Did you know that Valentine’s Day seems to be the holiday where teachers make out with the most loot? This is the day that is heavily commercialized, and teachers (elementary school, at least) typically head home hauling quite a catch of chocolates and sweets.
Wouldn’t you think then, that as an elementary school teacher I would be aware of this and make sure that my son had some sort of sweet to take to his kindergarten teacher on Valentine’s Day? Yes, you would think so, but you would be wrong.
Just like last year’s teacher appreciation gaff, this was another one of those. I figured that if I baked some extra cookies from a baking job I was doing over the weekend we could always send them in a few days late. Valentine’s Day can be celebrated the whole month of February, right? Let’s hope so.
This was my first foray into making chocolate rolled sugar cookies. I wanted to mix things up with some cookie boxes that I was making for a “thank you” to our school board so I decided to print out a few pinterest recipes to give them a try.
They were pretty easy to make, minus the fact that you have to chill them in the fridge for a few hours (which is why I like my sugar cookie recipe so much, cause you don’t have to chill the dough).
Both batches yielded about 50 cookies because I ended up with a total of 100 cookies to ice and decorate. Yikes! And on a work night too.
I used my usual sugar cookie recipe and icing which you can find here. Below is the chocolate rolled sugar cookie recipe. Enjoy!
Chocolate Rolled Sugar Cookies
Source: Glorious Treats
3 cups all purpose flour
1/2 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup butter
2/3 cup granulated sugar
1/2 cup brown sugar
2 tablespoons chocolate liqueur or extra strong coffee (this can be made with about 1 teaspoon of instant espresso dissolved into 2 tablespoons warm water)
1 teaspoon vanilla
Sift together (or gently stir with a whisk) the flour, cocoa powder, baking soda and salt. Set aside.
With an electric mixer cream together the butter, granulated sugar and brown sugar until fully incorporated and fluffy. Beat in egg, coffee or liqueur, and vanilla.
Add in flour/cocoa mixture about 1 cup at a time. Blend until fully incorporated. (If you are using a hand mixer you may need to add the last cup of flour by hand).
Divide dough into two or three large balls, place in a plastic bag and chill in the refrigerator 1-2 hours (if you’re in a hurry, you can chill the dough for about 20 minutes in the freezer).
Preheat oven to 350 degrees F. Once chilled, work with one ball of dough at a time, and roll onto a lightly floured surface. It works best to place a sheet of parchment paper on top of the dough, and then roll on top of the parchment. This prevents the dough from sticking to your rolling pin, and you also don’t need to add as much extra flour.
Cut out desired shapes with cookie cutters and place on a baking sheet.
Place the baking sheet (with cookies on it) in the freezer about 5 minutes (this helps the dough keep it’s shape when baked).
Bake cookies for 7-10 minutes (depending on size). Place on a cooling rack until completely cooled.