Prep 30 mins
Cook 10 mins
I modified my absolute favorite sugar cookie recipe from my Great, Great, Great Grandma Shadduck, since I couldn't find a chocolate sugar cookie recipe that sounded just right. These cookies are so moist and have just the right amount of chocolate flavor. Like their sister recipe, they remain fresh-tasting for two weeks after baking, where a lot of sugar cookie recipes I've tried turn crunchy and brittle after a day or two. Please note that in the ingredients, the amount of flour may be a bit off. You may need to use more or less flour than indicated for desired consistency. Much of the time, my family doesn't use measurements. Grandma Shadduck advised on the recipe card, "Use enough flour to make dough stiff enough to roll out well, and roll them out thick to keep cookies soft." Give these a try. They're delicious!
- 1⁄2 cup shortening (original recipe calls for lard)
- 1 cup sugar
- 1 egg
- 1⁄2 cup milk
- 1⁄2 teaspoon vanilla
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄4 cup light corn syrup (white)
- 1⁄4 cup cocoa powder
- 3 cups flour (amount may vary(see recipe description for explanation)
- Preheat oven to 375°F
- In a large mixing bowl, cream together shortening, sugar and eggs.
- Stir in milk and vanilla.
- Stir in baking powder, baking soda, salt and corn syrup.
- Stir in baking cocoa.
- Add enough flour (a little at a time) to make dough stiff enough to roll out well.
- On a generously floured work surface, roll out dough with a lightly floured rolling pin to 1/2-inch thickness. With flour-dipped cookie cutters, cut into desired shapes.
- Place cookies on a lightly greased cookie pan spaced two inches apart.
- Bake for 10-12 minutes or until tops of cookies are no longer shiny, and bottoms are lightly browned.
- Decorate with icing of your preference (if desired) and store in an air-tight container.