Chocolate Sugar Cookies

5 from 4 votes

Super simple cut-out chocolate sugar cookies! Great for the holidays or just because! Decorate with icing, or sprinkles!

Prep Time10

Cook Time12

Cooling Time1 8

Total Time1 30

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 193kcal

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.

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.