

If you’re looking to see more chocolate icing on cookies, here are some mocha chip cookies with chocolate icing.


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- 1/2 cup cocoa powder
- 1 1/2 cups powdered sugar
- 1 teaspoon corn syrup
- 4 Tablespoons water (slightly warm water mixes more easily than cold water)
- Mix powdered sugar, cocoa with corn syrup and water or milk until smooth and creamy. Apply to cooled cookies.
- Add more water a drop at a time to get the consistency you'd like if it's too thick, or add a teaspoon of powdered sugar at a time to thicken the icing.
- 5 eggs
- 1 1/2cups butter melted and cooled (10 minutes)
- 5 cups flour
- (for chocolate cookies use 4 cups flour, 1 cup cocoa)
- 1 ¾ sugar
- 2 tsp baking powder
- 2 tsp vanilla
- In medium bowl whisk eggs and melted butter.
- In a large bowl stir together flour, sugar, and baking powder, make a well in the center of the dry ingredients and add the egg mixture then vanilla. Mix until shiny. About 2 minutes. Cover the bowl with waxed paper and let the dough stand at room temperature for 20 minutes
- Heat oven to 350 degrees roll out dough with flour and cut with a cookie cutter. Bake 12 minutes
- Makes at least 5 dozen (3inch) cookies.
- Let cookies completely cool before icing.

Jaime says
These are so cute, they would be perfect for the end of season T-Ball party, i might just be making these. Did you use a bat shaped cookie cutter?
MICHELLE g says
DOES THIS DRY TO THE SAME HARD/SEMI HARD FINISH AS THE ROYAL ICING…SO THE COOKIES CAN BE STACKED OR PACKAGED WITHOUT DAMAGE.
Diane says
Yes, the icing does dry and the cookies can be stacked. I allow at least 8 hours of drying time before wrapping/stacking. The icing is not as hard as royal icing, it doesn’t “break” off or crack. You can also freeze cookie with the glaze icing and they defrost well too. I have ea few other posts on glaze icing
https://www.createdby-diane.com/2012/01/how-to-ice-cookies-without-a-a-piping-bag-icing-the-easy-way.html
at the bottom of that post is 9 other related posts you might find helpful.