I know… I’m a day late and a dollar short as they say. This is what happens when you have a day job, and your hobby has to take a back seat.
Rather than think of this post as late, I’d prefer to think of it as very, very early or as a recipe to celebrate a special birthday or anniversary. I did, in fact, bring in a plate of these cookies to work to celebrate Valentine’s Day on the actual day. Heart-shaped chocolate sugar cookies slathered with vanilla buttercream frosting and Valentine-themed sprinkles—they do scream Valentine’s Day, don’t they?
Nevertheless, these cookies would make a special addition to a birthday party table as well as make any celebration a bit more special. Better late than never!
One year ago: Roger’s Jambalaya
Chocolate Sugar Cookies
- 6 cups flour
- 1 1/4 cups Dutch-process cocoa powder
- 1 tsp. salt
- 2 cups unsalted butter, at room temperature
- 2 cups granulated sugar
- 1 cup light brown sugar
- 3 eggs, cold
- 2 tsp. pure vanilla extract
In a large bowl, whisk together the flour, cocoa powder and salt; set aside.
Using an electric mixer, beat together the butter and both sugars on medium speed until light and fluffy, about 5 minutes. Add the eggs and mix to combine, scraping the sides of the bowl as needed. Add the vanilla extract and again beat to combine. Reduce the speed to low, add the flour mixture, and beat until just combined, giving it a final mix by hand with a rubber spatula.
Divide the dough in two and shape each half into a round disk about 2 inches high. Wrap both in plastic wrap and refrigerate for at least 45 minutes (or up to 1 day).
Working with one piece of dough at a time, roll it out between two pieces of parchment paper (it’s non-stick and eliminates the need for extra flour) to a 1/4-inch thickness. Transfer the parchment and dough onto a cutting board or baking sheet and refrigerate for 15 minutes.
Meanwhile, preheat oven to 325 degrees F. Line baking sheets with parchment paper or silicone baking mats.
Remove the dough from the refrigerate and cut out your shapes and place on the parchment-lined baking sheets, leaving about 2 inches of space between them. Gather up any excess dough, re-roll and repeat process until all of the dough has been used.
Place the baking sheets with the cut-out cookies into the freezer for 15 minutes before baking.
Bake until the cookie edges are set, about 15 to 17 minutes. Remove from the oven and place the baking sheet on a cooling rack for 10 minutes, then use a spatula to transfer the cookies to the rack to cool completely.
Allow cookies to cool completely before decorating. Cookies can be stored in an airtight container at room temperature for up to 2 weeks. Cookies can also be frozen.
This cookie dough is one of the easiest I’ve ever worked with, so if you avoid cookie recipes which require rolling dough out, don’t avoid this one. It’s super easy. I rolled the dough out between two pieces of parchment paper, and I didn’t have to use even a speck of flour.
The original directions call for the cookie to be rolled out to a thickness of 1/4″. After the first batch, I decided to roll them thinner (1/8” thick) and preferred the thinner version.
Source: A recipe from the Brown Eyed Baker