Chocolate Cinnamon Sugar Cookies
If I had a dollar for every sugar cookie I've eaten this holiday season I'd be one wealthy woman.
I don't have a dollar for every cookie...but instead, an extra pound on the scale. I CANNOT stop eating them. They're so addicting! They're crisp, buttery, full of chocolate flavor, and covered in a powdered sugar glaze, and they're adorable. And did I mention I've made over 400 in the past couple weeks? Yes, 400. How can I resist? How?!?
Easy answer: I don't. I don't even try. The holiday season is short and sweet, no pun intended, and I plan to embrace every minute. Bring on the cookies! Anyone want a batch? I'll be baking through New Year's.
Note to self: New Year's Resolution should probably be eat less cookies.
These sugar cookies are specifically sugarlicious. I'm not sure that's an actual word, but it seems fitting. They're made with melted chocolate, cocoa powder, and a dash of cinnamon. They're flavor is rich, slightly spiced, and undeniably festive.
The warm chocolate color of these cookies make them especially beautiful gifts. Top them with sweet glaze, load them with holiday sprinkles and wrap them in cellophane bags. Whip up a batch of these Chocolate Cinnamon Sugar Cookies, along with my Spiced Sugar Cookies, and you'll be the queen of your holiday cookie exchange.
Chocolate Cinnamon Sugar Cookies
* Makes about 6 dozen 2"-3" cookies
1 cup superfine granulated sugar
1 cup (2 sticks) unsalted butter, at room temperature
1/2 tsp kosher salt
1 oz unsweetened chocolate, melted and cooled to room temperature
1 large egg, at room temperature
1 egg yolk
2 tsp pure vanilla extract
2 1/4 cups all purpose flour
¼ unsweetened cocoa powder
¼ tsp ground cinnamon
Holiday cookies cutters
In a medium bowl, sift together the flour, cocoa, and cinnamon. Set aside.
In the bowl of an electric mixer, cream together the butter, melted chocolate, sugar, and salt, on medium speed, till light and fluffy. About 3-5 minutes.
Add the egg, egg yolk, and vanilla, one at a time. Mix well after each addition. Scrape down the bowl when needed.
With the mixer on low speed, slowly add the flour mixture. Mix until just combined.
Divide the dough in half and flatten into a disk. Wrap separately in plastic. Refrigerate for at least 1 hour and up to 3 days.
Preheat your oven to 375°F and adjust oven racks to upper-middle and lower-middle positions. Line 2 baking sheets with parchment paper.
Take one disk of dough and place on a well floured surface. Roll the dough to 1/8" thick. Begin cutting out shapes with cookie cutter, trying to fit as many as possible. Using a large flat spatula, transfer the cookies to parchment lined cookie sheets, about 1/2" apart.
Re-roll the scrapes of dough and cut more shapes. Try not to re-roll the dough more than twice, as it results in a slightly tougher cookie.
When baking sheets are filled, bake for 6-8 minutes, or until lightly browned. Reverse the cookie sheets halfway through.
Transfer cookies to a wire rack to cool. Allow to cool completely before glazing.
Repeat steps with remaining disk of chilled dough.
Baker's Note: These cookies will keep in an airtight container for 3 weeks.
Classic Powdered Sugar Glaze
1 cup powdered sugar, sifted
5-6 tablespoons whole milk
Edible food coloring (optional)
In a small bowl, mix the powdered sugar and milk together. Add milk to reach desired consistency. Use immediately to decorate cooled cookies or keep covered till ready to use.
The glaze takes about an hour to harden and set.