Here’s a little twist on a classic favorite – Chocolate Sugar Cookies! I know we all get down on a good, old-fashioned sugar cookie, but, boo – let me tell ya, adding a bit of chocolate to the mix takes it to a whole new level of dopeness. Get at this batch of soft, buttery, rich chocolate sugar cookies!!
These cut-out chocolate sugar cookies are perfect for the holidays and for when you’re feeling, well chocolatey! And let me tell you, these aren’t just any “basic” chocolate cookies, y’all… They’re the perfect balance of sweet, a hint of salty, and a whole lot of chocolate goodness. SO addictive!!
Plus, chocolate sugar cookies are not just for the holiday season – they great all year-round!
This post may contain affiliate links. Read our disclosure policy.
Ingredient Notes
- Flour: All-purpose flour is your go-to for these cookies. Remember to sift before. To make this recipe gluten-free, use a gluten-free baking blend that’s a 1:1 replacement.
- Cocoa powder: I use unsweetened. For a deeper, richer chocolate flavor, try using Dutch-processed cocoa powder.
- Butter: I use unsalted but salted is fine too. You can also swap in an equal amount of vegetable shortening.
How to make Chocolate Sugar Cookies
Step 1: Add flour, baking powder, cocoa powder, and salt to a medium bowl. Whisk together and set aside.
Step 2: Add butter and sugar to the bowl of a stand mixer. Mix on high speed until light and fluffy. Then, add in the egg and vanilla extract. Continue mixing until smooth, then decrease speed and add flour mixture in two additions. Mix until combined.
Step 3: Divide dough into two pieces, cover with plastic wrap, and chill in the refrigerator.
Step 4: Dust a baking sheet with flour, place one disc of dough and dust with a bit more flour. Then, roll out the dough. Cut the dough into desired shapes using cookie cutters.
Step 5: Place the cookies on baking sheets prepared with parchment paper.
Step 6: Sprinkle sanding sugar on top and bake.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Chocolate Sugar Cookies
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Equipment
- Cookie Cutter
Ingredients
- 2 cups all-purpose flour plus extra for dusting
- ¾ teaspoon baking powder
- 1/3 cup cocoa powder
- ½ teaspoon kosher salt
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg room temperature
- 1 tablespoon pure vanilla extract
- Sanding sugar
Instructions
- Preheat oven to 375F. Place rack in middle position. Line two sheet pans with parchment paper.
- Whisk together flour, baking powder, cocoa powder, and salt in medium bowl. Set aside.
- In stand mixer, add butter and sugar and mix on high for 4-5 minutes, until light and fluffy.
- Add in egg and vanilla, and continue mixing until smooth, scraping down sides of bowl as needed.
- Decrease speed and add flour mixture in two additions. Mix until combined.
- Divide dough into two pieces, cover with plastic wrap and chill in refrigerator for 1 1/2 – 2 hours.
- Dust another sheet of parchment paper with flour, place one disc of dough and dust with a bit more flour, then roll out to ¼ inch thickness. Using cookie cutters, cut into desired shapes and place on prepared pans. Sprinkle sanding sugar on top.
- Bake for 11-12 minutes.
- Cool for 2-3 minutes on baking sheet. Then carefully remove and let fully cool on wire rack.
Notes
Nutrition
Recipe Tips
- Scrape That Bowl: Don’t underestimate the power of scraping down the sides of your mixing bowl! Doing this several times while mixing ensures all ingredients are well-incorporated, leading to an even, consistent dough.
- Room Temperature is Key: Cold ingredients can lead to lumpy dough, so make sure your egg and butter are at room temperature before you start. This simple step makes a big difference in how well these ingredients blend together.
- Cream Butter and Sugar Well: Take your time creaming the butter and sugar until it’s light and fluffy. This step is crucial for incorporating air into your dough, giving you lighter, soft cocoa cookies. Rushing through this can result in tough cookies, so show some patience here!
- Chill to Avoid Spreading: Don’t skip the chilling step boos! Chilling the dough helps prevent the cookies from spreading too much in the oven, ensuring they keep their shape. It also makes the dough easier to handle when rolling and cutting.
Recipe Variations
- Mix In Orange Zest: Grate some orange zest into your cookie dough for a fresh, citrusy burst. The combo of orange and chocolate is classic and absolutely mouth-watering!!
- Try Adding Espresso Powder: To enhance the chocolate flavor even more, consider adding a teaspoon of espresso powder to the dough. It doesn’t make the cookies taste like pure coffee, but it does make the chocolate flavor more pronounced and complex.
- Peppermint Flair: For a holiday twist, add ¼ teaspoon of peppermint extract. Chocolate and peppermint are a match made in heaven, especially around Christmas time.
- Chocolate Chips: Want more chocolate? Add a handful of mini chocolate chips to the dough for pockets of melty goodness in every bite.
Recipe help
Sure! You can use brown sugar for a caramel-like flavor and slightly denser texture. Keep in mind that the color of the cookies will be darker due to the molasses in the brown sugar.
If your cookies are too hard, they might have been overbaked. Remember, they continue to cook a bit after being removed from the oven, so it’s best to take them out when they’re just set. Also, make sure your dough isn’t rolled out too thinly, as this can also lead to overbaking. And don’t forget to measure your flour correctly! Too much flour can make cookies tough.
pinterest 
facebook 
twitter 
email
Whipped up a batch of these for an afternoon treat, and they do not disappoint! Turned out moist, easy and delicious; definitely, a. new favorite recipe!
Love this twist on regular sugar cookies!! These turned out so well – slightly crispy on the outside, soft on the inside, and so chocolatey too!
My new favorite sugar cookie! They held their shape so well – didn’t spread at all, and were still a great texture. And bonus – they’re chocolate!
Well, these look delicious! Do you know I lived most of my life not knowing that sugar cookies came in chocolate? Shocking, I know. I can’t wait to try your recipe!
My mom taught me to use powdered sugar instead of flour when rolling out sugar cookie dough…she always said it prevented them from getting tough. I have no idea if that’s true but that’s how I’ve always done it.