Chocolate Sugar Cookies
Hello! If you are looking for a good chocolate sugar cookie recipe, look no further friend. This recipe is amazing for making chocolate cookies that you want to roll out and cut into shapes.
This dough is very easy to work with. Cutout shapes come out cleanly. There’s no spread when baking. Oh, did I forget to mention, they taste delicious? The aroma in your kitchen when they are baking will be amazing. Let’s just say that when The Girl Child smells these she comes quickly to the kitchen and doesn’t even wait for them to cool completely before sampling them!
Here’s what you’ll need:
1/2 cup cold butter (cut into small cubes)
1 TBSP oil
2/3 cup sugar
2 tsp vanilla extract
1/2 tsp salt
1 large egg
1/4 cup cornstarch
1/2 cup unsweetened cocoa powder
1 1/4 cups all-purpose flour
Ok. Let’s do this!
Preheat the oven to 375°
Cream together the butter, oil, sugar, vanilla and salt in a large mixing bowl, just until the mixture is smooth. You don’t want to cream it until it’s fluffy. Fluffy means air has been introduced. Air means cookie spread.
Add the egg and mix just until incorporated.
Mix in the cornstarch, cocoa powder and 1 1/4 cups of flour. The dough should form into a ball and pull away from the sides of the bowl. Add more flour by the tablespoonful if necessary.
Roll the dough to a thickness of 3/8-inch, between two sheets of parchment paper.
Cut shapes using a cookie cutter.
Bake on parchment-lined baking sheets for 9 to 12 minutes, or until the cookies look dry on the surface, and feel firm around the edges and set in the middle.
Cool completely before decorating.
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Chocolate Sugar Cookies
Ingredients
- 1/2 cup cold butter cut into small cubes
- 1 TBSP oil
- 2/3 cup sugar
- 2 tsp vanilla extract
- 1/2 tsp salt
- 1 large egg
- 1/4 cup cornstarch
- 1/2 cup unsweetened cocoa powder
- 1 1/4 cups all-purpose flour
Instructions
- Preheat the oven to 375°
- Cream together the butter, oil, sugar, vanilla and salt in a large mixing bowl, just until the mixture is smooth.
- Add the egg and mix just until incorporated.
- Mix in the cornstarch, cocoa powder and 1 1/4 cups of flour. The dough should form into a ball and pull away from the sides of the bowl. Add more flour by the tablespoonful if necessary.
- Roll the dough to a thickness of 3/8-inch, between two sheets of parchment paper.
- Cut shapes using a cookie cutter.
- Bake on parchment-lined baking sheets for 9 to 12 minutes, or until the cookies look dry on the surface, and feel firm around the edges and set in the middle.
- Cool completely before decorating