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, 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 extra butter and cocoa. This was a cookie I was going to make naturally sweet.
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 someone
“I really love you.”
Chocolate Sugar 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.
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