, believe me!) , making them ideal for dipping and decorating. Ready to bake?

Let’s get started!?!

No Spread Chocolate-Dipped Sugar Cookies

Ingredients:

• 2 1/3 cups all-purpose flour (and more as needed for rolling and work surface);
• 1/4 teaspoon salt;
• 3/4 cup (1 1/2 sticks) unsalted butter, softened;
• 3/4 cup sugar;
• 1 large egg;
• 2 teaspoons vanilla extract;
• Semi-sweet Chocolate Chips;
• Sprinkles.

Step 1: Prepare the Dry Ingredients

In a bowl, combine the flour and salt, give it a quick mix, and set aside.

Tip: The flour should be spooned into the measuring cup and leveled off. Never scoop directly from the bag and press it down, as this packs in too much flour!

Step 2: Cream the Butter and Sugar

In a large bowl, beat the butter and sugar for about 2 minutes until smooth and creamy. You can use a stand mixer with the paddle attachment or a handheld mixer.

Step 3: Add the Wet Ingredients

Add the egg and vanilla extract, then beat on high speed for about 1 minute. Scrape down the sides and bottom of the bowl, and beat again until fully incorporated.

Step 4: Combine Dry and Wet Ingredients

Add the flour and salt mixture prepared earlier, beating on low speed until fully combined. The dough will be slightly soft, but that’s okay. If needed, you can add 1 additional tablespoon of flour.

Step 5: Roll Out the Dough

Lightly flour a sheet of parchment paper or a silicone baking mat, and transfer the dough onto it. Divide the dough into two equal portions. Use your hands to slighlty press down the dough. Now, using a floured rolling pin, roll out the dough to about 1/4 inch thickness.

The shape doesn’t matter as long as the thickness is consistent. If the dough is too sticky, sprinkle a little more flour while rolling.

Step 6: Chill the Dough

Lightly flour the surface of one rolled-out dough, then place a sheet of parchment paper on top to prevent sticking. Carefully place the second rolled-out dough on top, and cover everything with plastic wrap or aluminum foil.

Refrigerate for at least 2 hours or up to 2 days. Chilling the dough will help it firm up, making it easier to shape and cut.

Step 7: Cut Out the Cookies

Once the dough is chilled, preheat the oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat.

Carefully remove the top dough from the refrigerator to avoid breaking it. Using a cookie cutter (or a glass, like I did—no shame in improvising!), cut the dough into your desired shapes.

You can re-roll the dough scraps as needed to maximize the number of cookies. If the dough becomes too soft, place it back in the refrigerator for a few minutes before continuing.

Repeat the process with the second piece of dough.

Step 8: Bake the Cookies

Carefully place the cookies onto the baking sheets, spacing them about 3 inches apart. Bake for 9 to 12 minutes or until the edges are lightly browned.

Remove the cookies from the oven and let them cool on the baking sheet for about 2 to 3 minutes before transferring them to a wire rack to cool completely. The cookies will be slightly soft when you take them out, but don’t worry—they’ll firm up as they cool.

Step 9: Decorate with Chocolate

In a microwave safe bowl, melt the chocolate in the microwave in 30-second intervals, stirring in between to prevent it from burning. Let it cool slightly before decorating. You can coat the entire cookie, dip just half, or use it to create fun designs.

Once the chocolate cools a bit, add sprinkles if desired (this prevents them from melting). Let the chocolate set completely before serving—or enjoy them while the chocolate is still warm. Either way, they’re delicious!

They will stay fresh for up to 3 days at room temperature or up to 7 days if stored in the refrigerator.

Well, it looks like we’ve reached the end… I don’t think I’m going to make cookies for a while, because the stock here at home is pretty full ahahaha!

Before you leave, make sure you never miss this recipe again! As? Saving it to your Pinterest boards!

If you have any questions regarding the recipe, comment below, I will get back to you as quickly as possible.

Have fun cooking!