It’s the day after Christmas and Miles is on a plane to spend the rest of the holiday with his dad. He’s been flying solo for years now, but I never get used to it. A mom is always a mom 🙂
For a going away present I made him a batch of chocolate-dipped sugar cookies for the flight. Sugar cookies are one of his favorites. I added nonpareils for color. These sugar cookies are the crunchy on the outside, chewy in the middle cookies you grew up with. Instead of giving Miles the entire batch, I split them with him so we can eat them together while facetiming. What better way to share a special treat with your little one?
Chocolate Dipped Sugar Cookies
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 8 tablespoons (1 stick) unsalted butter, room temperature
- 1 ½ cups sugar
- 1 large egg
- 1 teaspoon vanilla
- ¼ cup sour cream
- 1 cup of chocolate chips ((to start))
- Nonpareils or sprinkles if desired
- Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking powder, salt, and baking soda. In a large bowl using an electric mixer on medium-high, beat butter and sugar until light and fluffy, 2 to 4 minutes. Add egg and vanilla; beat well to combine. Switch the mixer to low, add half the flour mixture, followed by sour cream, then remaining flour mixture; mixing just until smooth. Carefully fold in sprinkles.
- Drop mounds of dough, about 2 to 3 tablespoons, 3 to 4 inches apart, onto two parchment lined baking sheets. Bake until edges of cookies are just firm and tops are barely beginning to brown, about 20 minutes, rotating sheets once halfway through. Transfer cookies to a rack to cool. Melt chocolate chips in a microwave save bowl on full power for 30 second increments until the chocolate is smooth. Dips the cookies half way into the chocolate and lay on a parchment line sheet pan. Repeat with remaining cookies and add sprinkles if desired. Place in the refrigerator until chocolate has set.