These chocolate sugar cookies boast wonderful chocolate flavor, thick centers, crisp edges, and have plenty of room for decorating icing! Use your favorite cookie cutters and try my classic royal icing or easy glaze icing.
I’m admitting it: it’s taken me awhile to perfect the chocolate sugar cookie. And I only bring you the best when it comes to sugar cookies. I swear on sprinkles.
These chocolate sugar cookies are fantastic! Not only are they the perfect balance of chocolate and buttery goodness, they’re incredibly simple. They’re crisp on the edges, soft in the center, and the icing sets within a couple hours so you can stack them, gift them, wrap them, eat them all immediately because they will call out your name as you walk by.
Chocolate temptresses, they are.
Behind the Recipe
This is a completely basic recipe. There’s nothing strange or complicated and I can guarantee you have most of the ingredients in your kitchen this very second. The recipe is adapted from my original sugar cookies. Using that recipe as the base, I added cocoa powder for chocolate flavor. We’ll use more baking powder for extra lift and if you remember my article about dutch-process vs natural cocoa powder, you know that dutch-process cocoa powder is typically paired with baking powder. But you can actually use either dutch-process or natural cocoa powder in this cookie recipe because things are only tricky when baking soda is involved– that’s when you most likely need to use the acidic natural cocoa powder.
Anyway, so yes– easy ingredients in this chocolate sugar cookie recipe and you can use whatever cocoa powder you like best! I suggest a high quality, incredibly tasty cocoa powder. Two I love are Hershey’s special dark and Ghirardelli 100% unsweetened cocoa.
Tip: sifting the flour and cocoa powder together is imperative. This ensures the two are perfectly blended and aerated. Rids any lumps, too.
Here’s the hand-crank sifter I own and love.
Another tip! Instead of flour, sprinkle cocoa powder on your work surface for rolling out the cookie dough. I roll the dough out on parchment paper, but if you’re using your counter– dust with cocoa powder. Flour is completely tasteless, so might as well use cocoa powder for extra chocolate flavor, right?
Like my regular soft cut-out sugar cookies, roll the dough out before chilling it in the refrigerator. With all of my recipe testing, I learned that this method is a lot easier than chilling the cookie dough as a whole and then trying to roll out a cold chunk of dough. You got me? Remember, chilling the cookie dough is KEY. Your cookies will spread all over the place if the dough is not cold and firm.
After 1-2 hours in the refrigerator, the chocolate dough is ready to shape.
The chocolate sugar cookies bake up to be soft in the centers and wonderfully crisp on the edges. They’ll take only about 10 minutes in the oven. Super quick!
Chocolate Sugar Cookie Icing
I have TWO icing recipes and you can choose whichever works best for you.
- Favorite Royal Icing: Royal icing is my preferred sugar cookie icing because it’s easy to use, dries within 1-2 hours, and doesn’t taste like hardened cement. (It’s on the softer side!) I make it with meringue powder. Meringue powder takes the place of raw egg whites, an ingredient traditionally found in royal icing recipes. Meringue powder eliminates the need for fresh eggs, but still provides the same consistency. You can find meringue powder in some baking aisles, most craft stores with a baking section, and online. The trickiest part is landing on the perfect royal icing consistency, but I provide a video in the royal icing recipe to guide you.
- Easy Glaze Icing: You can find my easy glaze icing recipe paired with my Christmas sugar cookies. This icing is easier to make than royal icing because you don’t an electric mixer and the consistency won’t really make or break the outcome. However, it’s thinner than royal icing and doesn’t provide the same sharp detail that royal icing decorations do. It also takes a good 24 hours to dry.
The pictured hearts are decorated with my royal icing using Wilton piping tip #4. If you’re not into piping tips, you can simply dunk the tops of the cookies into the icing like I do with my animal cracker cookies.
Invite some friends over, round up the kids, and have fun decorating these classic chocolate sugar cookies. And jazz them up with sprinkles!Print
These are the best soft chocolate sugar cookies you will ever make. It’s an easy recipe and they are so fun to decorate! Chilling is the most important step, so don’t skip it.
- 3/4 cup (172g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 and 1/2 cups (188g) all-purpose flour (spoon & leveled)
- 3/4 cup (62g) unsweetened natural cocoa powder (or dutch process)
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and beat on medium high speed until fluffy and light in color. Beat in the egg and vanilla extract on high speed. Scrape down the sides and bottom of the bowl as needed.
- Sift the flour and cocoa powder together in a medium bowl. Whisk in the baking powder and salt until combined. On low speed, slowly mix into the wet ingredients until combined.
- Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment to about 1/4″ thickness. Stack the pieces (with parchment paper between) onto a baking sheet and refrigerate for at least 1-2 hours. Chilling is mandatory. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper. You can chill up to 2 days.
- Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. The amount of batches will depend on how large/small you cut your cookies. Remove one of the dough pieces from the refrigerator and using a cookie cutter, cut in shapes. Transfer the cut cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used.
- Bake for 10 minutes– the cookies will still appear soft. Make sure you rotate the baking sheet halfway through bake time. Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.
- Make the icing and decorate the cooled cookies however you’d like. I did not color the icing, as you can see. Add sprinkles on top of the icing if desired. Once the icing has set, these cookies are perfect for gifts, sending, or munching on right away. I find they stay soft for about 5 days at room temperature.
- Freezing Instructions: Plain or decorated sugar cookies freeze well up to 3 months. Wait for the icing to set completely before layering between sheets of parchment paper in a freezer-friendly container. To thaw, thaw in the refrigerator or at room temperature. You can also freeze the cookie dough for up to 3 months before rolling it out. Prepare the dough through step 2, divide in half, flatten both halves into a disk as we do with pie crust, wrap each in plastic wrap, then freeze. To thaw, thaw the disks in the refrigerator, then bring to room temperature for about 1 hour. Roll out the dough as directed in step 3, then chill in the refrigerator for 1 hour before cutting into shapes and baking.
- Recipe can be doubled.
Keywords: chocolate sugar cookies
Here’s my vanilla version. You can’t go wrong with them!