Dessert · sugar 2.0

Sugar 2.0 Giveaway – Double Chocolate Shortbread Cookies

Sugar 2.0 Giveaway…..


The time is finally here! All of you before Thanksgiving closet Christmas decorators can come out and decorate freely with less then a month until the most magical day of the year. I am so excited for today’s post and what I get to share with you. I am not only going to be sharing a crazy easy cookie recipe to glam up your Christmas cookie platter, but I also have the privilege of sharing a giveaway with you from a company that has become very close to my heart, and a part of my every day life. Thanks to one mans genius, and love for his kids, he has passed the love on to my kids, and I am going to pass it on to your family.

Double chocolate shortbread cookies using unsweetened cocoa powder, white chocolate chips, and Sugar 2.0I came across Sugar 2.0 a little over a year and a half ago and one sold from day one. The amount of love, and knowledge, that backed this product is what helped me decide to use them as my sole source of sugar. And just a little less then a year later I partnered with them in a commitment to bring all of my readers recipes using Sugar 2.0 so every family can enjoy their favorite treats, and meals, with reduced sugar. And this year they have been kind enough to share some Christmas love with you by sending one lucky winner two bags of Sugar 2.0! That is a pretty SWEET Christmas present if you ask me. 😉

double chocolate shortbread cookies4The rules are really simple….

  1. Like my Instagram page @indulgeyourinnerfoodie and @sugar2.0
  2. Like this post
  3. Tag a friend in the comments. You can tag as many people as you would like in individual comments. Each comment will count as an extra entry.

This contest is only open to those in the United States, and you must be 18+ to enter. The winner will be chosen randomly by a name generator and will be contacted by direct message, as well as on the original post on Thursday, November 30, 2017. The winner has 24 hours to answer with their name and mailing address.

double chocolate shortbread cookies5The cookie recipe that I am bringing you today is just crazy easy. I have one main tip that I can’t stress enough and that is FREEZE the dough, don’t just pop it in the fridge. It is going to be gooey and you are going to wonder how you can possibly handle it, well you can’t. Not without half of it sticking to your hands and then getting washed down the drain. If you freeze it, you won’t have any problems. Then between batches you just pop it back in the freezer to hold it. I put the holly on the white chocolate just to be festive, but you don’t have to. If you do want to, all I did was squeeze a little bit of food coloring into the cap and used the end of a toothpick. A tiny bit of color goes a long way and you just need to barely touch the surface of the chocolate while it is still warm. Once you have put the cookies in the fridge to firm up the chocolate you can leave the container on the counter, so the chocolate isn’t rock hard when you go to eat it.

double chocolate shortbread cookies2So, head on over to Instagram, like both pages, get tagging those friends that you know could benefit from Sugar 2.0 and are ready to do some Christmas baking. Get ready to win, get ready to bake, and most of all, get ready to share some love. Grab your potholders, and prepare to sit back, relax, and enjoy!

What is your favorite Christmas Cookie?

Double Chocolate Shortbread Cookies

By Angie Gouchenour

20-30 cookies

double chocolate shortbread cookies6Ingredients

½ cup butter softened

¾ cup Sugar 2.0

2 teaspoons vanilla flavoring

¾ cup white wheat flour

¼ cup + 1 Tablespoon unsweetened cocoa powder

¼ cup milk (I used unsweetened vanilla cashew milk)

½ – ¾ cup white chocolate chips (I used Ghirardelli)


In a medium bowl cream together the butter and Sugar 2.0

Add the vanilla and combine thoroughly

Add in the flour, and cocoa powder (measured properly) The mixture will be crumbly

Stir in the milk until the mixture is well combined. IT WILL BE STICKY

Place the bowl in the freezer to chill (See notes above)

Preheat the oven to 350’f

When the oven is done preheating (10-15 minutes) remove the dough from the freezer

Using your hands roll small cookie dough bites (I made mine about the size of marbles or a little bigger) The size you roll them will determine how many cookies you get.

Place them on a cookie sheet covered in parchment paper

Do NOT over crowd the sheet. They will spread.

Cook for 10 minutes

Remove them from the oven and cook a second prepared cookie sheet (Chill the leftover dough in between batches)

Using the back of a measuring teaspoon gently push down to make a well, or dip, in the hot cookie

Melt HALF of the white chocolate chips in a microwave safe bowl in two 30 minute increments, stir until they are completely melted (Melt the other half when this is used. If the chocolate hardens between batches just heat it for a few seconds to soften it back up.)

Using a spoon drop a small amount of chocolate into the dip in the cookie (You can determine whether you want a small amount so the cookie is FLAT or a larger amount so it is like a Hershey’s kiss)

See notes above if you want to add the holly.

Chill the cookies and repeat with each batch.


This blog has not been compensated for this post. I received the above products from Sugar 2.0 to try for free. Instagram and Facebook do not have any affiliation with this post. Sugar 2.0  will be shipping the product out to the winner once they are chosen. I only endorse products that I truly believe in.

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