CHOCOLATE SUGAR COOKIES
These decadent Chocolate Sugar Cookies are supremely soft and chewy! If you're a fan of rich chocolate desserts, you have to give these cocoa cookies a try.
Provided by Lindsay
Categories Dessert
Time 23m
Yield 30
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Combine the flour, cocoa powder, baking soda, baking powder and salt in a medium sized bowl and set aside.
- Cream the butter and sugar together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it's ready.
- Add the eggs one at a time and mix until well combined after each addition.
- Add the vanilla extract and mix until well combined.
- Add the dry ingredients and mix until the dough is well combined. It will be thick. Do not over mix. Once it's well combined, use a rubber spatula to help it come together to form a more cohesive ball.
- Create 1 1/2 tablespoon sized balls of cookie dough. Gently roll into a ball, then roll each ball in the additional sugar to coat. Set the balls on the baking sheet. Press down on the tops of the balls just a bit (I used the bottom of a glass)
- Bake cookies for 7-8 minutes. Don't overbake. The cookies will be a little puffy when you take them out of the oven but will fall a bit as they cool.
- Remove from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 136 calories, Sugar 11.7 g, Sodium 87.1 mg, Fat 6.8 g, SaturatedFat 4.1 g, TransFat 0 g, Carbohydrate 18.6 g, Fiber 1 g, Protein 1.7 g, Cholesterol 28.7 mg
SOFT CUT-OUT SUGAR COOKIES
With crisp edges, thick centers, and room for lots of decorating icing, I know you'll love these soft sugar cookies as much as I do. The number of cookies this recipe yields depends on the size of the cookie cutter you use. If you'd like to make dozens of cookies for a large crowd, double the recipe.
Provided by Sally
Categories Cookies
Time 4h
Number Of Ingredients 9
Steps:
- Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg, vanilla, and almond extract (if using) and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be relatively soft. If the dough seems too soft and sticky for rolling, add 1 more Tablespoon of flour.
- Divide the dough into 2 equal parts. Place each portion onto a piece of lightly floured parchment paper or a lightly floured silicone baking mat. With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness. Use more flour if the dough seems too sticky. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.
- Lightly dust one of the rolled-out doughs with flour. Place a piece of parchment on top. (This prevents sticking.) Place the 2nd rolled-out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at least 1-2 hours and 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. Carefully remove the top dough piece from the refrigerator. If it's sticking to the bottom, run your hand under it to help remove it- see me do this in the video above. Using a cookie cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all is used. Repeat with 2nd piece of dough. (Note: It doesn't seem like a lot of dough, but you get a lot of cookies from the dough scraps you re-roll.)
- Arrange cookies on baking sheets 3 inches apart. Bake for 11-12 minutes or until lightly browned around the edges. If your oven has hot spots, rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating.
- Decorate the cooled cookies with royal icing or easy glaze icing. Feel free to tint either icing with gel food coloring. See post above for recommended decorating tools. No need to cover the decorated cookies as you wait for the icing to set. If it's helpful, decorate the cookies directly on a baking sheet so you can stick the entire baking sheet in the refrigerator to help speed up the icing setting.
- Enjoy cookies right away or wait until the icing sets to serve them. Once the icing has set, these cookies are great for gifting or for sending. Plain or decorated cookies stay soft for about 5 days when covered tightly at room temperature. For longer storage, cover and refrigerate for up to 10 days.
CHOCOLATE SUGAR COOKIES
If you love chocolate, try flavorful chocolate sugar cookies instead of regular sugar cookies. This is an easy recipe and they're so fun to decorate! Chilling is the most important step, so don't skip it.
Provided by Sally
Categories Cookies
Time 3h30m
Number Of Ingredients 10
Steps:
- Whisk the flour, cocoa powder, baking powder, and salt together in a medium bowl. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be soft. If the dough seems too soft and sticky for rolling, add 1 more Tablespoon of flour.
- Divide the dough into 2 equal parts. Dust 2 large pieces of parchment paper or 2 silicone baking mats with cocoa powder (or flour). Place a dough half on each. With a rolling pin lightly dusted with cocoa powder (or flour), roll the dough out to about 1/4-inch thickness. Use more cocoa powder/flour if the dough seems too sticky. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.
