Try this sugar cookie switch-up…
A chocolate sugar cookie. I mean, why not?!
The traditional sugar cookie has been getting too much attention. Treat all cookies equally. ;)
This recipe is from the Martha Stewart Cookbook “Cookies” that I received as a christmas gift a few years ago. Martha has yet to let me down.
Chocolate Sugar Cookies
- 1 ½ cups all-purpose flour
- ½ cup good-quality unsweetened Dutch-process cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 ½ cups sugar
- ½ cup vegetable shortening, melted and cooled (you can substitute ½ cup unsalted butter, melted and cooled)
- 1 large egg
- 1 ½ teaspoons pure vanilla extract
- Preheat oven to 375. Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl; set aside.
- Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy.
- Mix in shortening (or additional butter). Add egg and vanilla; mix until creamy. Reduce speed to low. Gradually add flour mixture, and mix until just combined.
- Roll balls of dough in sugar and bake until edges are firm, 1around 0-13 minutes. Just keep an eye on them and try not to overbake.
- Let cool on sheets on wire racks. Cookies can be stored in an airtight container up to 2 days.
BAKING TIPS: The cookies is chocolately and tastes great without any icing. But of course, adding icing wouldn’t hurt.
Be careful and don’t overbake!…They will still taste good, but may be too hard.