Ingredients
Scale
Cookie dough:
- 2 cups (250 g) all-purpose (plain) flour
- ¼ cup (about 22 g) black cocoa powder
- 2 tbsp (about 10 g) unsweetened cocoa powder
- 1 tbsp instant espresso powder
- 1 tsp baking powder
- ¼ tsp kosher salt
- 1½ sticks (12 tbsp / 170 g) unsalted butter, at room temperature
- ¾ cup (about 150 g) packed light brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg
- 1 tbsp pure vanilla extract
Coating:
- ½ cup (100 g) granulated sugar
- ½ cup violet sanding sugar
- ¼ cup flat purple sprinkles
- ½ cup orange sanding sugar
- ¼ cup flat orange sprinkles
- ½ cup (about 60 g) powdered (confectioners’) sugar, divided
Instructions
- Prep. Position the oven racks in the upper and lower thirds of the oven and preheat to 180°C (350°F). Line two baking sheets with parchment paper.
- Dry ingredients. Whisk together the flour, black cocoa, unsweetened cocoa, espresso powder, baking powder, and salt in a large bowl.
- Cream. In a stand mixer with the paddle attachment, beat the butter, brown sugar, and ½ cup granulated sugar on medium-high until light and fluffy, about 2 minutes.
- Combine. Beat in the egg, then the vanilla. Reduce the speed to low and add the flour mixture gradually, mixing just until combined.
- Colored coatings. Process the violet sanding sugar and purple sprinkles in a food processor until fine and powdery, about 2 minutes. Pulse in ¼ cup powdered sugar and transfer to a bowl. Wipe the processor clean and repeat with the orange sanding sugar, orange sprinkles, and the remaining ¼ cup powdered sugar.
- Roll. Place the remaining ½ cup granulated sugar in a bowl. Roll heaping tablespoons of dough into 24 balls. Roll 12 balls in granulated sugar, then generously in the purple coating, and place them 1 inch (2.5 cm) apart on one baking sheet. Repeat the remaining 12 balls with granulated sugar and the orange coating. Roll every ball a second time in its colored coating.
- Bake. Bake on the upper and lower racks for 14–16 minutes, switching the pans halfway through. The cookies are done when they’ve spread, the tops have cracked, and the edges are firm.
- Cool. Cool on the pans for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Measuring flour: Spoon the flour into a dry measuring cup and level it off. Scooping from the bag packs it down and makes the cookies dry. A scale (250 g) is most accurate.
- No black cocoa? Use Dutch-process cocoa. The cookies will be dark brown instead of black.
- Double-coat the dough balls for the brightest colors.
- Storage: Keep in an airtight container at room temperature for up to 3 days.
Nutrition is an estimate and will vary with the brands used.
- Prep Time: 30 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian