Chocolate Sugar Cookies
In the bowl of a stand mixer fitted with a paddle attachment or in a bowl with a hand mixer, beat the butter and sugars on high until pale and creamy, about 4 minutes. Add the eggs one at a time, mixing after each. Add the vanilla extract and mix until combined.
In a separate bowl, sift together the cocoa powder, flour, and salt. Add the dry ingredients to the wet ingredients and mix on low until just combined. Place half of the dough on a sheet of plastic wrap. Use the plastic to form the dough into a disk and wrap completely. Repeat with second half. Chill dough for 1 hour and up to a few days. *
Preheat oven to 325 degrees F and line a sheet pan with parchment paper.
Wrap one disk of dough and use a floured rolling pin roll out on a sheet of parchment paper to 1/4-inch thick. Transfer parchment paper to a large plate or sheet pan and chill for 15 minutes. Cut out the chilled dough into desired shapes and place on the prepared sheet pan. Freeze for 15 minutes.
Bake cookies just until the edges are firm, 13-16 minutes depending on the size of your cookies. Do not over bake. Since the cookies are dark in color it may be difficult to see when they are done, so you may wish to bake a few test cookies to be sure you get the timing right.
Let the cookies cool completely before frosting, if desired. Store cookies in an airtight container at room temperature for several days. Unfrosted cookies may be frozen for up to one month, stacked between layers of wax paper.
from Completely Delicious
Ingredients
3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
1 cup sugar
1/2 cup brown sugar
3 large eggs
1 teaspoon vanilla extract
Instructions
Ingredients
3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
1 cup sugar
1/2 cup brown sugar
3 large eggs
1 teaspoon vanilla extract
Instructions
In the bowl of a stand mixer fitted with a paddle attachment or in a bowl with a hand mixer, beat the butter and sugars on high until pale and creamy, about 4 minutes. Add the eggs one at a time, mixing after each. Add the vanilla extract and mix until combined.
In a separate bowl, sift together the cocoa powder, flour, and salt. Add the dry ingredients to the wet ingredients and mix on low until just combined. Place half of the dough on a sheet of plastic wrap. Use the plastic to form the dough into a disk and wrap completely. Repeat with second half. Chill dough for 1 hour and up to a few days. *
Preheat oven to 325 degrees F and line a sheet pan with parchment paper.
Wrap one disk of dough and use a floured rolling pin roll out on a sheet of parchment paper to 1/4-inch thick. Transfer parchment paper to a large plate or sheet pan and chill for 15 minutes. Cut out the chilled dough into desired shapes and place on the prepared sheet pan. Freeze for 15 minutes.
Bake cookies just until the edges are firm, 13-16 minutes depending on the size of your cookies. Do not over bake. Since the cookies are dark in color it may be difficult to see when they are done, so you may wish to bake a few test cookies to be sure you get the timing right.
Let the cookies cool completely before frosting, if desired. Store cookies in an airtight container at room temperature for several days. Unfrosted cookies may be frozen for up to one month, stacked between layers of wax paper.
* I only chilled the dough before rolling it out and they worked out fine :)
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