Chocolate Sugar Cookies

A twist to regular sugar cookies and stays moist.

Chocolate Sugar Cookies

Ingredients

  • 1/2 cup butter
  • 3/4 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 1/2 cups flour
  • 4 tablespoons cocoa
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions

  1. In large mixing bowl cream butter and sugar together; add egg and vanilla and beat until light and fluffy. Combine flour, cocoa, baking powder, baking soda and salt; gradually add to creamed mixture, blending well. Chill dough for about 1 hour or until firm enough to roll. Heat oven to 325°. Roll portions of dough on lightly floured board or between 2 pieces of wax paper to 1/4 inch thickness. Cut into desired shapes with cookie cutters; place on ungreased cookie sheet. Continue rolling out and cutting shapes until all dough is used. Bake 8 to 10 minutes or until no indentation remains when a cookie is touched lightly in the center. Cool slightly; remove to wire rack to cool thoroughly. Frost or decorate as desired. Makes 2 to 3 dozen cookies.
  2. Icing:

Comments (4)

on

Would like to know if anyone has tried this recipe. Is it like NFSC that doesn't spread? Is it soft or hard?

on

It's basically the same as NFSC except the cookie stays kinda soft. not super soft, but softer. It's delicious and everyone raved about them when i made them. You have to roll it out quickly though, it gets sticky quicker than NFSC. And I thought the parchment/wax paper was a necessity.

on

I made these and NFSC at the same time and these had definite spread comparatively. But I must say, they taste delicious and are super soft.

on

Mine I am making at this moment, I rolled out, chilled, cut out, chilled, then placed in the oven. They are still spreading. Definately does not keep the shape like NFSC. However, tasted the dough and its fabulous. Thinking Ineed to eat a trial cookie now.


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