Chocolate Bunny Sugar Cookies are perfect for Easter – don’t you just want to bite those cute little ears off? A swirl of spring flowers adds a pop of color and fun! This is my go-to recipe for the softest, thickest and most perfect chocolate sugar cookies for decorating - and the easiest Chocolate Royal Icing.
For those times when you need a perfect chocolate sugar cookie that has an easy dough to roll out and work with, will hold its shape and edges, and have a wonderful surface for fun decorating, this is the one I use. Perfectly fudgy, simple and wonderful!
WHAT IS THE SECRET OF PERFECT CHOCOLATE SUGAR COOKIES?
To ensure the wonderfully soft sugar cookies of your dreams, you want to roll the dough about ¼-inch thick. This may seem too thick when you are rolling and cutting, but it’s absolutely key if you want perfect sugar cookies for munching and decorating!
If you’ve found your cut-out sugar cookies lose their shape in the past, it could have been due to a few factors (too much butter in the recipe, dough too warm, dough not rolled thick enough, etc.), but I can tell you that this recipe yields absolutely beautiful edges that do not spread if you take care to roll to the appropriate thickness (if rolled too thin then they can spread) and chill the cut-out dough before baking.
CHOCOLATE SUGAR COOKIE TIPS & TRICKS:
TIPS & TRICKS FOR THE BEST CHOCOLATE ROYAL ICING:
CHOCOLATE SUGAR COOKIES:
3/4 cup (172g) unsalted butter (softened to room temperature)
1 cup (200g) granulated sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 and 1/2 cups (188g) all-purpose flour
3/4 cup (63g) unsweetened natural cocoa powder
1 teaspoon baking powder
1/8 teaspoon salt
CHOCOLATE ROYAL ICING:
4 cups powdered sugar
¼ cup cocoa powder (Rodelle Dutch Chocolate,Ghirardelli or Hershey’s Special Dark)
¼ cup Wilton Meringue Powder
1/2 Tablespoon vanilla
1 teaspoon corn syrup
10-12 tablespoons water (room temperature)
FOR DECORATING: Royal Icing, Holiday Sprinkles and Sparkling Sugar (both optional)
HOW I MAKE THESE:
YIELD: Makes about 30 (three-inch) cookies (or 24 4-inch cookies)
Originally published April 2012; revised & republished March 2021.
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