Mocha Icebox Sugar Cookies
51
- Prep Time10 min
- Total Time1 h 30 min
- Makes55 to 60 Servings
(Photo: Roberto Caruso)
Ingredients
2 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 cup butter, at room temperature
3/4 cup granulated sugar
1 egg
1 tsp vanilla extract
1/3 cup cocoa powder
1 tbsp instant coffee granules
Instructions
STIR flour with baking powder and salt in a medium bowl. Add cocoa powder and instant-coffee granules to flour mixture. Set aside.
BEAT butter with sugar in a large bowl, using an electric mixer on medium-high, until fluffy. Beat in egg and vanilla. Gradually beat in flour mixture, just until combined. Gather into a ball. Divide dough in half, then roll each portion into a 2-inch-wide log. Wrap logs in wax paper and twist ends.
CHILL until firm, 1 to 1-1/2 hours.
POSITION racks in top and bottom thirds of oven.
PREHEAT to 350F. Line 2 baking sheets with parchment.
SLICE cookies into 1/4-inch rounds and arrange 1 inch apart on prepared sheets. Bake in top and bottom thirds of oven, switching halfway through, until cookies are golden, 10 to 12 min. Let cookies cool on sheets for 1 min, then transfer to a wire rack to cool completely. Repeat with remaining dough. Cookies will keep well, stored in an airtight container at room temperature, up to 5 days.
Get more of our best sugar cookie recipes.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.