Sugar Cookie Recipe

img_3493Something between a lovely sugar cookie and a chocolate cake donut. These crumbly, buttery chocolate treats are the perfect accompaniment for a hot cup of coffee.

Total Time:3 hours Yield: about 3 dozen Level: Easy

Ingredients
3 cups gluten free flour (all purpose flour will work too)
3/4 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons of Dutch processed chocolate (Hershey’s dark works well)
2 sticks European-style butter
1 cup granulated sugar
1 egg, beaten
1 tablespoon whole milk

¼-1/2 cup of powdered sugar, for rolling out dough

Equipment

  • large mixing bowl
  • stand mixer w/ bowl or hand mixer w/ mixing bowl
  • measuring cups and spoons
  • whisk
  • rubber spatula
  • 2 cookie sheets
  • plastic wrap
  • rolling pin
  • cookie cutters

Directions

  1. Bring all ingredients to room temperature. About 30 mins. out on the counter is adequate.
  2. In a large bowl whisk together dry ingredients; flour, baking powder, chocolate and salt.
  3. In a separate large bowl, or a stand mixer, place butter and sugar of electric stand mixer and beat together until light in color. Add egg and milk and beat to combine.
  4. Set mixer on low speed, gradually add dry mixture and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in plastic wrap, and refrigerate for 2 hours.

**(This is a good time to make royal icing for decorating the cookies later.)

  1. Preheat oven to 375 degrees F.
  2. Sprinkle surface where you will roll out dough with powdered sugar.
  3. Remove 1 wrapped pack of dough from refrigerator at a time.
  4. Sprinkle rolling pin with powdered sugar, and gently roll out dough to 1/4-inch thick.
  5. Move the dough around and check underneath frequently to make sure it is not sticking.
  6. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill.
  7. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time.
  8. Let sit on baking sheet for 5 minutes after removal from oven and then move to complete cooling on wire rack.
  9. Serve as is or decorate with royal icing. Keep in an airtight container on the counter for a week or so.
Advertisements

2 comments

    • Thanks Liz! The recipe was sort of just a whim; I mean what thing is not improved by chocolate. Thank you so much for stopping by my blog! I’m going to follow you back. 🙂 Jules

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s