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Chocolate Sugar Cookies Easy Dessert Recipe for Family Baking

Chocolate Sugar Cookies

These Chocolate Sugar Cookies are soft, rich, and perfectly chewy — a delicious twist on a classic sugar cookie. Rolled in sparkling sugar for a festive touch, they’re ideal for holidays, cookie swaps, or any chocolate craving!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 2 hours 30 minutes
Servings: 24 cookies
Course: Cookies, Dessert
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

  • 3 cups all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1.25 teaspoon baking soda
  • 0.75 teaspoon baking powder
  • 0.125 teaspoon salt
  • 1 cup unsalted butter softened
  • 1.5 cups granulated sugar
  • 1 large egg
  • 3 tablespoons whole milk
  • 0.5 teaspoon vanilla extract
  • 0.33 cup sparkling decorator’s sugar for rolling

Method
 

  1. Step 1: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
  2. Step 2: In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), cream the butter and sugar together until smooth and fluffy, about 2 minutes.
  3. Step 3: Add the egg and mix again until smooth. Then add the milk and vanilla, mixing until fully combined.
  4. Step 4: Gradually add the dry ingredients to the wet mixture and mix until just combined. Do not overmix.
  5. Step 5: Chill the dough in the refrigerator for at least 2 hours or up to 2 days for best texture.
  6. Step 6: Preheat the oven to 350°F (175°C) and line 2 baking sheets with parchment paper.
  7. Step 7: Roll the dough into 1½ tablespoon-sized balls. Dip one side of each dough ball in sparkling sugar and place sugar-side up on the baking sheet, spacing them about 2 inches apart.
  8. Step 8: Bake for 8–11 minutes, until the tops are puffed and just set. Remove from the oven and let the cookies cool on the baking sheet for 8–10 minutes before transferring to a wire rack.

Notes

For extra chocolate flavor, use dark cocoa powder. The dough can be frozen for up to 3 months — just roll into balls before freezing and bake directly from frozen, adding 1–2 minutes to the bake time.