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Chocolate Sugar Cookies
These chocolate sugar cookies are cut into snowflake shapes and decorated with royal icing and sanding sugar.
π₯ 20 Servingsβ±οΈ Prep & Cook: 4hβ³ Prep: 1h 30mπ€ Ree Drummondπ thepioneerwoman
π₯ Ingredients
Check off ingredients as you prepare them:
π³ Cookware
- βbowl
- βwhisk
- βbaking sheet
- βoven
- βpan
π Preparation Steps
1
For the cookies: Whisk together the flour, cocoa powder and salt in a medium bowl. In a large bowl, beat together the butter and powdered sugar with a mixer on medium speed until light and fluffy. Add the egg and vanilla and beat to combine. Reduce the mixer speed to low and slowly beat in the flour mixture until fully incorporated. Form the dough into a rectangle and wrap in plastic wrap. Refrigerate until firm, at least β±οΈ 1 hour.
large egg1large egg whites2
2
Cut the dough in half. On a lightly floured piece of parchment paper, roll out 1 piece of dough until ΒΌ inch thick. Slide the dough (on the parchment) onto a baking sheet and freeze until firm, about β±οΈ 10 minutes. Repeat with the other piece of dough.
3
Preheat the oven to 350Λ. Slide the dough back onto a work surface. Cut out cookies with a snowflake cookie cutter, rerolling the scraps as needed. Reline the baking sheets with parchment paper. Arrange the cutouts about 2 inches apart on the baking sheets. Freeze until firm, about β±οΈ 15 minutes.
4
Bake the cookies, rotating the pans halfway through, until crisp, 12 to β±οΈ 14 minutes. Let cool completely on the baking sheets.
5
For the icing: Beat the powdered sugar and egg whites in a large bowl with a mixer on low speed until combined. Gradually beat in the water until the icing is pipable.
large egg1large egg whites2
6
Scrape the icing into a piping bag fitted with a small round tip. Pipe designs onto the cookies and immediately sprinkle with the sanding sugar. Let set about β±οΈ 1 hour.
Sanding sugar, for decorating
Nutrition Facts
calories
232 Calories
fat Content
8 g
fiber Content
1 g
sugar Content
32 g
sodium Content
112 mg
protein Content
2 g
trans Fat Content
0 g
cholesterol Content
28 mg
carbohydrate Content
40 g
saturated Fat Content
5 g
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