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Ingredients
| all-purpose flour (unsifted): 2 cups |
| baking soda: 1 tsp |
| salt: 1/2 tsp |
| margarine (oleo): 3 Tbl |
| unsweetened cocoa powder (sifted): 1/2 cup |
| salted butter: 3/4 cup (softened) |
| granulated sugar: 1 cup |
| light brown sugar (packed): 1/2 cup |
| eggs: 2 |
| vanilla extract: 1 tsp |
| granulated sugar: 1/2 cup |
Chocolate Snaps Sugar Cookie
Credit: AllRecipes
User rating:
"A great chocolate cookie made like a Snickerdoodle or Sugar cookie. They taste absolutely yummy and I guarantee they won't last!"
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Prep Time
20 min -
Cook Time
12 min -
Servings
36 serving(s)
Tags
Directions
- Sift together the flour, baking soda and salt; set aside. In a medium saucepan over medium heat, melt margarine. Stir in cocoa, remove from heat and set aside to cool. In a large bowl, cream together the butter, 1 cup white sugar and brown sugar until fluffy. Beat in the eggs one at a time, then stir in the cocoa mixture and the vanilla. Blend in the sifted ingredients to form a soft dough. Cover dough and refrigerate for at least an hour or two.
- Preheat oven to 350 degrees F (175 degrees C). Roll chilled dough into 1 inch balls, roll them in the remaining sugar and place them 2 to 3 inches apart onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.