Chocolate Holiday Sugar Cookies

A cocoa twist on traditional sugar cookies, frosted with royal icing and topped with holiday themed sprinkles.

Prep Time 3

Cook Time 9

Course Dessert

Servings 36 cookies

8 oz butter and/or shortening I used half butter, half shortening, for firmer structure
10 oz sugar
1 tsp salt
2 oz egg whites
2 oz milk I used 2%
.25 oz vanilla extract (8g)
18 oz cake flour (1 lb 2 oz)
2 oz cocoa powder
.625 oz baking powder (18g)

Using the paddle attachment of a stand mixer, or a hand mixer, cream together butter and/or shortening, sugar, and salt, until smooth.
Add eggs one at a time and stir until just fully incorporated. Mix in milk and vanilla extract.
In a separate bowl, sift together flower and baking powder.
Slowly add the flour mixture to the wet ingredients on low speed, mixing until fully incorporated.
Form dough into a ball, wrap in plastic cling wrap, and chill for at least one hour.
When dough has chilled, roll it out on a lightly floured surface until it's about 1/8" thick. Cut out whatever shapes you like and transfer to a cookie sheet lined with parchment paper.
Using a pastry brush, lightly brush the cutouts with milk and sprinkle with granulated sugar before baking.
Bake at 375'F for 8-10 minutes. Remove from oven and let stand two to three minutes before removing from parchment paper to a cooling rack to cool completely before icing.

Add confectioners' sugar and cream of tartar to the bowl of your stand mixer or a large bowl.
Place egg whites in a separate bowl and lightly beat, just to break them up.
With the mixer running on low speed, slowly add the egg whites.
Mix until icing is well blended and soft peaks form.