Chocolate Sugar Cookies

Chocolate Sugar Cookies are a delightful twist on the traditional sugar cookie, offering a rich cocoa flavor and soft, chewy texture.

These cookies hold their shape well during baking, making them perfect for cut-out designs or simply rolled and flattened. Whether you frost them or enjoy them plain, they’re sure to satisfy any chocolate craving.

Kitchen Equipment Needed

• Mixing bowls
• Hand mixer or stand mixer
• Whisk
• Measuring cups and spoons
• Rubber spatula
• Baking sheets
• Parchment paper or silicone baking mats

Ingredients Overview

• Flour and cocoa powder: Form the base of the dough and provide chocolatey depth.
• Butter and sugar: Cream together to create a soft, tender crumb.
• Egg: Binds the dough and adds moisture.
• Baking powder: Helps the cookies rise slightly.
• Vanilla extract: Complements the cocoa flavor.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder (preferably Dutch-processed)
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Directions

1. Cream butter and sugar : In a mixing bowl, beat the softened butter and sugar on medium speed until light and fluffy, about 2–3 minutes.
2. Add egg and vanilla : Beat in the egg and vanilla extract, scraping down the sides of the bowl as needed.
3. Combine dry ingredients : In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
4. Form the dough : Gradually stir the dry mixture into the creamed butter and sugar. Mix just until combined; do not overmix.
5. Chill the dough : Divide the dough into two portions. Wrap each in plastic wrap and refrigerate for at least 1 hour (or up to overnight) to make rolling easier.
6. Preheat oven : Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
7. Shape or cut cookies : On a lightly floured surface or between sheets of parchment, roll out the chilled dough to about 1/4-inch thickness. Cut into desired shapes or roll into 1-inch balls and flatten slightly. Place cookies on prepared baking sheets, spacing them about 2 inches apart.
8. Bake : Bake for 8–10 minutes, or until the edges are set. Cookies will still appear slightly soft in the center. Allow them to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.

Prep Time

15 minutes (plus 1 hour chilling)

Bake Time

8–10 minutes

Total Time

1 hour 25 minutes

Nutrition (per cookie, ~24 cookies)

• Calories: ~120
• Fat: ~6g
• Carbohydrates: ~16g
• Sugar: ~10g
• Protein: ~2g

Expert Tips

• Chill thoroughly Ensuring the dough is well-chilled helps the cookies keep their shape and prevents spreading.
• Adjust thickness Roll the dough thinner for crisp cookies or thicker for softer ones, adjusting bake time accordingly.
• Decorate Top with sanding sugar before baking or frost after they’ve cooled for a festive touch.

FAQs

Can I make these cookies without chilling the dough?

Chilling is recommended to prevent excessive spreading and to allow the flavors to develop. Skipping it may result in flatter cookies.

What if I only have natural cocoa powder?

You can substitute it, but the cookies may have a slightly lighter color and different taste.

How do I store the cookies?

Keep them in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Storing & Reheating

• Storing Place cooled cookies in an airtight container at room temperature for up to 5 days.
• Reheating These cookies are best at room temperature, but you can warm them slightly in a microwave for a soft, fresh-baked feel.

Substitutions & Variations

• Gluten-free Use a 1:1 gluten-free baking flour blend.
• Dairy-free Substitute the butter with a non-dairy alternative like vegan margarine.
• Flavor additions Mix in a teaspoon of espresso powder for a deeper chocolate taste, or add a hint of peppermint extract during the holidays.

Chocolate Sugar Cookies

Chocolate Sugar Cookies are a delightful twist on the traditional sugar cookie, offering a rich cocoa flavor and soft, chewy texture.

Print Recipe Pin Recipe

Equipment

• Mixing bowls
• - Hand mixer or stand mixer
• Whisk
• Measuring cups and spoons
• - Rubber spatula
• - Baking sheets
• - Parchment paper or silicone baking mats

Ingredients

  

• - 1 cup 2 sticks unsalted butter, softened
• - 1 1/2 cups granulated sugar
• - 1 large egg room temperature
• - 1 teaspoon vanilla extract
• - 2 cups all-purpose flour
• - 3/4 cup unsweetened cocoa powder preferably Dutch-processed
• - 1 teaspoon baking powder
• - 1/2 teaspoon salt

Instructions

 

• **Cream butter and sugar** In a mixing bowl, beat the softened butter and sugar on medium speed until light and fluffy, about 2–3 minutes.
• **Add egg and vanilla** Beat in the egg and vanilla extract, scraping down the sides of the bowl as needed.
• **Combine dry ingredients** In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
• **Form the dough** Gradually stir the dry mixture into the creamed butter and sugar. Mix just until combined; do not overmix.
• **Chill the dough** Divide the dough into two portions. Wrap each in plastic wrap and refrigerate for at least 1 hour (or up to overnight) to make rolling easier.
• **Preheat oven** Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
• **Shape or cut cookies** On a lightly floured surface or between sheets of parchment, roll out the chilled dough to about 1/4-inch thickness. Cut into desired shapes or roll into 1-inch balls and flatten slightly. Place cookies on prepared baking sheets, spacing them about 2 inches apart.
• **Bake** Bake for 8–10 minutes, or until the edges are set. Cookies will still appear slightly soft in the center. Allow them to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.