Chocolate Drizzled Sugar Cookies
- 4 sticks unsalted butter, cubed and softened
- 3 cubs Hain® Organic Turbinado Sugar
- 1 tsp vanilla extract
- 11/2 tsp Hain® Sea Salt
- 2 large eggs
- 5 cups Arrowhead Mills® Organic Unbleached White Flour
- 2 cups of SunSpire™ Semi-Sweet Baking Chips
- Colored sprinkles for decorating
In the bowl of a mixer fitted with a paddle, combine the sugar and the butter together on medium high speed until light and fluffy; add eggs, vanilla and salt continue to mix until incorporated. Lower speed to medium low; add flour in 2 batches mixing until just incorporated.
Turn dough out onto clean work surface. Divide dough in half and pat into flattened disks and wrap each disk in plastic. Refrigerate for 2 or more hours.
Preheat oven 350F.
Line baking sheets with parchment, on a lightly floured surface roll dough out to a ¼ inch thickness and cut out desired shapes with cookie cutters. Place cookies on prepared baking sheets about 2 inches apart. Freeze each sheet for 15 mins or until firm before baking off.
Rotate cookies half way through and bake until edges become golden about 15 minutes. Transfer cookies to wire rack to cool completely.
Melt chocolate in a medium saucepan over a very low heat, stirring constantly until smooth.
Drizzle cookies with chocolate glaze and decorated with sprinkles.