Frosted Chocolate Sugar Cookies (+ a Giveaway!

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 cup Brown sugar
  • 1 2/3 cup Cocoa powder
  • 2 tsp Cornstarch
  • 1/2 cup Granulated sugar
  • 1 Granulated sugar
  • 3 cups Powdered sugar
  • 1/4 tsp Salt
  • 2 tsp Vanilla
  • 2 tsp Vanilla extract, pure

• Oils & Vinegars

  • 4 tbsp Coconut oil

• Dairy

  • 1 1/4 cup Butter, unsalted
  • 1/3 cup Milk

Found on dessertnowdinnerlater.com

Description

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup brown sugar
• ½ cup granulated sugar
• 2 tsp pure vanilla extract
• 2 large eggs (extra large eggs preferred)
• 2 cups all-purpose flour
• 1 tsp baking soda
• 2 tsp cornstarch
• 1 cup cocoa powder (I used dark cocoa powder)
• extra granulated sugar for flattening the cookies (1/4 cup)
• 4 Tbsp unsalted butter, room temperature
• 4 Tbsp coconut oil, room temperature (can use all butter, if desired)
• 3 cups powdered sugar, sifted
• ⅔ cup cocoa powder (I used dark cocoa powder), sifted
• ¼ tsp salt
• 2 tsp vanilla
• ⅓ cup milk (additional teaspoons until desired consistency)

Directions

• Line baking trays with parchment paper or silicone baking mats. Preheat oven to 350 degrees Fahrenheit.
• In the bowl of a stand mixer with the paddle attachment, cream the butter and sugars. Add the vanilla and eggs. Beat until smooth.
• Sift in the flour, baking soda, cornstarch, and cocoa powder. Stir until combined.
• Scoop the cookie dough and round into balls (about 1½ Tbsp each). Place on prepared baking sheets, 2-inches apart. Flatten to ½-inch thick with the bottom of a drinking glass dipped in sugar to prevent sticking.
• Bake for 6 minutes. Remove from oven and rest on baking sheet for a couple minutes before transferring to a wire rack to cool completely.
• With an electric hand mixer and a large bowl, beat the butter and coconut oil together until smooth. Add the sifted powdered sugar, cocoa powder, and salt. Then add the vanilla and milk. Mix thoroughly. Add extra milk 1 teaspoon at a time to desired consistency.
• Spread frosting over cooled cookies and enjoy! Store cookies in a sealed container at room temperature up to 5 days.