Dark Chocolate Sugar Cookies
By: @ CrumbsCustomCookies
140 g. shortening
115 g. cream cheese (room temp)
250 g. sugar
7 g. salt
1 large egg
15 g. vanilla
6 g. buter flavor (optional)
55 g. black cocoa powder
415 g. AP flour
1. Preheat the oven to 350*
2. Cream together shortening, cream cheese, sugar,
& salt on high for 3 minutes
3. Add in flavors and egg (imitation vanilla works
fine, save your money!)
4. scrape sides, Add in cocoa powder, and mix until it
looks like brownie batter
5. add in flour a little at a time on medium-low until
the dough stops sticking to the mixing bowl
6. Roll 3/8” thick between wax paper, then freeze
your sheets for 15 minutes, cut, and bake on parch-
ment paper. Small cookies will take about 10 min-
utes, 12 minutes for medium, and 14 minutes for
large cookies. The Top of the cookies will look
shiny in the middle still when you take them out but
will be matte after resting on the baking sheet for
5 minutes.
7. Decorate with a vanilla royal icing
 Tips & Tricks
• This recipe makes about a dozen and a half medium cookies. You can easily double this recipe if
your mixer is large enough to make about three dozen cookies.

• The black cocoa I currently prefer is The Cocoa Trader” on amazon for $0.75 per ounce, but
it’s often out of stock. This one is the darkest cocoa i’ve tried so you’d want to use 1/4 cup in-
stead of 1/3 cup for this one. “Wincrest black cocoa powder” from amazon and costs $1.06 per
ounce which is one I also love and you’d use 1/3 cup for this one, or most other dark or black
cocoas on the market. Hershey’s dark cocoa is sold in most grocery stores but isn’t as dark as
I like, but taste preference is personal so you can do any cocoa powder you prefer.

• I love to use Cookie Nip flavored icing with this recipe. Cookie Nip is sold at www.CookieNip.com
and you can use the code “CRUMBS” to save 10%. I use one tbsp per 2 pounds of powdered sugar.

• The butter flavor I like is Wilton’s butter flavor. This is definitely optional but because this
recipe has no actual butter in it, the butter flavoring adds some depth.

• You can store/freeze these the same way you would with any other sugar cookie: wax or
parchment paper between layers and in an airtight container.
Personal Notes