Chocolate Sugar Cookies
Chocolate roll-out sugar cookies. If I am making any kind of roll out sugar cookie dough, especially around the holidays, this is one of my go to recipes! These cookies are so soft, chocolatey, and very easy to make! Perfect to make for any event, with or without icing!
I make these for both Christmas and Valentine's Day. Great to make as gifts for someone or a fun activity to do with the kids! My cookie decorating skills are not on point yet, but it is a work in progress! I applaud anyone who has the patience and ability to decorate sugar cookies to make them look adorable. Love to hear your thoughts in the comment below and I hope you enjoy!
Description
Chocolate Roll Out Sugar Cookies
Chocolate Roll Out Sugar Cookies
- 2 1/2 cup All Purpose Flour
- 2 Eggs
- 1 cup Butter (Softened)
- 1 cup Granulated Sugar
- 1/2 cup Brown Sugar
- 3/4 cup Cocoa Powder (I used Ghirardelli Dutch Cocoa)
- 1 tsp Baking Powder
- 1/2 tsp Espresso Powder (Use Coffee Grounds/Instant Coffee if you don’t have espresso grounds. I used Instant Espresso Powder.)
- 1/2 tsp Salt
- 1 1/2 tsp Vanilla Extract
- 2/3 cup Powdered Sugar
- 1 1/2 tsp Vanilla Extract
- 1 tsp Maple Syrup
- 1 tbsp Water
Icing
Instructions
- Whisk together the flour, baking powder, salt, espresso, and cocoa powder. Set aside.
- Using a hand mixer or paddle attachment for a stand mixer, mix the butter (softened), sugar, and brown sugar until smooth. Add the vanilla extract and eggs. Whisk for about 1 minute.
- Add the flour mixture to the sugar mixture. Mix until fully combined.
- Line a large baking sheet with parchment paper. Pour the dough onto the parchment paper. Place another piece of parchment paper over the dough. Using a rolling pin, roll out the dough, to about ¼ inch thickness.
- Place the rolled-out dough in the refrigerator for 30 minutes, leave the parchment paper on the bottom and top.
- Remove the dough from the refrigerator and preheat oven to 350. Remove top piece of parchment paper and set aside. Use your cookie cutters and cut out your cookies. Place cut out cookies on a separate baking sheet that is lined with parchment paper. (For small cookie cutters it will make about 4 dozen, for large cookie cutters it will make about 2 dozen.).
- Place large cookies in the oven for 9-11 minutes/small cookies for 5-7 minutes.
- Take any leftover cookie dough and repeat steps 4, 6-7.
- Remove cookies from the oven and let cool on the baking sheet for 5 minutes before removing to cooling rack.
- Icing – optional step or use your favorite icing recipe. Whisk together powdered sugar, water, vanilla extract, and maple syrup. Slowly add the water, you don’t want it to be too running. Add food coloring preference. Make double batch of icing if you want to do multiple colors. Decorate according to your preference. Enjoy!
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