Sunflower Sugar Cookies may be my most favorite cookie ever! Soft and thick chocolate brownie sugar cookies, topped with fudge icing and hand-decorated with royal icing petals around a center of chocolate sprinkle "sunflower seeds", these truly are one special cookie - made especially for my sunshine girl!
These cookies are so colorful and almost too pretty to eat - truly a labor of love - and perfect for a Sunflower Cookie Bouquet or Sunflower Cookie Platter. A chocolate brownie sugar cookie is decorated with chocolate basket weave to make the perfect cookie vase. "You Are My Sunshine Sunflower Sugar Cookies may be the most festive autumn cookie ever - perfect for birthday celebrations and Thanksgiving dessert tables!
WHAT IS THE SECRET OF PERFECT CHOCOLATE BROWNIE SUGAR COOKIES?
To ensure the wonderfully soft chocolate 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!
The secret ingredient that makes these cookies perfect? Cream Cheese and a touch of cornstarch keep these cookies sturdy, but still soft and chewy – almost like a Chocolate Brownie Sugar Cookie!
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 BROWNIE SUGAR COOKIE TIPS & TRICKS:
SECRETS TO MAKING THE BEST EASY ROYAL ICING:
TIPS & TRICKS FOR AIRBRUSHING COOKIES:
CHOCOLATE CREAM CHEESE SUGAR COOKIES:
2-1/4 cups (270g) all-purpose flour
3/4 cup (63g) unsweetened cocoa powder
2 tablespoons cornstarch
1 teaspoon baking powder
1 teaspoon salt
3/4 cup (172g) unsalted butter (softened to room temperature)
4 ounces cream cheese (room temperature)
1 cup (200g) granulated sugar
1 large egg (room temperature)
2 tablespoons pure vanilla extract
EASY ROYAL ICING:
4 cups powdered sugar
3 Tablespoons Meringue Powder
1 Tablespoon corn syrup (Karo)
2 Tablespoons flavoring (I use clear vanilla)
8-10+ Tablespoons water (room temperature)
AmeriColor Bright White Soft Gel Food Coloring (strongly recommended!)
FOR DECORATING: Royal Icing
HOW I MAKE THESE:
YIELD: Makes about 24 (three-inch) cookies (or 20 4-inch cookies, or 16 6-inch cookies)
Original recipe and photos created by Snowflakes & Coffeecakes; published October 2021.
© SnowflakesandCoffeecakes. All images, attachments & content are copyright protected. All rights reserved. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to www.snowflakesandcoffeecakes.com for the recipe.
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