If you’re craving something decadent yet delightfully soft, you’re in for a real treat with this Chocolate Sugar Cookies Recipe. These cookies combine the rich embrace of cocoa with the classic fun of sugar cookies, making them a delicious twist you’ll want to bake over and over. Trust me, once you try these, they’ll quickly become a staple in your cookie repertoire!
Why You’ll Love This Recipe
- Rich Chocolate Flavor: The unsweetened cocoa gives these cookies a deep, satisfying chocolate taste without being overpowering.
- Soft but Firm Texture: You’ll get the perfect balance between tender and sturdy, which makes decorating a breeze.
- Fun to Customize: Whether you want to add sprinkles or intricate royal icing designs, these cookies are begging for your creative touch.
- Family Favorite: I can’t count how many times my family requests this recipe — it’s a guaranteed winner every time.
Ingredients You’ll Need
This Chocolate Sugar Cookies Recipe comes together with simple pantry staples that work harmoniously to create something truly special. I love how the cocoa and sugar perfectly balance each other — plus, a few tips on picking your ingredients will help make the difference.
- All-purpose flour: This is your go-to for texture; I recommend sifting to avoid lumps for a smooth dough.
- Cocoa powder (unsweetened): Use good quality natural cocoa — Dutch-processed changes flavor and texture, so stick to unsweetened natural cocoa for this recipe.
- Baking powder: Helps the cookies rise just enough; don’t substitute with baking soda here.
- Salt: Just a pinch enhances the chocolate flavor nicely without being salty.
- Unsalted butter: Softened at room temperature, not melted — this helps create that fluffy cookie base I love.
- Granulated sugar: Classic sugar adds the perfect sweetness and slight crunch to your cookies.
- Egg: Acts as a binder and adds richness; make sure it’s at room temperature for best mixing.
- Vanilla extract: A teaspoon adds warmth and depth, making your cookies smell amazing.
- Royal icing and sprinkles (optional): For decorating, these make your cookies look festive and extra special.
Variations
I love that this Chocolate Sugar Cookies Recipe is super flexible. It’s easy to put your own spin on things depending on the season, your dietary preferences, or just what’s in your pantry. Don’t hesitate to experiment!
- Double Chocolate: I sometimes toss in mini chocolate chips before chilling the dough for an extra burst of melty chocolate goodness.
- Gluten-Free: I swapped the flour for a gluten-free blend before and was amazed at how closely the texture matched the original.
- Spiced Twist: Adding a pinch of cinnamon or chili powder adds a lovely warmth that pairs beautifully with the cocoa.
- Decorating Fun: During holidays, I love using colored royal icing and festive sprinkles to make the cookies extra special for the season.
How to Make Chocolate Sugar Cookies Recipe
Step 1: Whisk Dry Ingredients Together
Start by combining your all-purpose flour, unsweetened cocoa powder, baking powder, and salt in a medium bowl. Use a whisk to blend everything well — this is your base, and ensuring even distribution of cocoa and leavening agents sets the stage for perfect cookies. I like to sift the flour and cocoa together here if I’m feeling fancy, but just a thorough whisk works great too.
Step 2: Cream Butter and Sugar
In a large bowl, grab your softened butter and granulated sugar and beat them together on medium speed until light, fluffy, and pale—this usually takes about 2 minutes. This creaming step is where magic happens: it adds air to the dough, which equals softer cookies. Be patient here; it really does make a difference.
Step 3: Add Egg and Vanilla
Next, toss in your egg and vanilla extract, then beat until the mixture is smooth and combined. Make sure your egg isn’t cold—it’ll chill the butter and slow mixing, making the dough stiff.
Step 4: Incorporate Dry Ingredients
Reduce your mixer to low speed. Gradually add the dry ingredient mix to your wet ingredients, stirring just until everything is combined. You don’t want to overmix here — it’ll toughen the cookies. The dough will be thick but pliable, perfect for rolling out.
