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STEP 1) MAKE COOKIE DOUGH
Prepare the recipe for Sugar Cookies on The RECIPE page. Remove from fridge and let sit for 10 minutes to soften slightly.
STEP 2) ROLL LOG AND COAT IN SUGAR
Place cocoa powder on a half sheet tray covered in parchment and set aside. With your hands, roll a portion of the sugar cookie dough into a tube shape 7" long by 1/2" diameter. Place the tube of cookie dough on the tray and roll in cocoa, using your hands to help spread cocoa on the entire surface. Brush off the excess cocoa from the dough and set the tube aside. On a lightly floured surface, roll out the remaining cookie dough to 1/2" thickness. Place the cocoa covered tube on one end of the rolled out dough and roll up one time, creating a ring. Trim excess. Use your hands to squeeze the layer of dough to help it adhere to the tube. Roll in cocoa again and repeat the process to create 3 rings. Do not coat the outside of the last layer in cocoa. Wrap the entire log in plastic wrap and place in the fridge for 2 hours or overnight.
STEP 3) SLICE AND BAKE
Cover a half sheet tray in parchment and preheat the oven to 350 degrees. Unwrap the log, brush in a light layer of milk and roll the log in brown crystal sugar, pressing to adhere if necessary. Even the ends of the log by trimming and slice the log into 1/4" slices. Place on a parchment covered tray and bake for 12 - 15 minutes until lightly browned around the edges.