Cookies have a way of making almost any moment better — even a farewell to a dear friend. I’m not going to pretend good-byes are easy, so let’s address the important part: sprinkles. These cookies needed sprinkles. A little color and whimsy go a long way, and sprinkles are the tiny flourish that turns an ordinary cookie into something celebratory. They’re like a miniature accessory that says, “I dressed up for the occasion.” And honestly, small details—like sprinkles or tiny serving dishes—make moments feel special.
Salted Brownie Cookies
Makes about 2 dozen, 1-inch cookies
Adapted from Smitten Kitchen
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- Sprinkles and coarse salt for finishing
In a small bowl, whisk together the flour, salt and baking powder. In a larger bowl, beat the softened butter and sugar until smooth, then mix in the egg and vanilla. Stir in the cocoa until evenly incorporated. Add the flour mixture and beat just until combined. Gather the dough into a ball, wrap it tightly in plastic wrap, and chill for at least 30 minutes to firm up.
When ready to bake, preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll the chilled dough to about 1/4 inch thick and cut into 1-inch cookies with a small round cutter. Place the cookies on the prepared sheet, then sprinkle with your chosen sprinkles and a light pinch of coarse salt to balance the sweetness. Bake until the cookies are just slightly puffed, about 8–10 minutes. Transfer to a wire rack to cool completely.
These cookies combine the fudgy taste of brownies with the crisp bite of a rolled cookie, and the sprinkle-and-salt finish gives them a playful, slightly sophisticated edge. They’re perfect for packing up as a little gift or serving at a casual get-together — pretty, portable, and reliably delicious.