These rich Chocolate Sugar Cookies are super chocolatey and easy to cut out using cookie cutters and decorate! They’re an irresistible weeknight treat or holiday cookie recipe made with just 7 ingredients.
If chocolate isn’t your thing, check out my traditional Sugar Cookie Recipe! It’s a no chill recipe and always turns out perfectly!
This Is My Favorite Chocolate Sugar Cookies Recipe!
I’m a sucker for a cut out cookie. You can make them as simple or complicated as you would like! And today we’re taking the traditional…and making it chocolate!
Sugar cookies are great for decorating, but sometimes that classic sugar cookie flavor just doesn’t cut it. That’s where these easy chocolate cookies come in. Whether you want to frost them or not, it’s easy to make these cookies look amazing!
You can dust them with powdered sugar, slather on some homemade frosting or even drizzle them with melted white chocolate. There are so many possibilities!
What I Love About These Cookies
I love the versatility of these chocolate sugar cookies. This is a cut-out cookie recipe, so you can use all kinds of fun cookie cutters for them! If you like crispier cookies, make some stars or snowflakes, as the edges are thinner and will crisp up a bit more. If you want them to be more soft, use a circular or heart-shaped cookie cutter.
Another awesome thing about these buttery cookies is the simplicity of the recipe. It calls for classic sugar cookie ingredients plus cocoa powder. So easy! And you can whip up the dough in under 5 minutes! If you like dark chocolate, use dark cocoa powder, but I find they are chocolaty enough with regular unsweetened cocoa powder.
These cookies are made with minimal ingredients. I all but guarantee you already have everything you need to make them!
- Granulated Sugar
- Vanilla Extract
- Kosher Salt
- Cocoa Powder: You’ll need some cocoa powder for the batter and some for dusting the baking sheet.
- All-Purpose Flour
How to Make Chocolate Sugar Cookies
This recipe is stress-free and beginner friendly. Just make the dough, chill it in the fridge and bake your cookies!
- Cream Butter & Sugar: In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and sugar together for 1 minute, until fluffy.
- Add Wet Ingredients: Add in the egg, vanilla and salt and mix for another minute until smooth, scraping the sides of the bowl as necessary.
- Add Dry Ingredients: Turn the mixer to low and add in the cocoa powder and flour, mixing until combined and uniform in color.
- Roll Out Dough & Chill: Place a piece of parchment paper onto a baking sheet and lightly dust the parchment with cocoa powder. Place the dough onto the parchment paper and flatten it with your hands. Place another piece of parchment paper on top of the dough and use a rolling pin to roll the dough out to 1/4-inch thickness. Place in the fridge for 1 hour.
- Heat Oven: Preheat the oven to 350°F. Line another baking sheet with parchment paper and set aside.
- Remove Dough From Fridge: Remove the baking sheet from the fridge and peel the top piece of parchment paper off of the dough. If you need to roll the dough out further, do it now, to ensure uniform thickness.
- Cut Cookies: Using a cookie cutter, cut the shapes out of the dough out and place them onto the newly prepared baking sheet, 2 inches apart.
- Bake: Bake for 8-10 minutes, until the cookies are just set on top. The longer you bake them, the crisper they’ll get.
- Let Cool: Transfer the cookies to a wire rack to cool completely before decorating.
Tips for the Best Sugar Cookies
- Don’t Cheat on the Chill Time: Let your cookie dough chill in the fridge for a full hour. The chill time is important because it helps the cookies cut cleanly and hold their shape.
- Let Cool Completely: If you plan to frost your cookies, you’ll have to let them cool completely first, or the frosting will get too melty. If you want to eat them plain you can enjoy them while they’re still warm.
- Use Dutch-Processed Cocoa Powder: If you want your cookies to have the richest chocolate flavor possible, Dutch-processed cocoa powder is definitely the way to go.
- Top with Frosting: I love topping my chocolate sugar cookies with homemade Royal Icing or Buttercream Frosting!
- Add Sprinkles: If you’re serving these cookies for a celebration or holiday, throw on some festive sprinkles to fancy them up.
- Dust with Powdered Sugar: Give your cookies a classic look by sprinkling them with powdered sugar.
- Drizzle with Chocolate: Whether it’s white chocolate, milk chocolate or smooth dark chocolate, it’s gonna taste amazing on these cookies!
How to Store Homemade Sugar Cookies
Once the icing has set, store your cookies in an airtight container at room temperature. They’ll stay fresh and delicious for up to 5 days! If you want to store them for a few more days, just pop the container in the fridge.
Can I Freeze These Cookies?
These cookies are freezer-friendly in every way. You can freeze the dough before making them or store them in the freezer once they’ve cooled completely.
How to Freeze Sugar Cookie Dough
Once you’re done making your dough, you don’t have to roll it out and make the cookies right away. If you want to freeze it for later use, divide it into two pieces and flatten them into discs. Then, wrap them in plastic wrap and freeze them until you’re ready to bake your cookies.
Before rolling out the dough, you have to let it thaw in the fridge and then come to room temperature on the counter. Once it’s reached room temperature, proceed to step 4 of the recipe. You’ll need to chill the dough again once it’s rolled out on the pan.
How to Freeze Sugar Cookies
You can freeze these sugar cookies whether they’re iced or not! Just make sure they’re completely cool and the icing is set before you do so. Layer them between pieces of parchment paper and freeze them in an airtight container for up to 3 months. When you want to eat your cookies, just thaw them out in the fridge and enjoy!