Chocolate Snaps Sugar Cookie Recipes

CHOCOLATE SNAPS

Steps:

• Preheat oven to 350°F.
• Over a double boiler or in the microwave, melt the unsweetened chocolate then set it aside to cool.
• In a large mixing bowl, whisk 1 cup of the sugar with the vegetable shortening and melted chocolate until the two are combined and light and fluffy in texture.
• Add the egg to the sugar, shortening, and chocolate mixture and whisk to combine.
• Add the corn syrup and whisk to combine. #SpoonTip: Spray the ¼ cup measure with nonstick cooking spray before adding the corn syrup so that the corn syrup does not stick to the inside of the measuring cup.
• Add the flour to the mixture in three stages and whisk to combine.
• Add the baking soda, cinnamon, and salt to the mixture and stir to combine.
• Take about a tablespoon of the cookie dough and roll it into a ball.
• Roll the ball in the remaining 1/4 cup of granulated sugar.
• Place the sugar covered cookie dough ball onto a baking sheet sprayed with nonstick cooking spray. (NOTE: the cookies will spread when they bake, so make sure they are spaced far enough apart so they don't bake together.)
• Bake cookies for 13-15 minutes until the cookies have spread and the bottom is golden.

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.

CHOCOLATE GINGERSNAPS

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in the molasses, water and gingerroot. Combine the flour, cocoa, ginger, baking soda, cinnamon, nutmeg and cloves; gradually add to creamed mixture and mix well. Stir in chocolate. Cover and refrigerate until easy to handle, about 2 hours., Shape dough into 1-in. balls; roll in sugar. Place 2 in. apart on greased baking sheets. , Bake at 350° until tops begin to crack, 10-12 minutes. Cool for 2 minutes before removing to wire racks.

CHOCOLATE SNAPS

Steps:

• Melt chocolate chips over heat and let cool. Combine flour, baking soda and salt. Set aside. With an electric mixer set at medium-low speed, beat butter and sugar until fluffy. Add vanilla, corn syrup and egg and continue beating until well combined. Reduce mixer speed to low and beat in melted chocolate. Add flour mixture and continue beating until well combined.
• Refrigerate until firm, about 30 minutes.
• Shape dough into approximately 1 inch balls and roll in additional sugar. Put on ungreased baking sheets about 1 inch apart. Bake at 350 degrees F (175 degrees C) until edges are lightly browned, 10 to 15 minutes. Let stand on baking sheets 1 minute before removing to wire racks to cool.

CHOCOLATE SUGAR COOKIES

Steps:

• Heat oven to 375 degrees and line baking sheets with silicone baking sheets or parchment paper.
• In a stand mixer fitted with the paddle attachment, or by hand, cream together the butter, shortening and sugar at medium speed, about 3 to 5 minutes. (The mixture needn't be fluffy.) Scrape down the sides with a silicone spatula and mix in the eggs, vanilla, baking powder and salt. Combine well. Scrape down the sides and stir in the cocoa until well blended. Add the flour, and mix until the flour is completely incorporated and the dough comes together into a ball. At this point, you can refrigerate the dough up to 2 days or freeze it up to 3 months, tightly wrapped in plastic. (The dough will seem soft, but that's O.K. If you are going to roll out the cookies and bake them immediately, mix in the other 1/2 cup of flour.)
• On a lightly floured surface, roll out the dough to 1/4-inch thickness and use cookie cutters to cut into shapes, rerolling dough scraps as necessary and arranging shapes 1/4 inch apart on prepared baking sheets. Bake for 7 to 10 minutes. Smaller shapes will cook more quickly. Because these are chocolate, it can be hard to determine when they are done. Err on the side of underbaking. You can tell the cookies are ready when the surface changes from wet- or glossy-looking to dry. Remove cookies to a rack and allow them to cool completely before decorating.

CHEWY CHOCOLATE SUGARSNAP COOKIES

Steps:

• Sift together the flour, baking soda and salt; set aside.
• In a medium saucepan over medium heat, melt margarine.
• Stir in cocoa, remove from heat and set aside to cool.
• In a large bowl, cream together the butter, 1 cup white sugar and brown sugar until fluffy.
• Beat in the eggs, then stir in the cocoa mixture and the vanilla.
• Blend in the sifted ingredients to form a soft dough.
• Cover dough and refrigerate for 30 minutes to an hour.
• Preheat oven to 350°.
• Roll chilled dough into walnut-sized balls.
• Roll them into the sugar crystals and place them 2 to 3-inches apart onto ungreased cookie sheets.
• Bake for 8-10 minutes in the preheated oven.
• Take the cookies out of the oven once they look like they are starting to set.
• The key to making these cookies great is to not overbake them.
• Allow cookies to cool on baking sheet then remove to a wire rack to cool completely.
• Tip: Although I haven't made these cookies by rolling them in granulated sugar instead of sugar crystals, I don't see why that can't be done.
• If you don't have the crystals, go ahead and give rolling the cookies in granulated sugar a try!

NABISCO CHOCOLATE SNAPS! THE FINAL

Steps:

• Preheat oven to 375 degrees. Cream 1 1/2 cup shortening, 1 1/2 cup brown sugar and 1 cup white sugar. Add 2 eggs and beat. Add 3/4 cup cocoa, 1/3 cup milk and 2 tsp. vanilla and beat. Add remaining ingredients of 2 tsp. baking powder, 1 tsp. salt, 1/4 tsp. soda and 4 cups flour. Form in balls size of walnut and place about 2 inches apart on a cookie sheet. Bake 12 minutes. Smash flat when they come out of the oven while still warm. Makes 144 cookies.

CHOCOLATE SNAPS SUGAR COOKIE

Steps:

• Sift together the flour, baking soda and salt; set aside. In a medium saucepan over medium heat, melt margarine. Stir in cocoa, remove from heat and set aside to cool. In a large bowl, cream together the butter, 1 cup white sugar and brown sugar until fluffy. Beat in the eggs one at a time, then stir in the cocoa mixture and the vanilla. Blend in the sifted ingredients to form a soft dough. Cover dough and refrigerate for at least an hour or two.
• Preheat oven to 350 degrees F (175 degrees C). Roll chilled dough into 1 inch balls, roll them in the remaining sugar and place them 2 to 3 inches apart onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.