Chocolate Sugar Cookie

This is one chocolate cookie dough recipe you will love to have at hand. This is a variation of the "sugar cookies" recipe  that I use for all my decorated cookies with icing. This dough could be rolled easily without cooling, but I do recommend that after rolling you refrigerate as this helps the cut out cookies to be more defined and to hold their shape when transferring from the work table to the baking sheet. After baked these remain the same sizes, have a perfect texture and a rich chocolate flavor. You got to try them.

The cookies you see in the photos were made by my youngest daughter, Topaz. I'm very proud of her because she measured everything perfectly, rolled out the dough by herself, used her favorite cookie cutters and baked them perfectly as I have indicated below. If you have any chocolate sugar cookies recipe you love please share below or leave a link to it, I would love to try it.

Chocolate Cookies to Decorate 
Approximate yield: 2½-3 dozen cookies of 3 "inches (7.65 cm)

½ cup (1 stick) unsalted butter or margarine (115 g)
1 ½ cup confectioner's sugar (powdered sugar) (200 g)
1 teaspoon Vanilla (5 ml)
½ cup cocoa powder (40 g)
1 egg
2 ¼ cups flour (295 g)
¼ teaspoon salt

1. Measure all ingredients before you start mixing. The flour and powdered sugar should be measured before sifting, and maintained separately. In a mixer bowl beat together the butter and confectioner's [icing sugar]. Beat for about two minutes until it forms a smooth cream.   
2. Add the vanilla, cocoa powder and beat until the chocolate is fully incorporated. Add egg and beat for one minute. Set speed on low or on stir, and add the flour and salt. Mix on low speed or stir for a minute or until dough begins to forms into a ball.
3. Divide the dough into 4 equal portions and roll each portion of dough between 2 sheets of plastic wrap or wax paper. I roll mine to 1/8 or ¼ inch (¼ - ½ cm) thick. Refrigerate for at least two hours.
4. Preheat oven to 375 ° F (190° C). Cut out cookies using a cookie cutter of your choice. Place cut out cookies and bake for about 10-12 minutes or until they are slightly firm around the edges. Repeat with the remaining rolled out dough.
5. Once they are out of the oven, use a spatula to transfer baked cookies to another tray or on a rack. Cool completely before decorating. The icing recipe to decorate this at the entrance, Royal Icing.

a) For this and any decorating sugar cookie recipe, I recommend waiting at least six hours after baking or until the next day to decorate.
b) If you are new to baking this type of cookies, I recommend you read the notes I have shared: here.

“Teacher, which is the greatest commandment in the law?” Jesus said to him, “‘You shall love the Lord your God with all your heart, with all your soul, and with all your mind. This is the first and great commandment.~  Matthew 22:36-40 


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