Chocolate Sugar Cookies
- Prep Time: 90 minutes
- Cook Time: 8 minutes
- Servings: Makes 24 cookies
- Course: Dessert
These rich and delicious chocolate sugar cookies are just as versatile and delicious as their vanilla counterpart. A delicious treats that any chocolate lover will enjoy.
Reynolds Kitchens Tip
Using Dutch-process cocoa powder will give these cookies a rich and dark chocolate flavor. Sugar cookie dough is a stiff and dry dough, so be sure to add the dry ingredients gradually so the dough will form much more easily.
- 2 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup of unsalted butter
COMBINE flour, cocoa powder, baking powder and salt in large bowl; set aside.
BEAT butter and sugar with electric mixer until fluffy, about 3 minutes. Beat in egg yolks and vanilla. Gradually add flour mixture and combine.
WRAP dough in parchment paper and place in plastic zipper bag; refrigerate until chilled, about 1 hour.
PREHEAT oven to 350°F. Line cookie sheets with Reynolds® Parchment Paper; set aside.
ROLL out dough 1/8-inch thick between 2 lightly floured sheets of parchment paper. CUT dough with 2 inch cookie cutters. PLACE dough on parchment-lined cookie sheets.
BAKE 6 to 8 minutes or until cookies are lightly browned on edges. Slide parchment paper with cookies onto cooling rack; cool.
DECORATE as desired. Store in airtight containers for up to 5 days.
Back to top