Chocolate sugar cookies are a different kind of cookie. They're soft, tasty, and can be dressed up for any holiday!
SERVINGS: 25 COOKIES– 1 cup unsalted butter softened (230 grams; 2 sticks)– 1 cup plus 2 tablespoons granulated sugar (225 grams)– 1 large egg at room temperature– 1 ½ teaspoons pure vanilla extract– 2 ¼ cups all-purpose flour spooned and leveled (280 grams)– ½ cup natural unsweetened cocoa powder (45 grams)– 1 teaspoon baking powder– ½ teaspoon salt– 1 batch sugar cookie icing or royal icing
Ingredients
Step 1
Beat butter and granulated sugar for 1–2 minutes in a stand mixer with the paddle attachment or a large basin with a handheld mixer.
Step 2
Mix the egg and vanilla essence until combined, scraping the bowl. In a large bowl, mix flour, cocoa powder, baking powder, and salt. Mix dry ingredients briefly.
Step 3
Cut dough in half. Half the dough on a lightly floured parchment paper, cover with another, and roll to ¼-inch thickness. Repeat with other dough half.
Step 4
Chill dough on a baking sheet between parchment paper for at least an hour. Preheat the oven to 350°F (180°C). Set aside two to three large parchment-paper or silicone-matted baking sheets.
Step 5
Remove the top parchment paper from one fridge-fresh cookie dough sheet. Slice the cookie dough into 2.5-inch to 3-inch forms and place them on baking pans with room between them.
Step 6
Reroll and cut scrap dough between parchment. Continue with another cold cookie dough sheet.
Step 7
Set cookies after 11–13 minutes. After 10 minutes on the baking pans, carefully move the cookies to a wire rack to finish cooling.
Step 8
Use your preferred royal or sugar cookie icing. The icing should dry completely before serving.