Chocolate sugar cookies vary from the norm. These soft, delicious treats can be decorated for any holiday!
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INGREDIENTS
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SERVINGS: 25 COOKIES– 1 cup unsalted butter softened (230 grams; 2 sticks)– 1 cup plus 2 tablespoons granulated sugar (225 grams)– 1 large egg at room temperature– 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
INSTRUCTIONS
Step 1
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Beat butter and granulated sugar for 1–2 minutes in a stand mixer with the paddle attachment or a large bowl with a handheld mixer.
Step 2
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Mix the egg and vanilla extract, scraping the bowl.Mix flour, cocoa, baking powder, and salt in a large bowl.Mix dry ingredients briefly.
Step 3
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Cut dough in half. On a lightly floured parchment paper, roll half the dough to ¼-inch thickness and cover with another. Repeat with other dough half.
Step 4
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Let the dough chill on a parchment-lined baking sheet for an hour.Preheat the oven to 350°F (180°C). Save two to three large parchment-paper or silicone-matted baking sheets.
Step 5
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Remove the top parchment paper from one fridge-fresh cookie dough sheet. Cut cookie dough into 2.5-inch to 3-inch shapes and place on baking sheets with space between.
Step 6
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Reroll and cut scrap dough between parchment. Continue with another chilled cookie dough sheet.
Step 7
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Place cookies 11–13 minutes later. After 10 minutes on the baking sheets, carefully transfer the cookies to a wire rack to cool.
Step 8
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Use your favorite royal or sugar cookie icing. The icing should dry completely before serving.