Chocolate Dipped Sugar Cookies

Kitty FloridoFebruary 10, 2016

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Are you planning on baking something for Valentine’s? We love every holiday, and on February 14th, you can give out simple gifts all around: for the teachers at the kid’s school, bring goodies to work… and still have some extra cookies waiting for you at home. This is the third time I am baking this recipe from Bridget at Bake at 350. I baked them twice over the end-of-year holidays, and when I saw a pin from Lindsay’s version with chocolate a few weeks ago, I knew I had to make these sugar cookies once again.

Lately, my favorite cookie baking tool is this Joseph Joseph adjustable rolling-pin. It has 4 different width rings, so you roll out the perfect cookies or pie crust. I took out only the first ring, so the cookies are ¼” thick. For the cookie cutter… I just had biscuit cutters that are too big for cookies, so looking around I found the perfect size: shot glasses! I tried different ones, and I settled for the 1-½” shot glass to make my cookies. If you use a smaller cutter, you will get more cookies.

Have you ever used candy coating? This was my first time, so to properly melt it, I was suggested by the nice lady at Blossom Cakes that I should do it along with 2 tablespoons of melting crystals to ensure that the coating is smooth and soft enough to coat the cookies. So, when going to buy your supplies, ask for them too.

Do you see that gorgeous bright red coffee mug in our pictures? I got it last year at San Martín Bakery. And this year I am heading back to get the ones from 2016. They are gorgeous… and can hold plenty of coffee!

May you enjoy your Valentine’s Day with the ones you love :)

Kitty

Chocolate Dipped Sugar Cookies

Adapted from Love & Olive Oil
Yield: over 65 cookies, 1-½” size

Ingredients:
3 cups of all-purpose flour
2 teaspoons of baking powder
1 cups of unsalted butter, room temperature
1 cup of sugar
1 large egg
1 tablespoon of lemon zest
1 teaspoon of vanilla extract
6 ounces of red candy coating
6 ounces of semi-sweet chocolate
2 tablespoons of melting crystals or vegetable shortening

Directions:

Combine the flour and baking powder, set aside.
Add the sugar and lemon zest to the bowl if a stand mixer. Mix at low-speed until the lemon zest is well combined with the sugar. Add the room temperature butter and cream them together until fluffy and pale in color.
Add the egg and vanilla, mix to combine.
Gradually add the flour mix and beat just until incorporated. Scrape down the bowl as needed to mix thoroughly. The dough may be crumbly, so knead it together with your hands until it comes together.
Divide the though in two, and make into disks. Wrap with plastic wrap and let it rest in the fridge for 30 minutes or overnight. Before rolling out the cookies, take it out of the fridge so it comes almost to room temperature.
Preheat oven to 350 degrees F.
On a floured surface, roll out dough to ¼” thick sheet, and cut into 1-½” circles. I used a small shot glass to make them the perfect size.
Bake for 10 to 12 minutes or until edges are just barely starting to turn golden. Allow the cookies to cool for 2 minutes on the baking sheet, then transfer them to a cooling rack and cool completely.
For the two-color effect, melt red candy coating in a double boiler. Add 2 tablespoons of melting crystals to smooth out the coating.
Dip each cookie up to half in the coating. Let the excess drip off, and place back on the parchment/sillpat lined baking sheet until completely set.
Melt the chocolate in a separate bowl. This time, you can do it in the microwave: 30 seconds in High, stir. 30 seconds, stir again. If there’s still chocolate, microwave again in 5 second increments. My total microwave time was 70 seconds.
Dip each cookie a second time in the chocolate, overlapping the red at an angle.
Replace on parchment-lined baking sheet to set.
Cookies keep in an airtight container for up to 1 week.