Chocolate Spice Sugar Cookies

I’m back!  The computer is up and running.  I still need to install a few things on it, but I can check the web, edit photos, and post again!


The other day I had a craving for gingerbread… don’t ask me why cause I have no idea.  I thought about making gingerbread cookies.  But then I remembered seeing Christmas decorations in store already and decided I could wait another month or two for such a christmasy cookie.  Instead I decided to make chocolate sugar cookies… and then I threw in some spices.

These cookies turned out better than I expected.  They are not sweet like the usual sugar cookie, the cocoa and spices tie for first in the race to your taste buds.  Biting into one of these they have a satisfying snap and crunch that give way to a deep cinnamon chocolate flavor.  Subtle sweetness make these a very nice bedtime snack and go very well with both milk and coffee.


The dough can be kept for a few days in an airtight container in the fridge.  Which means you can make a big batch of dough and bake fresh cookies a few nights in a row or make them ahead of time and pop them in the oven if you are in need of a sweet snack.  Did I mention they make your whole house smell like cinnamon and chocolate?  You might find it hard to wait for them to finish baking.

Cut into leaves these cookies are a great fall desert.


Chocolate Spice Sugar Cookies
makes about 2 dozen (depending on size of cookie cutter)

3 cups flour
1/2 tsp salt
1/2 tsp baking powder
1 cup butter (softened)
1 1/2 cups sugar
2 eggs
1 tsp vanilla
2/3 cup cocoa powder
1/2 tsp cinnamon
1/2 tsp nutmeg

Preheat your oven to 350 degrees.

Whisk the flour, salt, and baking powder together.  Mix the butter, sugar, eggs, vanilla, cocoa powder, cinnamon, and nutmeg together.  Add the dry ingredient to the wet ingredient gradually while stirring.

Refrigerate dough for at least 2 hours, up to 2 days.

Lightly flour your work surface, hands and rolling pin.  Roll dough out to 1/8 thickness.  Using cookie cutters cut cookies and then transfer to parchment lined sheet.  Bake for 8-10 minutes.

Enjoy!

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