Chocolate Sugar Cookies
These are almost brownie-like in flavor, and remain slightly softer than many traditional sugar cookies. The recipe was developed by Georganne Bell, a professional cookie-decorating teacher in Salt Lake City who doesn’t like traditional vanilla sugar cookies. Unlike many sugar cookies, these don’t need to chill, and can be rolled out immediately after they are mixed. Avoid the temptation to add more flour (unless the dough is really sticky), or to use too much flour while rolling and cutting them, or the cookies will be dry. They don’t spread in the oven, so you can bake them close together. They are sturdy enough to decorate wildly with colored royal icing, but also taste good with just buttercream or a simple glaze of powdered sugar and water flavored with a little lemon juice or vanilla. Kim Severson
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