INTRODUCTION
Chocolate sugar cookies are a delightful treat that everyone loves. These cookies have a rich chocolate flavor and a soft, chewy texture. They are perfect for any occasion, whether you are celebrating a birthday, holiday, or just craving something sweet. Baking these cookies can be a fun experience, especially when you can decorate them with colorful icing and sprinkles.
The best part about chocolate sugar cookies is that they are simple to make and can bring joy to friends and family alike. With just a few easy steps, you can create delicious cookies that will impress everyone.
WHY YOU WILL LOVE THIS RECIPE
You will fall in love with this chocolate sugar cookie recipe for many reasons. First, how easy it is to follow and prepare. Even if you are not an experienced baker, you can make these cookies without any trouble. The ingredients are common and simple to find.
Second, the cookies taste amazing. They have the right balance of sweetness and a rich chocolate flavor that melts in your mouth. Plus, you can decorate them however you want, making each cookie unique and special.
Lastly, these cookies are versatile. You can serve them at parties, give them as gifts, or simply enjoy them with a glass of milk at home. They keep well and are always a hit with everyone!
HOW TO MAKE Chocolate Sugar Cookies
Making chocolate sugar cookies is straightforward. You will follow a few simple steps from mixing the ingredients to decorating the cookies. Just remember to have fun while baking!
EQUIPMENT NEEDED
Before you start, gather your equipment to make the process smoother. You will need:
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Handheld or stand mixer
- Rolling pin
- Cookie cutters
- Baking sheets
- Parchment paper or silicone baking mats
- Wire rack for cooling
Ingredients You’ll Need
To make chocolate sugar cookies, you will need the following ingredients:
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 3/4 cup (62g) unsweetened natural or Dutch-process cocoa powder, plus more as needed for rolling and the work surface
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- Royal icing or Easy glaze icing (royal icing is pictured)
- Assorted sprinkles
STEP-BY-STEP INSTRUCTIONS
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Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined. Set the bowl aside.
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Cream Butter and Sugar: In a large bowl, use a handheld or stand mixer fitted with a paddle attachment to beat the softened butter and granulated sugar on high speed. Mix until it becomes smooth and creamy, which should take about 2 minutes.
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Add Egg and Vanilla: Add the egg and vanilla extract into the butter and sugar mixture. Continue to beat on high speed until fully combined, about 1 minute. Make sure to scrape down the sides and bottom of the bowl to blend everything well.
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Combine Dry and Wet Ingredients: Gradually add the dry ingredients into the wet mixture, mixing on low speed until fully combined. The cookie dough will be soft. If it feels too sticky for rolling, you can add 1 more tablespoon of flour.
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Chill the Dough: Divide the dough into two equal parts. Dust 2 large pieces of parchment paper or silicone baking mats lightly with cocoa powder or flour. Place one half of the dough on each. Using a rolling pin dusted with cocoa powder, roll the dough to about a 1/4-inch thickness, dusting with more cocoa powder or flour as needed.
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Refrigerate: Lightly dust one of the rolled-out doughs with cocoa powder. Place a piece of parchment on top, then place the second rolled-out dough on top of that. Cover the entire stack with plastic wrap or aluminum foil. Refrigerate for at least 1-2 hours or up to 2 days.
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Preheat Oven: When ready to bake, preheat your oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone mats.
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Cut Cookies: Once the dough is chilled, carefully remove the top dough piece from the refrigerator. Use cookie cutters to cut the dough into your desired shapes. Reroll any remaining dough and cut out more shapes until all the dough is used. Work quickly to keep the dough cool. If it becomes too warm, refrigerate it for another 10 minutes.
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Arrange and Bake: Place the cookie shapes on the baking sheets, leaving 3 inches of space between each. Bake for 11-12 minutes or until the edges are set. If your oven has hot spots, consider rotating the baking sheets halfway through the baking time.
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Cool and Decorate: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, prepare the royal icing or cookie icing. Decorate the cookies as you like and add sprinkles for a festive touch.
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Enjoy: Allow the decorated cookies to set before serving. Enjoy them right away or let the icing harden before storing.
