ROLLED CHOCOLATE SUGAR COOKIES
Make and share this Rolled Chocolate Sugar Cookies recipe from Food.com.
Provided by Karen..
Categories Dessert
Time 24m
Yield 42 large cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 375*.
- Lightly grease cookie sheets.
- Sift together flour, cocoa, baking powder, baking soda and salt and set aside.
- Cream butter with sugar on medium speed until light, about 2 minutes.
- Add eggs and vanilla, beating well.
- Gradually add flour mixture and blend well.
- Gather dough into a ball and cover with foil or wrap.
- Refrigerate 1 to 2 hours, until firm.
- Using half of dough at a time, roll out a 1/4 inch thick on sugar sprinkled counter or pastry cloth.
- Cut out cookies and then lift with spatula onto sheets, leaving about 1 1/2" between cookies.
- Sprinkle with sugar or sprinkles, if desired.
- Bake 8 to 9 minutes or until cookies are firm and edges are just starting to brown.
- Remove to wire rack to cool.
Nutrition Facts : Calories 69.5, Fat 2.5, SaturatedFat 1.5, Cholesterol 15.9, Sodium 42.5, Carbohydrate 10.7, Fiber 0.3, Sugar 4.8, Protein 1.1
CHOCOLATE CUTOUT COOKIES
I love gingerbread cookies, but my grandchildren don't like the ginger flavor. Now I use chocolate and watch them smile as they take that first bite. —Nancy Murphy, Mount Dora, Florida
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield about 5 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; cover. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with floured 3-in. cookie cutters. Place 1 in. apart on ungreased baking sheets., Bake 10-12 minutes or until set. Remove from pans to wire racks to cool completely., In a large bowl, combine confectioners' sugar, water, meringue powder and cream of tartar; beat on low speed just until blended. Beat on high until stiff peaks form, 1-2 minutes. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture., Using pastry bags and small round tips, decorate cookies as desired. Let stand at room temperature until frosting is dry and firm., Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.
Nutrition Facts : Calories 91 calories, Fat 3g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 43mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE SUGAR COOKIES
These are almost brownie-like in flavor, and remain slightly softer than many traditional sugar cookies. The recipe was developed by Georganne Bell, a professional cookie-decorating teacher in Salt Lake City who doesn't like traditional vanilla sugar cookies. Unlike many sugar cookies, these don't need to chill, and can be rolled out immediately after they are mixed. Avoid the temptation to add more flour (unless the dough is really sticky), or to use too much flour while rolling and cutting them, or the cookies will be dry. They don't spread in the oven, so you can bake them close together. They are sturdy enough to decorate wildly with colored royal icing, but also taste good with just buttercream or a simple glaze of powdered sugar and water flavored with a little lemon juice or vanilla.
Provided by Kim Severson
Categories cookies and bars, dessert
Time 50m
Yield About 3 dozen 3-inch cookies
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees and line baking sheets with silicone baking sheets or parchment paper.
- In a stand mixer fitted with the paddle attachment, or by hand, cream together the butter, shortening and sugar at medium speed, about 3 to 5 minutes. (The mixture needn't be fluffy.) Scrape down the sides with a silicone spatula and mix in the eggs, vanilla, baking powder and salt. Combine well. Scrape down the sides and stir in the cocoa until well blended. Add the flour, and mix until the flour is completely incorporated and the dough comes together into a ball. At this point, you can refrigerate the dough up to 2 days or freeze it up to 3 months, tightly wrapped in plastic. (The dough will seem soft, but that's O.K. If you are going to roll out the cookies and bake them immediately, mix in the other 1/2 cup of flour.)
- On a lightly floured surface, roll out the dough to 1/4-inch thickness and use cookie cutters to cut into shapes, rerolling dough scraps as necessary and arranging shapes 1/4 inch apart on prepared baking sheets. Bake for 7 to 10 minutes. Smaller shapes will cook more quickly. Because these are chocolate, it can be hard to determine when they are done. Err on the side of underbaking. You can tell the cookies are ready when the surface changes from wet- or glossy-looking to dry. Remove cookies to a rack and allow them to cool completely before decorating.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 3 grams, Carbohydrate 16 grams, Fat 8 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 73 milligrams, Sugar 11 grams, TransFat 0 grams
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