Sugar Crusted Chocolate Cookies Food

CHOCOLATE CHIP COOKIE PIE CRUST

Steps:

• Put the cookies in a food processor and pulse until finely ground; transfer to a bowl. Add the brown sugar and cinnamon and mix to combine. Pour in the melted butter and stir until the cookies are evenly coated with the butter.
• Press the mixture into a 9-inch pie plate to form a pie crust, making sure that all surfaces are even. If you're making a no-bake pie, bake the crust before adding the filling: Bake at 375 degrees F until the crust is dry, about 10 minutes; the time will vary depending on how crispy the cookies are. If the pie you are preparing is baked, do not pre-cook the crust. Add the filling and cook the pie according to the recipe instructions.

CHOCOLATE SUGAR DROP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Mix sugar, butter, egg, and vanilla together in a large bowl. Mix flour, cocoa, baking soda, and salt in a small bowl.
• Beat flour mixture into sugar mixture slowly until well-combined, about 2 minutes. Stir chocolate chips into cookie dough.
• Spoon cookie dough onto the baking sheet, spaced about 2-inches apart.
• Bake in the preheated oven until edges are crisp, 10 to 12 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

CHOCOLATE SUGAR COOKIES

Steps:

• Whisk the flour, cocoa powder, baking powder, and salt together in a medium bowl. Set aside.
• In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
• Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be soft. If the dough seems too soft and sticky for rolling, add 1 more Tablespoon of flour.
• Divide the dough into 2 equal parts. Dust 2 large pieces of parchment paper or 2 silicone baking mats with cocoa powder (or flour). Place a dough half on each. With a rolling pin lightly dusted with cocoa powder (or flour), roll the dough out to about 1/4-inch thickness. Use more cocoa powder/flour if the dough seems too sticky. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.
• Lightly dust one of the rolled-out doughs with cocoa powder or flour. Place a piece of parchment on top. (This prevents sticking.) Place the 2nd rolled-out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at least 1-2 hours and up to 2 days.
• Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Carefully remove the top dough piece from the refrigerator. Using cookie cutters, cut the dough into shapes. Re-roll the remaining dough, using more cocoa powder or flour to lightly dust your work surface and rolling pin, and continue cutting the dough until all is used. Work quickly so the dough doesn't become too warm or soft. If it does, stop what you're doing and place any unused dough back in the refrigerator for 10 minutes to stiffen up again. Repeat cutting into shapes with 2nd half of dough. (Note: It doesn't seem like a lot of dough, but you get a lot of cookies from the dough scraps you re-roll.)
• Arrange shaped cookies on baking sheets 3 inches apart. Bake for 11-12 minutes or until edges are set. If your oven has hot spots, rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes and then transfer to a wire rack to cool completely before decorating.
• Prepare the royal icing or easy glaze icing and decorate the cooled cookies however you'd like. Add sprinkles on top of the icing if desired.
• Royal icing dries in about 2 hours and easy glaze icing dries in 24 hours. No need to cover the decorated cookies as you wait for the icing to set. If it's helpful, transfer cookies to a baking sheet and place them in the refrigerator to help slightly speed up the icing setting.
• Enjoy cookies right away or wait until the icing sets to serve them. Once the icing has set, these cookies are great for gifting or for sending. Plain or decorated cookies stay soft for about 5 days when covered tightly at room temperature. For longer storage, cover and refrigerate for up to 10 days.

SUGAR-CRUSTED GINGER COOKIES

Steps:

• Heat oven to 350°F.
• Beat first 5 ingredients in large bowl with mixer until well blended. Mix remaining ingredients, except granulated sugar. Gradually add to pudding mixture, beating just until blended. Divide dough in half. Roll each half into 10-inch log; wrap in plastic wrap. Refrigerate 1 hour or until firm.
• Unwrap logs; roll in granulated sugar. Cut dough into 1/2-inch slices; place, 1 inch apart, on baking sheets sprayed with cooking spray.
• Bake 11 to 13 min. or until lightly browned. Cool on baking sheets 5 min. Remove to wire racks; cool completely.

