Chocolate Sugar Cookies Cut Out Recipe

These Chocolate Sugar Cookies are a delicious twist on traditional sugar cookies. Made with cocoa powder and a classic sugar cookie dough, they have a rich chocolate flavor that makes these chewy sugar cookies out of this world delicious. 

A small tower of chocolate heart shaped cut out cookies the the top one cut in half.

Are you a fan of chocolate cookies? If so, then next time, you will want to give these Chocolate Shortbread Cookies or these No Bake Chocolate Peanut Butter Cookies a try. You can’t go wrong with either of these recipes. 

Why You’ll Love This Recipe

  • These cut-out cookies are the perfect blend of chocolate and sugar cookie flavor, so if you are a chocolate lover, this is the recipe for you.
  • This is a small batch recipe, which will give you about fifteen 3-inch cookies.
  • This recipe is also incredibly easy to make and doesn’t require any fancy ingredients or equipment. 
  • Decorate with any sprinkles or melted chocolate you have on hand or enjoy plain.
  • Plus, they are also great for special occasions such as Valentine’s Day and Christmas or to satisfy your chocolate cravings. 
Chocolate heart shaped sugar cookies with Valentine sprinkles on top.

Equipment Needed

This is a list of the equipment that you will need to make these perfect chocolate sugar cookies 

  • large mixing bowl
  • electric mixer
  • cookie sheet
  • rolling pin
  • cookie cutters – approximately 3-inches
  • cooling rack
  • piping bag

Ingredients

Top view of ingredients to bake chocolate sugar cookies.

This is a list of the ingredients that you need to make your grocery shopping easier. You can find the full list of the ingredients and amounts needed in the recipe card at the bottom of this post.

  • Butter – When it comes to baking, I like to use unsalted butter. I find that it holds shape when baked better. 
  • Sugar – Granulated or white sugar adds sweetness to this recipe. 
  • Egg – You will need a large egg to be a binder in this recipe.  
  • Vanilla extract – Pure vanilla extract will give these cookies the best taste. 
  • All-purpose flour – To prevent dry cookies, make sure to measure your flour correctly. 
  • Cocoa powder – I like to use Dutch-processed cocoa powder. 
  • Salt – Salt helps to balance out the sweetness in baking. 
  • Baking powder – This helps give these cookies their rise and light texture. 
  • Chocolate chips – I use semi-sweet. However, you can also use milk chocolate or dark chocolate. 

How to Make These Chocolate Sugar Cookies

This is a quick overview of the step-by-step instructions for making this recipe. You can find the complete list of instructions in the printable recipe card at the bottom of this post.

Creamed butter, sugar and vanilla in a clear mixing bowl.
  1. In a large bowl, beat the butter, sugar, and vanilla extract until creamy and
    well combined. Add the egg and beat until combined.
Flour and chocolate added to creamed butter and sugar in a mixing bowl to make cookie dough.
  1. In the same bowl, add the flour, cocoa powder, salt, and baking powder. Mix
    with a rubber spatula or your hands until you form a smooth and uniform dough.
Chocolate sugar cookie dough in a mixing bowl before refrigerating.
  1. Shape the dough into a rectangle and wrap with plastic wrap, then freeze for at least 3 hours.
Cookie dough rolled on parchment paper with a blue heart cookie cutter pressed into heart shapes before baking.
  1. Roll out the dough and then cut with a heart-shaped cookie cutter. Place them on the prepared baking sheet and place in the freezer for 5 minutes.
Baked heart cookies on a baking sheet.
  1. Bake the cookies in a preheated 350-degree oven for 6-7 minutes. Cool completely.
Cooled chocolate shaped cookie on a cooling rack decorated with a drizzle of chocolate and colorful sprinkles.
  1. Once the cookies are cool, drizzle with melted chocolate and top with sprinkles if desired.

Substitutions and Additions

  • Instead of topping these cookies with melted chocolate, dust the tops with powdered sugar. 
  • Switch up the shapes. I used hearts, but you can also make Halloween or Christmas cookies; just use a cookie cutter to suit your needs. 
  • Royal icing with meringue powder from House of Nash Eats or Royal icing without meringue powder from Fresh April Flours would also work well to decorate the tops of these cookies. 

How To Store

Storage – These cookies will be kept in an airtight container at room temperature for up to 5 days. 

Freezing – You can freeze the baked cookies for up to 3 months. When ready to serve, thaw at room temperature and decorate as desired.

