Chocolate Sugar Cookies
I think these cookies place a nice spin on chocolate sugar cookies. They're chewy and delicious. After recently coming across cinnamon M&M's, I decided to make these cookies with them. They're yummy. The cinnamon/chocolate flavor is subtle - and I would keep it that way. The only other thing I did differently was to replace the shortening with butter. When I did that, I chilled the cookie dough in the fridge for an hour before shaping and baking.
Excellent! I followed other reviewers and omitted the margarine/cocoa step and added the cocoa directly to the dry ingredients. I chilled the dough 2 hours and had no trouble rolling these into balls. Using my small cookie scoop I got 47 cookies, and I rolled some in powdered sugar and some in granulated. Unlike some of the other reviewers - we prefer the look and taste of those rolled in granulated sugar. Mine were perfect at 8 minutes, slightly crisp on the outside and chewy (almost brownie-like) inside. A new favorite for us! Thanks for sharing!
Chocolate Sugar Cookies
3/4 cup (172g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
1 large Eggland's Best egg, at room temperature
1 teaspoon pure vanilla extract
1 and 1/2 cups (188g) all-purpose flour (spoon & leveled)
3/4 cup (63g) unsweetened natural cocoa powder (or dutch process)
1 teaspoon baking powder
1/8 teaspoon salt
My easy icing or royal icing with meringue powder (I used the royal icing)
- In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and beat on medium high speed until fluffy and light in color. Beat in the egg and vanilla extract on high speed. Scrape down the sides and bottom of the bowl as needed.
- Sift the flour and cocoa powder together in a medium bowl. Whisk in the baking powder and salt until combined. On low speed, slowly mix into the wet ingredients until combined.
- Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment to about 1/4″ thickness. Stack the pieces (with parchment paper between) onto a baking sheet and refrigerate for at least 1 hour. Chilling is mandatory. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper. You can chill up to 2 days.
- Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. The amount of batches will depend on how large/small you cut your cookies. Remove one of the dough pieces from the refrigerator and using a cookie cutter, cut in shapes. Transfer the cut cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used.
- Bake for 10 minutes-- the cookies will still appear soft. Make sure you rotate the baking sheet halfway through bake time. Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.
- Make the icing and decorate the cooled cookies however you'd like. I did not color the icing, as you can see. Add sprinkles on top of the icing if desired. Once the icing has set, these cookies are perfect for gifts, sending, or munching on right away. I find they stay soft for about 5 days at room temperature.
- Make ahead tip: Unfrosted cookies freeze well up to 3 months. Thaw overnight in the refrigerator. Frosted cookies do not freeze well at all. You can chill the cookie dough for up to 2 days (step 3). You can also freeze the cookie dough before rolling for up to 3 months. Then allow to thaw overnight in the refrigerator. Then allow to come to room temperature for about 1 hour. Then roll and continue with the recipe as directed.
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