Chocolate Cut-Out Sugar Cookies

Chocolate cut-out sugar cookies that hold sharp edges and are perfectly soft and chocolatey! My go-to recipe for chocolate sugar cookies.

The perfect chocolate cut-out sugar cookie recipe! This recipe produces cookies that hold sharp edges, have a super soft texture and are full of chocolate goodness.

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If you’ve followed me for any length of time, you know that sugar cookies are my ultimate weakness. One look at my Instagram feed and you see lots of photos of sugar cookies. I honestly cannot get enough of them!

This chocolate cut-out sugar cookie recipe is a variation of my always perfect sugar cookies and I think it’s safe to say that you will love this version just as much.

MAKING THE CHOCOLATE CUT OUT SUGAR COOKIES

The recipe differs from my always perfect sugar cookies by substituting some of the all-purpose flour with unsweetened cocoa powder. You will want to whisk the flour, unsweetened cocoa powder and baking powder together to ensure that they are all blended well. It also eliminates any lumps that might be present in the cocoa powder.

You will beat your butter and salt together in a stand mixer fitted with the paddle attachment for about 1 minute, until combined. Then add the sugar and beat another minute to minute and a half until the mixture is smooth. Next you will add the eggs and vanilla. I recommend adding the eggs one at a time as they take a bit of mixing to fully incorporate. I usually stop and scrape the bowl a couple of times during the process and beat until it’s all well combined. Finally, you will add in the flour and cocoa powder mixture on low. Mix on low until the mixture starts to form a ball around the paddle.

Form the chocolate sugar cookie dough into a ball and cover in plastic wrap. Press down on the ball of dough to make about a 1 inch thick disc and refrigerate. The dough needs to chill for a minimum of 30 minutes before rolling out and can stay chilled for up to seven days.

When ready to bake, roll the dough out on a lightly floured surface to about 1/4 inch thickness. You want these chocolate cut-out sugar cookies to be on the thicker side so be careful not to get over zealous and roll the dough too thin.

The cookies bake quickly. It’s only 7-8 minutes in the oven until they are slightly puffy. You will let the chocolate cookies rest on the baking pan for 2 minutes and then move them to a cooling rack to cool completely.

DECORATING CHOCOLATE CUT-OUT SUGAR COOKIES

I usually decorate by using my favorite American buttercream recipe. I use disposable piping bags and a variety of Wilton piping tips. The Wilton 104 is my favorite, but I also frequently use the Wilton 4 and Wilton 18. The bright and bold colors in this post were created using the Wilton Color Right Performance Color System. It’s brilliant and makes gorgeous colors!!

You will love this chocolate cut-out sugar cookie recipe because it’s easy, the cookies are soft and chocolatey and they keep all the chocolate fans in your lives coming back for more.

Happy baking!

Recipe shared with Meal Plan Monday – Holiday Treats and Miz Helen’s Holiday Cookie Exchange

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Chocolate Cut Out Sugar Cookies

Chocolate cut-out sugar cookies that hold sharp edges and are perfectly soft and chocolatey! My go-to recipe for chocolate sugar cookies.

Course Dessert

Keyword chocolate, chocolate cookies, chocolate cut-out sugar cookies, chocolate sugar cookies, Cookies, cut-out sugar cookies, soft chocolate cut-out sugar cookies, sugar cookies

Servings 24 cookies

Author Tasia ~ TwoSugarBugs

Ingredients

• 2 ½ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 2 teaspoons aluminum free baking powder
• 1 cup unsalted butter room temperature
• ½ teaspoon salt
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract

Instructions

• In a medium bowl, combine flour, cocoa powder and baking powder with a whisk. Set aside.
• Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter and salt on medium speed until combined, about 1 minute. Add in sugar and beat until smooth, about 1-½ minutes. Beat in vanilla and eggs, one at a time, and mix until well combined. It may take a few minutes to fully incorporate both eggs. 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 will start to form a ball around the paddle when the mixing is finished. The dough should be soft and a little sticky.
• Wrap the dough ball in plastic wrap and press into a 1 inch thick disc. Chill for a minimum of 30 minutes before rolling and up to seven days.
• 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.
• 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.

Notes

Decorate as desired.

Yield of cookies will depend on the size of your cookie cutter.  24 is a good average.

Cookies will stay fresh covered at room temperature or in the refrigerator for up to 1 week. They also freeze well for up to 3 months.

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