Phenomenal Phoods

Soft Chocolate Sugar Cookies

Ingredients:

For the chocolate sugar cookies

• 1/2 cup butter, softened
• 1/2 cup Greek yogurt
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups flour
• 1/2 cup cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

For the buttercream

• 1/2 cup butter, softened
• 3-4 cups powdered sugar
• 2 teaspoons vanilla extract
• 2-3 tablespoons milk
• 1/4 teaspoon salt
• Food coloring, optional

Instructions:

For the chocolate sugar cookies

1. Combine the butter and sugar with a mixer until smooth (about 1 minute).
2. Add the yogurt and vanilla, mixing to combine.
3. Add the eggs, one at a time, mixing after each.
4. Add the dry ingredients, mixing until a dough forms. Divide dough into two flat discs, wrap in plastic and chill in the fridge for an hour or more.
5. Roll the dough out to the desired thickness. I was somewhere in between 1/4 and 1/2 inch thick as I wanted fluffy, thick cookies. Cut out the cookies using any shape you like and place about an inch apart on parchment-lined baking sheets.
6. Bake at 400 degrees F. for 8 minutes.
7. Let cookies cool completely before frosting.

For the buttercream

1. Use a mixer to beat the butter until smooth and fluffy, about 5 minutes.
2. Add the remaining ingredients, starting with 3 cups of powdered sugar and 2 tablespoons milk. Beat until smooth and creamy, another 5 minutes.
3. Add additional powdered sugar or milk as needed to reach a piping or spreadable consistence.
4. Use food coloring to make any color of frosting you like and pipe or spread onto cooled cookies.