Overhead view of chocolate heart shaped cookies on a serving plate and cutting board lined with white parchment paper.

Sandra’s Pro Tips

  • When baking cookies, it’s always important to use room-temperature ingredients. This will allow your dough to mix evenly. 
  • Once you add the dry ingredients to the wet ingredients, be careful not to overmix. Overmixing can lead to tough and dry cookies.
  • Don’t rush the freezing time; this is an important step so that the cookies will hold their shape in the oven. 
  • I always recommend that you line your cookie sheet with parchment paper or a silicone baking mat this helps your cookies bake evenly.  

FAQs

Do you have questions about this recipe? Here are the answers to the most commonly asked questions for this recipe.

Why do my sugar cookies taste like flour?

If your sugar cookies taste like flour, it could mean that you added too much flour to the dough. When measuring flour, make sure to use a spoon to lightly scoop it into a measuring cup and level off the top with a knife. This will ensure that you don’t add too much flour and end up with dry and bland cookies.

How far in advance can I make the dough?

You can make the dough for these chocolate cookies up to 3 days in advance. Just wrap it tightly in plastic wrap and store it in the freezer until ready to use. This will save you time and allow the flavors to develop even more.

Hear shaped chocolate sugar cookies topped with chocolate drizzle and pink and red sprinkles on the corner of the heart.
Four chocolate sugar cookies on top of each other on a brown cutting board.

Chocolate Sugar Cookies

These Chocolate Sugar Cookies are thick, soft, and have nice crispy edges. They make the perfect cut-out cookies for any special occasion.
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Course: Dessert
Cuisine: American
Keyword: Chocolate Sugar Cookies, Cut Out Chocolate Cookies, Homemade Chocolate Cookies
Prep Time: 15 minutes
Cook Time: 7 minutes
Chill Time: 3 hours 5 minutes
Total Time: 3 hours 27 minutes
Servings: 15 Cookies
Calories: 169kcal

Equipment

  • Large Mixing Bowl
  • electric mixer
  • cookie sheet
  • Rolling Pin
  • cookie cutters
  • cooling rack
  • piping bag

Ingredients

  • 1/2 cup butter room temperature
  • 1/2 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all purpose flour
  • 1/4 cup cocoa powder
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder

Decorations

  • 1/2 cup chocolate chips
  • Sprinkles

Instructions

  • In a large mixing bowl, beat the butter, sugar, and vanilla extract until creamy and well combined.
  • Add the egg and continue beating until fully incorporated.
  • In the same bowl, add the flour, cocoa powder, salt, and baking powder.
  • Mix with a rubber spatula or your hands until you form a smooth and uniform dough.
  • Shape the dough into a rectangular block, wrap it in plastic wrap, and freeze for at least 3 hours or overnight. Preheat your oven to 350°F (180°C).
  • Remove the dough from the freezer and roll it out with a rolling pin to about 1/4 inch (0.5 cm) thick, dusting lightly with flour if needed.
  • Use a 3-inch cookie cutter to cut out the cookies or slice into squares if not using a cookie cutter.
  • Place the cookies on a baking sheet lined with parchment paper or a silicone mat.
  • Chill the cookies in the freezer for 5 minutes to help them hold their shape while baking.
  • Bake in the preheated oven for 6-7 minutes.
  • Remove from the oven and let them cool completely on a wire rack.
  • Melt the chocolate (in a microwave in short 30 second intervals or use a double boiler).
  • Decorate the cookies with the melted chocolate using a piping bag or spoon.
  • Add sprinkles on top while the chocolate is still wet.

Notes

  • When baking cookies, it’s always important to use room-temperature ingredients. If the butter is too cold it won’t mix with the sugar well, and if the butter is too warm, it will spread when baked.
  • Once you add the dry ingredients to the wet ingredients, be careful not to overmix. Overmixing can lead to tough and dry cookies.
  • Lightly flour the surface and rolling pin to avoid the dough from sticking.
  • Roll the dough with the same thickness so they bake evenly.
  • Don’t rush the freezing time; this is an important step so that the cookies will hold their shape in the oven.
  • I always recommend that you line your cookie sheet with parchment paper or a silicone baking mat this helps your cookies bake evenly.  

Nutrition

Serving: 1Cookie | Calories: 169kcal | Carbohydrates: 20g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 121mg | Potassium: 76mg | Fiber: 1g | Sugar: 9g | Vitamin A: 208IU | Calcium: 27mg | Iron: 1mg

Disclaimer

Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.

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