Step 5: Chill the Dough Properly
This is one of the keys to success. Divide the dough into two balls and pat each into a disk. Dust two large pieces of parchment paper with cocoa powder and place each dough disk on one piece. Dust the tops lightly with cocoa too, then cover each with another piece of parchment. Roll both out until about ¼ inch thick. The cocoa powder keeps the dough from sticking and adds an extra chocolate hint. Pop the rolled dough into the fridge for at least an hour — I sometimes leave it overnight when I want to prep ahead.
Step 6: Cut and Bake Your Cookies
Once chilled and firm, preheat your oven to 350°F (175°C). Line a half sheet pan with parchment or a silicone mat. Working with one dough sheet at a time, grab your favorite cookie cutters—I love Christmas shapes for a seasonal touch—and cut out your cookies. Transfer them about 1 inch apart on the baking sheet. Don’t throw those scraps away; just re-roll them and keep going. Bake for 8-10 minutes. Look for edges starting to set but cookie centers still looking soft — that’s when you get the perfect texture.
After baking, let cookies cool on the baking sheet for a couple of minutes before you move them to a wire rack to cool completely. This crisp-up process is important to avoid breakage when you decorate.
Step 7: Decorate and Enjoy
Once cooled, get creative with royal icing and sprinkles! Whether you want bold colors or classic white icing, this recipe’s surface is just perfect for decorating. I’ve found my family loves the ones with little drizzle patterns and sprinkle toppings—it’s like edible art that tastes amazing.
Pro Tips for Making Chocolate Sugar Cookies Recipe
- Use Room Temperature Ingredients: Having your butter and eggs at room temp helps your dough come together smoothly and bake evenly.
- Chill Twice if Needed: If the dough feels too sticky while cutting, chill it again—this prevents misshapen cookies.
- Roll Between Parchment Papers: This keeps things clean and makes rolling and transferring dough so much easier.
- Don’t Overbake: Pull out cookies when edges start to firm—carryover heat finishes the baking perfectly.
How to Serve Chocolate Sugar Cookies Recipe
Garnishes
I usually keep it simple with royal icing in classic white or pastel colors and a sprinkle or two on top. But my secret favorite garnish? A tiny pinch of sea salt on top before baking, which really amps up the chocolate flavor. If you’re feeling festive, edible glitter or colored sanding sugar also add a lovely sparkle.
Side Dishes
These cookies pair beautifully with a cold glass of milk, of course! I also love serving them alongside a hot cup of coffee or tea for cozy afternoons. For holiday gatherings, setting up a cookie and cocoa bar is a fun way to let guests create their perfect pairing.
Creative Ways to Present
One fun way I’ve presented these cookies is arranging them on a festive platter with fresh berries and mint leaves—adds a pop of color and freshness. Packaging them in little cellophane bags tied with ribbon makes adorable gifts, too. For kids’ parties, I like setting up a decorate-your-own-cookie station with various icings and toppings—it’s such a hit!
Make Ahead and Storage
Storing Leftovers
I store leftover Chocolate Sugar Cookies in an airtight container at room temperature, and they stay soft for up to two weeks—perfect for nibbling over time. When I want to keep them even fresher, placing the container in the fridge extends their life without drying them out.
Freezing
I’ve had great success freezing both baked cookies and unbaked dough. For baked cookies, layer them in a freezer-safe container separated by parchment paper—this stops them from sticking together. Frozen dough lasts about 2-3 months; just thaw it in the fridge overnight, let it soften a bit, then bake as usual. Perfect for prepping ahead of holidays!
Reheating
To freshen up leftover cookies, I pop them in a warm oven (about 300°F) for 5 minutes or so—this loosens them up and brings back that soft, fresh-baked texture. Just be careful not to leave them too long or they can get crispy.
FAQs
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Can I use cocoa powder other than natural unsweetened?
I recommend sticking with natural unsweetened cocoa for this recipe since Dutch-processed cocoa has a different acidity and can affect the texture and flavor. If you only have Dutch-processed, expect a slightly different outcome in both taste and rise.
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Why is chilling the dough important?
