![\"\"](\"http:\/\/msedge.site\/wp-content\/uploads\/2024\/02\/chocolate_sugar_cookies.jpg\")
<\/p>\n![\"6](\"http:\/\/msedge.site\/wp-content\/uploads\/2024\/02\/chocolate_sugar_cookies-1200x1799-1.jpg\" "\\"Chocolate")
<\/figure>\n![\"4-photo](\"http:\/\/msedge.site\/wp-content\/uploads\/2024\/02\/chocolate-sugar-cookies-1200x1200-1.png\" "\\"Chocolate")
<\/figure>\n![\"Top-down](\"http:\/\/msedge.site\/wp-content\/uploads\/2024\/02\/chocolate_sugar_cookies-2-1200x1799-1.jpg\" "\\"Chocolate")
<\/figure>\n![\"3](\"http:\/\/msedge.site\/wp-content\/uploads\/2024\/02\/chocolate_sugar_cookies-1-1-1200x1799-1.jpg\" "\\"Chocolate")
<\/figure>\n![\"\"](\"http:\/\/msedge.site\/wp-content\/uploads\/2024\/02\/crinkle-cookies-750x1000-1.jpeg\")
<\/a><\/div>\nCookies<\/p>\n
Chocolate Crinkle Cookies<\/a><\/h2>\n37 mins<\/p>\n<\/div>\n<\/article>\n\n![\"\"](\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\")
<\/a><\/div>\n\nDesserts<\/p>\n
German Chocolate Thumbprint Cookies<\/a><\/h2>\n\n<\/div>\n<\/article>\n\n<\/a><\/div>\n\nDesserts<\/p>\n
Chocolate Snowball Cookies<\/a><\/h2>\n\n<\/div>\n<\/article>\n\n<\/a><\/div>\n\nDesserts<\/p>\n
Chocolate Peppermint Gingersnaps<\/a><\/h2>\n20 mins<\/p>\n<\/div>\n<\/article>\n<\/div>\n<\/section>\n
<\/div>\n\n\n\n<\/div>\n<\/div>\n<\/span> Print<\/a><\/p>\n<\/div>\nChocolate Sugar Cookies<\/h2>\n<\/div>\nChocolate sugar cookies are buttery, tender and melt in your mouth with each delicious bite! These are the perfect elevated cookies to cut out and frost for Valentine’s Day, or any day!<\/span><\/div>\n<\/div>\n\nCourse <\/span>Dessert<\/span><\/div>\nCuisine <\/span>American<\/span><\/div>\nKeyword <\/span>chocolate sugar cookies, cut out sugar cookies, easy sugar cookies, Valentines day cookies<\/span><\/div>\n<\/div>\n<\/div>\n\nPrep Time <\/span>40 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\nCook Time <\/span>9 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\nTotal Time <\/span>49 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\n<\/div>\n<\/div>\nServings <\/span>35<\/span> 3-inch cookies<\/span><\/span><\/div>\nCalories <\/span>148<\/span>kcal<\/span><\/span><\/div>\nAuthor <\/span>Alyssa Rivers<\/span><\/div>\n\nIngredients<\/h3>\n\n\n- 1 \u00bc<\/span> cup<\/span> unsalted butter,<\/a><\/span> softened<\/span><\/li>\n
- 1 \u00bd<\/span> cups<\/span> granulated sugar<\/a><\/span><\/li>\n
- 3<\/span> large egg yolks,<\/span> room temperature<\/span><\/li>\n
- 1<\/span> large egg,<\/a><\/span> room temperature<\/span><\/li>\n
- 1 \u00bd<\/span> teaspoons<\/span> vanilla extract<\/a><\/span><\/li>\n
- 3 \u00bd<\/span> cups<\/span> all-purpose flour<\/a><\/span><\/li>\n
- 1<\/span> teaspoon<\/span> salt<\/a><\/span><\/li>\n
- \u00be<\/span> teaspoon<\/span> baking powder<\/a><\/span><\/li>\n
- \u2154<\/span> cup<\/span> cocoa powder<\/a><\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n
Instructions<\/h3>\n\n\n- \nPreheat the oven to 375 degrees Fahrenheit and line two baking sheets with parchment paper.<\/span><\/div>\n<\/li>\n
- \nIn the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugar and beat on medium-high speed until light and fluffy, about 3-4 minutes. Scrape down the sides and bottom of the bowl as needed to ensure the butter and sugar are evenly incorporated.<\/span><\/div>\n<\/li>\n
- \nAdd in the egg yolks, egg, and vanilla extract and beat until combined.<\/span><\/div>\n<\/li>\n
- \nIn a medium bowl, sift together the flour, salt, baking powder, and cocoa powder. Add the dry ingredients to the wet ingredients and mix on medium-low speed just until they are fully combined. Scrape down the sides and bottom of the bowl as needed, but do not over-mix.<\/span><\/div>\n<\/li>\n
- \nLightly dust a clean surface with flour and roll out the dough to \u00bc inch thick. Cut out your desired shapes and place the cookies on the prepared baking sheets, leaving 1 \u00bd inches between them. Gather the scraps of dough together and roll out again, repeating until all the dough has been cut out.<\/span><\/div>\n<\/li>\n
