This is a new spin on a childhood favorite. Kelsea sent us all a text yesterday stating that she wanted sugar cookies, but didn’t feel like making them. It was strange, because at that moment I was in the process of whipping these lovely treats up. A Pinterest find that I would rate at an 8.5. I am biased when it comes to sugar cookies because our family recipe that has been passed onto our generation is the only one worth making. Figuring that I have never made chocolate ones, and that I do not have anything to compare them to, I decided to set out and give this a try.
A few notes:
1. they are SWEET
2. you WILL need a glass of milk
3. I’m a fan of them as is…not iced. Husband, he wanted the icing.
For the cookie portion you will need butter, sugar, vanilla, an egg, flour, cocoa powder, pinch of salt. For the icing you’ll need your confectioner’s sugar, vanilla, corn syrup, and a drop of lemon. And of course, food coloring of your choice.
Step 1: combine, in a mixer, your softened butter and sugar. Mix on a low speed, but be careful not to overmix
Step 2: add the egg and vanilla. Mix again on a low speed.
Step 3: Whisk flour, cocoa powder, and salt together. Add this mixture to the butter & egg mixture. The dough will become rather heavy and begin to climb the bowl.
Step 4: Line baking sheet with parchment paper.
Step 5: Roll out dough between two pieces of wax paper. You’ll want your dough approximately 1/4″ in thickness. Place on a cookie sheet and refrigerate for 1 hr.
Step 6: Remove top layer of wax paper. (Roll your dough a bit thinner if needed.) Using your cookie cutters, cut out your cookies. Return to baking sheet and place back into the fridge for 30 minutes. (This helps the cookies keep their form while baking.)
Step 7: Bake in a preheated 350 degree oven for 15-20 minutes. Allow cookies to cool completely prior to icing.
Step 1: Sift 1 cup of confectioner’s sugar. (Don’t skip this step. Lumpy icing is never fun.)
Step 2: Add 1 T of corn syrup, 1 T of milk, and 1 drop of lemon juice to the sugar. Mix thoroughly. (No worries, you cannot taste the single drop of lemon.)
Step 3: Add any food coloring. (Sorry, I did not take a picture of this step.)
Step 4: Frost away. I used a piping bag with a small snip at the end. If you wish to use a coupler and a tip, that will work wonderfully too. The witch and pumpkin that are completely covered were iced using a spoon.
Please note: This icing will probably seem rather thick. You want it on the thicker side so that it does not run off the side of your cookie. If it is too thick, thin it out by adding 1 tsp of milk at a time.
Final step: Enjoy!!!
Hope you had a great Thursday…tomorrow is FrIdAy!
Chocolate Sugar Cookies
1/2 lb of butter (2 sticks)
1 cup granulated sugar
1 tsp vanilla extract
2 cups flour
1 cup dark cocoa powder (I just used regular cocoa powder because that is all I had on hand)
Pinch of salt
Combine ingredients in the order as described above. Bake for 15-20 minutes in a preheated 350 degree oven. If frosting, allow to cool completely.
1 cup powdered sugar
1 T milk
1 T corn syrup
1 drop of lemon juice
Combine ingredients together and stir. Add any food coloring you wish. If mixture is to thick for your preference, add milk to thin out 1 tsp at a time. Use spoon, knife, or piping bag to apply the icing.