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.

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.
Table of Contents
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.
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
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.
- In a large bowl, beat the butter, sugar, and vanilla extract until creamy and
well combined. Add the egg and beat until combined.
- 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 rectangle and wrap with plastic wrap, then freeze for at least 3 hours.
- 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.
- Bake the cookies in a preheated 350-degree oven for 6-7 minutes. Cool completely.
- 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.
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.
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.
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.
Other Delicious Cookie Recipes You May Enjoy
Chocolate Sugar Cookies
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
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.