EASY recipe for chocolate cut out cookies! Soft, thick and chewy chocolate sugar cookies are made with cocoa powder and perfect for decorating with buttercream or being dipped in chocolate.
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Chocolate cut out cookies are my go to recipe for chocolate sugar cookies. They are the best soft, chewy and chocolatey cookies!
This cookie recipe is a variation of my classic sugar cookies, but with cocoa powder and a little less flour. We make them for Christmas, Easter, Valentine's Day, Halloween and really any time we are craving chocolate cookies.
If you are looking for chocolate sugar cookies with sprinkles, try this recipe. You can also try my espresso flavored coffee sugar cookies, lemon sugar cookies and white chocolate cut out cookies.
This post was originally posted in April 2019 and has been updated with new photos and helpful information. The recipe has been modified to use one less egg.
why you will love this chocolate sugar cookie recipe
- An easy cookie dough that comes together in minutes!
- The chocolate cookies are no spread, so they actually look like your cookie cutters.
- Perfect to decorate for the holidays, but also delicious dipped in chocolate!
ingredients and substitutions
Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.
- All-purpose flour ~ if you don't have a scale for measuring {this is the scale I love and use daily in my kitchen}, make sure you use the scoop and level method so you don't end up with too much flour. If you need gluten free cookies, a 1 to 1 gluten free flour can be substituted.
- Baking powder ~ this recipe calls for aluminum free baking powder. For chocolate sugar cookies that taste good, I highly recommend making sure your baking powder is aluminum free. I use Trader Joe's brand or Rumford.
- Cocoa powder ~ unsweetened natural cocoa powder is what I use, but an equal amount of Dutch process cocoa can be used for a deeper chocolate flavor. Scharffen Berger is my go to brand, but I also use Hershey's from time to time.
- Unsalted butter ~ you want the butter room temperature so pull it out 1-2 hours before making the dough. I prefer using unsalted butter so I can control the saltiness of the finished cookies.
- Kosher salt ~ enhances the flavor of the chocolate sugar cookies. If you only have table salt, use half the amount.
- Granulated sugar ~ brings the sweetness and classic sugar cookie taste without being overly sweet. It also provides structure.
- Egg ~ one large egg is needed to bind the cookie dough together. {The original recipe used two eggs, but I've found one works fine too}. The egg should be room temperature, so pull it out when you pull out the butter.
- Vanilla ~ pure vanilla extract brings balance and flavor.
how to make the easy chocolate cookie dough
Start by combining flour, unsweetened cocoa powder and aluminum free baking powder in a medium bowl with a whisk. Set aside.
Using a hand mixer or stand mixer with the paddle attachment, beat the butter and kosher salt on medium speed until combined. Scrape up and down the sides of the bowl.
Then add in the sugar and beat until smooth. Beat in the egg and vanilla and mix until well combined.
Then with the mixer on low, add the flour mixture a little at a time, occasionally stopping to scrape your bowl. The chocolate cut out cookie dough should form a ball around the paddle when the mixing is finished. The dough should be soft, but not sticky.
Wrap the dough ball in plastic wrap and press into a 1 inch thick disk. Chill for a minimum of 30 minutes {and up to three days} before rolling. If the dough has chilled for more than a couple of hours, let it sit on the counter for 20 minutes or so until you can roll it out without it cracking.
how do you know when sugar cookies are done?
You do not want to over bake these chocolate sugar cookies. About 8 minutes is all they need in a 375°F oven. Yes, that quick. The cookies will appear slightly puffy when they are done.
Let the cookies rest on the baking pan for 2 minutes before moving to a wire cooling rack to cool completely.
tips for the best chocolate cut out cookies
- Start with room temperature butter and a room temperature egg. This usually takes 1-2 hours of sitting on the counter {depending on the temperature of your kitchen}. To test, your finger should make an indent without sinking or sliding down into the butter. The butter should not be warm to the touch or shiny or greasy.
