If you love sugar cookies and you're a chocolate lover, give these Chocolate Sugar Cookies a try. You'll just love this tasty chocolatey twist on the classic!
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Do you love to make {& eat} classic rolled sugar cookies? Especially ones that are tender and soft with just a tiny hint of crunchiness on the edges?
Oh yes, there's just something special about a good-old sugar cookie rolled and cut into fun little shapes.
Now, what if those those favorite tender and soft sugar cookies were chocolate sugar cookies?
By simply swapping out some of the flour for unsweetened cocoa powder in a traditional sugar cookie recipe, you can whip up a batch of this super tasty chocolate version.
Then in my opinion, they'd be even better than the original!
These chocolate sugar cookies have all the same deliciousness, wonderful texture, and tenderness of the classic originals. And they deliver up all the same fun of being able to roll out the dough and create whatever shapes your heart desires.
All while incorporating my favorite flavor ~ chocolate.
By simply swapping out some of the flour for unsweetened cocoa powder in a traditional sugar cookie recipe, you can whip up a batch of this super tasty chocolate version.
Which I must say, I like even better than the original. Of course, this probably isn't too surprising to anyone who knows how much I love chocolate.
This chocolate dough is easy to work with for rolling and cutting, just like regular sugar cookie dough.
Also, the dough doesn't rise or change shape much during baking ... which means your shapes will stay pretty much just as they are when you place them on your baking sheet.
Dust your work surface and rolling pin with cocoa powder instead of flour to avoid making white spots on your beautiful chocolate cookies.
Just be sure not to skip the chilling time, because chilling the dough keeps it easy to work with and is essential to keeping the cookies from spreading while baking.
When rolling the dough, dust your work surface and rolling pin with cocoa powder instead of flour to avoid making white spots on your beautiful chocolate cookies.
Once baked, enjoy these beauties just-as-they-are-plain, or frost and decorate as you'd like. I love them best just the way they are. Or, perhaps I'm just too lazy to decorate them! Just kidding.
So if you love sugar cookies ... and you love chocolate ... definitely give these Chocolate Sugar Cookies a try. I think you'll just love this tasty chocolatey twist on the classic.
Check out these other tasty cookie treats:
- Cherry Almond Cookies
- The BEST Snickerdoodle Cookies
- Chocolate-Dipped Peanut Butter Cookies
- Red Velvet Chocolate Chip Cookies
- Rolled Butter Cookies
- The BEST Monster Cookies
- Insanely Delicious Turtle Cookies
- Morecookie recipes
Thank you for stopping by The Kitchen is My Playground. We'd love to have you back soon!
chocolate sugar cookies recipe, Christmas cookies recipes, rolled cookie recipe, chocolate rolled cookies
Cookies
American
Yield: about 36 cookies
Author:Tracey | The Kitchen is My Playground
Chocolate Sugar Cookies
If you love sugar cookies and you're a chocolate lover, give these Chocolate Sugar Cookies a try. You'll just love this tasty chocolatey twist on the classic!
prep time: 1 H & 30 Mcook time: 8 Mtotal time: 1 H & 38 M
ingredients:
- 3/4 c. unsalted butter, softened to room temperature
- 1 c. granulated sugar
- 1 egg
- 1 tsp. vanilla extract
- 1 1/2 c. all-purpose flour
- 3/4 c. unsweetened baking cocoa powder
- 1 tsp. baking powder
- 1/8 tsp. salt
instructions:
How to cook Chocolate Sugar Cookies
- In a mixing bowl, beat softened butter for about 30 seconds with an electric mixer at medium speed. Add sugar and beat on medium speed until fluffy, about 1 minute. Add egg and vanilla extract; beat until well combined, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. With the mixer on low speed, gradually add flour mixture to the butter mixture, beating until just combined.
- Divide dough into two equal parts and use your hands to form each part into a disc. Working with one disc at a time, place on a sheet of parchment paper and roll to 1/4-inch thickness; dust your work surface and rolling pin with cocoa powder instead of flour to avoid white spots on your chocolate cookies.
- Carefully slide parchment paper {with rolled dough on it}onto a baking sheet.
- On another piece of parchment paper, roll the second dough disc to 1/4-inch thickness. Carefully slide parchment paper {with rolled dough on it} on top of the first rolled dough, keeping the piece of parchment paper between the doughs.
- Cover loosely with plastic wrap and refrigerate for 1 hour.
- Use cookie cutters to cut the dough into shapes. Transfer cut shapes to a baking sheet with a small spatula. Re-roll the remaining dough scraps and continue to cut cookies until all the dough is used.
- Bake cookies at 350℉ for 8 minutes. The cookies will still appear soft. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature.
TRACEY'S NOTES:
- It may be tempting to skip the chilling time, but chilling the dough is essential to keeping the cookies from spreading while baking.
- Also, you could certainly chill the dough first and THEN roll it out ... but I find it much easier to roll first while the dough is pliable and then chill.
- This recipe makes about 36 cookies when 2-inch cookie cutters are used. The exact yield will depend on the size and shape of the cookie cutters used.
https://www.thekitchenismyplayground.com/2017/01/chocolate-sugar-cookies.html
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