Chocolate Sugar Cookies

Chocolate Sugar Cookies

Has everyone made their Valentine’s Day plans?  What do you all do?  Stay in? Go out?  Do something romantic?  As I’ve said before, my husband and I don’t really celebrate the day. We generally exchange cards, but that’s as far as it goes.  I’m not saying I wouldn’t mind going out to eat! But, with three kids and one of them exclusively breast feeding, it’s a lot of work to find a sitter and pump enough milk. And, I’d rather dote upon my husband on his birthday, the day before (today!) instead.

Chocolate Sugar Cookies2

My daughter’s kindergarten class has a Valentine’s Day party today. Of course I offered to make something sweet. These chocolate sugar cookies came to mind immediately.  Royal icing brings cookie decorating to the next level.  How cute are those hearts!  Why have chocolate sugar cookies not become a really popular thing? Or maybe they have, and I missed it. These cookies are incredibly simple, but still delicious. Chocolately, buttery yumminess. These cookies make a great treat for Valentine’s Day. Or any time of the year, really. You still have time to decorate with royal frosting if you make these today! If you need an awesome tutorial for royal icing decorating, check out Annie’s Eats.

Chocolate Sugar Cookies3

Chocolate Sugar Cookies4

Chocolate Sugar Cookies

Yield: about 2 dozen cookies when using a larger cookie cutter

  • 1 1/2 cups all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 12 Tablespoons unsalted butter, at room temperature
  • 1 1/2 cups confectioners’ sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Directions

In a small bowl, whisk together the flour, cocoa powder and salt, set aside.  In the bowl of an electric mixer, combine the butter and confectioners’ sugar.  Beat on medium-high speed until light and fluffy, 2-3 minutes.  Blend in the eggs 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 325ºF.  Line a baking sheet with parchment paper or a silicone baking mat.  On a lightly floured work surface, roll the dough out to about 1/4-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.

Source: Annie’s Eats, via Martha Stewart

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