I don’t know what I do wrong with those bag mixes but I will NEVER be making those again. Whenever I made sugar cookies from a mix they were always super flat and burnt, really just bad!! This recipe was so delicious!! I have this habit of just checking out the ingredients of the recipe and not the directions… So this recipe takes a little bit longer than I first anticipated but is well worth the extra time, and the extra time comes from having the dough be refrigerated not because it is a super tricky recipe. This recipe comes from Sprinkle Bakes She cookies are decorated so cute! I love the dog star. The original recipe uses a mixer, and since I don’t have one there are a couple of changes to the directions.
Chocolate Sugar Cookies
½ lb (2 stick) butter
1 cup sugar
1 tsp vanilla extract
2 cups all purpose flour
1 cup cocoa powder
Pinch of salt
1. In a medium bowl mix the butter and sugar until just mixed, making sure not to overmix or they will spread (this may have been the issue with my previous sugar cookies!)
2. Add the egg and vanilla extract, until combined. In a separate medium bowl whist together the flour cocoa powder and salt. Add the flour mixture to the butter and egg mixture. Mix until the dough is formed and there are no streaks of butter in the dough.
3. Line a baking sheet with parchment paper. Place the dough on the parchment paper, place a second sheet of parchment paper on top of the dough and using a rolling pin roll the dough into an oblong disc. Transfer all of this onto a large cookie sheet and refrigerate for 1 hour.
4. Take dough out of the fridge, and preheat oven to 350 degrees
5. Remove the top sheet and roll the dough to about ¼ to ½ inches thick, the dough should not be sticky. Using a cookie cutter cut out the desired shapes from the dough, and place onto a prepared baking sheet. Don’t stretch out the cut shaped!
6. My cookie shapes were kind of on the small side so I baked mine for 8-10 minutes, but make sure that cookies are thoroughly cooked before removing from the oven. Let cool for a few minutes and then transfer onto a cooling rack and allow to completely cool before decorating.
1 stick of butter, softened
2 cups confectioners’ sugar
1 tsp vanilla
Food coloring (optional)
1. Make sure to thoroughly mix the butter and sugar to avoid clumps of butter in your frosting. Add food coloring at the end.
I know that normal Christmas colors are red and green, and yes there will be some cookies that will be red and green, but in the Big Blue Nation blue is always an appropriate color to use! I was so excited that the cookies didn’t flatten out or get burnt!
Day 1: Flourless Peanut Butter Cookies
Day 2: Banana Oatmeal Chocolate Chip
Day 3: Lemon Sugar Cookies
Day 4: Birthday Cookies
Day 5: Candy Cane Cookies
Day 6: Oatmeal Butterscotch Cookies
Day 8: Creamsicle Cookies
Day 9: Classic Spritz Cookies
Day 10: Peppermint Chocolate Chip
Day 11: Gingerbread Cookies
Day 12: Peppermint Kiss Cookies