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Vosges Chocolate

Super Duper Sugar Cookie Recipe


Vosges® Gourmet Chocolate Recipe - Super Duper Sugar Cookie Stir up the ingredients, chill the dough, then slice into discs or roll and use your favorite cookie cutters to create fun shapes.

Prep Time: 2 ½ Hours | Cook Time: 8 Mins
Ingredients
  • Super Duper Sugar Cookie Mix {includes: Cookie Mix bag and Colored Sugar Crystals bag}
  • 2 heavy duty cookie sheets lined with parchment or Silpat ® baking mats. If your cookie sheets are thin and flimsy, double up your sheets for extra protection from heat.
  • 1 large egg (cold)
  • 2 sticks (8 oz) unsalted butter, softened
  • 1 tsp pure almond or vanilla extract
Katrina's Inspiration
"In my musings I sought to concoct a baking mix that achieved a middle ground between the box and the homemade, because some products designed for kids cut ALL the corners and assume that you will want to as well. The chef in me loves the act of baking in the kitchen and taking the time, the hold fashioned way."
Directions
  1. 1. Place 2 sticks softened butter, 1 egg, 1 tsp almond extract and the contents of the cookie mix bag in the large bowl of an electric stand mixer with a paddle attachment. If you don't have a stand mixer, an electric hand mixer or wooden spoon will work too!
  2. 2. Beat on medium speed until a loose dough ball forms, about 2 minutes.
  3. 3. Scrape out the dough onto a piece of parchment or wax paper and roll into a roughly shaped log using the paper.
  4. 4. Create a log that is about 2" diameter and 8" long. For mini cookies, create three 6" long logs that are about 1.25" diameter. Seal the ends of the paper tightly and refrigerate until firm, about 2 hours.
  5. 5. Preheat the oven to 350 ° F (177 ° C) and move racks to the bottom.
  6. 6. Remove the dough from the refrigerator and roll it out a bit to even out the edges.
  7. 7. Scatter the sugar crystals on the surface of your work area and roll the log to coat.
  8. 8. Slice the log into disks about ½ " thick. Bake for 8-9 minutes (for 2" diameter cookies). Cookies will be barely-baked looking and very pale in color. Do not over-bake or the cookies will be dry!
  9. 9. Let cookies sit on the baking sheet for 2 minutes after removal from the oven and then move cookies to a wire rack to complete cooling.
  10. Store in an air tight container or ceramic cookie jar. Ideally, cookies are best eaten immediately with a glass or milk, under the moon.
    For cut-out cookies:
  1. 1. Roll the dough between two pieces of parchment paper to about ½ " thick.
  2. 2. Chill until firm-about ½ hour-then use your favorite cookie cutters to make fun shapes.
  3. 3. If the dough warms during rolling, return to the refrigerator and chill until firm.
  4. 4. Sprinkle the finished shapes with the colored sugar crystals and follow the baking instructions above.

Yields: about 15 cookies (2" diameter) or 36 mini cookies (1.25" diameter)