Decorated Easter Chocolate Cookies – A Hip a Hop a Hippidity Hop

I started decorating cookies with royal icing in December and I’m hooked!  This was my favorite fun batch of cookies yet!  The bunnies and eggs are just too cute!!  Instructions for decorating and the royal icing recipe can be found in my first post on decorating sugar cookies here.  Give it a try!

Chocolate Rolled Cookies

  • 1 cup butter
  • 2/3 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 2 Tablespoons chocolate liqueur or extra strong coffee (this can be made with about 1 teaspoon of instant espresso dissolved into 2 Tablespoons warm water)
  • 1 teaspoon vanilla extract
  • 1/2 cup cocoa powder
  • 3 cups all-purpose flour
  • 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
Directions:
 
1.) Sift together (or gently stir with a whisk) the flour, cocoa powder, baking soda and salt.  Set aside.
 
2.)  With an electric mixer cream together the butter, granulated sugar and brown sugar until fully incorporated and fluffy.
 
3.)  Beat in egg, coffee or liqueur, and vanilla.
 
4.)  Add in flour/cocoa mixture about 1 cup at a time.  Blend until fully incorporated.  (If you are using a hand mixer you may need to add the last cup of flour by hand).
 
5.)  Divide dough into two or three large balls, place in a plastic bag and chill in the refrigerator 1-2 hours (if you’re in a hurry, you can chill the dough for about 20 minutes in the freezer).
 
6.)  Once chilled, work with one ball of dough at a time, and roll onto a lightly floured surface.  I find it works best to place a sheet of parchment paper on top of the dough, and then roll on top of the parchment.  This prevents the dough from sticking to your rolling-pin, and you also don’t need to add as much extra flour (as you would without the parchment).
 
7.)  Cut out desired shapes with cookie cutters and place on a baking sheet.
 
8.)  Place the baking sheet (with cookies on it) in the freezer about 5 minutes (this helps the dough keep it’s shape when baked).
 
9.)  Bake cookies for 7-10 minutes (depending on size) in a 350*F oven.
 
10.)  Allow cookies to cool on baking sheet a few minutes and then transfer to a wire cooling rack.
 
11.)  Decorate as desired

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37 thoughts on “Decorated Easter Chocolate Cookies – A Hip a Hop a Hippidity Hop

  1. Your Easter cookies are adorable! I’ve currently got some dough chilling in the fridge to make a bunch of Easter Egg cookies. I was even planning on making a little chick in the egg just like in your last pic. Very cute 🙂

      • I made them last night and for the first time in ages, I’d say they were a big flop! haha. I’ll post none the less, as there were many lessons learned 🙂

      • Ahhh sorry they flopped. Sometimes that happens … I will make something a zillion times and then all of a sudden one time they don’t come out so good … go figure!

  2. Pingback: Chocolate bundt Easter eggs « livindolcevita

  3. These are so cute, Cheryl! I’m glad you posted them because I am looking for ideas for the Easter celebration of my little girl with the kids here. Not sure though if I will be up to your standard in decorating these lovely cookies. 😉

  4. Pingback: Decorated Sugar Cookies ~ The Epic 300 « Kolpona Cuisine

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