WHAT’S FOR COOKIES?

Chocolate Sugar Cookies

/5
COOK TIME
10 min
TOTAL TIME
25 min + chill time
SERVINGS
10-12 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 @lolosdesserts. Be sure to snap a pic if you make a Lolo’s recipe and tag it with #lolosdesserts. I love to see what you are making!

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Chocolate Sugar Cookies

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!

Prep time: 15 min + chill time  |  Cook time: 10 min  |  Total: 25 min + chill time

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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

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Cool completely and then frost with desired frosting. Enjoy!

Notes

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