Rolled Chocolate Sugar Cookies
I’m pretty sure the last time that I posted I commented in all-caps about how long it had been since I had posted a recipe, and well… here we are again!
Life on the farm and setting up the new house has been keeping me SO busy. Not from baking altogether, but in having the time to sit down and actually post the recipes I am working on. I’ve made a promise to myself that I will do some test holiday baking in over the next couple of weeks and write my posts well in advance so that I will have plenty to share for Christmas. Fingers crossed now that I can actually make that happen haha.
My daughter loves chocolate flavoured baked goods. Like as soon as she was able to express a preference for anything it was always “Chocolate.” I’m actually more of a vanilla person myself, but to each their own. But this year, when Halloween was coming up she told me that she wanted to bake something to share with her classmates and I immediately thought of some cute Halloween themed sugar cookies I decided to make the dough chocolate instead. I couldn’t believe the difference in flavour…. the deep richness of the cocoa powder makes these SO good and the addition of the little bit of cinnamon will have your lucky taste testers wondering what the secret ingredient is. I seriously couldn’t stop taking little bites of the dough before we baked it, and the cookies themselves when we took them out of the oven. This was definitely a welcome change and I just might find myself doing some chocolate ones for Christmas this year!
If you’re a die-hard sugar cookie fan like me I hope that you give these a try. They’re so unexpectedly yummy, and if you roll them out a little thicker they stay so soft and delicious for days after decorating!
Chocolate Sugar Cookies
Makes about 20-24 Cookies (depending upon the size of your cutters)
Ingredients:
1 1/2 cups all-purpose flour
3/4 cup cocoa powder (unsweetened)
1 teaspoon baking powder
1/8 teaspoon cinnamon
pinch of salt
3/4 cup unsalted butter (at room temperature)
1 cup white sugar
1 large egg (at room temperature)
1 teaspoon vanilla extract
Icing of your choice - we used Royal Icing made with Wilton Meringue powder.
Sprinkles or decorations.
In a medium sized bowl whisk together the flour, cocoa powder, baking powder, cinnamon and salt. Set aside.
In a separate large bowl cream together the butter and sugar with a hand mixer until completely smooth (about 2-3 minutes on high). Add in the egg and vanilla and continue to beat until combined, scraping the sides of the bowl if needed.
Add the dry ingredients to the wet and mix on low until completely combined. Split the dough into two parts, flattening into a disk shape and wrapping in plastic wrap. Refrigerate the dough for at least an hour.
After the dough has been chilled, remove one disk from the refrigerator and allow it to come to roll-able temperature before preheating your oven and lining your baking sheets with parchment or a silpat liner. Roll the dough out to roughly 1/4 inch thickness, dusting with extra cocoa powder if it sticks. Cut out shapes using your cookie cutters of choice and place onto your lined cookie sheets at least 2 inches apart. Repeat the process with second half of the dough if baking all the cookies at once.
Preheat your oven to 350 degrees. If possible, transfer baking tray into the refrigerator while the oven heats up.
Bake the cookies in your preheated oven for 10-12 minutes or until the edges are set. Allow to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
Decorate your cookies with the icing and sprinkles of your choice. Once your icing dries store your cookies in an airtight container for 5 days.
Happy eating! Xo