- Chill the dough. This cookie recipe requires a minimum of 30 minutes; I typically go somewhere between 30-60 minutes of chill time. The dough can chill for up to three days. If it is chilled longer than 1 - 2 hours, allow it to sit on the counter for 15-20 minutes to warm up before rolling out.
- Roll the cookies ¼ inch thick. If you roll them too thin, they will not be as soft and chewy. When rolling the cookie dough, I like to treat it like pie crust and gently roll it, turning the dough after every pass of the rolling pin. This helps to prevent the dough from sticking to the counter.
- Try not to overwork the dough. Overworked dough = tough cookies.
- If the dough seems too warm after you've rolled and cut out the cookies, pop it in the freezer or refrigerator for 10 minutes to cool back down before baking them.
- Make sure the cookie baking pan is cool before adding the cookies. I line mine with parchment paper or silicone baking mats.
- Do not over bake the cookies! It takes about 8 minutes for the cookies to bake. They will appear slightly puffy on top when they are done baking. Allow them to cool on the pan for 2 minutes before moving to a wire cooking rack to cool completely.
trouble shooting for chocolate sugar cookies
Help, my dough is crumbly! The dough should be soft, but not sticky when it goes in for a chill. If the dough seems dry and crumbly when you press it into a ball, you likely added too much flour or overworked the dough. Add a little egg white {start with one tablespoon} and gently work it into the dough until it is soft, but not sticky.
Help, my dough is super hard after chilling! If the chocolate cut out dough chills for more than an hour or two it will need time to warm up on the counter before rolling. Let it sit out for 10-20 minutes before rolling it out.
Help, my dough is crumbly when I try to roll it! If the cookie dough is too cold, it will crumble when you go to roll it out. Let it warm slightly on the counter for 10-20 minutes and try again.
Help, my cookies spread when they baked! Your dough likely got too warm when you rolled it out. You can always pop the cut out dough in the freezer or refrigerator for a 10 minute chill before baking them. {I have never had to do this, but my kitchen doesn't get overly warm most of the year}.
Help, my cookies aren't soft after they cooled! Most likely they were over baked. This sugar cookie recipe only needs about 8 minutes in the oven. The edges should be set and the cookies will be slightly puffy in the middle when they are done. {see photo earlier in the post if you need a visual}.
frequently asked questions
what is the best thickness for cut out cookies?
A ¼ inch thick is the ideal thickness for chocolate sugar cookie dough. If you roll them thinner they will be more crispy and not soft and chewy.
should sugar cookies be soft or crispy?
Ideally sugar cookies should be soft and tender, but this is also a very subjective question and the answer will vary from person to person! These chocolate cut out sugar cookies are designed to be soft and chewy.
what is the difference between cut out cookies and drop cookies?
Cut out cookies are made by rolling the dough and using cookie cutters to create shapes before baking. Drop cookies are made by dropping the dough into balls onto a baking sheet.
what is the difference between natural cocoa powder and Dutch process?
Dutch process cocoa and natural cocoa powder are different in that Dutch process has been washed with an alkaline solution, which lessens it's acidity. Meaning it won't react with baking soda in the same way as natural cocoa powder.
In this chocolate cut out cookies recipe we are using baking powder, so natural cocoa powder or Dutch process can be used interchangeably.
can I make a small batch?
Yes, just halve the ingredients and use the full egg.
how to store
Chocolate cut out cookies will stay fresh covered in an airtight container at room temperature or in the refrigerator for up to 1 week.
They also freeze well for up to 3 months. If freezing decorated sugar cookies, chill the cookies in a single layer first. Once cold, the cookies can be stacked and frozen in an airtight container. When you take the frozen cookies out of the freezer, be sure to unstack them before they thaw or the buttercream will stick the cookies together.
Remember to snap a picture and tag me on Instagram if you make these Chocolate Cut Out Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
more recipes with cocoa powder
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
Chocolate Cut Out Cookies
recipe created and tested by:
I highly recommend using weight (metric) measurements when available for more accuracy and the best results.
