Chocolate Sugar Cookie Recipe {Cut Out Cookies} #desserts #sugarcookies

Chocolate Sugar Cookie Recipe {Cut Out Cookies} #desserts #sugarcookies

This new formula has been a looong opportunity approaching, and I'm so eager to impart it to you! Groups and clusters of experimentation – playing with flour and heavenly cocoa powder sums, some contribution from perusers throughout the years (particularly Marina who attempted a comparable rendition of my sugar treats – thank you!), lastly, the yummiest chocolate sugar treat formula!

Formula for Chocolate Cut-out Sugar Cookies (Sweetopia). "Clumps and groups of experimentation...and at long last, the yummiest chocolate sugar treat formula!" Can't hang tight to attempt: Been requiring a formula like this!

Astounding batter, delightful, smooth. turn out splendidly! will add to my Christmas treat collection without a doubt! LOVE THESE!


Chocolate Sugar Cookie Recipe {Cut Out Cookies} #desserts #sugarcookies


  • 2 cups unsalted butter (at room temperature)
  • 2 cups sugar
  • 2 large eggs
  • 3 tsp vanilla
  • 4 cups all-purpose flour
  • 1 1/2 cups cocoa powder
  • 1 tsp salt


  1. Cream the butter and sugar together in the bowl of an electric mixer on low to medium speed (Use a paddle attachment). Mix until thoroughly incorporated – for about one minute. Scrape down the sides of the bowl with a plastic spatula and mix again for a few seconds more. Over mixing the butter and sugar in this step will cause too much air to be incorporated into the dough. If you’d like a light and fluffy cookie, that’s ideal, however the dough will spread more during baking; not ideal if you’d like the cookie to hold its shape.
  2. Add eggs slowly and mix. Scrape down the bowl with your spatula at least once and mix again.
  3. Add liquid vanilla extract. Stir briefly.
  4. Sift your dry ingredients together. (Flour, cocoa powder and salt).
  5. Add all of the flour mixture to the bowl. Place a large tea towel or two small tea towels between the edge of the bowl and the electric mixer so that the flour won’t escape. Mix on low speed for 3o seconds. Remove the tea towels and observe the dough mixing; when it clumps around the paddle attachment it’s ready. It’s also important at this stage not to over mix the dough.
  6. Roll the dough out between 2 large pieces of parchment paper. Place on a baking sheet and into the fridge for a minimum of 1 hour.
  7. Roll out the dough further if you need to, and cut out cookie shapes. Place on parchment paper-lined baking sheet. Re-roll scraps and repeat.
  8. Put cookie dough shapes back into the fridge for 10 minutes to 1 hour to chill again. They will then hold their shape better when baked.
  9. Preheat your oven to 350°F or 176°C.
  10. Bake cookies for 8-12 minutes or until the center of the cookie no longer looks wet. The baking time will depend on the size of your cookie.
  11. Let cookies cool to room temperature and decorate!

For more detail :

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  1. Please take my recipe off your site. You can link to the recipe on my blog, but please remove the recipe. Thank you kindly.