Chilling firms up the dough so it’s easier to roll and cut clean shapes without sticking or losing form. It also helps prevent the cookies from spreading too much during baking.
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How do I prevent my cookies from turning out hard?
Don’t overbake them. Remove the cookies from the oven when the edges are just starting to firm but the centers still look slightly soft. They’ll set as they cool, keeping them tender and chewy.
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Can I decorate these cookies with other types of icing?
Absolutely! While royal icing is perfect for detailed designs and hardening nicely, you can also use buttercream, glaze, or even melted chocolate for a different look and texture.
Final Thoughts
I absolutely love how this Chocolate Sugar Cookies Recipe consistently delivers that rich chocolate flavor in a soft, tender cookie that’s so much fun to decorate and share. When I first tried it, I couldn’t believe how simple the process was, especially with the chilling and rolling trick using cocoa-dusted parchment paper. My family goes crazy for these cookies, and I’m confident yours will too. So grab your cookie cutters, fire up the oven, and enjoy making memories alongside these irresistible treats—you won’t regret it!
Print
Chocolate Sugar Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Indulge in these rich and delicious Chocolate Sugar Cookies, perfect for festive occasions or any time you crave a chocolaty twist on a classic sugar cookie. Made with unsweetened cocoa powder and topped with royal icing and optional sprinkles, these cookies combine a tender crumb with intense chocolate flavor, ideal for holiday decorating or everyday treats.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder (plus more for dusting)
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ¾ cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For Decorating
- Royal icing (for decorating)
- Sprinkles (optional, for decorating)
Instructions
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt until evenly combined. Set aside to prepare the wet ingredients.
- Cream Butter and Sugar: In a large mixing bowl, use a hand mixer or stand mixer on medium speed to cream the softened butter and granulated sugar together until the mixture is light and fluffy, approximately 2 minutes. This step is crucial for creating a tender cookie texture.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated, forming a smooth batter base for the dough.
- Combine Dry and Wet Ingredients: Reduce mixer speed to low and gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined to avoid overworking the dough.
- Form and Chill Dough: Shape the dough into a ball, then divide it into two equal portions. Flatten each portion into a disk. Dust two large parchment paper sheets with cocoa powder, place each dough disk on a sheet, dust the top with cocoa powder, and roll out each disk to a quarter-inch thickness. Cover with another parchment sheet and refrigerate both sheets until firm, at least 1 hour.
- Prepare Oven and Baking Sheets: Preheat the oven to 350°F (175°C). Line a half sheet baking pan with parchment paper or a silicone baking mat for easy cleanup and to prevent sticking.
- Cut Out Cookies: Remove one dough sheet from the refrigerator at a time. Using Christmas or desired cookie cutters, cut out shapes carefully and transfer them to the prepared baking sheet, spacing each cookie about 1 inch apart to allow for spreading.
- Re-roll Scraps: Gather any leftover dough scraps, reroll them between pieces of parchment dusted with cocoa powder, and cut out additional shapes to bake.
- Bake Cookies: Bake the cookies in the preheated oven for 8-10 minutes or until the edges start to firm up. Avoid overbaking to keep cookies tender.
- Cool Cookies: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire cooling rack to cool completely. This prevents breakage and prepares them for decorating.
- Decorate: Once fully cooled, decorate the cookies with royal icing and add sprinkles if desired to give them a festive and colorful finish.
Notes
- Storage: Store leftover cookies in an airtight container at room temperature for 1-2 weeks. For longer freshness, refrigerate the cookies in an airtight container.
- Freezing: Cool cookies completely before freezing. Store in a freezer-safe container in layers separated by parchment paper for up to 2-3 months. Dough can also be frozen for 2-3 months; thaw in the refrigerator and bring to room temperature before rolling and baking.
- Rolling Dough: Dust parchment paper and rolling pin with cocoa powder to prevent sticking without adding white flour, which can dull the chocolate flavor and affect texture.
- Decoration Tips: Allow icing to fully set before stacking or storing to avoid smudging.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 13g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
