Chocolate Sugar Cookies With Vanilla-Peppermint Glaze
Recipe: #22242
December 22, 2015
Categories: Desserts, Cookies, Eggs, Christmas Oven Bake, Vegetarian, Cut Out, Chocolate, Kosher Dairy, more
"For very crisp cookies, roll to about 1/8" thick. I like mine softer, so I roll them a bit thicker. Cook time does not include chilling time."
Original is 36 servings
Ingredients
-
- FOR GLAZE
-
-
-
-
-
Nutritional
- Serving Size: 1 (43.7 g)
- Calories 170.3
- Total Fat - 6 g
- Saturated Fat - 3.6 g
- Cholesterol - 31.4 mg
- Sodium - 87.9 mg
- Total Carbohydrate - 28.3 g
- Dietary Fiber - 0.7 g
- Sugars - 19.5 g
- Protein - 2 g
- Calcium - 8.8 mg
- Iron - 0.4 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Sift flour, cream of tartar and baking soda together. Set aside.
Step 2
Beat butter until light and fluffy.
Step 3
Gradually beat in sugar.
Step 4
Add eggs one at a time, beating well after each addition.
Step 5
Add vanilla, cocoa and flour mixture, and mix well.
Step 6
Cover and refrigerate at least 3 hours, or overnight (Overnight is better).
Step 7
Preheat oven to 375° F.
Step 8
Roll dough out on floured surface and cut into shapes with cookie cutters.
Step 9
Place on ungreased baking sheets.
Step 10
Bake 6-8 minutes, or until firm.
Step 11
Cool 5 minutes on sheets, then transfer to rack.
Step 12
Frost with glaze when cool.
Step 13
Glaze: combine powdered sugar and extracts.
Step 14
Slowly blend in enough half-and-half to make a spreadable frosting.
Step 15
Tint with food coloring if desired.
Tips
No special items needed.
0 Reviews
You'll Also Love
