The Best Chocolate Frosted Sugar Cookies
Soft baked chocolate sugar cookies with decadent chocolate fudge frosting. Just like you'd get from your favorite bakery.
Servings: 2 -3 dozen
Ingredients
For the cookies 4 cups flour 1 cup Dutch-process cocoa powder 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon cream of tartar 1 teaspoon salt 1 cup butter, softened 1 1/4 cups granulated sugar + more for rolling 3/4 cup powdered sugar 2/3 cup canola oil 2 eggs 2 teaspoons vanilla For the frosting: 1/2 cup butter, softened 2 cups powdered sugar Pinch of salt 1/2 cup Dutch-process cocoa powder, sifted through a fine mesh strainer (to avoid lumps in the frosting) 1/3 cup heavy cream 1/4 teaspoon vanilla
- 4 cups flour
- 1 cup Dutch-process cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cream of tartar
- 1 teaspoon salt
- 1 cup butter softened
- 1 1/4 cups granulated sugar + more for rolling
- 3/4 cup powdered sugar
- 2/3 cup canola oil
- 2 eggs
- 2 teaspoons vanilla
For the frosting:
- 1/2 cup butter softened
- 2 cups powdered sugar
- Pinch of salt
- 1/2 cup Dutch-process cocoa powder sifted through a fine mesh strainer (to avoid lumps in the frosting)
- 1/3 cup heavy cream
- 1/4 teaspoon vanilla
Instructions
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
- To make the cookies, in a medium bowl, whisk together the flour, cocoa, baking soda, baking powder, cream of tartar, and salt.
- In a large bowl, use an electric mixer to cream together the butter, granulated sugar and powdered sugar until light and creamy, about 3 minutes. Add the oil, eggs and vanilla and mix until well-combined.
- Add the dry ingredients to the sugar/butter mixture and mix until combined. The dough will be stiff, but shouldn't be dry.
- Form the dough into 2-inch balls (about the size of a golf ball). Place the cookies several inches apart on the prepared baking sheets.
- Place about 1/3 cup granulated sugar in a shallow dish. Dip a flat-bottomed glass into the sugar (spray the bottom of the glass with non-stick cooking spray so the sugar adheres, if needed). Press the glass onto a cookie, flattening it to about 1/4-inch thick. Repeat with each cookie.
- Bake for 8-9 minutes, until the cookies are just set. Do not over bake. Cool for a few minutes before transferring to a wire rack to cool completely.
- For the frosting, with an electric mixer, cream together the butter and 1 cup of the powdered sugar until very light and fluffy. Add the remaining powered sugar, sifted cocoa powder, heavy cream, and vanilla. Mix for 2-3 minutes until very thick and creamy.
- Spread the frosting evenly on the cookies. Store, tightly covered, in the refrigerator for 3-4 days.