Chocolate Sugar Cookies

Jump to Recipe

My go-to recipe for chocolate sugar cookies!

These are the best soft chocolate sugar cookies you will ever make! It's an easy recipe and they are so fun to decorate! Recipe on sallysbakingaddiction.com

I don’t even know what to say about this.

I mean, it’s been exactly 4 years 2 months and 24 days since I started this baking blog and there’s no chocolate sugar cookie recipe to be found. We’re talking 1547 days– thank you, calculator– without a classic chocolate sugar cookie recipe. I’m fully aware that its absence this far into my baking career is appalling and most definitely obscure. 

But, my baking buds, it’s taken me awhile to perfect such a classic treasure. And I will only bring you the best when it comes to sugar cookies. I swear on sprinkles:

These chocolate sugar cookies are fantastic! I’m completely addicted to making them because not only are the cookies the perfect balance of chocolate and buttery goodness, they’re incredibly simple. They’re crisp on the edges, soft in the center, and the royal 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.

These are the best soft chocolate sugar cookies you will ever make! It's an easy recipe and they are so fun to decorate! Recipe on sallysbakingaddiction.com

Nerd Alert

You’ll be happy to know that 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 vanilla version, only I added a lot of cocoa powder for chocolate flavor. We’ll be using baking powder to give the cookies lift and if you remember my huge spiel about cocoa powders, you’ll 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.

How to make chocolate sugar cookies! Recipe on sallysbakingaddiction.com

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 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?

How to make chocolate sugar cookies! Recipe on sallysbakingaddiction.com

Like my regular soft cut-out sugar cookies, we’re going to 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 hour in the refrigerator, the chocolate dough is ready to shape.

How to make chocolate sugar cookies! Recipe on sallysbakingaddiction.com

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!

For the icing, there are so many options! For the pictured cookies, I used this royal icing with meringue powder. (I like Wilton brand meringue powder.) I love this royal icing. It sets after only a couple hours, is super smooth, and is perfectly sweet. It’s easy to work with, too. If meringue powder isn’t your thing– you can use my super easy icing instead. With either, you can decorate using an empty squeeze bottle or a piping tip/bag situation. I use Ateco icing tip #3. For lots of helpful cookie decorating tips, check out this helpful read from King Arthur Flour. I use it as a resource all the time.

These are the best soft chocolate sugar cookies you will ever make! It's an easy recipe and they are so fun to decorate! Recipe on sallysbakingaddiction.com

Invite some friends over, round up the kids, and have fun decorating these classic chocolate sugar cookies. And jazz them up with sprinkles!

Chocolate Sugar Cookies

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.

Ingredients:

  • 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 (63g) unsweetened natural cocoa powder (or dutch process)
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt

For Decorating

Directions:

  1. 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.
  2. 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.
  3. 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 hour. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Make ahead tip: Unfrosted cookies freeze well up to 3 months. Thaw overnight in the refrigerator. Frosted cookies do not freeze well at all. You can chill the cookie dough for up to 2 days (step 3). You can also freeze the cookie dough before rolling for up to 3 months. Then allow to thaw overnight in the refrigerator. Then allow to come to room temperature for about 1 hour. Then roll and continue with the recipe as directed.

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

Here’s my vanilla version. You can’t go wrong with them!

Soft Cut-Out Sugar Cookies by sallysbakingaddiction.com

This post contains affiliate links to products I use and enjoy in my own kitchen.

These are the best soft chocolate sugar cookies you will ever make! It's an easy recipe and they are so fun to decorate! Recipe on sallysbakingaddiction.com

114 Comments

All Comments

  1. I am excited to try this recipe, and love the roll the dough first and then chill method. Would it be OK to chill the dough overnight, so I could prep ahead of time? Or would that effect the cookies. Thanks!

  2. WOW! I made your chocolate sugar cookies today. I used two thirds black cocoa since I cut them out with a music note cutter, and they are the most delicious chocolate cookie I have ever tasted!

  3. Hi Sally!
    I have a question for you (or anyone who might know). Would these cookies be good to use to make ice cream sandwiches? I’m trying to mimic the flying saucers from carvel. I’ve never had one so I’m not sure what they’re supposed to taste like but my husband used to love those treats & his birthday is coming up. Since he’s not much of a cake person I thought the ice cream sandwiches would be fun. Thanks so much!

  4. Hi!
    Do you think these will be suitable for making cookie pops? I’ve promised to «bake flowers» for a big birthday (in the spirit of the foodie turning 50), and I’m looking for something more than sugar cookies and gingerbread. I’m a bit concerned that the soft center won’t make them sturdy enough for this purpose. What do you think?

    1. Hi Asta! That sounds like a fun treat. These cookies will be just perfect for the cookie pops. Bake for an extra minute to ensure they’re sturdy enough.

  5. Hi!! I have made this recipe over and over again and it’s fabulous!! Just one thing though I’d like to ask: I’ve just made the dough mixture and rolled it out ready to cut and stored in the refrigerator, I did double this recipe (as I usually do) but this time I’d forgotten to double the baking powder and salt!! Will this effect the cookie massively…?

    Would be grateful for an answer soon so I know what to do….thanks!!

    1. I’m so happy you love this recipe so much! Without the salt your cookies will just taste sweeter and they might not rise as well without the baking powder. I would recommend cutting out one cookie and baking it to test your dough before you spend time cutting out all of them!

      1. Sally!! I’ve just taken your advice….after all that it’s still perfect!! Maybe I heaped my spoon a bit more than usual with the salt and baking powder, I’m so happy, thank you so much for your encouragement I really appreciate it!!

Reviews

  1. Sally!! I’ve just taken your advice….after all that it’s still perfect!! Maybe I heaped my spoon a bit more than usual with the salt and baking powder, I’m so happy, thank you so much for your encouragement I really appreciate it!!

Questions

  1. Hi Sally!
    I have a question for you (or anyone who might know). Would these cookies be good to use to make ice cream sandwiches? I’m trying to mimic the flying saucers from carvel. I’ve never had one so I’m not sure what they’re supposed to taste like but my husband used to love those treats & his birthday is coming up. Since he’s not much of a cake person I thought the ice cream sandwiches would be fun. Thanks so much!

  2. Hi!
    Do you think these will be suitable for making cookie pops? I’ve promised to «bake flowers» for a big birthday (in the spirit of the foodie turning 50), and I’m looking for something more than sugar cookies and gingerbread. I’m a bit concerned that the soft center won’t make them sturdy enough for this purpose. What do you think?

    1. Hi Asta! That sounds like a fun treat. These cookies will be just perfect for the cookie pops. Bake for an extra minute to ensure they’re sturdy enough.

  3. Hi!! I have made this recipe over and over again and it’s fabulous!! Just one thing though I’d like to ask: I’ve just made the dough mixture and rolled it out ready to cut and stored in the refrigerator, I did double this recipe (as I usually do) but this time I’d forgotten to double the baking powder and salt!! Will this effect the cookie massively…?

    Would be grateful for an answer soon so I know what to do….thanks!!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Archives

Categories

Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×