You’ll get a crunchy cocoa kick and a buttery, sweet finish from these iced chocolate sugar cookies. They’re small enough that if you eat one or two, you’ll have satisfaction, not guilt. Make a full batch of dough and freeze half for later use.
Recipe information
Yield
makes 25 to 30 cookies
Ingredients
Chocolate Choices:
Preparation
Step 1
Make the Chocolate Sugar Dough and allow it to chill for at least 30 minutes as directed.
Step 2
Preheat the oven to 350°F. Line two cookie sheets with parchment paper or silicone baking mats.
Step 3
Put the dough on a floured piece of parchment paper or a silicone baking mat. Dust a little flour on top of the cold dough, cover with another piece of parchment paper or silicone mat, and roll the dough with a rolling pin until it is about 1/4 inch thick. Use a cookie cutter to cut the shapes and place them on the prepared cookie sheet about 1/2 inch apart. If the dough gets too soft and sticky as you work, chill it for 20 minutes and try again.
Step 4
Bake the cookies for about 10 minutes, or until they are set. Prepare the icing as you allow them to cool on the baking sheet. Once they are close to room temperature and sturdy, transfer them to a plate from which you can easily pick them up and ice them. Repeat this process until all your dough has been rolled out and baked.
Step 5
Prepare the icing as directed and flavor it with something to elevate your mood—maybe coffee, maybe whiskey, maybe honey. Maybe a bit of all three! The icing is very versatile so you can adjust it to suit your taste. When the cookies are cool, spread a thin layer on each one with a small offset spatula or dinner knife. Then dust them with a touch of cocoa powder or sandwich them together for a double dose of the chocolate cure. Unused icing freezes well.
