Chocolate Sugar Cookie with Salted Caramel Royal Icing
A rich chocolate sugar cookie with a light caramel icing
Ingredients
Chocolate Sugar Cookies
- 1 1/2 cup Salted butter
- 1 cup Sugar
- 1 1/2 tsp Vanilla extract
- 1 Egg
- 2 1/2 cup AP flour
- 1 cup Unsweetened cocoa powder
- 1/4 tsp Sea salt
- 2 tsp Baking powder
Salted Caramel Royal Icing
- 2 1/2 tbsp Meringue powder
- 2 cups Powdered sugar
- 1/4-1/2 cup Warm water
- 1-4 tsp Caramel extract , more if you want intense caramel flavor
- 1/2-1 tsp Vanilla extract
- 1 pinch Sea salt
Instructions
Chocolate Sugar Cookies
- Preheat oven to 350°.
- Measure out your dry cookie ingredients into a bowl. Whisk together to distribute.
- In a mixer on low, cream butter and sugar together until fluffy. (about 3 minutes)
- Add in your egg and extract, mix until combined. Scrap down the side and bottom of the bowl with a spatula to ensure everything is mixed.
- Slowly add the dry ingredients to the wet ingredients. Just a little at a time until well combined.
- Work dough with hands. On a well floured surface, roll out dough to cut out your cookie shapes. Do not refrigerate or freeze dough.
- On a parchment lined cookie sheet, place cookies to bake. No need to leave a lot of space in-between as these cookies don't spread when baked.
- Baking for about 8-10 minutes, depending on the size of your cookies. I made 4 inch cookies and baked them for 9 minutes which came out perfect.
- Remove cookies from oven and let cool on the cookie sheet for at least 5 mines then move to wire rack for additional cooling.
Royal Icing
- While your cookies are cooling completely, you can make the icing.
- Whisk powdered sugar and meringue powder.
- In a separate small bowl, mix your extracts with your warm water.
- Slowly add the water and extract mix to the powdered sugar mix.
- Mix with a whisk attachment on medium until the frosting becomes fluffy with stiff peaks. Continue to add additional water and extract mix until you get the consistency that you want. Stiff consistency for outlining and patterns, looser consistency for flooding purposes.
- Once you find the consistency you like to start with, fold in your sea salt.
- Move to piping bags for decorating or use an icing spatula to spread icing on the cookies once they are completely cooled.
- Allow about 24 hours for the icing to dry before stacking or packaging cookies. I usually put iced cookies in a single layer in an airtight container.