Prep time: 15 mins | Cook time: 15 mins | Additional time: 30 mins | Total time: 1 hr | Yield: 36 cookies
Tired of traditional sugar cookies on holidays? Give this easy cookie recipe a shot. Buttery, chocolatey cinnamon sugar cookies that you can make more pretty and pleasing with a thin layer of buttercream and a sprinkle of coloured sugar.
Ingredients
1 c. butter
2 (1 oz) squares of unsweetened chocolate
1 (1 oz) square milk chocolate
¾ c. white sugar, divided, or as needed
½ c. packed brown sugar
1 large Egg
1 tsp vanilla extract
2 c. all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
¼ tsp salt
How to make Buttery Chocolate-Cinnamon Sugar Cookies
Step 1: In a microwave-safe glass or ceramic bowl, place the butter, unsweetened chocolate, and milk chocolate. Microwave in 15-second intervals, stirring, for about 2 minutes until the butter has melted. After removing from the microwave, stir until the chocolate has melted and combined.
Step 2: Into the melted chocolate mixture, stir in half a cup of white and brown sugar until well incorporated. Add in the egg and vanilla, stirring until thoroughly combined.
Step 3:In a large bowl, combine the flour, baking soda, cinnamon, and salt. Stir in the chocolate mixture until well incorporated. Let the dough sit in the fridge to chill for at least 30 minutes.
Step 4: Prepare the oven. Preheat it to 375 degrees F or 190 degrees C.
Step 5: In a small, shallow bowl, place the rest of the 1/4 cup white sugar.
Step 6: Take the dough out of the fridge and roll it into inch balls. Making sure to knead the dough first before shaping if it is too firm.
Step 7: Roll the balls in sugar and transfer on ungreased cookie sheets, leaving an inch of space between the balls. Then, using the bottom of a glass or a spatula, flatten the balls.
Step 8: Place in the preheated oven and bake for about 8 to 10 minutes until the cookies are set. Transfer the cookie sheets on wire racks to cool.
Note:
Before placing the dough into the fridge to chill, I suggest rolling it into a tube first for uniform, circular cookies. Then, using a sharp knife, slice the dough.
Nutrition Facts:
Per Serving: 113 Calories | Protein 1.2g | Carbohydrates 13.5g | Fat 6.4g | Cholesterol 18.9mg | Sodium 91.4mg.
Ingredients
- 1 c. butter
- 2 (1 oz) squares of unsweetened chocolate
- 1 (1 oz) square milk chocolate
- ¾ c. white sugar, divided, or as needed
- ½ c. packed brown sugar
- 1 large Egg
- 1 tsp vanilla extract
- 2 c. all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp salt
Instructions
Step 1: In a microwave-safe glass or ceramic bowl, place the butter, unsweetened chocolate, and milk chocolate. Microwave in 15-second intervals, stirring, for about 2 minutes until the butter has melted. After removing from the microwave, stir until the chocolate has melted and combined.
Step 2: Into the melted chocolate mixture, stir in half a cup of white and brown sugar until well incorporated. Add in the egg and vanilla, stirring until thoroughly combined.
Step 3:In a large bowl, combine the flour, baking soda, cinnamon, and salt. Stir in the chocolate mixture until well incorporated. Let the dough sit in the fridge to chill for at least 30 minutes.
Step 4: Prepare the oven. Preheat it to 375 degrees F or 190 degrees C.
Step 5: In a small, shallow bowl, place the rest of the 1/4 cup white sugar.
Step 6: Take the dough out of the fridge and roll it into inch balls. Making sure to knead the dough first before shaping if it is too firm.
Step 7: Roll the balls in sugar and transfer on ungreased cookie sheets, leaving an inch of space between the balls. Then, using the bottom of a glass or a spatula, flatten the balls.
Step 8: Place in the preheated oven and bake for about 8 to 10 minutes until the cookies are set. Transfer the cookie sheets on wire racks to cool.
Notes
Before placing the dough into the fridge to chill, I suggest rolling it into a tube first for uniform, circular cookies. Then, using a sharp knife, slice the dough.