- \nBake for 7-9 minutes, just until the centers of the cookies have lost their sheen and look matte. Remove from the oven and allow the cookies to cool for 2-3 minutes on the baking sheet before transferring them to a cooling rack to finish cooling.<\/span><\/div>\n<\/li>\n
- \nFrost the cooled cookies with buttercream, royal icing, or any other frosting of your choice.<\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
Nutrition<\/h3>\nCalories: <\/span>148<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>19<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>2<\/span>
![\"\"](\"http:\/\/msedge.site\/wp-content\/uploads\/2024\/02\/German-Chocolate-Thumbprint-Cookies-3.jpg\")
<\/a><\/div>\nDesserts<\/p>\n
German Chocolate Thumbprint Cookies<\/a><\/h2>\n\n<\/div>\n<\/article>\n\n<\/a><\/div>\n\nDesserts<\/p>\n
Chocolate Snowball Cookies<\/a><\/h2>\n\n<\/div>\n<\/article>\n\n<\/a><\/div>\n\nDesserts<\/p>\n
Chocolate Peppermint Gingersnaps<\/a><\/h2>\n20 mins<\/p>\n<\/div>\n<\/article>\n<\/div>\n<\/section>\n
<\/div>\n\n\n\n<\/div>\n<\/div>\n<\/span> Print<\/a><\/p>\n<\/div>\nChocolate Sugar Cookies<\/h2>\n<\/div>\nChocolate sugar cookies are buttery, tender and melt in your mouth with each delicious bite! These are the perfect elevated cookies to cut out and frost for Valentine’s Day, or any day!<\/span><\/div>\n<\/div>\n\nCourse <\/span>Dessert<\/span><\/div>\nCuisine <\/span>American<\/span><\/div>\nKeyword <\/span>chocolate sugar cookies, cut out sugar cookies, easy sugar cookies, Valentines day cookies<\/span><\/div>\n<\/div>\n<\/div>\n\nPrep Time <\/span>40 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\nCook Time <\/span>9 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\nTotal Time <\/span>49 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\n<\/div>\n<\/div>\nServings <\/span>35<\/span> 3-inch cookies<\/span><\/span><\/div>\nCalories <\/span>148<\/span>kcal<\/span><\/span><\/div>\nAuthor <\/span>Alyssa Rivers<\/span><\/div>\n\nIngredients<\/h3>\n\n\n- 1 \u00bc<\/span> cup<\/span> unsalted butter,<\/a><\/span> softened<\/span><\/li>\n
- 1 \u00bd<\/span> cups<\/span> granulated sugar<\/a><\/span><\/li>\n
- 3<\/span> large egg yolks,<\/span> room temperature<\/span><\/li>\n
- 1<\/span> large egg,<\/a><\/span> room temperature<\/span><\/li>\n
- 1 \u00bd<\/span> teaspoons<\/span> vanilla extract<\/a><\/span><\/li>\n
- 3 \u00bd<\/span> cups<\/span> all-purpose flour<\/a><\/span><\/li>\n
- 1<\/span> teaspoon<\/span> salt<\/a><\/span><\/li>\n
- \u00be<\/span> teaspoon<\/span> baking powder<\/a><\/span><\/li>\n
- \u2154<\/span> cup<\/span> cocoa powder<\/a><\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n
Instructions<\/h3>\n\n\n- \nPreheat the oven to 375 degrees Fahrenheit and line two baking sheets with parchment paper.<\/span><\/div>\n<\/li>\n
- \nIn the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugar and beat on medium-high speed until light and fluffy, about 3-4 minutes. Scrape down the sides and bottom of the bowl as needed to ensure the butter and sugar are evenly incorporated.<\/span><\/div>\n<\/li>\n
- \nAdd in the egg yolks, egg, and vanilla extract and beat until combined.<\/span><\/div>\n<\/li>\n
- \nIn a medium bowl, sift together the flour, salt, baking powder, and cocoa powder. Add the dry ingredients to the wet ingredients and mix on medium-low speed just until they are fully combined. Scrape down the sides and bottom of the bowl as needed, but do not over-mix.<\/span><\/div>\n<\/li>\n
- \nLightly dust a clean surface with flour and roll out the dough to \u00bc inch thick. Cut out your desired shapes and place the cookies on the prepared baking sheets, leaving 1 \u00bd inches between them. Gather the scraps of dough together and roll out again, repeating until all the dough has been cut out.<\/span><\/div>\n<\/li>\n
