Chocolate Sugar Cookies

We did it!

The children performed our Christmas Program to a packed house last night – and did a great job!

With a quick rehearsal after church on Sunday morning, and the excitement of the performance – it was a busy day!

By the time we had taken down the set, eaten the last cookie and drove home, it was half-past too late.

Needless to say , we’re not moving very fast around here.  I’m sitting around in my jammies watching the lights blink on the Christmas tree while listening to Christmas music.

I really should think about getting dressed – but I might need a mug of hot chocolate first.  With whipped cream and sprinkles, of course.

But just in case you have energy today  – here’s our newest favorite Christmas cookie recipe!

Can you believe I’ve lived this long without knowing that a chocolate sugar cookie exists? Oh – what I have missed! These are really yummy!

The dough was a little sticky to work with – so keep it cold.  But the finished product held it’s shape beautifully and looked fabulous sprinkled with powdered sugar on a cookie tray!

Chocolate Sugar Cookies
recipe from Annie’s Eats

3/4 cup all-purpose flour
1/3 cup cocoa powder
Pinch of salt
6 tablespoons butter, at room temperature
¾ cup powdered sugar
1 large egg
1/2 teaspoon vanilla extract

In a small bowl, whisk together the flour, cocoa powder and salt. set aside.  In the bowl of an electric mixer, cream the butter and sugar at medium-high speed until light and fluffy, 2-3 minutes. Add in the egg and vanilla.

With the mixer on low speed, add the dry ingredients and mix just until incorporated and no streaks remain.  Form the dough into a disc, wrap tightly with plastic wrap and refrigerate until firm, 1-2 hours.

Preheat the oven to 325? F.  Grease a baking sheet or line a baking sheet with parchment paper or a silicone baking mat.

On a work surface dusted with cocoa powder, roll the dough out to about ¼-inch thickness.  Cut out desired shapes with cookie cutters and place cut outs on the prepared baking sheet.

Bake 10-12 minutes, just until set.  Let cool on the baking sheet about 5 minutes, then transfer to a wire rack to cool completely.

You can decorate these all fancy – or you can just sprinkle them with powdered sugar.

I used mini cookie cutters and cut the baking time to about 8 minutes.

The dough doesn’t make very much – you may need to double or triple depending on many samples you eat!

Enjoy!