These chocolate sugar cookies are soft, chocolatey and taste amazing. They’re easy to make and hold their shape so they make the perfect chocolate cut out cookies. Ice them, frost them, dip in chocolate or serve them straight up.
For best results, always weigh ingredients where a weight is provided
Instructions
FOR THE CHOCOLATE SUGAR COOKIES: In a medium bowl whisk together flour, cocoa and baking powder.
In a large mixing bowl with handheld electric mixer or stand mixer with paddle attachment, beat the butter and sugar on medium speed until lightened and creamy. Scrape sides of bowl.
Add the egg and vanilla. Beat well, scraping down the bowl a couple of times until well mixed.
Add flour mixture in 3 parts mixing on low until it just comes together as a dough.
Shape the dough into a rectangle and cut into 3 equal pieces.
Between two sheets of baking paper, roll the first piece of dough out to about 4-5mm thick (1/5th of an inch). Make sure to stop and release the baking paper from each side every few rolls so that it doesn't leave creases in your dough.
Roll the other two pieces out the same way and sit them, still in their baking paper, on top of each other on a plate. Chill for 45 minutes until quite firm.
Preheat the oven to 180C / 350F / 160C fan forced and line 2-3 large cookie sheets with baking paper.
Use a roughly 3 inch cookie cutter of choice to cut shapes in the dough. Place them at least 1 inch apart on the prepared baking trays. You can re-roll the dough to get as many cookies as possible, but if you notice the dough getting very soft, chill again before continuing or you risk having misshapen cookies.
Bake in the preheated oven for 10-12 minutes until they look dry and the edges are firm. Remove from oven. If the edges are rough on some of them, you can run a knife gently along the edge to tidy them up. You can let them cool on the trays or transfer them to a wire rack after 5 minutes.
This part can get messy so make sure you wash your hands often. When doing the gold, using gloves is helpful or you'll have it under your nails by the end. Also the gold will splatter everywhere so make sure to line your workspace with baking paper.
Dip the tops of the cookies into the icing, then use a light dragging action to pull them out allowing excess to drip off, before transferring to the wire rack, icing side up. Let them dry. If you notice icing running down the sides, use a toothpick to scrape it away before the icing sets.
When the colours aren't looking marbled anymore, just add another spoonful of white and drizzle over more red and pink. You can be very random about it -just do what you think looks nice.
Let the marbled icing set for at least 20 minutes before adding the gold flecks. You do this by dipping a flat sided small paint brush into the gold paint then use your finger to drag back on the bristles while pointing it toward the cookie and it will splatter.
All ovens vary – always test for doneness 3-5 minutes before the recipe suggests
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
The butter should be just softened enough that your finger will make a slight dent when you press on it – not so soft that your finger goes through or that it’s greasy.
Edible gold paint is available from cake decorating shops. You could also use gold lustre dust mixed with a few drops of vodka or white rum - the alcohol will evaporate allowing the gold to dry onto the cookies.
Calories shown does not include icing as you can choose what you'd like to ice them with.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.