Chocolate Sugar Cookies

Recipe courtesy Food Network Magazine
Photo by Michele H.
Adapted from foodnetwork.com

PREP TIME

125

minutes

TOTAL TIME

140

minutes

SERVINGS

60

servings

PREP TIME

125

minutes

TOTAL TIME

140

minutes

SERVINGS

60

servings

Adapted from foodnetwork.com

Ingredients

  • 1 3/4

    cups all-purpose flour, plus more for dusting

  • 1/2

    cup unsweetened cocoa powder

  • 3/4

    teaspoon baking soda

  • 1/4

    teaspoon baking powder

  • 1/2

    teaspoon salt

  • 2

    sticks unsalted butter, at room temperature

  • 1 3/4

    cups granulated sugar

  • 1

    large egg

  • 1

    teaspoon vanilla extract

  • Cooking spray

  • 2

    cups confectioners' sugar

  • 2

    tablespoons meringue powder

  • Coarse sugar, for decorating (optional)

Directions

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.

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