These soft, thick chocolate sugar cookies have deep cocoa flavor and edges that crisp up just enough while the centers stay tender. I started making them a few winters ago when Liam wanted to help decorate cookies, and they've been our go-to ever since because the dough holds its shape so well.
The recipe is straightforward, uses pantry staples, and the cookies taste like something you'd find at a bakery. They remind me a bit of the fudgy texture in Nutella Cream Pie, but in cookie form, and they pair beautifully with a cup of coffee the same way Snickerdoodle Cupcakes do on a quiet afternoon.
What You'll Love About This Chocolate Sugar Cookies
These Chocolate Sugar Cookies are forgiving. The dough comes together quickly, and you don't need any special ingredients. If you've ever been frustrated by cut-out cookies that spread or lose their shape, this recipe fixes that. The cocoa powder keeps the flavor bold without being too sweet, and the cookies stay soft for days. They're sturdy enough to stack, wrap, and give away, and they taste even better the next day. Plus, decorating them is the fun part, whether you're doing it with kids or just want an excuse to play with icing.
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Chocolate Sugar Cookies Ingredients
Here's what you'll need to make soft, shapeable Chocolate Sugar Cookies.
See Recipe Card Below This Post For Ingredient Quantities
For the Cookies:
- All-purpose flour: Forms the structure and keeps the cookies tender. Spoon and level your flour so you don't pack in too much.
- Cocoa powder: Brings the deep chocolate flavor. You can use natural or Dutch-process, both work well. Keep extra on hand for dusting your work surface.
- Baking powder: Gives the cookies a slight lift without making them puffy or cakey.
- Salt: Balances the sweetness and makes the chocolate flavor taste richer.
- Unsalted butter: Adds moisture and creates a soft, melt-in-your-mouth texture. Make sure it's softened to room temperature so it creams smoothly with the sugar.
- Granulated sugar: Sweetens the dough and helps create those lightly crisp edges.
- Egg: Binds everything together and adds moisture. Room temperature eggs mix in more evenly.
- Vanilla extract: Adds warmth and rounds out the chocolate flavor.
For Decorating:
- Royal icing, glaze icing, or cookie buttercream: Pick whichever you like best. Buttercream is softer and tastes a little richer, while royal icing dries hard and stacks well.
- Assorted sprinkles: Optional, but they make the cookies look festive and fun.
How to Make Chocolate Sugar Cookies
Follow these steps to make perfectly shaped Chocolate Sugar Cookies.
Make the dough: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set it aside. In a large bowl, beat the softened butter and sugar on high speed until the mixture looks smooth and creamy, about 2 minutes. Add the egg and vanilla, and beat for another minute until everything is combined. Scrape down the sides of the bowl if needed. Add the dry ingredients and mix on low speed until the dough comes together. It'll be soft. If it feels too sticky to roll, add 1 more tablespoon of flour.
Roll the dough: Divide the dough into 2 equal parts. Dust 2 large pieces of parchment paper or silicone mats with cocoa powder or flour. Roll each piece of dough on the parchment to about ¼-inch thickness, using a lightly floured rolling pin. If the dough sticks, add a little more cocoa powder or flour as you go.
Chill the dough: Lightly dust one of the rolled-out pieces with cocoa powder. Lay a piece of parchment on top to keep it from sticking. Stack the second rolled-out piece on top and cover everything with plastic wrap or aluminum foil. Refrigerate for at least 1 to 2 hours, or up to 2 days. Chilling helps the dough firm up so the cookies hold their shape when you cut them.
Preheat and shape cookies: Preheat your oven to 350°F (177°C). Line 2 to 3 baking sheets with parchment paper or silicone mats. Take the dough out of the fridge and use cookie cutters to cut out shapes. Re-roll the scraps, dusting with flour or cocoa powder as needed. Work quickly so the dough doesn't soften too much. If it starts to get sticky, pop it back in the fridge for a few minutes.
Bake and cool: Arrange the cookies 3 inches apart on the baking sheets. Bake for 11 to 12 minutes, or until the edges look set. You can rotate the baking sheets halfway through if your oven heats unevenly. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before decorating.
Decorate and serve: Prepare your icing or buttercream. Decorate the cooled cookies however you like. If you're using buttercream, it'll soft-set within a few hours. Store the cookies at room temperature for up to 5 days, or refrigerate them for up to 10 days.
Substitutions and Swaps
No cocoa powder? You can't really skip it here since it's what makes these chocolate cookies, but if you only have Dutch-process and the recipe calls for natural (or vice versa), either one works fine.
Margarine instead of butter? Butter tastes better and creates a softer texture, but margarine will work in a pinch. The cookies might be a little less rich.
Egg substitute: Try a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let it sit for 5 minutes). The texture might be slightly denser, but it'll still work.
Different extracts: Swap vanilla for almond or peppermint extract if you want a different flavor. Start with half the amount since extracts like peppermint are stronger.
Equipment For Chocolate Sugar Cookies
You don't need much to make these Chocolate Sugar Cookies, but a few tools make the process easier.
- Electric mixer: A handheld or stand mixer creams the butter and sugar quickly and evenly.
