Delicate and sweet, Chocolate Melt In Your Mouth Sugar Cookies use only a handful of ingredients to produce a tender cookie that literally melts in your mouth. Perfect for holiday parties and gift giving!
When the weather starts to cool, I turn the oven on and start baking. We are already into October, so if you are thinking of sweet treats for holiday gift-giving, now is the time to start your engines and make a plan.
This year, I am making Chocolate Melt In Your Mouth Sugar Cookies. The recipe is simple and the coating of sifted Imperial Sugar Brand Powdered Sugar make these little cookies look like snow caps.
TIP: Head to a dollar store and stock up on flat holiday tins, tissue paper and ribbon. Line the tin with festive tissue paper, then waxed paper. This will keep the natural moisture from the cookies from soaking into the tissue paper.
If you are like me, by the end of a recipe I am impatient to see the finished product. After counting down the 10 minutes to cool, I tried to roll a few cookies in powdered sugar. They broke and crumbled in my fingers. So a word from the wise… the cookies are delicate when coming out of the oven and will crumble easily. I recommend sifting the powdered sugar over them first, then waiting until completely cooled to roll in the powdered sugar.
TIPS FOR MAKING CHOCOLATE MELT IN YOUR MOUTH SUGAR COOKIES:
- Don’t overwork the dough. It should be mixed thoroughly, but let the heat of the oven work it’s magic on the flour and cornstarch.
- Use unsalted butter for this recipe. The recipe contains a lot of butter and the final result may be too salty.
- Do not skip the cornstarch. It helps to “tenderize” the flour for that melt in your mouth smoothness.
- High quality powdered sugar is a must
- Cocoa powder loses it’s flavor potency over time, so use fresh if possible.
- Use a silicone baking mat for easy lifting of the cookies. Parchment or just a baking sheet are fine but will retain more heat so the cookies may be crisper than those baked on a mat.
Chocolate Melt In Your Mouth Sugar Cookies
- In large bowl, sift together flour, cocoa, cornstarch and salt. Set aside.
- In mixer bowl fitted with paddle blade, beat butter at medium-high speed until creamy.
- Slowly add powdered sugar and beat for 2 minutes at medium speed until fully incorporated into butter and smooth. Add vanilla and beat until fully combined.
- Add flour mixture and beat at low speed until flour mixture is just incorporated and no loose flour remains.
- Cover mixture and refrigerate for 1-2 hours until firm.
- If dough is too firm to scoop, soften on counter a few minutes.
- Preheat oven to 350 degrees F. Line large baking sheet with parchment or baking mat, or lightly grease.
- Using ice cream scoop or tablespoon, drop rounded balls of dough onto baking sheet. Dough should be roughly 1 inch diameter.
- Bake in preheated oven for 10 – 12 minutes, just until starting to crisp at the edges.
- Remove from the oven and cool on the pan for 10 minutes until cookies are set.
- Roll or sift with powdered sugar. Transfer to wire rack to cool completely.
- Sift or with powdered sugar again if desired.
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