WHAT’S FOR A HOLIDAY TREAT?
Chocolate Sugar Cookies
Array/5
COOK TIME
10 min
TOTAL TIME
2 hrs 10 min
SERVINGS
12-16 cookies
Miss Leah Kate decided she only wanted to sleep for 30 minutes today so here we are, watching Frozen (for the 422nd time) and eating Fig Newtons. Those were an impulse purchase, but I forgot how much I love them.
However, it gives me the chance to get this recipe for Chocolate Sugar Cookies done. I love anything chocolate really, so a chocolate version of a classic cookie didn’t take much convincing for me to try. These are soft which is my favorite kind of cookie. These have cream cheese frosting (an Instagram poll decided for me) but I would have gone with cream cheese too. So good!
These are simple and come out perfect every time! Have you ever tried Chocolate Sugar Cookies?
Follow me over on Facebook and Instagram @lolohomekitchen Be sure to snap a pic if you make a Lolo’s recipe and tag it with #lolohk I love to see what you are making!
Print
Chocolate Sugar Cookies
Classic sugar cookie with a chocolate twist. Topped with cream cheese frosting, of course.
Ingredients
3/4 cup butter, room temperature
1 cup sugar
1 large egg
1 teaspoon pure vanilla extract
1 and 1/2 cups all-purpose flour
3/4 cup unsweetened natural cocoa powder
1 teaspoon baking powder
1/8 teaspoon salt
Cream Cheese Frosting
16 ounces (2 blocks) cream cheese, room temperature
1/2 cup (1 stick) butter, room temperature
3–4 cups powdered sugar
1 teaspoon pure vanilla extract
Instructions
- Cookies: In a mixer, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the sugar and beat on medium high speed another minute until fluffy. Beat in the egg and vanilla extract on high speed. Scrape down the sides and bottom of the bowl as needed.
- In a separate medium sized bowl, combine the flour, cocoa powder, baking powder and salt together and whisk until combined. On low speed, slowly mix into the wet ingredients until combined.
- On a piece of parchment paper with a floured roller, roll out the dough to about 1/4″ thick. Place the dough and parchment paper into the fridge to cool for 1-2 hours.
- Once chilled, preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper or Silpat mats. Remove dough pieces from the refrigerator and using a cookie cutter to cut our desired shapes (you can roll into balls and slightly flatten if you do not want shapes) Transfer the shapes to the baking sheet. Re-roll the remaining dough and continue cutting until all is used.
- Bake for 10 minutes– the cookies will still appear soft. Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.
- Cool completely and then frost with desired frosting.
- Frosting: In a stand mixer or hand mixer, beat the cream cheese and butter on medium high until smooth and creamy.
- Add powdered sugar 1 cup at a time, mixing after each addition. Add vanilla and salt then mix again. Add more powdered sugar if needing more sweetness, add a tiny bit more salt.
- Color with food coloring if desired and frost cooled cookies. Enjoy!
Notes
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