- Lightly dust one of the rolled-out doughs with cocoa powder or flour. Place a piece of parchment on top. (This prevents sticking.) Place the 2nd rolled-out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at least 1-2 hours and 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. Carefully remove the top dough piece from the refrigerator. Using cookie cutters, cut the dough into shapes. Re-roll the remaining dough, using more cocoa powder or flour to lightly dust your work surface and rolling pin, and continue cutting the dough until all is used. Work quickly so the dough doesn't become too warm or soft. If it does, stop what you're doing and place any unused dough back in the refrigerator for 10 minutes to stiffen up again. Repeat cutting into shapes with 2nd half of dough. (Note: It doesn't seem like a lot of dough, but you get a lot of cookies from the dough scraps you re-roll.)
- Arrange shaped cookies on baking sheets 3 inches apart. Bake for 11-12 minutes or until edges are set. If your oven has hot spots, rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes and then transfer to a wire rack to cool completely before decorating.
- Prepare the royal icing or easy glaze icing and decorate the cooled cookies however you'd like. Add sprinkles on top of the icing if desired.
- Royal icing dries in about 2 hours and easy glaze icing dries in 24 hours. No need to cover the decorated cookies as you wait for the icing to set. If it's helpful, transfer cookies to a baking sheet and place them in the refrigerator to help slightly speed up the icing setting.
- Enjoy cookies right away or wait until the icing sets to serve them. Once the icing has set, these cookies are great for gifting or for sending. Plain or decorated cookies stay soft for about 5 days when covered tightly at room temperature. For longer storage, cover and refrigerate for up to 10 days.
CHOCOLATE SUGAR COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield about 60 cookies
Number Of Ingredients 13
Steps:
- Whisk the flour, cocoa powder, baking soda, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and vanilla; beat until creamy, about 2 more minutes. Reduce the mixer speed to low; gradually add the flour mixture and beat until just incorporated, about 2 more minutes.
- Divide the dough between 2 sheets of plastic wrap; form into disks. Wrap and refrigerate until firm, at least 1 hour.
- Roll out the dough between floured sheets of parchment paper until about 1/4 inch thick. Chill 2 more hours.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Mist 2 baking sheets with cooking spray. Cut the dough into shapes; gather the scraps and reroll once to cut out more cookies. Arrange 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until set, about 12 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
- Make the icing: Beat the confectioners' sugar, meringue powder and 3 to 4 tablespoons water in a bowl with a mixer on high speed until smooth and thick. Transfer to a resealable bag and snip a small corner. Pipe onto the cookies; sprinkle with coarse sugar. Let set 30 minutes.
CHOCOLATE-CINNAMON SUGAR COOKIES
A buttery chocolate cookie to replace traditional sugar cookies on holidays. Decorate with a thin layer of buttercream and a sprinkle of colored sugar for best results.
Provided by wexworth
Categories Desserts Cookies Drop Cookie Recipes
Time 1h
Yield 36
Number Of Ingredients 11
Steps:
- Microwave butter, unsweetened chocolate, and milk chocolate in a microwave-safe glass or ceramic bowl for 15-second intervals, stirring after each interval, until butter is melted, about 2 minutes. Remove from the microwave and stir until chocolate is melted and combined.
- Stir 1/2 cup white and brown sugar into the melted chocolate mixture until well blended. Stir in egg and vanilla extract until completely blended.
- Mix together flour, baking soda, cinnamon, and salt in a large bowl. Add chocolate mixture to flour mixture, mixing until well combined. Place dough in the refrigerator to cool for 30 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Place remaining 1/4 cup white sugar in a small, shallow bowl.
- Remove dough from the refrigerator and roll into 1-inch balls; knead dough before shaping if too firm. Roll balls in sugar, place 1 inch apart on ungreased cookie sheets, and flatten with the bottom of a glass or a spatula.
- Bake in the preheated oven until cookies are set, 8 to 10 minutes. Remove from cookie sheets to cool on wire racks.
Nutrition Facts : Calories 112.7 calories, Carbohydrate 13.5 g, Cholesterol 18.9 mg, Fat 6.4 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 3.9 g, Sodium 91.4 mg, Sugar 7.6 g
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