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Chocolate cut out (mint) sugar cookie Recipe

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This recipe for Chocolate cut out (mint) sugar cookie is from Wilson Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup Salted Butter Room Temperature- or add salt to unsalted
1 cup Granulated Sugar
1 Large Egg Room Temperature
(1Tbsp Peppermint Bakery Emulsion if desired)
1 T Vanilla
1/2 t. Salt
1/2 c Dutch Process Cocoa Powder
1 t. Espresso powder
1/4 tsp Baking Powder
2 1/2 All-Purpose Flour, 310 grams
1T cornstarch
1 tsp Espresso Powder
Directions:
Directions:
If I know I’ll be baking, I pull my butter out of the fridge the night before to get to room temp. But if you’re baking spontaneously, no worries, just zap your butter in the microwave on half-power for about 12 seconds.
Preheat oven to 375 degrees F.
I use parchment paper sheets on my cookie sheets and reuse them for all my batches that day.
In your stand mixer, cream butter and sugar w/paddle attachment, until smooth, about 1 minute
Beat in flavorings, peppermint emulsion, corn syrup, and mix.
Add cocoa powder and mix until incorporated.
Add baking powder and espresso powder to flour, mix until incorporated
Add dry ingredients and mix until dough is pulling away from the sides of the bowl
Divide dough into 3 sections and roll out each on wax paper or other prepared surface to 3/16 inch. This dough should require very little additional flour to roll out, sandwiched between 2 pieces of parchment paper. Stack in refrigerator for at least an hour before cutting out.
Bake at 375 degrees for 10-14 minutes (depending on cookie size)
Cool cookies on cookie sheet until firm enough to transfer to cooling rack.
Eat plain or decorate!
Personal Notes:
Personal Notes:
Consistency Notes:
These are thick and should pull away from edge of bowel.



The dough should be pulling away from the sides of the mixer.

If dough seems to sticky after blending, add small amounts of flour while rolling out the dough on a floured surface.

 

 

 

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