Cut Out Chocolate Sugar Cookies Recipe
Introduction
These Cut Out Chocolate Sugar Cookies combine rich cocoa flavor with a tender, buttery texture, perfect for decorating or enjoying plain. They bake up beautifully and hold their shape well, making them ideal for any occasion.
Ingredients
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 2 ¼ cups (281 g) all-purpose flour
- ¾ cup (94 g) Dutch-process cocoa powder
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Set aside.
- Step 2: In a large bowl, cream together the butter and granulated sugar using a hand mixer or stand mixer fitted with the paddle attachment until light and fluffy.
- Step 3: Mix in the vanilla extract and the egg until fully combined.
- Step 4: In a separate medium bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, cornstarch, baking powder, and kosher salt.
- Step 5: Gradually add the dry ingredient mixture to the butter mixture. Mix on low speed until fully incorporated. The dough should be soft but not sticky.
- Step 6: Lightly flour a clean surface and roll out the dough to approximately ¼-inch thickness.
- Step 7: Use cookie cutters to cut the dough into your desired shapes. Transfer the cutouts to the prepared baking sheets, spacing them about 1 inch apart.
- Step 8: Bake the cookies for 8 to 11 minutes, depending on their size and thickness. They are done when the edges look set and the centers are still slightly soft.
- Step 9: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- For extra flavor, add ½ teaspoon of espresso powder to the dry ingredients to enhance the chocolate taste.
- If you want a sweeter cookie, sprinkle some coarse sugar on top before baking for a slight crunch.
- These cookies are perfect for decorating with royal icing or melted chocolate once cooled.
- To make dough easier to handle, chill it for 30 minutes before rolling out.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, you can freeze the baked cookies for up to 3 months. When ready to enjoy, thaw at room temperature. If desired, warm gently in the oven for a few minutes for a freshly-baked feel.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough and wrap it tightly in plastic wrap. Refrigerate for up to 2 days or freeze for up to 1 month. Thaw in the refrigerator before rolling out.
Why do my cookies spread too much while baking?
If your cookies spread too much, the dough may be too warm or the butter too soft. Try chilling the dough before rolling and baking, or reducing the amount of butter slightly.
Print
Cut Out Chocolate Sugar Cookies Recipe
- Total Time: 26 minutes
- Yield: 34 servings 1x
Description
These Cut Out Chocolate Sugar Cookies are rich, tender, and perfectly chocolatey with a soft yet sturdy texture that holds cut-out shapes beautifully. Ideal for decorating or enjoying plain, they combine cocoa powder with classic sugar cookie ingredients for a delightful twist on a favorite treat.
Ingredients
Wet Ingredients
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
Dry Ingredients
- 2 ¼ cups (281 g) all-purpose flour
- ¾ cup (94 g) Dutch-process cocoa powder
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper and set aside to prevent sticking and ensure even baking.
- Cream butter and sugar: In a large bowl, use a hand mixer or stand mixer with a paddle attachment to cream the unsalted butter and granulated sugar together until the mixture is light and fluffy, about 3-5 minutes.
- Mix in vanilla and egg: Add the vanilla extract and the large egg to the creamed butter and sugar. Continue beating until fully combined and smooth.
- Whisk dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, cornstarch, baking powder, and kosher salt until evenly blended.
- Add dry ingredients to butter mixture: Gradually add the dry ingredient mixture into the creamed wet ingredients on low speed. Mix until just combined and a soft dough forms that is not sticky.
- Roll out dough: Lightly flour a clean surface and roll out the dough to approximately ¼-inch thickness, ensuring an even surface for uniform baking.
- Cut out shapes and place on baking sheets: Use cookie cutters to cut the dough into desired shapes. Transfer the cookies onto the prepared baking sheets, leaving about 1 inch of space between each for slight spreading.
- Bake cookies: Bake in the preheated oven for 8 to 11 minutes depending on cookie size and thickness. The edges should appear set while the centers remain slightly soft.
- Cool cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up. Then transfer them to a wire rack to cool completely before decorating or serving.
Notes
- Ensure butter and egg are at room temperature for better mixing and texture.
- Use Dutch-process cocoa for a rich, deep chocolate flavor and darker color.
- Chilling the dough briefly before rolling can make it easier to handle if too soft.
- Store cookies in an airtight container at room temperature for up to a week.
- Customize with different shaped cutters for holidays or special occasions.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert/Cookies
- Method: Baking
- Cuisine: American
Keywords: Chocolate Sugar Cookies, Cut Out Cookies, Cocoa Cookies, Holiday Cookies, Chocolate Sugar Cutouts
