These rich, dark and delicious eggless chocolate sugar cookies are an addiction. With their light and fluffy texture combined with the dark chocolate that just melts in the mouth. A simple, easy and effortless recipe that will have you making these more often than you plan.
2 - 4 tbspMilk or water(as necessary for consistency)
Eggless Sugar Frosting
1cup(120g)Powdered sugar/confectioners sugar
2tbspLight corn syrup
½tspClear vanilla, or almond or rose extract
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In a bowl, sift flour with cocoa powder, baking powder, and salt - set aside.
In the bowl of a stand mixer with the paddle attachment, cream butter with powdered sugar until light and fluffy. Then add the vanilla and mix some moreTip - we do not have any eggs for leavening so you do want to cream and add a bit of air into our cookie dough to make them lighter (about 2 minutes)
Next, add flour in two batches and combine well but do not overmix. If cookie dough feels dry -add the milk or water as necessary. Tip - you want the cookie dough to be a rollable consistency so if necessary add water or the cookies will be too crumbly
Wrap the cookie dough in plastic wrap and chill until firm. Tip - you can flatten the dough on a baking tray and cover it well with plastic to expedite the chilling process when in haste.
Preheat the oven to 350°F / 180°C / Gas Mark 4 Tip - The cut-out cookies will keep in the fridge for 12 hours or freeze for a month. Pre-heat the oven 10 minutes before baking.
Roll the chilled cookie dough about ¼ inch thick on a lightly floured surface. Cut cookies with cookie cutters of your choice. I've used 3-inch round cookie cutters. Tip- if you live in hot and humid conditions, it may be best to chill the cookies for 15 minutes before baking.
Place on a baking tray lined with parchment paper or a silicone mat. Bake on the middle shelf for 8 to 10 minutes.Tip - Depending on thickness these can take up to 12 minutes. You only need a slight color on the edges.
Cool on a cooling rack completely before you transfer to a cookie jar or decorate.Tip - always decorate cookies only after they are completely cold otherwise the icing will melt.
Sift the powdered sugar with cocoa powder so there are no lumps.
Combine all ingredients in the bowl until light and fluffy. Add more powder sugar or light corn syrup to bring to consistency.
This icing can be colored for frosting. But, note that colors will affect consistency so you may need more powdered sugar.
This cookie recipe can be halved or double without any issues.
The dough can be kept in the fridge for up to 4 days, or
Frozen for up to three months. If frozen thaw in the refrigerator over-night before you roll out.
The baked cookies will stay at room temperature for up to 2 weeks but best eaten within a few days.
Sugar cookies have a good shelf life as a dough as well as cookies. The dough, if wrapped well can usually stay in the fridge for 4 days before rolling and baking. Alternatively, you can roll the cookies and place them on a parchment-lined tray wrapped well with cling wrap for about 3 to 4 days
Sugar cookie dough can be frozen for a month or more if wrapped well. A great dough to have on hand in the freeze during the busy festive season
Most cookies will stay good at room temperature in an airtight container for a few days. They can last for up to 2 weeks but are at their best in the first few days of baking.
Leaving cookies out overnight will make them soft and stale faster. A good practice would be to keep them in the cookie jar as soon as they are cooled.
Always, follow the recipe correctly unless you know and what the outcome different. Adding extra flour will give you dry, crumbly cookies. Too much sugar or butter can make the cookies spread and lose their shape when baking. Rolling the cookies too thin will give you hard flat cookies.
If you bake the cookies at a very high temperature or if you bake them for too long the edges will get brown quicker. 350°F / 180°C/ Gas Mark 4 is a guide I like to use but every oven is different so adjust temperature accordingly.
If you have cookies baking quicker with most recipes then perhaps it's time to check if your oven temperature needs calibration.
Overbaked cookies when cool tend to be dry and hard. This is why you need to bake them until they are just about to start getting some color on the edges. The cookies continue to cook and set as they cool too.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you