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Soft Chocolate Sugar Cookies with Cinnamon Imperial Toppers Recipe

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★★★★★

4.7 from 81 reviews

Deliciously soft and rich chocolate sugar cookies with a hint of cinnamon, perfect for satisfying your sweet tooth with a tender, melt-in-your-mouth texture. These cookies blend the deep flavor of cocoa powder with the sweetness of brown sugar and a delightful crispy cinnamon candy center option.

Ingredients

Scale

Cookie Dough

  • 1 cup butter – softened
  • 1½ cups brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • ¾ cup cocoa powder (not Dutch-processed)
  • 1 tsp baking soda
  • 1 tsp table salt

For Rolling

  • ½ cup granulated sugar

Optional Topping

  • ¼ cup cinnamon imperials

Instructions

  1. Prepare the batter: Combine the softened butter and brown sugar in a mixing bowl and beat together until light and fluffy, creating a smooth creamy base for the cookie dough.
  2. Add eggs and vanilla: Mix in the eggs and vanilla extract until just combined to keep the batter light and ensure a tender cookie texture.
  3. Incorporate dry ingredients: Slowly stir in the all-purpose flour, cocoa powder, baking soda, and salt. Once incorporated, beat the mixture well for about 60 seconds to ensure uniform distribution and a smooth dough.
  4. Chill the dough: Cover the dough and refrigerate for at least 1 hour. Chilling helps the dough firm up for easier handling and results in thicker, chewier cookies.
  5. Preheat oven: Once the dough has chilled, preheat your oven to 350°F (175°C) to prepare for baking.
  6. Line baking sheet: Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  7. Prepare sugar for rolling: Place the granulated sugar in a small bowl to coat the cookie dough balls before baking.
  8. Form cookie balls: Scoop the chilled dough and roll it into balls—size can be approximately 1 to 1.5 inches in diameter for ideal portion.
  9. Roll in sugar and arrange: Roll each cookie dough ball in the granulated sugar for a crispy sugar coating, then place them on the prepared baking sheet spaced about 2 inches apart to allow spreading during baking.
  10. Bake cookies: Bake in the preheated oven for 10-11 minutes until the edges are set but the centers remain soft for a chewy texture.
  11. Add cinnamon candy (optional): If desired, immediately after removing cookies from the oven, press one cinnamon imperial candy into the center of each cookie. Allow the cookies to cool with the candy embedded.
  12. Cool cookies: Let the cookies cool on the baking sheet for 7-10 minutes to set, then transfer to a wire rack to cool completely, preventing sogginess.
  13. Store properly: Store cooled cookies in an airtight container for up to 4 days to maintain freshness and softness.

Notes

  • Refrigerating the dough is essential for thick, soft cookies that don’t spread too much during baking.
  • Do not overbake; the cookies should be slightly underbaked in the center to retain softness.
  • Using natural cocoa powder (not Dutch-processed) delivers the best classic chocolate flavor and proper rise.
  • Cinnamon imperials add a spicy-sweet crunch that complements the chocolate but are optional.
  • For even richer flavor, use unsalted butter and adjust salt to taste if desired.

Keywords: soft chocolate sugar cookies, chocolate cookies, cinnamon candy cookies, easy chocolate cookie recipe, soft baked cookies, cocoa sugar cookies

Find it online: https://freshrecipehub.com/soft-chocolate-sugar-cookies-with-cinnamon-imperial-toppers-recipe/