Chocolate Sugar Cookies
Active Time: 35 MinsTotal Time4 Hours 45 Mins
Yield: 2 dozen (4-inch) cookies
What’s tastier than a regular sugar cookie? A Chocolate Sugar Cookie. We love the versatility of this recipe. Simply pick your favorite cookie cutter or turn it into a cookie cup that can hold a tasty filling. The cookie dough can be made ahead and chilled a day or two before baking. We’ve included our recipe for frosting, so you can decorate your cookies. We chose various dog cookie cutters and gave each one a festive holiday sweater. This Chocolate Sugar Cookie recipe will be a hit with your cookie swap friends and Santa.
- 3/4unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 3 cups powdered sugar
- 1/4 cup warm water
- 1 1/2 tablespoons meringue powder
- 3/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- Red and green food coloring gel, candy sprinkles
How to Make It
Prepare the Chocolate Sugar Cookie Dough: Beat butter and sugar with a heavy-duty electric stand mixer on medium-high speed until light and fluffy, about 3 minutes. Add eggs and vanilla. Beat on medium until combined, stopping to scrape down sides of bowl as needed.
Stir together flour, cocoa, baking powder, and salt in a medium bowl. With mixer running on low speed, add flour mixture to butter mixture, beating until just incorporated.
Shape dough into a disk, wrap tightly in plastic wrap, and chill at least 2 hours or up to 2 days.
Prepare the Cookies: Preheat oven to 350°F. Roll chilled dough to 1/4-inch thickness on a lightly floured surface. Cut with desired dog-shaped cutters, rerolling scraps as needed. If dough becomes warm and sticky, place in refrigerator for 15 minutes. Place cookies 2 inches apart on parchment paper-lined baking sheets, and chill 20 minutes.
Bake in preheated oven until tops of cookies are dry to the touch, about 10 minutes. Cool on baking sheets 2 minutes. Transfer to a wire rack to cool completely, about 30 minutes.
Prepare the Frosting: Beat powdered sugar, warm water, and meringue powder with a heavy-duty electric stand mixer on medium speed until smooth and glossy, about 2 minutes. Add vanilla extract and almond extract, and beat until combined, adding up to 2 Tbsp. water, 1 tsp. at a time, until desired consistency is reached. Divide frosting between 2 small bowls. Tint 1 bowl of frosting with desired amount of red food coloring gel; tint remaining bowl with desired amount of green food coloring gel.
Decorate cookies with icing and candy sprinkles. Let dry completely, about 1 hour.
Source: Read Full Article