In the last weeks I’ve made huge amounts of Chocolate Sugar Cookies …I’ve been in a baking frenzy , still am and going strong, even after I stamped my hand with the cookie cutter so many times I’ll have a permanent snowflake pattern. These are not the easiest cookies to bake , as they require a lot of patience to have those perfect shapes , to avoid spreading during baking. But a small batch of chocolate Christmassy cookies (or any other shape) can bring such a big smile on someone’s face and a bit of warmth and fuzziness inside . I made Moomins cookies this time. Don’t know who the Moomins are ? Read here about their beautiful personalities, quirkiness and gentle nature.
So do take a bit of time during the holiday season just to bake a tiny batch of cookies and make someone happy. Wrap them in foil with a ribbon or fill up a box and for sure someone will appreciate it .
Note Cookies can also be done without cookie cutter. See instructions at the end of the recipe.
3 cups (375 grams) all purpose flour, sifted
3/4 (64 grams) cocoa powder, sifted
1/2 teaspoon salt
225 grams butter, softened at room temperature
1 cup (200 grams) granulated sugar
1/2 cup (115 grams) brown sugar
2 eggs, cold
2 teaspoons (10 ml) pure vanilla extract
Yields about 40-50 cookies, depending on thickness of cookies and size of cookie cutters
- In a medium bowl, mix the sifted flour, baking powder and salt
- In a large bowl, cream the butter, granulated sugar and brown sugar with the mixer for about 5 minutes, until creamy and fluffy.
- Add the eggs and vanilla extract in the creamed butter /sugars and mix until well combined.
- Now for the “be patient, it’s worth it” part: gradually add the flour and cocoa powder and keep mixing until all is incorporated. I don’t have a strong mixer, so I finished combining them with my hand. The dough will be sticky. (Don’t add the butter mixture over the flour/cocoa, it will be more difficult to mix it)
- Once everything is well combine, divide the dough in 3 and wrap each dough in a plastic wrap then flatten it with your hand. This will make it easier to roll. Keep them in the fridge for about 45 minutes / 1 hour.
- Take the wrapped doughs out and put it aside for about 5 – 10 minutes. In this time, preheat the oven to 180 degrees Celsius and prepare the working space. Lay a silicon mat or dampen the working space (it will help with the rolling), then cover with a sheet of baking paper. Take 1 of the 3 pieces of dough, place it on the baking paper then cover it with a second baking paper. Roll the dough with the rolling pin until you have a 5-6 mm thick dough sheet (thicker cookies will be softer after baking, thinner ones will be crunchier). You will have to put some muscle into rolling the dough.
- When the dough is rolled , together with the baking sheets, place it in the freezer for about 15 minutes (this will make it easier to cut the shapes and ensures that they will keep that nice shape). Roll also the other 2 sheets. You can stack them together in the freezer.
- Take the first rolled dough (the one chilled the longest) and quickly trim the cookies with you favorite cookie cutters. With a spatula, place them on a baking tray and pop them once again in the freezer for 15 minutes (this will ensure that they will keep that nice shape ). (If your baking tray is larger than the surface of the freezer, lay the cookies on a cutting board , chill them then quickly transfer them to the baking tray before baking )
- Bake cookies for about 12 minutes, until the edges are a tad crispy and center a bit soft.
Note If you don’t feel like investing in cookie cutters, you can easily make some Cookie Tags like I did. Simply cut the dough sheet with a knife in triangles, trim two corners, make a small hole with a straw , then with the tip of the knife write “To………..” or even add someone‘s name . It’s also possible to make them round, with a thin edged glass.
If you have other ideas I would love to hear them .
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