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
Scale
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
