This easy sugar cookie recipe uses Savory's rich chocolate sugar blend as a two-in-one ingredient. Perfect with a tall glass of milk.



Ingredients

Notes

This recipe was configured for higher altitude baking. For a non-minty version of this cookie, use a vanilla extract instead of peppermint.

Directions

Preheat oven to 350 degrees. In a large bowl, combine butter and sugar until well blended. Add extract and egg and continue to mix until well blended. In a separate bowl, combine flour with baking powder and salt. Add flour mixture a little at a time to butter/sugar mixture until well blended. Dough will be a bit dry. That’s okay; the refrigeration will fix that. If it’s too dry to form into a ball, add 1 tsp. cold water a time until it comes together. Wrap dough in plastic and refrigerate for at least 30 minutes. After dough has been refrigerated, roll it into a log about 1 to 2 inches in diameter. (A smaller log will yield more, smaller cookies.) Slice log into ¼ to ½ inch rounds and roll each round into a ball. Place balls onto ungreased cookie sheets and flatten with the bottom of a glass. (Place a piece of wax paper between glass and cookie to prevent sticking.) Sprinkle tops of cookies with more Black Onyx Chocolate Sugar. Bake for 10 to 12 min. or until the middle of the cookie is just past soft. Remove from oven and let rest for 5 min. on the pan, then transfer to a wire rack to cool.

Yields

2 to 3 dozen cookies

Thanks To

Susan White, Savory Spice Shop—Bend, OR

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Savory Spice Shop Ingredients
Black Onyx Chocolate Sugar (Salt-Free) 16 oz bag $21.30
Peppermint Extract, Natural -2floz $5.90
Salt Kosher $6.65
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