These cookies are a delicious alternative to the standard Sugar Cookie recipe that most decorated cookies use. Their finished texture is soft, yet they still have a nice ‘bite’ to them. Their flavour is wonderful and again I’ll say it “I’m not a chocolate fanatic”.
* Please note: This recipe only produces a small batch of cookies which is dependent on the size and shape of your cutters. For this reason, it’s not possible to give an accurate estimate of the final yield.
Chocolate Sugar Cookies
¾ C standard flour
1/3 C cocoa, sifted
85 g unsalted butter, at room temperature
¾ C icing sugar
1 large egg
½ t vanilla extract
In a small bowl, combine the flour and cocoa; whisk to blend and set aside. In the bowl of an electric mixer, combine the butter and sugar. Beat on medium-high speed until light and fluffy, 2-3 minutes. Blend in the egg and vanilla. With the mixer on low speed, add the dry ingredients and mix just until incorporated and no streaks remain. Form the dough into a disc, wrap tightly with plastic wrap and refrigerate until firm, 1-2 hours.Preheat the oven to 165˚ C. Line a baking sheet with baking paper or a silicone baking mat. On a lightly floured work surface, roll the dough out to about ¼-inch thickness. Cut out desired shapes with cookie cutters and place cut outs on the prepared baking sheet. Bake 10-12 minutes, just until set. Let cool on the baking sheet about 5 minutes, then transfer to a wire rack to cool completely. Decorate as desired.
Adapted from Martha Stewart & Annie’s Eats