Are you looking for a unique twist on the traditional sugar cookie? I have that excellent fix for you with my 2018 Cookie Con Indianopolis Best Tasting Chocolate Sugar Cookie win!
2 c. unsalted butter
1 1/2 c. granulated sugar
1 T. vanilla bean paste
1 T. Nielsen Massey Chocolate Extract
20 chopped caramel candies
1 1/2 c. cocoa powder
5 to 6 cups all purpose flourROYAL ICING INGREDIENTS
1/4 c to 1/2 c. water
4 T. meringue powder
1 T. extract (I like Lorann Caramel for these)
2 lb. powdered sugar
Cream together butter and sugar. Add in vanilla bean and chocolate extract. Add in eggs. Add in your caramel candies. Add in cocoa powder and flour.
This is a no chill recipe so the goal of your dough is to be able to pick it out of the bowl and it not be a sticky mess. Add more flour a little at a time to help.
***NOTE on the caramel****I use Brach Caramel Candies. I basically let them soften a bit, roll them flatter, cut into several long strips and chop with scissors into tiny bits. It is a tedious process, however, so worth the taste! They do seep out of the sides a little bit, which I simply and quickly scrape away right out of the oven. Some people have used caramel syrup instead and said it tastes good.
Roll out your dough on a lightly floured surface and cut your shapes. I bake on silicone mats and always refrigerate my cut shapes for 15 minutes prior to baking.
Bake at 350 degrees for 8 to 15 minutes based on size and thickness of cookie.
Whisk together meringue powder, water, and extract until foamy. Add into powdered sugar and mix on low until combined. Once combined, mix on medium for a minute. If the mixer is struggling to turn, add a little more water.
I have a great tutorial on my Instagram page of how to make my royal icing.