We are on month five of my year of Sugar Cookies! This month I was ready to change things up a bit. I have been waiting to share this recipe for Chocolate Sugar Cookies for quite some time – it’s a classic that you’ll make again and again. The chocolate sugar cookies are a great vehicle for so many different kinds of frosting. This month I was feeling some cream cheese frosting for the top. In the future, I would consider orange frosting, peppermint, chocolate, raspberry, the list goes on! You can easily change these up to be appropriate for almost any holiday.
Of course, this recipe comes from the Smitten Kitchen Cookbook. Although you can definitely eat these cookies without any sort of topping, I think the cream cheese frosting knocks these out of the park. Chocolate sprinkles don’t hurt either.
I still haven’t made these enough to test out some of the kinks. The dough seems easiest to roll out after it’s been in the fridge for only an hour. I left some of the dough in for a few days and it was a bit hard to roll them out. I had some leftover dough that I froze, so I’ll let you know how that works out. I will definitely do another take on these cookies later this year!
Chocolate Sugar Cookies with Cream Cheese Frosting
Recipe barely adapted from the Smitten Kitchen Cookbook
Makes about 4 dozen 3 inch round cookies, from 1/4 inch thick dough
For the Cookies:
- 3 cups flour, plus more for counter
- 2/3 cup unsweetened cocoa
- 3/4 tsp salt
- 1/2 tsp baking powder
- 2 sticks (16 tbsp) unsalted butter, softened
- 1 1/2 cups sugar
- 2 large eggs
- 1 tsp vanilla extract
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1 stick (8 tbsp) unsalted butter, softened
- pinch of salt
- 2 cups powdered sugar
- 2 tsp vanilla extract
Make the cookies: Whisk the flour, cocoa, salt, and baking powder together in a large bowl. In a separate bowl, beat butter and sugar with an electric mixer until fluffy. Add eggs, one at a time, scraping down the bowl. Mix in vanilla. Gradually mix in the dry ingredients. Wrap the dough in plastic and chill for at least 1 hour.
Preheat oven to 350 degrees F. Roll of the cookie dough on a clean, floured surface. Cut into desired shapes, brushing extra extra flour off the top. Bake on a parchment lined baking sheet for 8 to 11 minutes, until the edges are firm and the centers are slightly soft and puffy. Transfer to a wire rack to cool.
Make the frosting: Place cream cheese in a large bowl. Using an electric mixer or a stand mixer fitted with a paddle attachment, beat the cream cheese for about 1 minutes, until it is soft and fluffy. Stop the mixer and scrape down the sides of the bowl. Add the butter and beat with the cream cheese on medium speed for about 1 minute until combined.
Turn the mixer on low and add the salt, powdered sugar, and vanilla. Beat until just incorporated. Stop the mixer and scrape down the sides and the bottom of the bowl. Beat on medium speed until everything is combined and the mixture is velvety smooth.
While it’s best to spread the frosting on cooled cookies immediately, you can refrigerate the frosting in an airtight container for a few days. Let the frosting come to room temperature before spreading on the cookies.