chocolate sugar cookies

This chocolate sugar cookie recipe yields perfect cut-out shapes and tastes DELICIOUS! Super chocolate flavor when you use a combination of natural and dutch process cocoa, as we did. The cookies don't spread and lose their shape. And they stay soft for days. This recipe, from Sally's Baking Addiction, is highly recommended if you want to make cut-out cookies and have a hankering for chocolate. Top with you choice of royal icing, glaze or buttercream frosting.

Our cookies are topped with New Hope Icing, a combination royal icing and glaze. Google it or find the recipe on our blog soon. We made ours for Easter, but can can, of course, choose any design you like.

Yield is about 18 largeish cookies. Feel free to double the recipe. Takes about 2 hours to make, including chilling.

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ingredients

• 3/4 cup (172g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 1 and 1/2 cups (188g) all-purpose flour3/4 cup (63g) unsweetened natural cocoa powder (or dutch process)
• 1 teaspoon baking powder
• 1/8 teaspoon salt

directions

1. In a stand mixer fitted with SideSwipe, beat the butter for 30 seconds ( 1 minute with regular paddle or hand mixer) on medium speed until completely smooth and creamy.
   
2. Add the granulated sugar and beat on medium high speed until fluffy and light in color. Beat in the egg and vanilla extract on high speed. 
3. Sift the flour and cocoa powder together in a medium bowl (we use a sieve for this). Whisk in the baking powder and salt until combined.
   
4. On low speed, slowly mix into the wet ingredients until combined.
5. Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment to about 1/4″ thickness. Stack the pieces (with parchment paper between) onto a baking sheet and refrigerate for at least 1 hour. Chilling is mandatory. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper. You can chill up to 2 days.
6. Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. The number of batches will depend on how large/small you cut your cookies. Remove one of the dough pieces from the refrigerator and using a cookie cutter, cut in shapes. Transfer the cut cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used.
7. Bake for 10 minutes-- the cookies will still appear soft. Make sure you rotate the baking sheet halfway through bake time. Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.
8. Make the icing/frosting and decorate the cooled cookies however you'd like. Add sprinkles on top of the icing if desired. Once the icing has set, these cookies are perfect for gifts, sending, or munching on right away. They stay soft for about 5 days at room temperature.
9. Make ahead tip: Unfrosted cookies freeze well up to 3 months. Thaw overnight in the refrigerator. Frosted cookies do not freeze well at all. You can chill the cookie dough for up to 2 days (step 3). You can also freeze the cookie dough before rolling for up to 3 months. Then allow to thaw overnight in the refrigerator. Then allow to come to room temperature for about 1 hour. Then roll and continue with the recipe as directed.