I absolutely love making these cookies whenever I crave something sweet and chocolaty with a fun twist. This Cut Out Chocolate Sugar Cookies Recipe has become my go-to when I want a treat that’s both rich in chocolate flavor and playful in shape. The dough is silky and easy to roll, and the cocoa gives the cookies a deep, irresistible hue that makes them stand out on any cookie platter. I’m always excited to share this recipe because it never fails to impress friends and family, especially when decorated or served at special occasions.
Why You’ll Love This Cut Out Chocolate Sugar Cookies Recipe
One thing I adore about this Cut Out Chocolate Sugar Cookies Recipe is its perfectly balanced flavor profile. The cocoa powder brings a rich chocolate taste without overpowering the cookie’s sweetness, creating a delightful contrast that feels indulgent yet approachable. The hint of vanilla and the light texture from cornstarch make every bite tender and melt-in-your-mouth, which is just heavenly. To me, the taste strikes that rare harmony between a classic sugar cookie and a luscious chocolate treat, which makes it endlessly satisfying.
The ease of preparation is another reason I keep coming back to this recipe. It doesn’t require any complicated ingredients or lengthy steps, meaning I can whisk up a batch quickly without stress. The dough is super cooperative when rolling and cutting shapes, which means fewer frustrations and more fun, especially if you’re baking with kids. I also love how versatile these cookies are — they’re perfect for holiday parties, birthdays, or even casual tea times. They just brighten every occasion and make cookie time feel extra special.
Ingredients You’ll Need
All you need are simple, classic ingredients that come together beautifully to create these luscious cookies. Each one plays a crucial role in delivering the ideal texture, flavor, and appearance that make these chocolate sugar cookies so memorable.
- Unsalted butter (1 cup / 2 sticks / 227 g): This gives the cookies their tender, rich base and ensures the dough creams beautifully with the sugar.
- Granulated sugar (1 cup / 200 g): Adds the perfect level of sweetness and helps create a light, fluffy texture when creamed with butter.
- Vanilla extract (1 teaspoon): A small touch that rounds out the chocolate flavor with warmth and depth.
- Egg (1 large): Binds the ingredients together and provides structure without making the dough tough.
- All-purpose flour (2 ¼ cups / 281 g): The essential foundation for cookie dough, balancing tenderness and shape-holding ability.
- Dutch-process cocoa powder (¾ cup / 94 g): Gives these cookies their characteristic rich chocolate color and smooth, intense flavor.
- Cornstarch (1 tablespoon): Keeps the cookies soft and tender even after baking, preventing them from becoming too crisp.
- Baking powder (1 teaspoon): Helps the dough rise slightly for an airy texture, rather than dense.
- Kosher salt (½ teaspoon): Enhances all the flavors and balances the sweetness perfectly.
Directions
Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. This keeps the cookies from sticking and makes cleanup a breeze.
Step 2: In a large mixing bowl, use a hand mixer or stand mixer fitted with the paddle attachment to cream together the unsalted butter and granulated sugar until the mixture is light and fluffy. This usually takes about 3 to 5 minutes and is key for a soft, tender cookie.
Step 3: Add the vanilla extract and egg to the creamed butter mixture. Beat until well combined, making sure the egg is fully incorporated so your dough has an even texture.
Step 4: In a separate medium bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, cornstarch, baking powder, and kosher salt. Mixing the dry ingredients thoroughly prevents lumps and ensures even cocoa distribution.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed. Stop mixing as soon as the dough comes together into a soft but not sticky ball. Overmixing can develop gluten and make the cookies tough, so keep an eye on the consistency.
Step 6: Lightly flour your work surface and roll out the dough to about ¼-inch thickness. I find this thickness ideal for holding shapes without baking into mush but still yielding a tender bite.
Step 7: Use your favorite cookie cutters to cut out shapes, then transfer them gently onto the prepared baking sheets. Leave about 1 inch between cookies so they have room to gently expand while baking.
Step 8: Bake the cookies for 8 to 11 minutes, depending on their size. The edges should look set, and the centers will still be slightly soft—that’s the perfect time to pull them out before they overbake. They will firm up as they cool.
Step 9: Let the cookies cool on the baking sheet for 5 minutes to firm up further, then transfer them to a wire rack to cool completely. This cooling method helps preserve the cookies’ delicate texture without making them soggy.
Servings and Timing
This Cut Out Chocolate Sugar Cookies Recipe yields about 34 cookies, which makes it fantastic for sharing at parties or giving as gifts. It takes approximately 10 minutes to prep the dough, about 8 to 11 minutes to bake each batch, and an additional 10 minutes for cooling, totaling around 28 minutes from start to finish. Resting time is minimal here, which is great when you want fresh cookies quickly.
