Chocolate Sugar Cookies | Recipe by Leigh Anne Wilkes (2024)

• ▢ 1 cup butter room temperature
• ▢ 1½ cups sugar divided
• ▢ ¾ cup powdered sugar
• ▢ ¾ cup vegetable oil
• ▢ 2 Eggs
• ▢ 1½ teaspoons cornstarch
• ▢ ½ teaspoon baking soda
• ▢ ½ teaspoon cream of tarter
• ▢ 1 teaspoon salt
• ▢ ½ cup unsweeetened cocoa
• ▢ 5 cups flour

CHOCOLATE FROSTING

• ▢ 1/2 cup butter softened
• ▢ 4 cups powdered sugar
• ▢ ¼ cup un sweetened cocoa
• ▢ ½ cup heavy cream
• ▢ 1 teaspoons vanilla

• Preheat oven to 350 degrees F.

• In a large mixing bowl, cream butter, 1 cup of sugar and the powdered sugar. Add vegetable oil and eggs and mix well.

• In a separate bowl, combine cornstarch, baking soda, cream of tarter, salt, cocoa and flour and stir to mix..

• Add to wet ingredients to the dry ingredients and mix until well incorporated.

• Roll dough into 1-2 inch balls and place on cookie sheet. I used a large scoop that holds about 1/3 cup of dough

• Put ¼ c of sugar into a bowl.

• Dampen the bottom of a smooth bottomed glass and press it into the sugar to coat the bottom of the glass. Then press the sugar-coated-glass into the cookie dough balls and lightly press down until your dough begins to flatten and the edges around the glass begin to split.

• Bake at 350 degrees F for 8 minutes.

• Cool cookies on a cooling rack and then put them in the fridge until you are ready to frost them.

CHOCOLATE FROSTING

• Combine butter, powdered sugar, cocoa and heavy cream in a medium mixing bowl and beat until smooth. Add vanilla and mix until smooth.

  See Also

  Baked French Toast Casserole - Make Ahead Recipe

• Frost cooled cookies.

recipe from Chef in Training.

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