Chocolate sugar Cookie 

Ingredients

Directions

  1. Beat butter and sugars, for about 2 minutes, until fluffy, scrape bowl 

  2. In separate bowl whisk eggs and extract 

  3. Gradually add egg mixture into the butter mixture 

  4. On low speed add cocoa powder and coffee powder 

  5. Gradually add flour mix to the butter mix, on low speed until mixed 

  6. Remove cookie dough from bowl, knead for 30 seconds 

  7. Wrap in plastic and chill for at least 4 hours. 

  8. Bake at 375 for 6-8 minutes. Larger cookies take longer 

  9. Decorate cookies as desired once cooled 

1 cup room temperature, unsalted butter 

½ cup tightly packed brown sugar 

1 cup granulated sugar 

½ tablespoon vanilla extract 

½ tablespoon almond extract 

2 eggs room temperature 

1 tablespoon espresso powder 

2/3 cup dark cocoa powder 

3 cups all-purpose flour 

½ tsp salt 

¾ tsp baking powder

TIPS

  1. Soften Butter at room temperature  

  1. Use an egg that is room temperature 

  1. Place cookies in refrigerator for a few minutes before baking 

  1. I take my cookies out of the oven before they are fully baked for a softer cookie 

  1. Let cookies sit on cookie sheet for 10 minutes before placing on cooking rack 

Royal Icing Recipe

Ingredients

2-pound bag powdered sugar 

6 tablespoon Meringue Powder 

1 tablespoon of Almond extract (or other flavor) 

¾ cup water 

Directions

  1. Mix powdered sugar and meringue powder in mixer on low 

  1. Mix almond extract and water together 

  1. Add Almond extract and water to mixer while on low.  Once incorporated, turn mixer to medium/medium high and mix for 4-5 minutes 

  1. After icing is mixed, store in an airtight container for up to 3 weeks at room temperature. 

 Sugar Moon Sweets is a home based business, which is licensed by NH DHHS 

© Sugar Moon Sweets

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