Chocolate Sugar Cookies

 

 

 

 

Halloween is right around the corner so I wanted to give you all one more cute and spooky recipe before time runs out. This holiday is focused around fantasy and sugar, what better reason do we need to make everything a little extra? Be sure to check out the spider web covered Chocolate Peanut Butter Cupcakes from a few weeks ago.

These cookies are perfect for any occasion*. They’re super easy and delicious. Basically, they are a brownie in sugar cookie form. What chocolatey goodness could be better? Put some icing on these little guys and you have a real winner.

*But I should specify – I don’t really have a definition for the word occasion. My “occasions” are usually me thinking “Hm, I think it’s a good time for cookies”.

I can’t say I stumbled upon these delicious bites all by myself; we all have Martha Stewart to thank. I was gifted a cookie cookbook back in 2010 and this is my favorite recipe in it. One of the big differences is that she uses powdered sugar instead of white sugar, something that isn’t overly common in the cookie world. This adds some extra sweetness.

One of the things I love the most about these cookies is the fact that they are so versatile. The dough really can’t get overworked so you can roll it out over and over again. They’re tasty all by themselves but also great dipped in sprinkles, sugar, or covered in royal icing. Or crumble them up and throw them over some ice cream, whatever floats your boat.

There’s only one week left until Halloween, which means you can make this recipe at least 3 or 4 times until then. I doubt anyone will complain.

Remember – Stay Hungry


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Chocolate Sugar Cookies
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. Cream together the butter and powdered sugar for 3-5 minutes with a mixer fitted with a paddle attachment.
  3. Add in egg and vanilla until just combined.
  4. Combine all dry ingredients and slowly add in while the mixer is on low.
  5. Once dough comes together, chill until firm. Roll to ¼ inch thick and chill the dough again. Cut out cookies and place on parchment lined baking sheet. Press into sprinkles or sugar if desired. Bake for 8-10 minutes.
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