Signature Sugar Cookie Dough + Cocoa??

Hi, Val! So glad to hear you're using my recipe. I've never added cocoa to it, but cocoa will have a drying and un-sweetening effect (if you use unsweetened cocoa powder), so you may have to substitute it, one-for-one, some of the flour and possibly add some sugar. Please let us know how your experiments go!

Hi Julia, Thanks for your speedy response.  I made the cookies today and they taste great - definitely a keeper, very chocolatey.  As I was making a double recipe, I replaced 3/4 cup flour with 3/4 cup Hersheys cocoa.  Also added 2 tsps of vanilla. I didn't change the sugar as I thought that once I ice  them they would still be plenty sweet.   I had some of the regular dough in the freezer so baked the two types together using the same cookie cutters, both plain and fluted, to see if there was a difference in the spread when they baked.  The only difference seems to be that the cocoa ones with the fluted cutter actually have a sharper edge and didn't spread at all, so good all around! 

Thanks so much for your advice, you are a cookie maker to be reckoned with!

Val

LOL about the last part! Thanks for the detailed update; so glad to hear the recipe substitutions worked well. I'll have to try a cocoa version myself one day soon! 

BTW have you tried the Lorann orange emulsion with your regular sugar cookie?  It is hands down the favourite flavour I make - everyone asks for it again. It works incredibly well with your recipe. Tx again!

Val Newbie posted:

BTW have you tried the Lorann orange emulsion with your regular sugar cookie?  It is hands down the favourite flavour I make - everyone asks for it again. It works incredibly well with your recipe. Tx again!

I haven't; I usually use oils or zests when doing citrus-flavored cookies; they work well too.

Which book is the sugar cookie recipe in please?

raksmum posted:

Which book is the sugar cookie recipe in please?

It's in both books (both print and ebook versions) and my app.

Thank you!