HOW TO SERVE Chocolate Sugar Cookies
Chocolate sugar cookies can be served in many delightful ways. You can present them on a beautiful platter as a centerpiece for a dessert table. Pair them with a glass of milk or a warm cup of coffee for a tasty treat.
These cookies are also great for gifting. Place them in a cute box or tie them with a ribbon for friends or family. For special occasions, decorate the cookies in festive colors or shapes to match the theme of the celebration.
STORAGE & FREEZING: Chocolate Sugar Cookies
If you have leftover cookies, you can store them easily. Place the cookies in an airtight container at room temperature. They will stay fresh for about 5 days when sealed tightly.
For a longer shelf life, you can freeze the cookies. Just make sure they are fully cooled before wrapping them tightly in plastic wrap. Place them in a freezer-safe bag or container. Frozen cookies can last up to 10 days. When you are ready to enjoy them, simply let them thaw at room temperature.
SERVING SUGGESTIONS
For serving chocolate sugar cookies, try these ideas:
- Ice Cream Sandwiches – Place a scoop of your favorite ice cream between two cookies for a delicious treat.
- With Fresh Fruit – Serve the cookies alongside fresh berries or sliced fruit for a refreshing twist.
- Chocolate Drizzle – Drizzle melted chocolate over the decorated cookies to add an extra layer of chocolatey goodness.
VARIATIONS
Feel free to get creative with this chocolate sugar cookie recipe. Here are some fun variations to try:
- Nutty Addition – Add chopped nuts like walnuts or pecans to the dough for a crunchy texture.
- Peppermint Twist – Mix in crushed peppermint candies for a minty flavor, especially around the holidays.
- Spicy Kick – Add a pinch of cinnamon or chili powder to the dough for a warm and spicy flavor.
FAQs
1. Can I use cocoa powder for rolling?
Yes, cocoa powder is perfect for dusting your work surface and the dough to prevent sticking.
2. Can I make the dough ahead of time?
Absolutely! You can make the dough and refrigerate it for up to 2 days before baking.
3. What if my cookies spread too much?
If they spread too much, this could be due to the dough being too warm. Make sure to chill your dough well before cutting and baking.
4. Can I freeze the cookie dough?
Yes, you can freeze the dough before cutting. Wrap it tightly and store it in the freezer for up to 2 months. Thaw in the fridge before using.
MAKE-AHEAD TIPS FOR Chocolate Sugar Cookies
To make your baking process easier, you can prepare the cookie dough ahead of time. Simply follow the steps to make the dough, divide it, and then wrap each half tightly in plastic wrap. You can store the wrapped dough in the refrigerator for up to 2 days or in the freezer for up to 2 months.
This will help save time when you’re ready to bake. Simply thaw the dough in the fridge if frozen, roll it out, cut the cookies, and bake when you’re ready to enjoy your homemade chocolate sugar cookies!
Chocolate Sugar Cookies
Ingredients
Method
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined. Set aside.
- In a large bowl, beat the softened butter and granulated sugar on high speed until smooth and creamy, about 2 minutes.
- Add the egg and vanilla extract to the butter and sugar mixture and beat on high speed until fully combined, about 1 minute. Scrape down the sides and bottom of the bowl to blend well.
- Gradually add the dry ingredients into the wet mixture, mixing on low speed until fully combined. If the dough feels too sticky, add 1 more tablespoon of flour.
- Divide the dough into two equal parts. Dust parchment paper or silicone mats lightly with cocoa powder or flour. Roll each dough half to about 1/4-inch thickness.
- Lightly dust one rolled-out dough with cocoa powder. Stack the two rolled-out doughs, cover with plastic wrap, and refrigerate for at least 1-2 hours or up to 2 days.
- Preheat your oven to 350°F (177°C). Line 2-3 baking sheets with parchment paper or silicone mats.
- Once the dough is chilled, use cookie cutters to cut out shapes. Reroll any remaining dough and cut out more shapes.
- Place cookie shapes on the baking sheets, leaving 3 inches of space between each. Bake for 11-12 minutes or until the edges are set.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, prepare royal icing and decorate the cookies as desired. Add sprinkles for a festive touch.
- Allow decorated cookies to set before serving or storing.