Chocolate Sugar Cookies and Happy Valentine’s Day
What a fitting day for my first post. A day celebrating love and passion. Today I celebrate my two most precious loves – my husband and my daughter. They have supported me in this endeavor since day one. They are the best cheerleaders a wife/mother could ever have – not to mention great taste testers. My love to you both!
No matter how small or simple, we all like to be remembered on Valentine’s Day in some way. Sweets – especially chocolate ones – are a traditional way of saying “I love you” to that special someone. Taking the time to make something homemade elevates your gift to a truly heartfelt level.
I originally tasted these cookies a number of years back at a birthday party. I liked them enough to ask for the recipe – which found its way into my cookie folder where it has remained ever since. Until today. After tasting them again I remembered why I liked them so much the first time I ate them. This cookie dough is pretty easy to work with as long as it is well chilled. Decorated to your “heart’s” desire. I had intended to dip some of them into a chocolate glaze but just didn’t get around to it. This is a cookie sturdy enough to pack up and ship to Valentines both far and wide.
Love to all and Happy Valentine’s Day!
Chocolate Sugar Cookies
Ingredients:
3 1/4 cups flour
1 tsp baking powder
1/2 tsp salt
2 sticks unsalted butter – softened
1 2/3 cups super fine sugar
2/3 cups unsweetened Dutch Process cocoa powder
2 eggs – room temperature
Process:
In a medium bowl whisk together the flour, baking powder and salt.
In the bowl of a mixer beat together the butter and the sugar until lightened in color and fluffy.
Add the cocoa and blend until incorporated. Add the eggs one at a time, beating after each addition.
Add in the dry ingredients and mix until incorporated. (The dough will come together and leave the sides of the bowl.)
Form the dough into 3 disks and refrigerate for at least 2 hours. Remove the disk one at a time from the refrigerator and roll out on a lightly floured surface to 3/16 in thickness. Cut with cookie cutter of choice and place on an ungreased cookie sheet. Bake on the upper and lower shelves of the oven for 10 minutes, rotating after 5 minutes. Bake until the cookies can be lifted from the tray without breaking. Do not over bake or the cookies will be bitter. Cool completely on the cookie sheets before moving to a cooling rack.
Thanks Mary, I had forgotten all about these cookies from Tess’ 1st Birthday! I am so happy you saved my recipe all of these years and am looking forward to making them with Tess this summer. Congratulations on your beautiful blog!!
Aunt Mary, these cookies look sooooo good. I am going to beg my dad to make these! Love ya
Thanks Grace! Somehow I don’t think it’s going to take that much begging. You pretty much have your Dad wrapped around your baby finger. 🙂
Haha!!! Looking foward for more recipes!!!!!