Tested till perfect Cocoa Sugar Cookies

Cocoa Sugar Cookies

The dark brown colour of these cookies is a nice contrast to the bright icing.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2008

Recipe4 out of 5 based on 6 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 24 cookies


  • 3/4 cup 3/4cupunsalted butter, softened
  • 1 cup 1cupgranulated sugar
  • 1 1eggeggs
  • 1 tsp 1tspvanilla
  • 2-1/4 cups 2-1/4cupsall-purpose flour
  • 1/3 cup 1/3cupcocoa powder
  • 1/2 tsp 1/2tspbaking powder
  • 1/4 tsp 1/4tspsalt
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In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, cocoa powder, baking powder and salt ; stir into butter mixture in 2 additions to make smooth dough. Divide in half and flatten into discs; wrap each and refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)

On floured surface, roll out each disc to 1/4-inch (5 mm) thickness. Using cutter or template, cut out shapes, rerolling scraps and chilling dough before cutting again. Place, 1 inch (2.5 cm) apart, on parchment paper–lined pans. Freeze for 15 minutes or refrigerate for 30 minutes or until firm.

Bake in 350 °F (180°C) oven until edges begin to darken, 20 to 25 minutes. Transfer to racks; let cool. (Make-ahead: Store in airtight container for up to 1 month.)

Nutritional Information Per cookie: about

cal 132 pro 2g total fat 6g sat. fat 4g
carb 18g fibre 1g chol 23mg sodium 34mg

% RDI:

calcium 1 iron 6 vit A 5 folate 11
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