Sugar cookie season is here! This time of year, I absolutely love making beautifully impressive sugar cookies - remember last years? This year I did something different and made chocolate flavored ones; I can't let myself get predictable here. They were a welcomed change and I think the contrast of dark brown and white is beautiful!
Royal Icing recipe found here.
For cookies you will need:
- 2 cups of butter at room temperature
- 2 cups of sugar
- 2 large eggs
- 3 tsp vanilla
- 4 cups all-purpose flour
- 1 1/2 cups cocoa powder
- 1 tsp salt
1. Mix the butter and sugar in an electric mixer. Mix until combined. DO NOT OVER MIX. Scrape down the sides with a rubber spatula and quickly mix what you scraped. For a sugar cookie, it is crucial that the cookie keeps its shape. I learned that over mixing at this step will incorporate too much air, which causes the dough to spread during baking.
2. Add the eggs and slowly mix.
3. In a separate bowl mix together the flour, cocoa, and salt.
4. Add the flour to the butter mixture. USE your Kitchen Aid's shield. If you do not have one, protect your bowl somehow. Learn from me, my kitchen was COVERED in flour and chocolate. Mix until the dough is stuck to the paddle mixer. Form the dough together in one clump and place onto a piece of parchment paper. Place another piece of parchment on top of the dough. Press it down and roll it out a bit. Refrigerate the dough for an hour.
5. Once dough is chilled, preheat your oven to 350˚. Roll out the dough further and cut into desired shapes! Cook for 10 minutes. Let cookies cool before decorating.