Chocolate Sugar Cookies
Votes: 2
Time: 2 hours 20 minutes
Complexity: easily
Servings: 60
Complexity: easily
Servings: 60
Nutritional value per serving:
Calories 85, total fat 3 G., saturated fats 2 G., proteins 1 G., carbohydrates 14 G., fiber 0 G., cholesterol 11 mg, sodium 39 mg, sugar 10 G.
Calories 85, total fat 3 G., saturated fats 2 G., proteins 1 G., carbohydrates 14 G., fiber 0 G., cholesterol 11 mg, sodium 39 mg, sugar 10 G.
If you want to make simple sugar cookies special, simply replace some of the flour with cocoa powder. Chocolate cookies always bring a festive touch, especially when decorated with icing. The snow-white icing will look stunning against the dark cookies. If you're baking for the winter holidays, draw snowflakes on the cookies with icing and dust them with sugar for a fluffy look.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 and 3/4 cups of premium flour + extra for working with the dough
- 0.5 cup cocoa powder
- 3/4 tsp baking soda
- 1/4 tsp baking powder
- 0.5 tsp salt
- 220 g unsalted butter, room temperature
- 1 and 3/4 cups granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups powdered sugar
- 2 tbsp. dry egg white
- Coarse sugar for decoration (optional)
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Cooking the dish according to the recipe:
- In a medium bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. In a large bowl, beat the butter and sugar with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and vanilla extract; beat until creamy, about 2 minutes more. Reduce the mixer speed to low; gradually add the flour mixture and mix until smooth, about 2 minutes more.
- Divide the dough in half and place on 2 pieces of plastic wrap; form into disks. Wrap and refrigerate until firm, at least 1 hour.
- Roll the dough out between floured sheets of parchment paper to a thickness of about 0.5 cm. Refrigerate for another 2 hours.
- Position racks in the upper and lower thirds of the oven; preheat oven to 350°F (175°C). Spray 2 baking sheets with cooking spray.
- Cut out shapes from the dough; gather the scraps and roll out again. Cut out more shapes. Place the cookies on the prepared baking sheets, spacing them 2 inches (5 cm) apart. Bake, rotating the baking sheets halfway through, until set, about 12 minutes. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the glaze:
In a bowl, beat the powdered sugar, egg white powder, and 3-4 tablespoons of water with a mixer on high speed until smooth and thick. Transfer the icing to a zip-lock bag and snip off a small corner. Pipe the icing onto the cookies and sprinkle with coarse sugar. Let it sit for 30 minutes.
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