- 1
Ingredients
- 3/4 c. unsalted butter, softened to room temperature
- 1 c. granulated sugar
- 1 egg
- 1 tsp. vanilla extract
- 1 1/2 c. all-purpose flour
- 3/4 c. unsweetened baking cocoa powder
- 1 tsp. baking powder
- 1/8 tsp. salt
Preparation
Step 1
Do you love to make {& eat} classic rolled sugar cookies? Especially ones that are tender and soft with just a tiny hint of crunchiness on the edges? Oh yes, there's just something special about a good-old sugar cookie rolled and cut into fun little shapes.
These chocolate sugar cookies have all the same deliciousness, wonderful texture, and tenderness of the classic originals. And they deliver up all the same fun of being able to roll out the dough and create whatever shapes your heart desires. All while incorporating my favorite flavor ~ chocolate.
This chocolate dough is easy to work with for rolling and cutting, just like regular sugar cookie dough. Also, the dough doesn't rise or change shape much during baking ... which means your shapes will stay pretty much just as they are when you place them on your baking sheet. Just be sure not to skip the chilling time, because chilling the dough keeps it easy to work with and is essential to keeping the cookies from spreading while baking.
Directions
In a mixing bowl, beat softened butter for about 30 seconds with an electric mixer at medium speed. Add sugar and beat on medium speed until fluffy, about 1 minute. Add egg and vanilla extract; beat until well combined, scraping down the sides of the bowl as needed.
In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. With the mixer on low speed, gradually add flour mixture to the butter mixture, beating until just combined.
Divide dough into two equal parts and use your hands to form each part into a disc. Working with one disc at a time, place on a sheet of parchment paper and roll to 1/4-inch thickness; dust your work surface and rolling pin with cocoa powder instead of flour to avoid white spots on your chocolate cookies. Carefully slide parchment paper {with rolled dough on it}onto a baking sheet. On another piece of parchment paper, roll the second dough disc to 1/4-inch thickness. Carefully slide parchment paper {with rolled dough on it} on top of the first rolled dough, keeping the piece of parchment paper between the doughs.
Cover loosely with plastic wrap and refrigerate for 1 hour. {NOTES: It may be tempting to skip the chilling time, but chilling the dough is essential to keeping the cookies from spreading while baking. Also, you could certainly chill the dough first and THEN roll it out ... but I find it easier to roll first while the dough is pliable and then chill.}
Use cookie cutters to cut the dough into shapes. Transfer cut shapes to a baking sheet with a small spatula. Re-roll the remaining dough scraps and continue to cut cookies until all the dough is used.
Bake cookies at 350℉ for 8 minutes. The cookies will still appear soft. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Store in an airtight container at room temperature.
Read more at http://www.thekitchenismyplayground.com/2017/01/chocolate-sugar-cookies.html#LBLFRh6Frq21ch7H.99
Makes about 36 cookies when 2-inch cookie cutters are used. Yield will depend on size and shape of cookie cutters used.