New Year Cocoa Burst Cookies (Print Version)
Rich chocolate sugar cookies with crisp edges and a festive cocoa burst, ideal for celebratory gatherings.
# List of Ingredients:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon fine sea salt
→ Wet Ingredients
05 - 3/4 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 1 large egg
08 - 2 teaspoons pure vanilla extract
→ For Rolling
09 - 1/4 cup granulated sugar
10 - 2 tablespoons colored sanding sugar (gold, silver, or multicolor)
# Step-by-step Instructions:
01 - Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl. Set aside.
02 - Using an electric mixer, beat softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes.
03 - Beat in the egg and vanilla extract until fully combined.
04 - Gradually add dry ingredients to the wet mixture, mixing on low speed until a soft dough forms.
05 - Divide dough in half, shape each into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or overnight.
06 - Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Combine granulated sugar and colored sanding sugar in a shallow bowl.
07 - Scoop tablespoon-sized dough portions, roll into balls, then roll in the sugar mixture to coat evenly.
08 - Place dough balls 2 inches apart on the prepared sheets and gently flatten each with the palm of your hand.
09 - Bake for 9 to 11 minutes until edges are firm and centers remain slightly soft.
10 - Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
# Expert Advice:
01 -
- They bake in just 10 minutes, so you can go from dough to celebration-ready in less than half an hour.
- The cocoa powder gives you that rich chocolate flavor without overpowering the buttery sugar cookie base.
- Sanding sugar creates a festive sparkle that makes even a simple cookie feel special and intentional.
02 -
- Temperature matters enormously—chill your dough long enough that it doesn't spread into flat pancakes, but not so long that it cracks when you scoop it.
- The magic happens in those final 2 minutes of baking when the edges firm up but the centers stay soft; one minute too long and they'll be crunchy all the way through.
03 -
- Room temperature ingredients mix together more smoothly and evenly than cold ones, so pull everything out of the fridge 30 minutes before you start.
- If your dough warms up while shaping, pop it back in the fridge for 10 minutes instead of fighting with soft, sticky dough.