Chocolate Sugar Cookies with Caramel Buttercream Frosting

Chocolate sugar cookies are a unique and delicious alternative to the traditional sugar cookies of the holidays. Caramel buttercream frosting pairs perfectly with the rich chocolate flavors of the chocolate sugar cookie. Decorate with your favorite sprinkles and they are perfect for Christmas or to put out for Santa on Christmas Eve!

This vintage inspired Christmas cookie recipe is the Chocolate Sugar Cookie with a caramel buttercream icing. Two of my favorite flavors in baked goods is chocolate and caramel. I especially like brownies that have caramel swirled throughout. I thought this would be a great alternative to the traditional vanilla sugar cookie with vanilla icing. This dough is just as easy to work with and the cookies come out perfectly baked and easy to frost. They have a unique look and are a perfect holiday cookie!

For these cookies, I’m using Fannie Farmer’s Chocolate Sugar Cookie recipe. Using her sugar cookie recipe as a base, you simply add cocoa powder and melted chocolate. This creates a really nice textured cookie that tastes fudgy, almost like a brownie. The buttercream icing is my own creation and I’ll show you how to make that a little later on!

TIPS

• Refrigerate cookie dough for an hour or more before rolling it out.
• Be sure to leave dough out for about 30 minutes before you want to make your cookies if you chill longer than 1 hour so it’s easier to roll out.
• Make the dough and icing a day or two before to make it easier. It can take a while to cut, bake and frost all the cookies, especially if you’re using a mini cookie cutter like I did.

HOW TO STORE THESE COOKIES

• FREEZING: I would recommend baking the cookies first and allowing them to cool completely before placing them in a gallon freezer bag or airtight container and freezing them. You can even freeze with the frosting on, freeze the frosting separately or wait to frost until you’re ready to serve them.
• When you’re ready to eat them, take them out of the freezer and allow to thaw for an hour. Use prior to 4 months for the best taste.
• STORAGE: These cookies can be stored in an airtight container or gallon baggie in the refrigerator for up to 1 week.

TOOLS YOU MAY NEED

• Stand mixer or electric mixer and medium mixing bowl
• Small microwave safe mixing bowl
• Measuring cups and spoons
• Rolling pin
• Cookie cutters (we used mini ones)
• Baking sheets
• Cooling rack
• Medium mixing bowl
• Icing spatula, butter knife or piping bag and tip

HOW TO MAKE CHOCOLATE SUGAR COOKIES

In a microwave safe bowl, place semi-sweet chocolate chips and melt in intervals of 30 seconds, stirring in between, until all melted, and set aside.

Cream together softened butter and granulated sugar until fluffy (about 30 to 60 seconds). Mix in the egg, vanilla extract and cream or milk.

Add in unsweetened cocoa powder and melted chocolate and beat thoroughly.

Mix in flour, salt and baking powder until just incorporated.

Roll dough into a ball, wrap in plastic wrap and chill for 1 hour or overnight.

Once the dough has chilled, sprinkle your working surface with flour and roll to 1/4 inch thick with a rolling pin. Using your favorite cookie cutters, (we used mini Christmas cookie cutters), cut out your cookies and place on a prepared baking sheet. Continue to put the scrap dough together into a ball and re-roll until you have no dough or very little left. We were able to do this about 5 or 6 times.

Bake at 325 degrees for 5-7 minutes, depending on your oven. I found 6 minutes was perfect for me. Don’t over bake them.

We were able to get about 80 mini cookies, but if you use larger cookie cutters, you could probably get about 40 or so.

CARAMEL BUTTERCREAM FROSTING

With your mixer, cream together softened butter for 30-60 seconds until nice and fluffy.

Then add in your caramel sauce. You can either make your own or use store bought. Beat that for another 30-60 seconds.

Add in powdered sugar and mix for 30-60 seconds.

Now you’re ready to frost and decorate!