CHOCOLATE SUGAR COOKIES

Steps:

• Whisk the flour, cocoa powder, baking soda, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and vanilla; beat until creamy, about 2 more minutes. Reduce the mixer speed to low; gradually add the flour mixture and beat until just incorporated, about 2 more minutes.
• Divide the dough between 2 sheets of plastic wrap; form into disks. Wrap and refrigerate until firm, at least 1 hour.
• Roll out the dough between floured sheets of parchment paper until about 1/4 inch thick. Chill 2 more hours.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Mist 2 baking sheets with cooking spray. Cut the dough into shapes; gather the scraps and reroll once to cut out more cookies. Arrange 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until set, about 12 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
• Make the icing: Beat the confectioners' sugar, meringue powder and 3 to 4 tablespoons water in a bowl with a mixer on high speed until smooth and thick. Transfer to a resealable bag and snip a small corner. Pipe onto the cookies; sprinkle with coarse sugar. Let set 30 minutes.

HOW TO MAKE THE BEST SUGAR COOKIES RECIPE BY TASTY

Steps:

• Make the cookie dough: In a large bowl, cream together the butter, sugar, and cream cheese with an electric hand mixer on high speed for about 5 minutes, until fluffy and the sugar is mostly dissolved. Scrape down the bowl as needed to evenly beat the mixture.
• Add the egg, egg yolks, vanilla, and almond extract and mix well, scraping down the sides of the bowl.
• Add the salt, then sift the flour, baking powder, and cream of tartar into the bowl and fold to incorporate some of the flour. Then beat on low speed, just until incorporated and the dough comes together.
• Shape the dough into a flat disc and wrap tightly in plastic wrap. Chill in the refrigerator for at least 2 hours, or up to 3-4 days.
• When ready to bake the cookies, preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
• Remove the dough from the fridge and let sit at room temperature for a few minutes to soften slightly.
• On a lightly floured surface, roll out the cookie dough with a rolling pin to ¼-inch (6mm) thick.
• Dip cookie cutters of your choice in some extra flour and cut out shapes from the dough. Gather any excess dough into a ball and chill in the fridge to firm, then re-roll and cut out more cookies. Place the cookies on the prepared baking sheet and chill for at least 20 minutes to ensure they hold their shapes.
• Bake the cookies for 10-12 minutes, or until the edges just barely start to turn golden brown. Cool completely on a wire rack before decorating with royal icing or frosting.
• To make the royal icing, sift the powdered sugar into a large bowl and add the salt. On one side of the bowl, add the vanilla and egg whites.
• Where you added the liquids, begin whisking the powdered sugar into the liquids, gathering a bit more as you whisk to prevent lumps from forming, until all of the powdered sugar is incorporated. Add food coloring, if desired, and whisk to incorporate. You can divide the icing into smaller bowls to make more than one color. At this point, the icing should be a good consistency for piping borders. If you'd like the frosting to be looser to flood or dip your cookies, add a few tablespoons of water, 1 tablespoon at a time, until it reaches your desired consistency.
• Decorate the cookies as desired.
• Enjoy!

HAZELNUT-CRUSTED CHOCOLATE SANDWICHES

Steps:

