Name: Chocolate Sugar Cookies
Prep time: 1 h
Cook time: 1 h
Yield: 1
Ingredients: 1 cup butter, softened -; 1-1/2 cups sugar -; 2 large eggs, room temperature -; 1 teaspoon vanilla extract -; 3 cups all-purpose flour -; 2/3 cup baking cocoa -; 1/2 teaspoon baking powder -; 1/4 teaspoon salt -; Icing: -; 2 cups confectioners' sugar -; 2 tablespoons plus 2 teaspoons water -; 4-1/2 teaspoons meringue powder -; 1/4 teaspoon cream of tartar -

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Chocolate Sugar Cookies

1. 1 cup butter, softened -

2. 1-1/2 cups sugar -

3. 2 large eggs, room temperature -

4. 1 teaspoon vanilla extract -

5. 3 cups all-purpose flour -

6. 2/3 cup baking cocoa -

7. 1/2 teaspoon baking powder -

8. 1/4 teaspoon salt -

9. Icing: -

10. 2 cups confectioners' sugar -

11. 2 tablespoons plus 2 teaspoons water -

12. 4-1/2 teaspoons meringue powder -

13. 1/4 teaspoon cream of tartar -

How to cook deliciously - Chocolate Sugar Cookies

1. Stage

Cream the butter and sugar in a large bowl for five to seven minutes. When the mixture is light and fluffy, beat in the eggs and the vanilla extract. In another large bowl, whisk the flour, cocoa, baking powder and some salt together and gradually add that dry mixture to the creamed mixture.

2. Stage

Divide the dough into two equal portions. Shape each into a disk, cover and place in the refrigerator for 30 minutes. It should be firm enough to roll out then; give it more time in the fridge if not.

3. Stage

Preheat the oven to 350°F. Lightly flour a work surface, and roll out each portion of dough to 1/4 inch thickness. Dip 3-inch cookie cutters in flour and cut out shapes. Place the shapes on an ungreased cookie sheet an inch apart.

4. Stage

Bake the cookies for 10 to 12 minutes or until set. Remove the cookies from the pans and place on wire racks to cool completely.

5. Stage

Combine the confectioners' sugar, meringue powder, cream of tartar and water in a large bowl. Beat on low speed until just blended and then increase the beater speed to high. Beat for one to two minutes until the mixture forms stiff peaks. Cover the bowl with a damp cloth and keep it covered when you're not using it. You can restore the texture by beating again on high speed.

6. Stage

Decorate the cookies using a pastry bag and a small, round tips. Let the cookies stand at room temperature until the icing is set. It should be dry and firm when ready.