A Beginner’s Guide to Making Chocolate Sugar Cookies: Chocolate sugar cookies are a different kind of cookie. They’re soft, tasty, and can be dressed up for any holiday! The sides of these cookies are chewy, but the middle is soft.
A Beginner’s Guide to Making Chocolate Sugar Cookies
Adding cocoa powder to cookie dough gives it a chocolatey taste without changing the shape. You can put almost any kind of icing or cream on top of this chocolate sugar cookie base, sweet or salty. For any event or holiday, switch up the sprinkles on top, and get ready for your plate of cookies to go away!
What’s In The Recipe
Almost all of the ingredients in this recipe are the same as those in regular sugar cookies, but cocoa powder is added. I won’t list all of the ingredients in great depth, but I will quickly go over the most important ones.
- Any-Use Flour: You need to level and spoon your flour or your cookie dough will be dry.
- Cocoa Powder: I used raw cocoa powder that wasn’t sweetened, but Dutch-process coffee powder would also work. If you need cocoa powder, Toll House, Nestle, or even Rodelle are all great brands.
- Butter: To keep your sugar cookies from being too salty, I suggest using plain butter. If you only have salted butter, don’t add the salt to the mix.
- Ground Sugar: This is a sugar cookie recipe, so it has to have sugar! I found that 1 cup plus 2 tablespoons of sugar was just right for this recipe because the cocoa powder was bitter.
- Icing: If you want to decorate these cookies with icing, you can use any kind you like. But sugar cooking icing or royal icing are my top picks. But you could also use strawberry frosting, peanut butter frosting, or chocolate frosting!
How To Make Cookies With Chocolate
Make The Cracker Muff
- The sugar and melted butter should be mixed together well.
- Either a stand mixer with a paddle tool or an electric hand mixer can be used for this.
- After you add the egg and vanilla, mix everything together.
- Remove any lumps from the flour and cocoa powder by sifting them together. Then, add the baking powder and salt and mix them in with a whisk.
- Mix the dry and wet ingredients together until they are just mixed.
- Split the cookie dough in half once it comes together. Line a piece of parchment paper with a little flour and put one half of the dough on it.
- n top of the dough, put another piece of parchment paper. Roll the dough out until it’s 1/4-inch thick. Do it again with the other half of the cookie dough.
- Put both sheets of cookie dough in the fridge for an hour while they are still rolled out between the parchment paper. Let the butter cool down for a bit. This will help the cookies keep their shape.
Draw Shapes And Bake
- Once the dough has chilled, take it out of the fridge and cut it into the shapes you want.
- Place the chocolate sugar cookies with the shapes cut out of them on a baking sheet lined with parchment paper.
- Bake the cookies at 350ºF for just a minute or two, or until the tops are set.
- Wait until the cookies are totally cool to decorate them. You can use any frosting or icing you like to decorate the cookies. I like to use sugar cooking icing or royal icing.
Directions For Storage And Freezing
- These cookies will stay fresh for up to a week if you put them in a container that doesn’t let air in. They stay soft for days, which makes them great for making ahead of a holiday party or cookie swap.
- The cookies can also be frozen for up to three months. I told you to use royal icing or sugar cookie icing, and you can freeze the cookies after the icing has set.
- Even after filling the cookies with regular buttercream, you can still freeze them. Just put them on a baking sheet and flash freeze them for an hour to harden the frosting before putting them in a zip-top bag. The cookies will stick together if you don’t do this step.
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