Chocolate Sugar Cookie Recipe {Cut Out Cookies}

I adore this chocolate sugar cookie recipe because it effortlessly melds rich cocoa and buttery sugar into a fun, customizable treat. I get creative with the cut out shapes and love the gentle sweetness that dusted powdered sugar brings. It’s a modern twist on classic comfort baked to perfection.

I love experimenting with my Chocolate Sugar Cookie Recipe Cut Out Cookies because its a twist on the classic sugar cookie recipes. I use 1 cup unsalted butter (softened) and 1 cup granulated sugar to form a rich base that makes each bite indulgent.

I mix in 1 large egg and 1 teaspoon vanilla extract for that smooth texture and flavor. Then I add 2 cups all-purpose flour mixed with 1/2 cup unsweetened cocoa powder, 1/2 teaspoon baking soda and 1/4 teaspoon salt which sets the perfect balance of sweet and chocolate.

These cookies are one of the best cookie cutout recipes Ive made, combining the appeal of flavored sugar cookies cut outs with a deep chocolatey flavor. I sometimes dust them lightly with powdered sugar after baking for a festive finish.

Their simplicity makes them ideal for Christmas cookie recipes cut out and everyday treats that fill you up with energy and taste.

Why I Like this Recipe

I love this recipe for several reasons. First, I really enjoy how simple it is – the ingredients are basic and I always have them on hand. Second, I like that the dough comes together perfectly every time, making it easy to shape and get creative with fun cookie cutter designs. Third, the cookies turn out with the perfect balance of buttery, chocolaty flavor and a slightly crisp edge with a soft center. Lastly, I appreciate how forgiving this recipe is – even if I mess up a little, the results are still delicious.

Chocolate Sugar Cookie Recipe (Cut Out Cookies)

Okay, so here’s how I make these cookies. First, I preheat my oven to 350°F and line a baking sheet with parchment paper. In a big bowl, I cream together 1 cup of softened unsalted butter and 1 cup of granulated sugar until it looks light and fluffy. Then I beat in a large egg and mix in 1 teaspoon of vanilla extract real well.

In another bowl, I sift together 2 cups of all-purpose flour, 1/2 cup of unsweetened cocoa powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. I slowly add these dry ingredients into the butter and sugar mixture and stir until it’s just combined. I have to be careful not to overmix, or the cookies could come out tough. If the dough feels too sticky, I cover it and chill in the fridge for about 30 minutes – that always makes it easier to handle.

Next, I lightly flour my work surface and roll out the dough to about 1/4 inch thickness. I use my favorite cookie cutters to cut out shapes and then move them to the prepared baking sheet. I bake them for 8-10 minutes until they set. Once they’re done, I let them cool on the sheet for a couple of minutes before moving them to a wire rack. And if I feel like it, I lightly dust the cookies with powdered sugar when they’re completely cool.

It might not be the fanciest recipe, but it’s really fun to make and turns out awesome every time.

Ingredients

• This butter is super creamy and vital for ultimate richness, texture, and flavor in cookies.
• It adds essential sweetness, contributes structure, and caramelizes slightly during the baking process.
• A key binder, it enriches the dough with protein and moisture for soft cookies.
• It provides the cookie base, mainly carbohydrates, to hold all ingredients together seamlessly.
• Imparts deep chocolate flavor and color while offering a hint of dietary fiber.
• Enhances overall flavor, providing warm, subtle, and slightly fruity notes in every bite.
• A light dusting finish adds extra sweetness and a delicate touch to presentation.
• Baking soda and salt improve rising and balance flavor, enhancing overall cookie texture.

Ingredient Quantities

• 1 cup unsalted butter (softened)
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• (Optional) Powdered sugar for dusting

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, cream together the softened butter and granulated sugar until the mixture looks light and fluffy.

3. Beat in the large egg and toss in the vanilla extract, mixing well.

4. In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.

5. Gradually add the sifted dry ingredients into the wet mix and stir until just combined, being careful not to overmix.

6. If the dough is too sticky to handle, cover it and chill in the fridge for about 30 minutes.

7. Lightly flour your work surface and roll out the dough to about 1/4 inch thickness.

8. Use your favorite cookie cutters to cut out shapes from the dough and transfer them to the prepared baking sheet.

9. Place the baking sheet in the oven and bake for 8-10 minutes until the cookies are set.

10. Once baked, let the cookies cool on the sheet for a couple of minutes before moving them to a wire rack; if you like, lightly dust the cookies with powdered sugar once they’re completely cool.

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl for creaming the butter and sugar
5. Second bowl to sift together the dry ingredients
6. Electric or hand mixer for beating the wet mix
7. Measuring cups and spoons
8. Spatula for stirring the dough
9. Refrigerator (for chilling the dough if needed)
10. Work surface lightly dusted with flour (counter or board)
11. Rolling pin for rolling out the dough
12. Cookie cutters for cutting out shapes
13. Wire cooling rack for cooling the baked cookies

FAQ

Chocolate Sugar Cookie Recipe {Cut Out Cookies} Substitutions and Variations

• Unsalted butter: You can use an equal amount of margarine or even coconut oil if you’re looking for a slightly different flavor.
• Granulated sugar: Try substituting half of it with brown sugar to get a richer taste and a bit more moisture.
• Egg: If you wanna go vegan or just need an egg replacer, 1/4 cup of unsweetened applesauce works pretty fine.
• Vanilla extract: In a pinch you can use a splash of almond extract, though it has a stronger taste so use a tad less.
• All-purpose flour: For gluten-free options, a good gluten-free blend can be used in a 1 to 1 ratio.

Pro Tips

1. Make sure your butter is really soft before you start. If it’s too cold the butter and sugar wont cream together well and that can mess up your texture.
2. If your dough feels too sticky, pop it in the fridge for about 30 minutes before rolling it out. This makes it way easier to work with and cut into shapes.
3. Be really careful not to overmix once you add the dry ingredients. Mix just until you can no longer see flour so your cookies stay tender and don’t turn out chewy.
4. Ovens can vary a lot so keep an eye on your cookies while they bake. Even an extra minute or two can make a big difference in how soft or crunchy they turn out.