Triple Chocolate Sugar Cookies with White Chocolate Buttercream
I adore sugar cookies. I love how they keep their shape and you can make anything you want out of them.
Servings: 8 servings
Ingredients
- 1 1/4 cup granulated sugar
- 2 sticks room temperature butter
- 1 egg
- 1 tsp. vanilla extract
- 2 cups all purpose flour
- 1 cup cocoa powder
- 2-3 ounces chopped white chocolate
- Pinch of salt
Instructions
- In a stand mixer, combine room temperature butter and sugar on medium speed until light and fluffy.
- Turn mixer to low, and add in egg and vanilla. Mix until just incorporated.
- With mixer still on low, add in flour a cup at a time. Then add in cocoa powder and then sprinkle with pinch of salt. Mix until cocoa is incorporated, then turn off mixer.
- Roughly chop 2-3 ounces of white chocolate (try to not use chips) and add to dough. Stir in by hand.
- The dough will appear to be a bit sticky.
- Transfer dough to a piece a parchment paper. Place another piece of parchment paper on top and roll out dough to desired thickness. (Mine were about 1/2 inch thick)
- Place dough (still sandwiched in parchment) in refrigerator for about an hour, or freezer for 15 minutes, until dough is firm.
- When ready to bake, turn oven to 350. Remove dough and then remove one side of parchment. Using your chosen cookie cutter shape, cut out cookies and place on prepared cookie sheet.
- After you have cut out all your cookies, roll dough scraps back together and roll out again.
- Bake cookies for 8-11 minutes. Allow to cool to room temperature.
- Cover cookies in white chocolate buttercream and enjoy!