- \nBake for 7-9 minutes, just until the centers of the cookies have lost their sheen and look matte. Remove from the oven and allow the cookies to cool for 2-3 minutes on the baking sheet before transferring them to a cooling rack to finish cooling.<\/span><\/div>\n<\/li>\n
- \nFrost the cooled cookies with buttercream, royal icing, or any other frosting of your choice.<\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
Nutrition<\/h3>\nCalories: <\/span>148<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>19<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>2<\/span>
![\"\"](\"http:\/\/msedge.site\/wp-content\/uploads\/2024\/02\/chocolatesnowballcookies.jpg\")
<\/a><\/div>\nDesserts<\/p>\n
Chocolate Snowball Cookies<\/a><\/h2>\n\n<\/div>\n<\/article>\n\n<\/a><\/div>\n\nDesserts<\/p>\n
Chocolate Peppermint Gingersnaps<\/a><\/h2>\n20 mins<\/p>\n<\/div>\n<\/article>\n<\/div>\n<\/section>\n
<\/div>\n\n\n\n<\/div>\n<\/div>\n<\/span> Print<\/a><\/p>\n<\/div>\nChocolate Sugar Cookies<\/h2>\n<\/div>\nChocolate sugar cookies are buttery, tender and melt in your mouth with each delicious bite! These are the perfect elevated cookies to cut out and frost for Valentine’s Day, or any day!<\/span><\/div>\n<\/div>\n\nCourse <\/span>Dessert<\/span><\/div>\nCuisine <\/span>American<\/span><\/div>\nKeyword <\/span>chocolate sugar cookies, cut out sugar cookies, easy sugar cookies, Valentines day cookies<\/span><\/div>\n<\/div>\n<\/div>\n\nPrep Time <\/span>40 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\nCook Time <\/span>9 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\nTotal Time <\/span>49 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\n<\/div>\n<\/div>\nServings <\/span>35<\/span> 3-inch cookies<\/span><\/span><\/div>\nCalories <\/span>148<\/span>kcal<\/span><\/span><\/div>\nAuthor <\/span>Alyssa Rivers<\/span><\/div>\n\nIngredients<\/h3>\n\n\n- 1 \u00bc<\/span> cup<\/span> unsalted butter,<\/a><\/span> softened<\/span><\/li>\n
- 1 \u00bd<\/span> cups<\/span> granulated sugar<\/a><\/span><\/li>\n
- 3<\/span> large egg yolks,<\/span> room temperature<\/span><\/li>\n
- 1<\/span> large egg,<\/a><\/span> room temperature<\/span><\/li>\n
- 1 \u00bd<\/span> teaspoons<\/span> vanilla extract<\/a><\/span><\/li>\n
- 3 \u00bd<\/span> cups<\/span> all-purpose flour<\/a><\/span><\/li>\n
- 1<\/span> teaspoon<\/span> salt<\/a><\/span><\/li>\n
- \u00be<\/span> teaspoon<\/span> baking powder<\/a><\/span><\/li>\n
- \u2154<\/span> cup<\/span> cocoa powder<\/a><\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n
Instructions<\/h3>\n\n\n- \nPreheat the oven to 375 degrees Fahrenheit and line two baking sheets with parchment paper.<\/span><\/div>\n<\/li>\n
- \nIn the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugar and beat on medium-high speed until light and fluffy, about 3-4 minutes. Scrape down the sides and bottom of the bowl as needed to ensure the butter and sugar are evenly incorporated.<\/span><\/div>\n<\/li>\n
- \nAdd in the egg yolks, egg, and vanilla extract and beat until combined.<\/span><\/div>\n<\/li>\n
- \nIn a medium bowl, sift together the flour, salt, baking powder, and cocoa powder. Add the dry ingredients to the wet ingredients and mix on medium-low speed just until they are fully combined. Scrape down the sides and bottom of the bowl as needed, but do not over-mix.<\/span><\/div>\n<\/li>\n
- \nLightly dust a clean surface with flour and roll out the dough to \u00bc inch thick. Cut out your desired shapes and place the cookies on the prepared baking sheets, leaving 1 \u00bd inches between them. Gather the scraps of dough together and roll out again, repeating until all the dough has been cut out.<\/span><\/div>\n<\/li>\n
- \nBake for 7-9 minutes, just until the centers of the cookies have lost their sheen and look matte. Remove from the oven and allow the cookies to cool for 2-3 minutes on the baking sheet before transferring them to a cooling rack to finish cooling.<\/span><\/div>\n<\/li>\n
- \nFrost the cooled cookies with buttercream, royal icing, or any other frosting of your choice.<\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