• Cookies: In a bowl, whisk together flour, cocoa, sugar, baking powder, and salt. In a large bowl, whisk together butter and egg. Add brown sugar, and whisk to combine. Gradually add to flour mixture and stir with a spatula until liquid is absorbed. Transfer to a sheet of plastic wrap.
• Divide dough into thirds; roll out each portion 1/16-inch thick on a nonstick baking mat, topped with plastic wrap. Stack on a baking sheet, and refrigerate until firm, about 30 minutes.
• Preheat oven to 350 degrees. Using a 2-inch cookie cutter, cut dough into rounds; transfer to parchment-lined baking sheets. Reroll scraps once and cut more rounds, to make a total of 72 cookies. (If dough becomes soft, freeze until firm.) Bake cookies, rotating sheets halfway through, until firm and fragrant, 9 to 10 minutes. Transfer sheets to wire racks and let cool completely.
• Filling: In a large bowl, beat butter, confectioners' sugar, vanilla, and salt, starting on low speed, then increasing to high for 2 minutes, scraping down sides of bowl occasionally. Stir in melted chocolate to combine.
• Spread 2 tablespoons filling each on half of cookies, then sandwich with remaining cookies. Roll edges in chopped hazelnuts to adhere. Chill overnight before serving. (Assembled cookies can be refrigerated in an airtight container up to 2 days.)

CHOCOLATE SUGAR COOKIES

Steps:

• Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
• Combine the flour, cocoa powder, baking soda, baking powder and salt in a medium sized bowl and set aside.
• Cream the butter and sugar together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it's ready.
• Add the eggs one at a time and mix until well combined after each addition.
• Add the vanilla extract and mix until well combined.
• Add the dry ingredients and mix until the dough is well combined. It will be thick. Do not over mix. Once it's well combined, use a rubber spatula to help it come together to form a more cohesive ball.
• Create 1 1/2 tablespoon sized balls of cookie dough. Gently roll into a ball, then roll each ball in the additional sugar to coat. Set the balls on the baking sheet. Press down on the tops of the balls just a bit (I used the bottom of a glass)
• Bake cookies for 7-8 minutes. Don't overbake. The cookies will be a little puffy when you take them out of the oven but will fall a bit as they cool.
• Remove from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.

SUGAR WAFER CHOCOLATE MOUSSE PIE

Steps:

• Chop chocolate and transfer to a medium sized glass bowl. Add in salt and vanilla. Set aside.
• In a small saucepan heat 3/4 cup of heavy cream until it starts steaming. Don't bring to a full boil. Pour hot cream over the chopped chocolate and allow to sit for one minute to soften the chocolate. Immediately start stirring the chocolate until it's completely melted with the cream. Place bowl in refrigerator and allow to cool for just 30 minute until it's cooled but not solid, you need to be able to stir it.
• Whip remaining 1 1/2 cups heavy cream in mixer with whisk attachment on medium high speed for 1-2 minutes until stiff peaks form. Cover and refrigerate until ready to use.
• Grease a 9- inch springform pan with butter, set aside.
• While the mousse is chilling place chocolate sugar wafer cookies in blender or food processor. Pulse until they are a fine crumb. The pulsed cookies will be slightly sticky, because of the filling. This is ok! Mix cookie crumbs with melted butter and press into prepared pan. Mixture can get sticky, I used my fingers to press in pan.
• Cover and chill this until ready to fill.
• When chocolate is cooled remove it from the refrigerator and fold the extra whipped cream into the chocolate carefully. Continue stirring gently until mixed completely and there are no more chocolate streaks. Spread this into crust.
• Whip remaining 1 1/2 cups heavy cream with powdered sugar with whisk attachment until stiff peaks form and spread over the chocolate mousse. If desired dust with powdered sugar right before serving.

SUGAR CRUSTED MELTAWAY COOKIES

Steps:

• 1. Heat oven to 325 degrees
• 2. In small bowl combine orange peel and orange juice; set aside.
• 3. In large bowl cream 1/4 cup sugar, salt, butter, water and vanilla.
• 4. Lightly spoon flour into measuring cup; level off. Stir in flour, chocolate chips and nuts; mix well.
• 5. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets.
• 6. Bake at 325 degrees for 15-20 minutes or until firm to touch. Remove from cookie sheets; cool completely.
• 7. Strain orange juice mixture. Dip cookies in orange juice; roll in sugar. Allow to dry to form sugar shell.