This easy recipe for Chocolate Sugar Cookies makes deliciously, chocolatey cookies that are perfect for Valentine’s Day, Christmas, or any occasion.
There is something about chocolate cookies that are downright irresistible. Don’t get me wrong, I wouldn’t turn down a cookie of any kind, but if that cookie is chocolate, you know its guaranteed to be good!
As a fan of cut out sugar cookies, I just had to make my recipe into a chocolatey version and boy am I glad I did! Cocoa powder in the dough and an extra coating of melted chocolate on the outside makes these a chocolate-lovers dream!
Since these chocolate sugar cookies are wonderful dipped in melted chocolate, it also means I can forgo making any royal icing. Definitely an easier way to decorate (and tastier)!
This recipe for chocolate sugar cookies is a new favourite in our house! It is super easy to make with the help of a stand mixer (though you can do this with a hand mixer too). The result is a tender, chewy cookie with loads of chocolatey flavour…and it doesn’t require too much hard work!
I made these cookies into heart shapes, just in time to give to my sweetie for Valentine’s Day but you can certainly use any cookie cutter shape you like and enjoy these all year round!
Ingredients for Chocolate Sugar Cookies
- Butter
- Sugar
- Egg
- Vanilla extract
- Salt
- Cocoa powder
- Flour
- Candy melts or chocolate
- sprinkles
How to make Chocolate Sugar Cookies
- Cream butter, sugar and wet ingredients. In your stand mixer, cream together butter and sugar until it is nice and fluffy. Add the egg, vanilla extract, and salt and mix to combine.
- Add the dry ingredients: With your mixer on the lowest setting, slowly begin to add the cocoa powder until well blended. Then add the flour slowly and mix until incorporated.
- Form the dough into disks. Turn out dough onto work surface and form into a ball. Divide into 2 equal pieces and then form each piece into a disk.
- Roll out the disks. Working with one disk at a time, place in between two pieces of parchment paper and using a rolling pin, roll out until it is 1/4 inch thick.
- Chill and cut into shapes. Place the rolled out disks into the refrigerator for 20 minutes (the dough will be easier cut using cookie cutters if it is cold). Remove dough from fridge and form into shapes using your cookie cutter. Place on a parchment lined baking sheet.
- Bake: Bake for 10-15 minutes. Keep your eye on them to ensure they do not overcook. As soon as they begin to look “dry” on top, remove them.
How to decorate sugar cookies
- Melt the candy melts or chocolate using your preferred method. [My method: place the candy melts in a microwave safe bowl and microwave for 30 seconds. Stir and microwave for an additional 20 seconds. If needed, stir again and microwave for 20 more seconds.]
- Dip each cookie partially into the melted chocolate, allowing the excess to drip off and then set down on a parchment lined baking sheet. Add the sprinkles while the chocolate is still melted. Allow them to set and then transfer to an airtight container.
Tips for making the best chocolate sugar cookies
- Don’t over mix your batter. As with most baked goods, over mixing the dough will produce tougher, more dense cookies. When mixing ingredients, beat them only until they are incorporated and then stop.
- Use parchment paper to roll out dough. The last thing you want to do is add more flour to your work top as this will dry out your dough. In the case of chocolate sugar cookies, it will also cause white streaks which will ruin the look of your cookies. Instead, place the sugar cookie dough between two pieces of parchment when rolling them.
- Chill your dough. Chilling your dough will make it much easier to handle when rolling and shaping. I chill my dough before cutting them into shapes. If you work quick enough, you can bake them up immediately but if they begin to warm up, pop the whole tray of cookies in the fridge to chill them again before you bake them in the oven.
- Don’t waste your scraps! After using your cookie cutter to shape your cookies, gather the scraps and re-roll them.
- Keep an eye on them when baking. Sugar cookies bake up pretty quickly. Since this version of sugar cookies is chocolate and therefore dark in colour, its hard to tell when they’re done by gauging their colour (no golden brown edges here). Instead, you’ll notice a wet sheen on them as they bake. Once that sheen “dries” up, I take them out. This takes about 10-15 minutes depending on the size of your cookies and your particular oven.
Different designs and occasions for chocolate sugar cookies
The best part of chocolate sugar cookies is that they are perfect any time of year! I mean, is there only one time to enjoy a chocolate cookie? I made these cookies for Valentine’s Day using a heart-shaped cookie cutter, but you can definitely switch things up and make them for a variety of occasions (or just because)!
Around Christmas time, I love to use this recipe to make a variety of fun shapes including Christmas trees, snowflakes, wreaths, or gingerbread men (this recipe is a perfect substitute for gingerbread for those that may not be a fan). You can decorate them by dipping them or by using royal icing (or your favourite icing) to make pretty designs on them.
For St. Patrick’s Day, I make a version using a shamrock and use green sprinkles. So fun!
The sky’s the limit so have fun and enjoy creating your own fun designs! There are no rules as far as I’m concerned.
How to store chocolate sugar cookies
Once the cookies are completely set, you can transfer the sugar cookies into an airtight container and store them at room temperature. I recommend using wax paper between layers to prevent any sticking.
Can you freeze chocolate sugar cookies
Yes, you can freeze chocolate sugar cookies! I love doubling the batch and freezing the baked cookies in the freezer for future occasions. If you are baking these up in advance, you can transfer cooled cookies into an airtight freezer bag. When you are ready to use them, you can thaw them and then decorate!
Decorated cookies can also be frozen. Just be sure to place layers of parchment between layers when you do so.
I hope you enjoy these cookies as much as we do!
-Cathy
You may also like:
Tequila and Lime Sugar Cookies
Chocolate Dipped Toffee Shortbread Cookies
Chocolate Kiss Cookies
Chocolate Sugar Cookies
Ingredients
- 1/2 cup butter softened
- 2/3 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/3 cup cocoa powder
- 1 1/2 cups flour
- 1 cup candy melts or chocolate for decorating
- sprinkles for decorating
Instructions
- In your stand mixer, cream together butter and sugar until it is nice and fluffy. Add the egg, vanilla extract, and salt and mix to combine.
- With your mixer on the lowest setting, slowly begin to add the cocoa powder until well blended. Then add the flour slowly and mix until incorporated.
- Turn out dough onto work surface and form into a ball. Divide into 2 equal pieces and then form each piece into a disk.
- Working with one disk at a time, place in between two pieces of parchment paper and using a rolling pin, roll out until it is 1/4 inch thick.
- Place the rolled out disks into the refrigerator for 20 minutes (the dough will be easier cut using cookie cutters if it is cold).
- Preheat oven to 325F.
- Remove dough from fridge and form into shapes using your cookie cutter.** Place on a parchment lined baking sheet. Bake for 10-15 minutes. Keep your eye on them to ensure they do not overcook. As soon as they begin to look “dry” on top, remove them.
- Place cookies on a cooling rack and let cool completely before decorating.
To decorate:
- Melt the candy melts or chocolate using your preferred method. [My method: place the candy melts in a microwave safe bowl and microwave for 30 seconds. Stir and microwave for an additional 20 seconds. If needed, stir again and microwave for 20 more seconds.]
- Dip each cookie partially into the melted chocolate, allowing the excess to drip off and then set down on a parchment lined baking sheet. Add the sprinkles while the chocolate is still melted. Allow them to set and then transfer to an airtight container.
Notes
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
