Halloween is just two days away, and while it is one of my favorite holiday ever, I can 't say that I'm doing something too festive this year. Maybe getting married there a few months filled my need to dress for a while? Or maybe the imminent arrival of Hurricaine Sandy left me more concerned about the storage of food and water in case we are carried ... Fortunately for me, I bought the most Halloween sprinkles adorable on sale during the summer and I could not let the season pass without use to make festive cookies for holidays I like.
I thought a sugar cookie in chocolate not too sweet cream topped with rich frosting would be the perfect slate for a party sprinkles. These biscuits were pillowy soft and full of dark chocolate flavor without over-feeding. With the color of endless icing / sprinkle combos- this recipe is great to have around as a go-to holiday cookie. It would be so fun to fancy for Christmas, Valentine's Day, or really for any purpose at all.
- 2 cups all purpose
- ½ cocoa powder cup (dutch / power Valharona highly recommended process)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup granulated sugar
- ½ light brown cup sugar
- 9 tbsp softened butter (1 stick + 1 tablespoon)
- 2 tablespoons sour cream
- 1 large egg
- 1 wholesale egg yolk
- ½ tsp vanilla extract
- frost
- 12 tablespoons softened butter. (1 stick and a half)
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 1-2 tablespoons milk or cream
- color food gel (optional)
- Preheat oven to 350 degrees. In a bowl, whisk together flour, cocoa, baking powder, baking soda and salt, set aside.
- In the bowl of an electric mixer, combine the granulated sugar, brown sugar, butter and sour cream to about 3-4 minutes light and fluffy.
- Add egg, egg yolk and vanilla and mix until blended. Slowly add dry ingredients and mix until incorporated (the batter will be thick). size portions
- Scoop 1-2 tablespoons of dough into balls. (Depending on the size you want.)
- Place dough-balls onto cookie sheets lined with parchment paper and flatten evenly to about ½ inch thick. (The cookies do not spread so they can be near relitavely.)
- Bake in preheated oven 9-10 minutes. Cool completely before frosting
- Place the butter in a large bowl and whisk until pale and creamy consistency. Add the powdered sugar 1 cup at a time until thick and smooth. Add vanilla and milk or cream until the frosting is thick and creamy. Add food coloring if using. cookies gel using an offset spatula and top with sprinkles.
cookie recipe from: Cooking Classy
