Print

Soft Chocolate Sugar Cookies with Cinnamon Imperial Candies Recipe

Print Recipe

★★★★★

4.7 from 501 reviews

These Soft Chocolate Sugar Cookies are rich, tender, and delightfully chocolaty with a crisp sugar coating. They feature a unique twist of rolling in granulated sugar before baking, creating a slight crunch on the outside while staying soft inside. Adding cinnamon imperials to the center for an extra burst of flavor is optional but highly recommended for a warm, spicy contrast to the cocoa richness.

Ingredients

Scale

Cookie Dough

  • 1 cup butter (softened)
  • 1½ cups brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • ¾ cup cocoa powder (not Dutch-processed)
  • 1 tsp baking soda
  • 1 tsp table salt

For Coating

  • ½ cup granulated sugar

Optional Garnish

  • ¼ cup cinnamon imperials

Instructions

  1. Prepare the Butter and Sugar: Combine the softened butter and brown sugar in a mixing bowl. Beat them together using an electric mixer until the mixture is light and fluffy, which helps create a tender cookie texture.
  2. Add Eggs and Vanilla: Add the two large eggs and vanilla extract to the butter and sugar mixture. Mix until just combined, ensuring the eggs are fully incorporated.
  3. Mix Dry Ingredients: Slowly stir in the all-purpose flour, cocoa powder, baking soda, and table salt. Once incorporated, beat the dough well for about 60 seconds to develop the right consistency for soft cookies.
  4. Chill the Dough: Cover the dough tightly and refrigerate it for at least 1 hour. This step helps to firm up the dough, making it easier to handle and improves the texture of the cookies.
  5. Preheat Oven: When the dough has chilled, preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking.
  6. Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent cookies from sticking and allow easy cleanup.
  7. Prepare Sugar Coating: Pour the granulated sugar into a small bowl for rolling the cookie dough balls.
  8. Form Dough Balls: Using a scoop or your hands, shape the chilled dough into balls of desired size.
  9. Roll in Sugar: Roll each dough ball gently in the granulated sugar bowl until fully coated. Place the coated dough balls about 2 inches apart on the prepared baking sheet to allow spreading.
  10. Bake: Bake the cookies for 10 to 11 minutes. They should look set but still slightly soft in the center for optimal chewiness.
  11. Add Cinnamon Imperials (Optional): If using, press one or two cinnamon imperials into the center of each cookie immediately after removing them from the oven. The warmth will slightly melt the candies for a delicious finishing touch.
  12. Cool on Baking Sheet: Let the cookies cool on the baking sheet for 7 to 10 minutes. This resting period helps them firm up and prevents breaking when transferring.
  13. Transfer to Wire Rack: Move the cookies to a wire rack to cool completely before serving or storing.
  14. Storage: Store cooled cookies in an airtight container at room temperature for up to 4 days to maintain freshness and softness.

Notes

  • Ensure the butter is softened, not melted, for best texture.
  • Chilling the dough is crucial for build flavor and controlling spread during baking.
  • Cookies may appear slightly underbaked after 10-11 minutes but will set as they cool for a soft center.
  • Add cinnamon imperials immediately after baking for the best melt and flavor impact.
  • Use parchment paper or silicone mats to avoid sticking and help even baking.
  • Nutritions may vary slightly depending on ingredient brands and variations.

Keywords: Soft Chocolate Sugar Cookies, Chocolate Cookies, Soft Cookies, Holiday Cookies, Cinnamon Chocolate Cookies

Find it online: https://cookwithruby.com/soft-chocolate-sugar-cookies-with-cinnamon-imperial-candies-recipe/