Description
This delightful recipe for No-Spread Chocolate Sugar Cookie Dough creates thick, tender chocolate sugar cookies that hold their shape perfectly for stamping and decorating. With a richly chocolatey flavor and a smooth vanilla glaze that accents the embossed letters, these cookies are both beautiful and delicious, ideal for personalized messages or festive occasions.
Ingredients
Scale
Cookie Dough
- 1/2 recipe No-Spread Chocolate Sugar Cookie Dough
Icing
- 1 cup powdered sugar
- 1/4 tsp cream of tartar
- 1/8 tsp coarse Kosher salt
- 1/2 tsp vanilla extract
- 2 1/2 – 3 tbsp milk
Instructions
- Make the Dough: Prepare half the recipe of No-Spread Chocolate Sugar Cookie Dough following your standard recipe.
- Prepare Baking Sheet: Line a large baking sheet with parchment paper or baking paper to prevent sticking.
- Roll Out Dough: On a lightly floured surface, roll the dough evenly to just under 1/4 inch thick, adding additional flour as needed to prevent sticking.
- Cut Cookies: Use 2-inch heart-shaped cookie cutters to cut out cookies, placing them 1-2 inches apart on the prepared baking sheet. Re-roll scraps and continue cutting.
- Stamp Cookies: Organize letter stamps and dip them lightly in flour or cocoa powder, tapping off excess. Press gently into each cookie to leave a clear impression without piercing through.
- Chill Dough: Refrigerate the baking sheet with cookies for 1 hour to firm up the dough before baking.
- Bake Cookies: Preheat oven to 350°F (175°C). Bake cookies on the center rack for about 12 minutes, adjusting time if cookies are larger or smaller.
- Cool Cookies: Let cookies cool on the baking sheet for 5 minutes, then transfer carefully to a wire rack to cool completely.
- Prepare Icing: Whisk powdered sugar, cream of tartar, salt, vanilla extract, and milk together until smooth.
- Glaze Cookies: While cookies are still warm, brush a thin layer of icing over them, ensuring the embossed letters are well coated. Allow cookies to dry completely.
- Store: Once dry, store cookies in an airtight container.
Notes
- Use fine flour for dusting the stamps to avoid smudging the cookie surface.
- Chilling the dough before baking ensures the cookies maintain their shape and prevents spreading.
- If your cookie cutter or stamps are larger or smaller, adjust baking time accordingly.
- Make sure the glaze is thin enough to spread easily but thick enough to stay in the embossed letters.
- Store cookies in an airtight container to maintain freshness and prevent moisture absorption.
