In the Kitchen: Chocolate Sugar Cookies for Christmas!

by | Desserts, In the Kitchen, Recipes

Stuffed Artichoke Bottoms

Chocolate Sugar Cookies

From the sugar cookie recipes in the  The Boston Cooking School Cookbook (1941 edition)

by Ellen Stafford, Managing Editor, LKNConnect




The recipe

I have a 1941 edition of the Boston Cooking School Cookbook that I inherited from my mother-in-law, Mary Beckerman. There is a recipe for sugar cookies, but it also lists several variations including chocolate. I have updated the ingredients list and combined the instructions for the Chocolate Sugar Cookie variation.









½ cup butter (room temperature)

1 cup sugar

1 egg

1 Tablespoon cream (you can use milk)

½ teaspoon vanilla extract (if making only peppermint cookies, use peppermint extract)

½ teaspoon salt

1 teaspoon baking powder (check the best buy date, don’t use if more than 1 year old)

1/3 cup cocoa powder

1 ½ cups flour



Dried cherries

Additional butter or cooking spray for the baking sheet (I used parchment paper, you can use the same sheet for more than one batch.)

Dried cherries

Large chocolate chips

Candy canes

Nuts (Almonds or pistachios are delicious.)







Beat in butter, sugar, egg, cream, and vanilla extract. (I mixed this batch by hand, but it would be much easier with a Kitchen Aid mixer.)









In a separate bowl, mix the flour, salt, and baking powder. (Sift or use a whisk to mix and fluff.)







Add the cocoa powder to the wet ingredients and mix.







Gradually add the dry ingredients to the wet. Mix well.









Using a spoon, drop a small amount of dough onto a lightly buttered cookie sheet 1 or 2 inches apart depending upon how small you make the cookie. (Parchment paper or cooking spray also works well.) For flat, smooth cookies, use a spoon or fork dipped in cold water to flatten each cookie before cooking. These cookies do not spread very much as they bake, so the cookies will be only slightly larger than the size you make the dough.






Dried cherry



Press a dried cherry, nut or chocolate chip on top of your cookie for a decorative touch. (You can also chop cherries or nuts and mix them into the dough for a more even mix.)





Candy canes

Parchment packet

Crushed peppermint









Break candy canes apart and put in either a sandwich bag or make a packet using parchment paper. Use a rolling pin to crush the candy canes. Then you can either roll the dough in the crushed candy canes as show above or you can mix it in. If you are making the entire batch with candy canes, try using peppermint extra instead of vanilla.


Oven temperatures

Preheat your oven and bake at 325F for 10 minutes. 

Crisper outside, chewy inside

The cookbook says to bake at 325F. Our previous lemon sugar cookie recipe baked at 375F for 8 minutes. I used the convection bake setting on my oven, it creates a crisper outside and a chewy inside. After several tests, I baked mine for 10 minutes. I would recommend that you do a test batch of 3 or 4 cookies to determine the baking time based upon your tastes.

NOTE: sugar cookies do not brown. It’s important to take them out before they look brown, otherwise they will be dry.

Parchment paper makes it easy to move the cookies from the baking sheet to the wire rack for cooling. (Just pull the paper onto the rack, that way you don’t have to move individual cookies.)



Enjoy delicious chocolate sugar cookies!



Printable version of this recipe

In the Kitchen series – Chocolate Peppermint Sugar Cookies



Recipe preparation and photos by Ellen (EH) Stafford




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