Google+

Chocolate Sugar Cookies

Sugar-Free Chocolate Sugar Cookies

My local grocery store sells sugar cookies for practically every holiday.
They use the same packaging and cookie recipe year round, but change the brightly colored frosting and festive sprinkles depending on the holiday. I love sugar cookies, but not usually those prepackaged type. But the other day as I was walking past, Valentine inspired chocolate flavored sugar cookies caught my eye and I was tempted to try them. This flavor isn’t really novel, but chocolate always gets my attention. Good thing I was already in the grocery store! I quickly adapted my shopping list for a bit of butter and cocoa. This was a cookie I was going to make naturally sweet.

Naturally Sweet Chocolate Sugar Cookies
What better excuse to make “no sugar” sugar cookies for a Valentine? Make them in different sizes for the different sweethearts in your life. The little chocolate hearts are pretty adorable, wouldn’t you say? And a nice piping of chocolate buttercream piled on top is bound to tell someoneĀ “I really love you.”
Chocolate Sugar Cookies at www.naturalsweetrecipes.com

 

Chocolate Sugar Cookies
Print Recipe

Cookies:
2 squares unsalted Butter, softened
1 1/4 cup Coconut Sugar
2 Large Eggs, at room temperature
1/2 cup Sour Cream
1 teaspoon Vanilla
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon Pink Salt
1/2 cup unsweetened Cocoa
3 cups White Wheat Flour, plus more for dusting

In an electric stand mixer, beat soft butter and coconut sugar together until fluffy. Add eggs, sour cream, vanilla, baking powder, baking soda and salt. Mix well until all combined. Add the cocoa and mix well. Add flour, 1 cup at a time until all incorporated. Ob a floured work surface, roll out dough to about a 1/4 inch thickness. Cut out cookies with desired cookie cutter and place on a parchment lined baking dish. Bake at 350 for 9-10 minutes. If your cookie size is very small, try baking at 8 minutes, and increase as needed. Let cookies cool completely before frosting them.

Buttercream:
1 1/2 cups Coconut Sugar
3/4 cup Unsalted Butter, softened
2/3 cup Cocoa
1 teaspoons Pure Vanilla
5 Tablespoons Heavy Cream or Milk

In a medium sized bowl, cream together you butter and coconut sugar. Add all other ingredients except for cream. Add cream or milk slowly while beating mixture, to desired consistency. Pipe or spread frosting on cooled cookies.

Yields: Depending on your cookie cutter size and shape, you can get about 60 small sugar cookies or 30 large cookies

Share Button
Related Posts Plugin for WordPress, Blogger...

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Current day month ye@r *