Nonpareil Cookies
Makes approximately 60 small cookies.
  • 1 cup butter, softened
  • 1 cup sugar
  • 1 tablespoon vanilla
  • 1 tablespoon milk
  • 1 egg
  • 2 cups all-purpose flour
  • ⅔ cups unsweetened cocoa
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 bag (12 oz) chocolate chips (milk or semi-sweet)
  • 1 teaspoon vegetable shortening
  • LOTS of nonpareil sprinkles. 2-3 large bottles.
  1. Heat oven to 350 F.
  2. Cream together the butter and sugar.
  3. Add the vanilla, milk, and egg, and beat well.
  4. Add the dry ingredients (slow down there, Tiger...the cocoa will fly everywhere! Beat it on low until it's incorporated) and mix together well.
  5. For best results, roll out between two pieces of parchment until it's about ¼" thick.
  6. Cut with a small round cookie cutter, or improvise with a shot glass or a plastic cap. With a spatula, lift the rounds carefully and place ½"-1" apart on ungreased bafking sheet. Bake for 12 minutes. The cookies should be fairly firm. If they're still soft, give them another minute or two. They'll harden a bit as they cool.
  7. Allow the cookies to sit on the baking sheet for a couple of minutes and then transfer to a wire rack to cool completely.
  8. Once cool, melt the chocolate chips and shortening together in the microwave at 15 second increments, stirring each time. Dip the tops of the cookies in the chocolate, gently shake off excess, and then press into a separate bowl of sprinkles. Place on waxed paper and move to the refrigerator to set. (Approximately 15 minutes.)
Recipe by The Rowdy Baker at