Chocolate Box Cookies with Blyss

chocolate sugar cookie

Looking for a new take on a traditional favorite? How about instead of the usual chocolate box, you try chocolate box sugar cookies instead? These are such a fun and delicious treat. And with the tips and tricks from sisters at Blyss Cookies, you can get your chocolate sugar cookies to come out perfect each time. 

The kitchen supplies recommended by Blyss include Dutch-Processed cocoa powder.

chocolate box cookies

Chocolate Box Cookies with Blyss

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Ingredients

  • FOR THE CHOCOLATE SUGAR COOKIE DOUGH
  • 1 cup unsalted butter, softened
  • 1⁄4 cup butter flavored shortening
  • 1 cup sugar
  • 2 large eggs
  • 1 tsp salt
  • 13 oz all-purpose flour
  • 2 oz cocoa powder
  • 1 Tbsp vanilla
  • 1⁄2 tsp coffee extract (optional for a richer chocolate flavor)
  • FOR THE ROYAL ICING
  • 2 lbs powdered sugar
  • 1⁄4 cup meringue powder
  • 3⁄4 cup warm water
  • 2 Tbsp corn syrup (optional)
  • 2-3 Tbsp oil free extract or flavoring
  • FOR THE BUTTERCREAM FROSTING
  • 3⁄4 cup unsalted butter, softened
  • 1⁄4 cup butter flavored shortening
  • 4 cups powdered sugar (this is approx
  • 17oz by weight) 1 teaspoon salt
  • 1⁄4 cup sweetened condensed milk
  • 2 Tbsp vanilla
  • 1 Tbsp almond

Instructions

1

FOR THE CHOCOLATE SUGAR COOKIES: Cream butter, shortening and sugar together in stand mixer with paddle attachment on medium speed for 2 minutes.

2

In a separate bowl, combine the flour, cocoa powder, salt. Whisk together to mix.

3

In small separate bowl, crack the eggs and whisk with a fork.

4

Add the eggs to the mixer bowl and mix on medium speed for 1 minute. Scrape the sides of the bowl down and mix again for 1 minute. Ingredients should be evenly combined.

5

Stop the mixer and scrape down the sides of the bowl. Slowly add in the dry ingredients while mixing on low speed. The dough is ready when it pulls away from the sides of the bowl.

6

Divide dough into two equal parts. Using 1⁄4 inch guides, roll out dough between sheets of wax paper. Chill the sheets of dough for at least 1 hour in the fridge or 25 min in the freezer. Dough should be very firm when cold.

7

Preheat oven to 375°F while dough is chilling.

8

Cut and bake shapes while dough is cold. Place cut shapes on a parchment lined baking sheet. Bake for 9-12 minutes (depending on your oven) rotating the baking sheet once halfway through. Baking times are approximate so watch them close! If cookies start to brown you have baked them too long!

9

NOTE: Pairs well with our classic buttercream or coconut, coffee or peppermint flavored

10

royal icing!

11

FOR THE ROYAL ICING: Combine warm water, flavorings and meringue powder in mixer bowl and mix on low speed with paddle attachment until mostly dissolved, 1-2 minutes. Mixture will be foamy.

12

Add the powdered sugar all at once and start the mixer on the lowest speed. As the dry and liquid ingredients are coming together, drizzle in the corn syrup Once the wet and dry have evenly combined, stop the mixer and scrape down the sides.

13

Turn the mixer up to medium-high speed and beat for approximately 5 minutes. The icing is ready when it forms stiff peaks. Cover immediately.

14

NOTE: Make sure all your tools are grease free before making icing. Over mixing the icing or adding oil based flavorings can prevent the icing from being able to dry and setting up. Frosting keeps for about 3 weeks in an airtight container. Make sure icing is at room temp before using/thinning. Over time, the icing will start to separate so make sure you give it a good stir each time before using.

15

FOR THE BUTTERCREAM FROSTING: Combine warm water, flavorings and meringue powder in mixer bowl and mix on low speed with paddle attachment until mostly dissolved, 1-2 minutes. Mixture will be foamy.

16

Add the powdered sugar all at once and start the mixer on the lowest speed. As the dry and liquid ingredients are coming together, drizzle in the corn syrup Once the wet and dry have evenly combined, stop the mixer and scrape down the sides.

17

Turn the mixer up to medium-high speed and beat for approximately

Notes

The shortening is optional in the recipe but it helps the frosting form a stronger crust when it dries. This can be helpful if you’re planning to individually bag your cookies. If you don’t want to use the shortening or don’t have it on hand, just use a full cup of unsalted butter. Store in airtight container at room temp for 1-2 days, in the fridge for up to 1 week or freezer for up to 2 months. Allow frosting to soften until the frosting is workable but still cool to the touch (not quite to room temp) and whip in the mixer again for 1-2 minutes before using. Just before you’re ready to decorate, give your frosting a good stir with a wooden spoon or spatula to push out the air and create a smoother consistency.

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