Perfect rich chocolatey sugar cookies. Perfect for the Holidays
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Ingredients for cookie dough:
- 2 ½ cups all-purpose flour
- ½ cup cocoa powder, sifted
- 1 tsp baking powder
- ½ tsp salt
- 1 cup butter, softened to room temp. (2 sticks, or 200 gr)
- 1 cup sugar
- 1 egg
- 1 tsp vanilla
Ingredients for icing:
- 1 cup powdered sugar, sifted
- 2 tbsp milk (more or less)
- ¼ tsp vanilla (optional)
- Food coloring
Directions:
1. Start by mixing the dry ingredients. In a medium bowl, mix together the flour, baking powder, and salt. Set aside.
2. In a large bowl, mix the sugar and the butter for 5 minutes until pale and smooth, using an electric hand mixer or standing mixer. Then add the cocoa powder until well incorporated.
3. Add egg and vanilla, and continue mixing until well incorporated.
4. Then add the flour mixture in two batches and mix it in using a wooden spoon until it is incorporated, but do not overmix. If it becomes crumbled, mix it by hand until a thick dough is formed.
5. Cover it with plastic wrap and place it in the fridge for a couple of hours, or a day ahead.
6. When ready to use, preheat oven to 350F (180 C). Take the dough out of the fridge, and sprinkle the working surface with flour. Or, place the dough between 2 pieces of parchment paper.
7. Using a rolling pin, roll the dough into a ¼ inch layer (1/2 cm).
8. Dip your favorite cookie cutters into the flour, and cut the dough into shapes. Place them onto a cookie sheet covered with parchment paper.
9. Place the cookie sheet in the fridge for 20 minutes before popping it in the oven. If you haven’t preheated your oven until now, do it while the cookie dough is chilling
10. Regroup the leftover dough pieces into a ball, and repeat steps 7 to 9.
11. Bake the cookies for 8 to 10 minutes until the edges are slightly golden. Do not overbake or they will turn out too hard.
12. Let cool completely on a wire rack, if available, before decorating.
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Music:
"Jingle Bells" Kevin MacLeod (incompetech.com)
