This isn’t a typical sugar cookie recipe that calls for rolling out the dough and cutting it into shapes with cookie cutters. No…you roll this cookie dough into balls, dip them in sugar and bake. Or you can form the dough into rolls, refrigerate for a short time and then slice, dip in sugar and bake.
What IS similar to your typical sugar cookie recipe is that these cookies are delicate and buttery. They have a rich chocolate essence without being too rich. They’re not too sweet. They melt in your mouth.
Classic Chocolate Sugar Cookies
What you will need:
1-1/2 cups granulated sugar
1 cup butter (divided)
2 teaspoons vanilla extract (not imitation vanilla, please)
1-1/2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 cup unsweetened cocoa powder
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper. Put about 1/2 cup of sugar into a small bowl and set aside.
- Melt 1/2 cup butter and set aside to cool. Combine the flour, cocoa powder, cinnamon, baking powder and salt and set aside.
- Thoroughly cream the other 1/2 cup of butter with the sugar. Beat with mixer on medium until light and fluffy.
- Add the reserved melted butter, the egg and the vanilla and mix until smooth and creamy. Gradually add the flour mixture to the creamed mixture just until combined.
At this point you can either:
a) Form dough into 1-inch balls, dip into the reserved bowl of sugar and place 2-inches apart on cookie sheets
b) Form dough into rolls, chill in refrigerator for 1/2 to 1 hour have a peek at this web-site. Then slice into 1/2 slices, dip tops in sugar and place 2-inches apart on cookie sheets.
4. Bake 10 to 12 minutes just until the edges are firm. Do not over bake.
5. Transfer cookies to cooling rack and allow to thoroughly cool.
Store in airtight container.
Inspired by: Martha Stewart