‘Twas the night before Christmas and all through the house the sugarplum fairy was running amok, up to her elbows in sugar, butter, cocoa and flour. Well I’m not quite the sugarplum fairy but I have been having fun with the sugar.
These cookies are just too good not to share. They are a great departure from the traditional vanilla sugar cookie. Not too sweet and very very tender , the little bit of egg that is in the dough, makes these cookies a must for the Christmas cookie exchange.
Chocolate Sugar Cookies
3/4 pound unsalted butter softened
1 1/3 cups sugar
3 cups flour
1 1/2 cups cocoa powder
1/4 teaspoon salt
1/3 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
Cream together butter and sugar in a large bowl. Add eggs and mix together thoroughly.
Sift together dry ingredients and incorporate into wet ingredients.
Wrap the dough in plastic wrap and chill for 30 minutes.
On smooth surface dusted with cocoa powder roll out the dough to about an 1/8 inch. Cut out your shapes and place on a parchment lined baking sheet.
Bake for 10 minutes in a 375° oven.
Cool for one minute on baking sheet and then move to cooling rack, to cool completely.
Once cookies are cool decorate with royal icing.