Chocolate-Iced Amaretto Sugar Cookies
These chocolate-iced amaretto sugar cookies are a delicious twist on the traditional sugar cookie.
Servings: 18
Calories: 281kcal
Ingredients
Cookies
- 2 cups bread flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon kosher salt
- ¾ cup unsalted butter room-temperature
- ½ cup granulated white sugar
- ¼ cup brown sugar
- 1 large egg room-temperature
- 1 egg yolk room-temperature
- 1 tablespoon amaretto
Icing
- 1 ½ cup semi-sweet chocolate chips
- 2 tablespoons unsalted butter
- ½ cup chopped almonds
Instructions
Cookies
- Whisk the 2 cups bread flour, ½ teaspoon baking soda, ½ teaspoon cream of tartar, and ½ teaspoon kosher salttogether in a medium bowl. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, beat the ¾ cup unsalted butter½ cup granulated white sugar, and ¼ cup brown sugartogether on medium-high speed until creamed, about 1 minute.
- Add the 1 large egg, 1 egg yolk, and 1 tablespoon amaretto. Beat on high speed until combined, about 1 minute, scraping down the sides of the bowl as needed.
- Add the dry ingredients to the wet ingredients and mix at low speed until combined.
- Wrap the dough in wax paper and refrigerate for at least 2-3 hours.
- Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Remove the dough from the refrigerator and allow it to sit at room temperature for about 10 minutes. Roll the dough into balls, about 2 tablespoons of dough each. The dough may be a bit crumbly but will become smoother as you roll it.
- Place the balls on a baking sheet leaving at least 2 inches in between each cookie. Bake for 12-13 minutes or until lightly browned on the edges. The centers will look very soft.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Icing
- Place 1 ½ cup semi-sweet chocolate chips and 2 tablespoons unsalted butter in a small microwave-safe bowl. Heat in the microwave on high for 30 seconds and stir. Continue heating in 15-second intervals until chocolate is completely melted and smooth.
- Use a knife or offset spatula to spread chocolate icing across half of the cookie. Place on wax paper (or parchment paper) to dry.
- Sprinkle some of the ½ cup chopped almonds over the chocolate.
- Repeat the process until all cookies have been iced.
Notes
Make sure all of the ingredients are at room temperature. This ensures the ingredients mix evenly and will give you the best final texture. To quickly bring the eggs to room temperature, place the whole eggs in a bowl of warm water for 10-15 minutes.
Measuring Ingredients: Using a digital kitchen scale is the most accurate way to measure your ingredients. If you don't have a kitchen scale you can measure the ingredients by volume but be careful when measuring the flour. Spoon the flour into the measuring cup and level it with the back of a butter knife. Try not to compress the flour into the measuring cup. Too much flour creates dense cookies.
Salt: For all of my recipes, I use Morton Kosher Salt which packs more densely than Diamond Crystal Kosher Salt. If you are using Diamond Crystal Kosher Salt you will want to double the amount of salt you add.
Refrigerate the dough for 2-3 hours to allow the flour to fully hydrate. Refrigerating the dough also allows the butter to solidify and stops your cookies from spreading too far when baked.
Baking times for all recipes are only suggestions. The actual baking time will vary depending upon your oven.
Chocolate Icing: You can melt either semi-sweet chocolate chips or chopped semi-sweet chocolate.
After icing the cookies in chocolate, you can speed up the drying time by putting them in the refrigerator for 10-15 minutes.
Storage: Baked cookies can be stored in an airtight container at room temperature for up to 4 days.
Nutrition
Serving: 1 | Calories: 281kcal | Carbohydrates: 28g | Protein: 4g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 44mg | Sodium: 103mg | Potassium: 153mg | Fiber: 2g | Sugar: 15g | Vitamin A: 311IU | Calcium: 30mg | Iron: 1mg