How to Serve This Cut Out Chocolate Sugar Cookies Recipe
I love serving these cookies at room temperature because it showcases their tender crumb and rich chocolate flavor beautifully. Pair them with a cup of hot coffee, strong black tea, or a creamy latte to enhance their deep cocoa notes. If you’re hosting a party, I like plating them alongside a colorful assortment of fresh fruit or a scoop of vanilla ice cream for a playful contrast.
Presentation is half the fun with cut out cookies! I often decorate them with simple powdered sugar dusting or a drizzle of melted white chocolate for elegant flair. If I’m feeling festive, a bit of colored royal icing or sprinkles adds a delightful pop and makes these cookies perfect for holidays or birthdays. Arranged on a decorative platter or tied up in cellophane bags, they make for charming gifts that always get rave reviews.
These cookies are so versatile that they’re great for casual weekday treats or special occasions alike. I sometimes serve them after dinner as a light dessert, and other times, I bring them to holiday gatherings where their chocolate richness stands out next to traditional sugar cookies. They’re just as delicious fresh as they are a day later, making them perfect for planning ahead.
Variations
Over time, I’ve experimented with customizing this Cut Out Chocolate Sugar Cookies Recipe, and it’s so easy to tweak! For example, swapping the all-purpose flour for a gluten-free blend works well if you need a gluten-friendly option. I always recommend picking a blend that includes xanthan gum for the best texture.
For a vegan twist, I replace the butter with a plant-based margarine and swap the egg for a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, chilled for 10 minutes). The results are surprisingly tender and still maintain that rich chocolate flavor I love.
If you want to change things up on flavor, try adding a teaspoon of instant espresso powder to the dry ingredients — it intensifies the chocolate flavor wonderfully. Or, for an extra indulgent touch, sprinkle flaky sea salt on top of the cookies right before baking to create a sophisticated sweet-and-salty twist. I’ve also seen these cookies decorated with colorful icing or dipped halfway in melted chocolate for festive occasions.
Storage and Reheating
Storing Leftovers
If you have any leftover cookies, store them in an airtight container at room temperature to keep their tender texture intact. I like using a glass or plastic container with a tight seal and layering the cookies between sheets of parchment paper to prevent sticking. These cookies stay fresh for up to 5 days when stored properly, making them a perfect make-ahead treat.
Freezing
This dough freezes beautifully if you want to prepare it in advance. I usually shape the dough into a flat disk, wrap it tightly in plastic wrap, and place it in a freezer-safe bag. Frozen dough keeps well for up to 3 months. When you’re ready to bake, just thaw the dough overnight in the refrigerator, then roll and cut as usual. You can also freeze baked cookies by layering them between parchment paper in an airtight container; they’ll keep well for up to 2 months.
Reheating
To enjoy these cookies warm, I gently reheat them in a 300°F oven for about 5 minutes or until warmed through. Avoid microwaving because it can make the cookies gummy or too soft. Reheating in the oven revives the cookies’ tender crumb and enhances their chocolate aroma, making them taste freshly baked all over again.
FAQs
Can I use natural cocoa powder instead of Dutch-process cocoa powder?
You can use natural cocoa powder, but it will change the pH of the dough and could slightly affect the texture and color. Dutch-process cocoa is less acidic, giving a smoother flavor and darker color, which makes this recipe shine. If you swap it, consider adding a pinch of baking soda to balance acidity.
Do I have to chill the dough before rolling it out?
This recipe doesn’t require chilling, which means you can roll and cut shapes right away. Chilling can make the dough easier to handle if your kitchen is warm, but I find it unnecessary here because the dough is firm and rolls smoothly at room temperature.
Why do the cookies sometimes spread too much during baking?
If your cookies are spreading too much, make sure your butter isn’t too soft or melted when creaming. Also, avoid overmixing once you add the dry ingredients, as this develops gluten and softens the dough too much. Lastly, baking at the correct temperature (350°F) is key to helping them hold their shape.
Can I decorate these cookies with icing?
Absolutely! These cookies are perfect for decorating with royal icing, buttercream, or melted chocolate. Because they hold their shape nicely and have a smooth surface, your designs will look crisp and professional. Just make sure the cookies are completely cooled before decorating.
Are these cookies suitable for making holiday gingerbread-style cut out decorations?
While they don’t have the spice profile of gingerbread, these chocolate sugar cookies hold up beautifully for cut out decorating, especially if you prefer chocolate over spice. Their sturdy yet tender texture makes them ideal for holiday cookie swaps, gift tins, or decorative platters.
Conclusion
I hope you’ll give this Cut Out Chocolate Sugar Cookies Recipe a try because it’s one of those delightful treats that bring joy with every bite and every shape you cut. From the rich chocolate flavor and tender crumb to the ease of rolling and cutting, it truly feels like a special experience to bake and share. Whether for holidays, parties, or a simple cozy afternoon, these cookies will become a favorite in your baking repertoire just like they are in mine. Happy baking!
