Soft Chocolate Sugar Cookies with Cinnamon Imperials Recipe

Introduction

These Soft Chocolate Sugar Cookies are a deliciously tender treat with a rich cocoa flavor and a subtle sugary crunch. Perfect for satisfying chocolate cravings, they balance sweetness and softness with every bite.

Ingredients

• 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
• ½ cup granulated sugar (for rolling)
• ¼ cup cinnamon imperials (optional, for topping)

Instructions

1. Step 1: In a mixing bowl, combine the softened butter and brown sugar. Beat together until the mixture is light and fluffy.
2. Step 2: Add the eggs and vanilla extract, mixing until just combined.
3. Step 3: Gradually stir in the flour, cocoa powder, baking soda, and salt. Once incorporated, beat the dough well for about 60 seconds.
4. Step 4: Cover the dough and refrigerate it for at least 1 hour to firm up.
5. Step 5: Preheat your oven to 350°F (175°C) once the dough has chilled.
6. Step 6: Line a baking sheet with parchment paper.
7. Step 7: Place the granulated sugar in a small bowl for rolling.
8. Step 8: Scoop portions of dough and roll each into a ball.
9. Step 9: Roll each dough ball in the granulated sugar, then place them on the prepared baking sheet, spaced about 2 inches apart.
10. Step 10: Bake for 10 to 11 minutes until the cookies are set but still soft.
11. Step 11: If using cinnamon imperials, immediately press one into the center of each cookie right after removing them from the oven, then allow the cookies to cool.
12. Step 12: Let the cookies cool on the baking sheet for 7 to 10 minutes before transferring them to a wire rack to cool completely.
13. Step 13: Store the cooled cookies in an airtight container for up to 4 days.

Tips & Variations

• For an extra chocolate punch, try adding chocolate chips to the dough.
• If you prefer a crunchier cookie, bake for an additional 1-2 minutes but watch carefully to avoid overbaking.
• Substitute the cinnamon imperials with peppermint candies for a festive twist.
• Make sure the butter is softened, not melted, to achieve the perfect cookie texture.

Storage

Store your soft chocolate sugar cookies in an airtight container at room temperature. They will stay fresh and tender for up to four days. To reheat, warm a cookie in the microwave for about 10 seconds to bring back that soft texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use Dutch-processed cocoa powder instead of regular cocoa?

It’s best to use natural, not Dutch-processed cocoa powder for this recipe, as it reacts differently with the baking soda and affects the cookie’s texture and flavor.

Why should I chill the dough before baking?

Chilling the dough helps the flavors develop and prevents the cookies from spreading too much when baking, resulting in soft, thick cookies.

Soft Chocolate Sugar Cookies with Cinnamon Imperials Recipe

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★★★★★

4.7 from 475 reviews

These Soft Chocolate Sugar Cookies are a delightful treat combining rich cocoa flavor with a soft, chewy texture. Rolled in granulated sugar for a sweet crust and optionally topped with cinnamon imperials, these cookies are perfect for chocolate lovers seeking a tender bite with a hint of cinnamon warmth.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 11 minutes
• Total Time: 1 hour 26 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 Rolling and Topping

• ½ cup granulated sugar (for rolling)
• ¼ cup cinnamon imperials (optional)

Instructions

1. Prepare the Butter and Sugar: Combine the softened butter and brown sugar in a mixing bowl and beat together until the mixture is light and fluffy, ensuring proper aeration for soft cookies.
2. Add Eggs and Vanilla: Incorporate the eggs and vanilla extract into the butter mixture, mixing until just combined to maintain a tender texture.
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.
4. Chill the Dough: Cover the dough and refrigerate for at least 1 hour to firm up, which helps with handling and results in a better cookie structure.
5. Preheat Oven: After chilling, preheat your oven to 350°F (175°C) to ready the baking process.
6. Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
7. Granulated Sugar Prep: Pour the granulated sugar into a small bowl; this will be used to coat the cookie dough balls before baking.
8. Shape the Cookies: Scoop the dough and roll it into balls, ensuring consistent cookie size for even baking.
9. Coat with Sugar: Roll each dough ball in the granulated sugar thoroughly, then place them about 2 inches apart on the prepared baking sheet to allow space for spreading.
10. Bake: Bake the cookies in the preheated oven for 10-11 minutes until set but still soft in the center.
11. Add Cinnamon Imperials: If using cinnamon imperials, immediately press one into the center of each cookie as they come out of the oven, then allow them to cool so the candy adheres properly.
12. Cool the Cookies: Let the cookies cool on the baking sheet for 7-10 minutes before transferring them to a wire rack to cool completely, which ensures they firm up with a soft interior.
13. Storage: Store the cooled cookies in an airtight container to maintain freshness for up to 4 days.

Notes

• Using non-Dutch processed cocoa powder helps retain a robust chocolate flavor.
• Chilling the dough is essential for manageable shaping and improved texture.
• Press cinnamon imperials immediately after baking to avoid melting them too much.
• Cookies can be stored at room temperature in an airtight container for up to 4 days.
• For softer cookies, avoid overbaking; remove when centers are just set.

Keywords: soft chocolate sugar cookies, chocolate cookies, easy chocolate cookie recipe, cinnamon sugar cookies, soft baked cookies