The Rich, Chocolatey Version of Classic Sugar Cookies (with Chocolate Icing!)

By Sugar Spun Run · 90 min

Ingredients

Instructions

1. Beat the butter and sugar in a large bowl with an electric mixer until creamy and well combined.
2. Beat in the egg and vanilla extract until well mixed.
3. Whisk together the flour, cocoa powder, baking powder and salt in a separate bowl.
4. Gradually mix the dry ingredients into the wet until fully combined.
5. Divide the very sticky dough in half and shape each half into a disk wrapped in plastic wrap.
6. Chill the dough in the refrigerator for at least 2 to 3 hours.
7. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
8. Roll out one disk on a well-floured surface to ⅛ inch for thin, crisp cookies or ¼ inch for thick, soft cookies, adding flour as needed on top and underneath.
9. Cut out shapes and transfer them to the lined sheet. If not frosting, sprinkle with sanding sugar before baking.
10. Bake at 350°F (175°C) for 9 to 11 minutes, adding time for larger or thicker cookies and reducing it for smaller or thinner ones.
11. Let the cookies cool completely on the sheet before moving or frosting them.
12. For the frosting, stir together the powdered sugar, cocoa powder, 1 tablespoon milk, corn syrup and vanilla extract in a medium bowl until combined.
13. Add more milk about a teaspoon at a time if too thick, or more powdered sugar if too thin, until thick but pipeable.
14. Pipe the frosting into a piping bag fitted with a tip, or into a snipped-corner zip bag, and decorate with sprinkles if desired.
15. Let the frosting harden for several hours before serving. Store leftovers in an airtight container at room temperature.

Summarized from Sugar Spun Run's video. Watch it for the details.

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