- Baking sheets: Use at least 2 so you can bake multiple batches.
- Silicone baking mat or parchment paper: Keeps the cookies from sticking and makes cleanup easy.
- Rolling pin: A regular rolling pin works fine, but an adjustable one helps you roll the dough to an even thickness.
- Cookie cutters: Any shape works. Heart-shaped cutters are classic, but stars, circles, and holiday shapes are fun too.
- Cooling rack: Lets air circulate around the cookies so they cool evenly.
- Wilton 1A piping tip: Optional, but great if you're decorating with buttercream and want clean lines.
How to Store These Chocolate Sugar Cookies
At room temperature: Keep decorated Chocolate Sugar Cookies in an airtight container at room temperature for up to 5 days. Layer parchment paper between them if you're stacking so the icing doesn't smudge.
In the fridge: If you used buttercream and want it to stay firm, refrigerate the cookies in an airtight container for up to 10 days. Let them come to room temperature before serving for the best texture.
In the freezer: Freeze undecorated Chocolate Sugar Cookies in a freezer-safe container or bag for up to 3 months. Thaw at room temperature and decorate when you're ready. You can also freeze the dough after rolling and chilling. Just cut the shapes, freeze them on a baking sheet until solid, then transfer to a bag. Bake from frozen, adding 1 to 2 extra minutes to the baking time.
Serving Ideas
These Chocolate Sugar Cookies are great on their own, but here are a few ways to serve them.
With hot cocoa: The chocolate-on-chocolate combo is cozy and feels like a treat, especially on cold days.
Alongside vanilla ice cream: The soft Chocolate Sugar Cookies and cold ice cream make a simple, satisfying dessert.
Packaged as gifts: Stack a few cookies in a clear bag, tie it with ribbon, and you've got a homemade gift that actually tastes good.
With coffee or tea: The cookies aren't too sweet, so they pair well with a strong cup of coffee or black tea in the afternoon.
Expert Tips
Chill the dough before cutting. This is the most important step. If you skip it, the cookies will spread and lose their shape in the oven.
Don't overbake. The cookies might look a little soft in the center when you pull them out, but they'll firm up as they cool. Overbaking makes them dry.
Use parchment paper for rolling. It keeps the dough from sticking and makes it easier to transfer the rolled dough to the fridge.
Re-chill if the dough gets soft. If the dough warms up while you're cutting shapes, it'll be harder to work with. Just pop it back in the fridge for 10 minutes.
Let cookies cool completely before decorating. Warm Chocolate Sugar Cookies will melt your icing and make a mess.
Add extra cocoa powder on top. Before the icing sets, dust the cookies lightly with cocoa powder for a finished bakery look.
FAQ
How long should you chill cookie dough before cutting?
At least 1 to 2 hours. The dough needs time to firm up so it's easier to cut and holds its shape in the oven. You can chill it for up to 2 days if you want to prep ahead. Liam and I usually roll the dough in the morning and cut shapes in the afternoon.
Can I use butter instead of margarine in cut-out cookies?
Yes, and you should. Butter gives the cookies better flavor and a softer, more tender texture. Margarine works if that's all you have, but the taste won't be as rich.
What's the best frosting for chocolate sugar cookies?
It depends on what you're doing with them. Royal icing dries hard and is great if you're stacking or packaging cookies. Buttercream tastes richer and stays soft, which makes the cookies feel more indulgent. Glaze icing sits somewhere in the middle. We usually use buttercream because Liam likes how it tastes, and it's easier to spread.
Can I make chocolate sugar cookies ahead of time?
Absolutely. You can freeze the dough (rolled and cut, or in a disk) for up to 3 months. You can also bake the cookies and freeze them undecorated for up to 3 months. Thaw them at room temperature and decorate whenever you're ready. I've done this for birthday parties and holiday cookie exchanges, and it saves a lot of time.
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Chocolate Sugar Cookies
Ingredients
Method
- Whisk the flour, cocoa powder, baking powder, and salt together in a medium bowl.
- Beat the butter and sugar together on high speed in a large bowl for about 2 minutes until smooth and creamy. Add the egg and vanilla extract, and continue to beat on high speed for another minute.
- Add the dry ingredients to the wet ingredients and mix on low speed until fully combined. The dough will be soft. If it's too sticky for rolling, add an additional tablespoon of flour.
- Divide the dough in half and place each half between two sheets of parchment paper or silicone mats. Roll each portion to about ¼-inch thickness using a rolling pin dusted with cocoa powder or flour.
- Dust one side of the rolled dough with cocoa powder or flour and stack the dough halves with parchment in between. Cover the stack with plastic wrap or foil and chill in the refrigerator for 1-2 hours, or up to 2 days.
- Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats. Remove the dough from the fridge, and using cookie cutters, cut into shapes. If the dough becomes soft, return it to the fridge for 10 minutes to firm up again.
- Place the shaped cookies on baking sheets, spaced about 3 inches apart. Bake for 11-12 minutes or until the edges are set. Rotate the baking sheets halfway through baking if your oven has hot spots.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the royal icing, glaze icing, or buttercream for decorating the cooled cookies.
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