Chocolate Sugar Cookies

I’m slow to join the party. I should have shared Valentine’s Day goodies with you days weeks ago. I just couldn’t get into the valentine spirit. And as much as I try to plan ahead, it’s hard. I get side tracked with family, life, shows…Pinterest, just to name a few. It happens.

If you’re still looking for a last minute valentine’s treat, these are fairly quick and easy to make. I made these for our oldest to share with her friends at school during their Valentine’s Day party. They require minimal hands on time and an hour or two of inactive time while the dough chills in the fridge. Roll, cut, bake and decorate as desired.

These have a rich chocolatey flavor and a perfect crunch. The added icing gives an additional sweetness to the rich flavor of the cookie.

I can’t help but think how pretty these would be for spring cookies, a nice chocolate sugar cookie in the shape of a duck or flower with bright icing. I may have to try that again in the coming weeks for my girls to enjoy.

Chocolate Sugar Cookies

Prep Time1 hr 15 mins
Cook Time10 mins
Total Time1 hr 25 mins
Course: Dessert
Cuisine: American
Keyword: Chocolate, Cookie

Ingredients

  • 1/2 C unsalted butter
  • 3/4 C granulated sugar
  • 1/4 tsp salt
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/2 C unsweetened cocoa powder
  • 1 1/2 C all purpose flour

Instructions

  • In a large bowl or stand mixer, cream butter with sugar and salt. Scrape bowl prior to each new addition and as needed. Add egg and vanilla. Mix well. Add remaining dry ingredients. Mix until combined.
  • Divide dough in half. Form each half into a disc, wrap in plastic. Transfer to the refrigerator to chill for at least one hour.
  • Let dough warm slightly prior to working with. Roll dough to 1/4" thick. Use extra flour as needed to keep the dough from sticking to your work surface and rolling pin. Cut out shapes, transfer to a baking sheet lined with a silicone baking mat or parchment paper.
  • Bake at 350°F for 8-10 minutes. Cool on a wire rack. Decorate as desired. Store in an airtight container.

Notes

*The number of cookies will vary depending on your cookie cutter size.
An original recipe from Baked by Rachel

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