why make this recipe

This recipe makes soft, chocolatey sugar cookies that are fun to cut and decorate. The dough is simple and works for parties, gifts, or a quick treat with milk. You can cut shapes and add icing or melted chocolate.

introduction

Chocolate Sugar Cookies are rich and easy to make. The dough mixes in a few bowls and bakes fast. If you want a full step-by-step guide with pictures, see this Easy Chocolate Sugar Cookies recipe for more help.

how to make Chocolate Sugar Cookies

Make the dough by mixing dry and wet parts separately, then combine. Roll the dough to 1/4 inch and cut shapes with cookie cutters. Bake until the cookies feel firm at the edge. Cool them before you add icing sugar or melted chocolate. Work on a floured surface to stop sticking.

Ingredients :

2 3/4 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
1/2 cup powdered sugar
2 large eggs
1 teaspoon vanilla extract

Directions :

Preheat your oven to 350°F (175°C).
In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In a separate bowl, cream the butter and sugars together until light and fluffy.
Beat in the eggs and vanilla extract until well combined.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Roll out the dough on a floured surface to 1/4 inch thickness and cut out shapes with cookie cutters.
Place cookies on a baking sheet lined with parchment paper.
Bake for 8-10 minutes until firm.
Let cool before decorating with icing sugar and melted chocolate.

how to serve Chocolate Sugar Cookies

Serve these cookies at room temperature. Put them on a plate with milk, tea, or coffee. You can stack them in a jar for gifts. Add a drizzle of melted chocolate or a dusting of icing sugar for a nice look.

how to store Chocolate Sugar Cookies

Keep cookies in an airtight container at room temperature for 3–5 days. For longer storage, freeze in a sealed bag for up to 2 months. Thaw at room temperature before serving. If you add icing or melted chocolate, store in a cool place.

tips to make Chocolate Sugar Cookies

Measure flour by spooning it into the cup and leveling it.
Sift the cocoa powder to avoid lumps.
If dough is sticky, chill it for 20–30 minutes.
Roll dough to 1/4 inch for even baking.
Use parchment paper to stop sticking and for easy cleanup.
Do not overbake — cookies firm up as they cool.
For a different texture or idea, check a bakery-style recipe like bakery-style chocolate chip cookies for tips on chewiness and baking time.

variation (if any)

Add 1/2 cup chocolate chips to the dough for extra chocolate.
Make sandwich cookies with jam or chocolate ganache.
Dip half the cookie in melted chocolate and let set.
Sprinkle colored sugar or nonpareils before baking for fun shapes.

FAQs

Q: Can I use Dutch-processed cocoa instead of natural cocoa?
A: Yes. The flavor shifts slightly, but it works. You may need a little baking powder if using Dutch-processed for lift.

Q: Can I make the dough ahead?
A: Yes. Wrap the dough and chill up to 2 days or freeze up to 1 month. Thaw in the fridge before rolling.

Q: Why use both granulated and powdered sugar?
A: Granulated adds sweetness and structure. Powdered sugar helps make the dough soft and tender.

Q: How do I keep cookie shapes sharp?
A: Chill the cut shapes on the tray for 10–15 minutes before baking to keep edges from spreading.

Q: Can I make these gluten-free?
A: Yes, use a 1:1 gluten-free flour mix. Texture may change slightly; watch baking time.