Chocolate Rollout Sugar Cookie Dough

For Valentine’s Day I decided to work on a chocolate sugar cookie recipe. I wanted a cookie that would be chocolatey, soft, and firm enough to hold up under the weight of either royal icing or fondant. Being that both those “frostings” are quite sweet, the chocolatey part had to be chocolatey enough not to get lost in the sweetness. In order to really make the cocoa powder pop, I added in some espresso powder. This did the trick.

If you checked out my recipe for Vanilla Rollout Sugar Cookie Dough, you’ll notice that the instructions for this dough is pretty much the same, other than a few additional ingredients. To start, you’ll want to sift together the flour, cocoa powder, espresso powder, baking powder and salt; then set aside.

Combine egg and vanilla in small dish; whisk lightly; set aside.

In mixing bowl cream butter and sugar for 5 minutes. Scrape sides of bowl 2 – 3 times.

Add in the egg/vanilla mixture in two additions; beating well after each addition.

Reduce mixer speed to low and add the flour mixture in three additions, scraping sides and beating well after each.

Scrape cookie dough onto a large sheet of plastic wrap and seal.

Refrigerate overnight or a minimum of 4 hours.

When you are ready to cut and bake the cookies, preheat oven to 375°. Divide cookie dough in half. Roll out half of the dough to about 1/2 inch thick sheet, between two pieces of parchment paper.

Cut out as many cookies as you can. Place cookies on parchment lined cookie sheet.

Repeat with remaining dough and then re-roll any leftover dough and continue to cut out shapes until all dough is used. Chill cut outs in fridge for 15 minutes or freezer for 9 minutes. Bake for 8 – 9 minutes, turning the sheet half way through the baking. Let the cookies cool on the baking sheet 5 minutes; transfer to cooling rack.

Store cookies in airtight container for up to 2 weeks or freeze undecorated cookies between sheets of parchment paper in a large freezer safe container for up to 2 months.

Chocolate Rollout Sugar Cookie Dough

  • Servings: 18 - ½ inch 3½
  • Print

Ingredients

  • 1 Cup Unsalted Butter, softened (2 sticks)
  • 1½ Cup Granulated Sugar
  • 2 Large Egg, room temperature
  • 2 tsp. Vanilla Extract
  • 3 Cups All-Purpose Flour
  • 2/3 Cup Unsweetened Cocoa Powder
  • 1½ tsp. Espresso Powder
  • 1 tsp. Baking Powder
  • 1/2 tsp. Salt

Directions

  1. Sift together flour, cocoa powder, espresso powder, baking powder, and salt; set aside.
  2. Combine egg and vanilla in small dish; whisk lightly; set aside.
  3. In mixing bowl cream butter and sugar for 5 minutes. Scrape sides of bowl 2 – 3 times.
  4. Add in the egg/vanilla mixture in two additions; beating well after each addition.
  5. Reduce mixer speed to low and add the flour mixture in three additions, scraping sides and beating well after each.
  6. Scrape cookie dough onto a large sheet of plastic wrap and seal.
  7. Refrigerate overnight or a minimum of 4 hours.
  8. Preheat oven to 375°.
  9. Divide cookie dough in half. Roll out half of the dough to about 1/2 inch thick sheet, between two pieces of parchment paper.
  10. Cut out as many cookies as you can. Place cookies on parchment lined cookie sheet.
  11. Repeat with remaining dough and then re-roll any leftover dough and continue to cut out shapes until all dough is used.
  12. Chill cut outs in fridge for 15 minutes or freezer for 9 minutes.
  13. Bake for 8 – 9 minutes, turning the sheet half way through the baking.
  14. Let the cookies cool on the baking sheet 5 minutes; transfer to cooling rack.
  15. Store cookies in airtight container for up to 2 weeks or freeze undecorated cookies between sheets of parchment paper in a large freezer safe container for up to 2 months.
  16. Decorate cookies as desired.

Cooking Note

Whatever you do, DO NOT SKIP THE COOLING OFF PERIOD in this recipe. By putting the cookies in the refrigerator or freezer for a short time, your cookies will not spread as much, which is very important if you want your cookies to look professional. If you skip this step, your cookies will spread and the edges will be thinner and crisper than the rest of the cookie. Cooling the dough keeps the cookies tight which really helps when decorating.

I like my sugar cookies a bit on the soft side and making these 1/2″ thick ensures that they do not dry out during the baking process.  Plus, there is nothing like biting into a thick sugar cookie that is covered with royal icing. Royal icing is very sweet, so a thicker cookie helps tone down that sweetness.

Recipe by:  Tilly Frueh – Simply Grateful Cooking 2018

After I finalized the recipe, the fun began. For my Valentine’s cookies I really wanted to make them special. This required lots of practice, but the results I think speak for themselves.

The technique I used on most of the cookies was brush embroidery. Once you get the hang of it, it isn’t too difficult, but I do admit these cookies took a long time to make. Definitely not something I would do for a 6 year old’s birthday party, but for something really special like a wedding or shower, these would be the perfect elegant addition. For other examples of some of the sugar cookie designs I’ve made, check out my Sugar Cookie Gallery page.

Sharing decorated sugar cookies has become one of my favorite things to do. I have started a list of holidays and events where I can share these with new people and old friends. This is just another way I like to express how much I appreciate the people in my life, and for this I am — Simply Grateful.

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One thought on “Chocolate Rollout Sugar Cookie Dough

  1. Pingback: Red Velvet Rollout Sugar Cookie Dough | Simply Grateful Cooking

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