If you know us Boyer women, you know love our cookie recipes! Our Rolled Sugar Cookies is a recipe I grew up eagerly awaiting to help my mother make every year at Christmas time. While getting ready for #Choctoberfest this year, I knew I wanted to try turning that beloved recipe into a chocolate version!
After doing some research, I mixed up my new recipe and crossed fingers. They turned out chocolatey and wonderful! They are not overly sweet, so I decided to top them off with a caramel icing recipe my Aunt was kind enough to share with me several months ago. I have my great-grandmother’s well known cooked caramel icing recipe, but this one is definitely easier to work with. It also requires milk, not heavy whipping cream. That’s a huge plus for me because I never have it on hand in the refrigerator.
This recipe was made possible thanks to our #Choctoberfest sponsor Imperial Sugar!
Imperial Sugar has been sweetening baked goods for over 175 years! They are generous to send us an entire case of sugar for our #Choctoberfest recipes, which means that we never have to take our chances on another brand. It’s so nice to know that we’re using high-quality ingredients so our cookies will turn out right.
Right now, Imperial Sugar has their annual Scary Scramble going on. If you click here you can see today’s clue and enter to win. You can enter every day! Make sure to also enter our #Choctoberfest giveaway. Hey, you never know… you might win both!
We have over 70 bloggers participating in #Choctoberfest this year! Here’s the chocolate cookie recipe, along with the caramel icing. Scroll down to see other chocolate recipes from participating bloggers.
Chocolate Roll Out Sugar Cookies with Caramel Icing
A chocolate rolled, cut out cookie topped with an easy caramel icing
- 1 1/4 cup white granulated sugar We use Imperial Sugar!
- 1/2 cup butter softened
- 1 egg
- 1/2 cup buttermilk
- 1 teaspoon vanilla
- 1 cup cocoa
- 2 1/2 cups flour
- 3/4 teaspoon baking soda
- 1 1/4 teaspoons baking powder
- 1/4 cup butter
- 1/2 cup brown sugar We use Imperial Sugar!
- 1/3 cup milk
- 2 1/4 cup powdered sugar We use Imperial Sugar!
To make cookies:
Beat together sugar and butter. Add egg, buttermilk, and vanilla. Mix until combined.
Combine dry ingredients (flour, cocoa, baking soda, and baking powder). Slowly add to wet ingredients until combined.
Chill dough at least 1 hour.
Preheat oven to 350 degrees Fahrenheit. Lightly dust work surface with cocoa powder. Using a rolling pin, roll dough out to roughly 1/2" thick. Use cookie cutters to cut dough and place on a parchment lined cookie sheet. Bake for 7 minutes, then remove to cooling wrack to cool.
To make icing:
In a small pot, heat butter, brown sugar, and milk. Bring to a boil. Once boiling, remove from heat.
Pour hot mixture into mixing bowl. Add powdered sugar and mix with electric mixer until cool enough to spread.
Spread icing over cooled cookies. Let icing set before storing.
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