Chocolate Sugar Cookies with Cream Cheese Frosting and First Orders!

Crisp, tender chocolate cookies with a sweet and creamy vanilla cream cheese that is to die for!

I've got my first orders today! Lemon Cake, 40 pieces, for a little party. Cutting up the sheet cake into little bite sized pieces with my mum :D I've never made so much cake at one go before, but my mixer makes things so much easier! I made lots of extras and stored them in the freezer to keep for later use.

Please ignore the messy background hahaha. 

If you would like to order, you can email me at   I have another order coming up, which would be my Banana Walnut Cake.

Now back to these lovely cookies. I love chocolate shortbread cookies! I used this recipe last Christmas to make some little bears to give away, decorated with some royal icing, and they were perfect!

Now I'm using them, decorated in a beautiful rose pattern, swirled to perfection! I'm entering this photograph in the SCS Baker's Challenge, so apologies for all the pictures of butter here.

These cookies are super easy, starting by creaming cold butter and sugar, adding an egg, vanilla, followed by the cocoa powder and flour. No chilling the dough, no sticky dough, just a smooth, velvety, chocolatey dough that is a dream to work with.

I've used this basic cream cheese frosting to frost my red velvet cupcakes, red velvet whoopie pies, and even my Blackforest Cake, replacing some icing sugar with cocoa powder for the chocolate version. It's really easy and comes together in minutes!

This is a really easy frosting method, using a closed star piping tip. Position your piping bag in the centre of the cookies, and spiral outwards, applying even pressure. I realised that when you pipe, always pipe with even pressure, otherwise the frosting will come out weirdly.

Hope you try out this recipe! The chocolate dough is really easy to put together, not too sweet, and perfect with a cup of coffee!

Chocolate Sugar Cookies with Vanilla Cream Cheese Frosting

Chocolate Sugar Cookies
Adapted from Baking a Moment 

1/2 cup cold unsalted butter, cut into small cubes
1 tablespoon oil (light/neutral flavour) 
1/2 cup granulated sugar 
1 tsp vanilla extract 
1/2 tsp salt 
1 egg 
1/4 cup cornstarch 
1/2 cup unsweetened cocoa poser 
1 1/4- 1 3/4 cup all purpose flour 

  1. Cream the butter, oil, sugar, vanilla and salt in the bowl of a stand mixer fitted with a paddle attachment, just until the mixture is smooth. Do not over beat, as this will incorporate air into the dough, which may lead to spreading.
  2. Add the egg and mix just until incorporated.
  3. Add the cornstarch, cocoa powder and flour. If you will be rolling/cutting the cookies right away, you may need a little more flour. The dough becomes drier as it sits, so if you are planning to chill and roll/cut later, be sure to use less flour.
  4. Preheat the oven to 375 degrees F.
  5. Roll the dough to a thickness of 1/4 inch, between two sheets of parchment paperRolling pin rings will help you to achieve an even thickness.
  6. Bake on parchment-lined baking sheets for 9 to 12 minutes, depending upon the size of the cookie. The cookie should look dry on the surface, and be firm around the edges and soft in the middle.
  7. Cool completely before decorating.

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