Description
These No-Spread Chocolate Sugar Cookies are delightful, perfectly shaped treats that hold their form without spreading during baking. Using a rich chocolate cookie dough, the cookies are rolled thin, cut with heart-shaped cutters, and personalized with letter embossers before chilling and baking. Finished with a smooth vanilla glaze brushed into embossed letters, these cookies are ideal for festive occasions or gifting.
Ingredients
Scale
Cookie Dough
- 1/2 recipe No-Spread Chocolate Sugar Cookie Dough
Glaze
- 1 cup powdered sugar
- 1/4 tsp cream of tartar
- 1/8 tsp coarse Kosher salt
- 1/2 tsp vanilla extract
- 2 1/2 – 3 tbsp milk
Instructions
- Make Dough: Prepare 1/2 recipe of the no-spread chocolate sugar cookie dough as directed in the base recipe.
- Prepare Baking Sheet: Line a large baking sheet with parchment paper or baking paper to prevent sticking and ensure even baking.
- Roll Dough: On a lightly floured surface, roll out the dough evenly to just under 1/4 inch thickness, using additional flour as needed to prevent sticking.
- Cut Cookies: Use 2-inch heart-shaped cookie cutters to cut out cookies. Place them spaced 1-2 inches apart on the prepared baking sheet. Gather dough scraps, re-roll and repeat cutting until all dough is used.
- Stamp Cookies: Organize your letter stamps for desired words. Lightly dust embossers with flour or cocoa powder and tap off excess. Press firmly on each cookie to imprint letters without going through to the other side.
- Chill Dough: Refrigerate the baking sheet with cut and stamped cookies for 1 hour to firm up the dough and maintain shape during baking.
- Preheat Oven: Set oven to 350°F (175°C) and position a rack in the center.
- Bake: Bake cookies for approximately 12 minutes. Adjust time if cookies are larger or smaller, until edges are set but centers remain slightly soft.
- Cool Cookies: Let cookies cool on the baking sheet for 5 minutes, then carefully transfer to a wire rack to cool completely.
- Prepare Glaze: While warm, whisk together powdered sugar, cream of tartar, salt, vanilla extract, and 2 1/2 to 3 tablespoons milk until smooth and slightly runny.
- Glaze Cookies: Use a pastry brush to apply a thin layer of glaze over the cookies, ensuring the embossed letters are well covered for a clear, attractive finish.
- Finish and Store: Allow cookies to cool and dry thoroughly before storing in an airtight container to preserve freshness.
Notes
- Ensure the dough is chilled before rolling to minimize spreading.
- Use just enough flour when rolling and stamping to avoid sticky dough but prevent flour excess which can affect cookie texture.
- Letter embossers should be lightly dusted to prevent sticking and to leave clear impressions.
- The glaze helps highlight the embossed letters and adds a sweet finishing touch.
- Store cookies in a cool, dry place in an airtight container for up to one week.
