Chocolate Sugar Cookies

 

Since I had such success with my lemon sugar cookies last year, I decided that it was time for a chocolate version. Since I don’t really enjoy plain white sugar cookies-yet, I haven’t tackled a recipe to make it to my own tastes- I knew that my next attempt would be chocolate.

Oh ho. Good thing these crispy little beauties haven’t been in my repertoire.

Too tasty.

Too easy.

Too inches-on-my-hips.

Too perfect for Halloween cookies!

Ingredients Needed:

1 1/2 cups of flour
3/4 cup of cocoa
1 1/2 tsp baking powder
3/4 cup of butter
1 1/4 cups of sugar
1 egg
1 egg yolk
1/2 tsp vanilla

Kick the tires and light the fires to 350 degrees.

Whisk all your dry ingredients together.

Combine your butter, egg,egg yolk, and vanilla, mixing it until it’s light and fluffy.

Add in the dry ingredients, slowly, mixing thoroughly until combined.

Once it’s all mixed up, you have some choices.

I know, too many choices make some people panic.

It’s ok. Here’s your choices.

If you want to get straight to work, have at. Whisk  a combination of cocoa and white flour to dust your counter top and it won’t show up on the cookies as crazy. The dough will be more sticky, but sometimes we just don’t have 45 minutes to waste!

If you like colder dough to handle which in theory is less sticky, place the dough on wax paper large enough to fold over itself.

Proceed to fold the wax paper over, and give it a squish to flatten it. The thinner the  dough, the less time it takes to chill it. Throw it into the fridge for 45 minutes or so.

Roll out to the thickness you desire. Thin gets you a crispy little tasty chocolate cookie, thicker gets you a chewier cookie. Chose your poison.

Bake at 350 for 8-10 minutes, until they are slightly undercooked. Cool on the tray, then move.

Time to decorate!

Sugar Cookie Icing Ingredients

1 cup confectioners’ sugar
1 tbsp milk
2 teaspoons light corn syrup
1/4 teaspoon lemon extract
assorted icing coloring

The above is the base for the icing, in order to get thinner icing I added a little more milk until I could dip my cookies into the icing, and let them drip off, getting this beautiful glazed coating below. Do NOT put in more corn syrup, it will never harden and set properly. So add milk very little by little until you get the consistency you need.

Chocolate Sugar Cookies
Author:
Recipe type: cookies
Serves: 10
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1½ cups of flour
  • ¾ cup of cocoa
  • 1½ tsp baking powder
  • ¾ cup of butter
  • 1¼ cups of sugar
  • 1 egg
  • 1 egg yolk
  • ½ tsp vanilla
  • Sugar Cookie Icing Ingredients
  • 1 cup confectioners’ sugar
  • 1 tbsp milk
  • 2 teaspoons light corn syrup
  • ¼ teaspoon lemon extract
  • assorted icing coloring
Instructions
  1. Combine your butter, egg,egg yolk, and vanilla, mixing it until it’s light and fluffy.
  2. Add in the dry ingredients, slowly, mixing thoroughly until combined.
  3. Whisk a combination of cocoa and white flour to dust your counter top and it won’t show up on the cookies as crazy. The dough will be more sticky, but sometimes we just don’t have 45 minutes to waste!
  4. If you like colder dough to handle which in theory is less sticky, place the dough on wax paper large enough to fold over itself.
  5. Proceed to fold the wax paper over, and give it a squish to flatten it. The thinner the dough, the less time it takes to chill it. Throw it into the fridge for 45 minutes or so.
  6. Roll out to the thickness you desire. Thin gets you a crispy little tasty chocolate cookie, thicker gets you a chewier cookie. Chose your poison.
  7. Bake at 350 for 8-10 minutes, until they are slightly undercooked. Cool on the tray, then move.
  8. The above is the base for the icing, in order to get thinner icing I added a little more milk until I could dip my cookies into the icing, and let them drip off, getting this beautiful glazed coating below. Do NOT put in more corn syrup, it will never harden and set properly. So add milk very little by little until you get the consistency you need.

 

 

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