Chocolate Sugar Cookies are fun and festive, made with a prominent chocolate flavor, and beautiful neon colors.
Fall and Christmas themed desserts could be fun and easy to make. We have a variety of them on our blog, among our popular once are Pumpkin Cheesecake Bars, Pumpkin Poke Cake and Sweet Potato Casserole.
Chocolate Sugar Cookies
Chocolate Sugar Cookies are fun and perfect for holidays. Not only they look festive and decorative, they are also delicious. We made snowflakes, Christmas trees and ginger men, minus the ginger since they had a great chocolaty flavor! Also, adding a few tablespoons of cocoa made these cookies extra special, and decadent with a prominent chocolate flavor. Neon Chocolate Sugar Cookies are so much fun to decorate. In addition, the colors pop up and put you in a great holiday mood.
Decorating the cookies with my son this year was so much fun. He even helped with the baking and cutting part. We also hosted a Sugar Cookie party with his friends and it was a blast. We loved it so much that we want to make it an annual event. There was icing and sprinkles everywhere, but that’s the beauty of the holiday season! The kids and even the moms had so much fun. Therefore, I recommend you go ahead and try these, during the holiday season.
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Why you will love these Chocolate Sugar Cookies
- First, they look pretty and are perfect for holidays.
- Also, can be fun project to do with kids.
- In addition, they are easily and quickly prepared.
- Similarly, can be dipped with chocolate for alternative taste.
- Can be made in variety of shapes and form, to fit various events.
What ingredients are needed for Chocolate Sugar Cookies:
- All-purpose flour
- Baking powder
- Cocoa powder
- Butter and Egg
- Sugar
- Heavy cream
- Vanilla bean
- Pinch of sea salt
- Powdered sugar
- Light corn syrup
- Gel food coloring of choice
How long will Chocolate Sugar Cookies stay fresh?
The cookies can be stored wrapped in plastic wrap at room temperature for about 5-7 days.
CAN YOU STORE AND Freeze Chocolate Sugar Cookies?
Absolutely! First, cool the cookies completely and fully wrap it in plastic wrap, tightly. After that, wrap in aluminum foil. Freeze for up to 2-3 months. Defrost before serving.
Prep time: 2 hours 30 minutes Cook time: 9 minutes Total time: 2 hrs 39 mins
Ingredients
Cookies:
- 3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 3 tablespoons cocoa powder (unsweetened)
- 1 cup unsalted butter (softened)
- 1 cup sugar
- 1 egg
- 1 tablespoon heavy cream
- 1 vanilla bean (seeds only)
- pinch sea salt
- powdered sugar (for rolling out dough)
Icing:
- 11/2 cups powdered sugar
- 1 teaspoon light corn syrup
- 2.5 - 3 tablespoons water (room temperature)
- 5-6 drops gel food coloring (of choice)
Instructions
Cookies:
- In a large bowl, whisk together flour, baking powder, cocoa powder and salt. Set aside.
- Cream the butter and sugar in the bowl of an electric stand mixer until light in color. Add the egg, vanilla bean seeds and heavy cream and beat to combine.
- Put mixer on low speed and gradually add the flour mixture, beat until mixture pulls away from the sides of the bowl. Make sure to scrape the sides of the bowl as needed using a rubber spatula. Divide the dough in half, wrap in plastic wrap, and refrigerate for 2 hours.
- Preheat oven to 375 degrees F.
- Sprinkle your working surface with a little powdered sugar. Remove one wrapped pack of dough from the refrigerator, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Cut into desired shapes and place at least 1-inch apart on a baking sheet covered with parchment paper and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges. Rotate cookie sheet halfway through baking time.
- Remove from oven and let cookies sit on the baking sheet for 2-3 minutes before transferring to a cooling rack.
- The cookies must cool completely before icing.
- Cookies can be stored in an airtight container for up to 1 week.
Icing:
- In a medium bowl, whisk together powdered sugar, water, corn syrup and gel food color until combined and without any lumps. If the mixture is too thick (not pourable at all), add 1/2 tablespoon of water. If the mixture is too thin, add 1 more tablespoon of powdered sugar.
- Test the icing, drizzle a little on parchment paper, if it holds it shape the icing is done, if it starts to melt on the sides right away, the consistency is too thin.
- Using the same measurements create different bowls with different colors of icing.
- Pour the icing into squeeze bottles and have fun decorating.
- Leave cookies on the counter for 12-24 hours for the icing to settle completely. Once the icing is set the cookies can be packed, gifted and transported with ease.
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