Nutrition<\/h3>\nCalories: <\/span>148<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>19<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>2<\/span>
![\"\"](\"http:\/\/msedge.site\/wp-content\/uploads\/2024\/02\/PeppermintCookies4.jpg\")
<\/a><\/div>\nDesserts<\/p>\n
Chocolate Peppermint Gingersnaps<\/a><\/h2>\n20 mins<\/p>\n<\/div>\n<\/article>\n<\/div>\n<\/section>\n
<\/div>\n\n\n\n<\/div>\n<\/div>\n<\/span> Print<\/a><\/p>\n<\/div>\nChocolate Sugar Cookies<\/h2>\n<\/div>\nChocolate sugar cookies are buttery, tender and melt in your mouth with each delicious bite! These are the perfect elevated cookies to cut out and frost for Valentine’s Day, or any day!<\/span><\/div>\n<\/div>\n\nCourse <\/span>Dessert<\/span><\/div>\nCuisine <\/span>American<\/span><\/div>\nKeyword <\/span>chocolate sugar cookies, cut out sugar cookies, easy sugar cookies, Valentines day cookies<\/span><\/div>\n<\/div>\n<\/div>\n\nPrep Time <\/span>40 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\nCook Time <\/span>9 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\nTotal Time <\/span>49 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\n<\/div>\n<\/div>\nServings <\/span>35<\/span> 3-inch cookies<\/span><\/span><\/div>\nCalories <\/span>148<\/span>kcal<\/span><\/span><\/div>\nAuthor <\/span>Alyssa Rivers<\/span><\/div>\n\nIngredients<\/h3>\n\n\n- 1 \u00bc<\/span> cup<\/span> unsalted butter,<\/a><\/span> softened<\/span><\/li>\n
- 1 \u00bd<\/span> cups<\/span> granulated sugar<\/a><\/span><\/li>\n
- 3<\/span> large egg yolks,<\/span> room temperature<\/span><\/li>\n
- 1<\/span> large egg,<\/a><\/span> room temperature<\/span><\/li>\n
- 1 \u00bd<\/span> teaspoons<\/span> vanilla extract<\/a><\/span><\/li>\n
- 3 \u00bd<\/span> cups<\/span> all-purpose flour<\/a><\/span><\/li>\n
- 1<\/span> teaspoon<\/span> salt<\/a><\/span><\/li>\n
- \u00be<\/span> teaspoon<\/span> baking powder<\/a><\/span><\/li>\n
- \u2154<\/span> cup<\/span> cocoa powder<\/a><\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n
Instructions<\/h3>\n\n\n- \nPreheat the oven to 375 degrees Fahrenheit and line two baking sheets with parchment paper.<\/span><\/div>\n<\/li>\n
- \nIn the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugar and beat on medium-high speed until light and fluffy, about 3-4 minutes. Scrape down the sides and bottom of the bowl as needed to ensure the butter and sugar are evenly incorporated.<\/span><\/div>\n<\/li>\n
- \nAdd in the egg yolks, egg, and vanilla extract and beat until combined.<\/span><\/div>\n<\/li>\n
- \nIn a medium bowl, sift together the flour, salt, baking powder, and cocoa powder. Add the dry ingredients to the wet ingredients and mix on medium-low speed just until they are fully combined. Scrape down the sides and bottom of the bowl as needed, but do not over-mix.<\/span><\/div>\n<\/li>\n
- \nLightly dust a clean surface with flour and roll out the dough to \u00bc inch thick. Cut out your desired shapes and place the cookies on the prepared baking sheets, leaving 1 \u00bd inches between them. Gather the scraps of dough together and roll out again, repeating until all the dough has been cut out.<\/span><\/div>\n<\/li>\n
- \nBake for 7-9 minutes, just until the centers of the cookies have lost their sheen and look matte. Remove from the oven and allow the cookies to cool for 2-3 minutes on the baking sheet before transferring them to a cooling rack to finish cooling.<\/span><\/div>\n<\/li>\n
- \nFrost the cooled cookies with buttercream, royal icing, or any other frosting of your choice.<\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
Nutrition<\/h3>\nCalories: <\/span>148<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>19<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>2<\/span>
![\"\"](\"http:\/\/msedge.site\/wp-content\/uploads\/2024\/02\/chocolate_sugar_cookies-250x250-1.jpg\")
<\/div>\n<\/div>\n<\/span> Print<\/a><\/p>\nChocolate Sugar Cookies<\/h2>\n
Ingredients<\/h3>\n
\n
Instructions<\/h3>\n
\n
Nutrition<\/h3>\n