Please note
When using 2x or 3x ingredients, the grams DO NOT adjust, you will have to manually do that.
Ingredients
- 2 ½ cups all-purpose flour 313g
- ¾ cup unsweetened cocoa powder 60g
- 2 teaspoons aluminum free baking powder
- 1 cup unsalted butter room temperature 226g
- ½ teaspoon kosher salt
- 1 cup granulated sugar 200g
- 1 large egg room temperature
- 2 teaspoons pure vanilla extract
Instructions
- In a medium bowl, combine flour (2 ½ cups/313g), unsweetened cocoa powder (¾ cup/60g) and aluminum free baking powder (2 teaspoons) with a whisk. Set aside.
- Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter (1 cup/226g) and kosher salt (½ teaspoon) on medium speed until combined, about 1 minute. Scrape up and down the sides of the bowl. Add in sugar (1 cup/200g) and beat until smooth, about 1-1 ½ minutes. Beat in egg (1 large) and vanilla (2 teaspoons) and mix until well combined, about 1 minute. Scrape up and down the sides of the bowl as needed.
- With the mixer on low, add the flour mixture a little at a time, occasionally stopping to scrape your bowl. The dough should form a ball around the paddle when the mixing is finished. The dough should be soft, but not sticky.
- Wrap the dough ball in plastic wrap and press into a 1 inch thick disk. Chill for a minimum of 30 minutes (and up to three days) before rolling. If the dough has chilled for more than a couple hours, let it sit on the counter for 20 minutes or so until you can roll it out without it cracking.
- Preheat the oven to 375°. Prepare baking sheets with silicone baking mats or parchment paper.
- On lightly floured surface, roll the dough to about a ¼ inch thickness, use additional flour as needed to prevent sticking. Cut into shapes with cookie cutters. Re-roll the remaining dough and continue cutting until all is used.
- Arrange cookies on baking sheets about 1 inch apart. If the dough has gotten warm while rolling and cutting, pop it in the freezer for about 10 minutes before baking to help prevent them from spreading.
- Bake one sheet at a time in the middle of the oven, about 7-8 minutes, until puffy. Allow the cookies to rest for 2 minutes on the pan and then transfer to a wire rack to cool completely.
- Decorate with buttercream or glaze, if desired.
Notes
Nutrition
The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.
Recipe shared with Meal Plan Monday - Holiday Treats and Miz Helen's Holiday Cookie Exchange
Kathleen Pope says
These look amazing Tasia!! I can't wait to try these, my family will go crazy!
Tasia says
Thanks Kathleen! I know the chocolate lovers in your life are going to love them!
Jenna says
These look great, Tasia - I love chocolate. Also - love how you decorated these for Spring.
Tasia says
Thank you Jenna. I always enjoy piping sugar cookies :-). I bet you will love this chocolate version!
Maureen Teachman says
The cookies look great. Using buttercream frosting means the cookies have to be kept in a single level. You cannot stack them. I don’t know many families who have kitchen space or refrigerator space to accommodate all these cookies in a single layer. What other type of frosting will taste good but allow cookies to be stacked for gift giving and efficiency in storing.
Tasia says
Hi Maureen, if you chill the cookies with buttercream frosting until they are firm, they can then be stacked and stored in the refrigerator or freezer. I do this all the time! They do need to be unstacked when you want to defrost them though or they will stick together. If you would rather a glaze {that does harden enough to stack}, I suggest the glaze with this recipe https://twosugarbugs.com/always-perfect-sugar-cookies/
Michelle says
These chocolate sugar cookies are a nice change from regular vanilla sugar cookies! Love the variation you've given for dipping the cookies in chocolate instead of icing them!
Tasia says
Thank you Michelle! Dipping them in chocolate makes them the ultimate chocolate sugar cookie!
Kathi says
IN love with these cookies, make them all the time, loving your rainbow swirl icing on them! Might be a project to send to my boys at college!
Tasia says
Aww, thank you for letting me know! So happy to hear you love them!