Chocolate sugar cookie base pairs well with plain or flavoured frosting. Change the sprinkles on top to celebrate any holiday and watch your cookies disappear!
– 1 cup unsalted butter softened (230 grams; 2 sticks)– 1 cup plus 2 tablespoons granulated sugar (225 grams)– 1 large egg at room temperature
Ingredient
– 1 ½ teaspoons pure vanilla extract– 2 ¼ cups all-purpose flour spooned and leveled (280 grams)– ½ cup natural unsweetened cocoa powder (45 grams)
– 1 teaspoon baking powder– ½ teaspoon salt– 1 batch sugar cookie icing or royal icing
Direction
Beat sugar and softened butter until combined. You can use a handheld electric mixer or a stand mixer with a paddle attachment.
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2
Mix in the egg and vanilla. Sift flour and cocoa powder to remove lumps, then add baking powder and salt. Mix dry ingredients with wet ingredients until just combined.
Cut cookie dough in half after it forms. Put half the dough on lightly floured parchment. Roll dough 1/4-inch thick on another parchment. Use leftover cookie dough.
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Refrigerate both rolled-out cookie dough sheets between parchment paper for 1 hour. Give the butter time to firm up to keep your cookies' shape.
4
Remove the chilled dough from the fridge and cut into shapes. Place cut-out chocolate sugar cookies on a parchment-lined baking sheet.
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After using all the dough, bake the cookies at 350ºF until the tops are set. Decorate cookies after they cool. I like sugar cooking or royal icing to decorate cookies, but you can use any frosting.