Chocolate Sugar Cookies
Chocolate Sugar Cookies are fudgy and buttery with a soft texture and crisp edges. These cookies are perfect for Christmas and work great for many parties and events throughout the year. Top with a simple homemade buttercream for a delicious cut out cookie.
Hands down, these cookies are incredibly popular during the holiday season alongside other festive cookies such as Cranberry White Chocolate Cookies, Chocolate Rum Balls and Mom’s Walnut Balls. Also, who can resist cookies that are incredibly easy to make and yet feel so gourmet such as Best Peanut Butter Cookies, Oatmeal Raisin Coconut Cookies and Apple Butterscotch Macadamia Nut Cookies.
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When To Serve Chocolate Sugar Cookies and Flavor Variations
With its delicious chocolate flavor, Christmas is definitely the most popular time to make these soft Chocolate Sugar Cookies. However, a simple change of shape using your favorite cookie cutters, along with switching out the flavor of the extract makes these cookies perfect for different times of the year.
- Valentine’s Day– Making these into a heart shape and using either cherry, raspberry or strawberry extract would be a fun way to celebrate valentine’s day.
- Christmas– Use any holiday shape at Christmastime along with peppermint, almond or vanilla extract.
- Super Bowl– Football shaped cookies with this recipe makes a fun Super Bowl treat.
- Luau Parties– Hawaiian themed cookie cutters creates shapes perfect for luaus. Additionally, use coconut extract to really feel like you are in Hawaii.
- Baby Showers– Cookies shaped into little hands, feet and baby bottles makes a fun addition to baby showers. Also, it is best to use a flavor of extract that is a favorite of the expecting parents.
- Wedding Showers– Similar to baby showers, bridal shower shapes makes a great addition to wedding showers.
Ingredients Needed
- All Purpose Flour– Use unbleached all purpose flour for the best results.
- Unsweetened Cocoa Powder– For these cookies cocoa powder, cacao powder or Dutch-processed cocoa may be used successfully. Which one you choose will depend on taste preferences. Note: Cacao powder tends to have a strong almost bitter flavor where as cocoa powder will be on the sweeter side. Also, for a dark chocolate flavor use either cacao powder or Hershey’s Dark Cocoa Powder.
- Baking Powder
- Salt
- Unsalted Butter– For optimal results it is best to use high quality unsalted butter. However, if you only have salted butter on hand using will not ruin the recipe. Just make sure to eliminate the salt.
- Granulated Sugar
- 1 Whole Egg + 1 Egg Yolk– The addittion of an extra egg yolk helps in creating a softer cookie texture.
- Extract of Choice– Choose either peppermint, almond, cherry, raspberry, strawberry, coconut or pure vanilla extract. Each extract option changes the personality of these cookies. For example, using coconut extract gives these cookies a Hawaiian feel where as peppermint makes them very Christmasy.
Step by Step Instructions
- Sift together dry ingredients. (This is the tool I use for both sifting and straining.)
- Using a spoon, press against any lumps that may have formed in the cocoa powder.
- Stir dry ingredients well and set aside.
- In a stand mixer using the paddle attachment cream butter and sugar on medium speed until smooth. Note: An electric mixer along with a large bowl may be used in place of a stand mixer.
- To the butter mixture beat in egg, egg yolk and extract.
- Gradually add in flour mixture a few spoonfuls at a time, making sure to scrape down sides of the bowl after each addittion.
- Once fully mixed the dough will be thick in consistency.
- Divide the dough into two parts. Place the first part on a sheet of parchment paper and flatten to a disk shape.
- Place an additional sheet of parchment on top of the dough.
- Using a rolling pin, roll the dough to the desired thickness. Note: Ideally you will want the dough to be approximately 1/4- 1/3 of an inch.
- Wrap the sides of the parchment over the top of the rolled out dough.
- Slide the dough into a freezer bag or large enough container that has a flat bottom. Refrigerate for at least 2 hours. Rolling the dough out before being chilling is much easier than rolling after chilling. Note: It is important that if using a container that the bottom surface be completely flat, otherwise the dough the mold into any crevices.
- Once chilled, preheat the oven to 375℉. Remove the top layer of parchment and cut shapes into dough. Place shapes onto an un-greased cookie sheets and bake cookies for approximately 10 minutes. Note: Chilling the dough helps to prevent the cookies from spreading.
- Let cookies cool on the cookie sheet for 3-4 minutes and then carefully transfer to a wire cooling rack to completely cool. Once the cookies have cooled, frost with frosting of choice.
How to Make Buttercream for Frosting Sugar Cookies
Homemade buttercream is the type of frosting that my family prefers. Not only is it easy to make, it also tastes amazing and it easy for little hands to help with decorating the cookies.
- In a stand mixer using a paddle attachment, whip the butter until it is light and fluffy, about 1 minute.
- Sift the powder sugar to remove any lumps and add to the butter.
- Add extract and a small amount of heavy whipping cream.
- Begin beating on low speed and while slowly pouring in the remaining cream. Scrape down the sides of the bowl periodically.
- Once the ingredients are combined, increase to a high speed and beat for a full two minutes.
- Frost the cookies as soon as the buttercream is done whipping.
- Let the frosting dry on the cookies for a few hours and then store in an airtight container at room temperature for up to 4 days.
Storage of Dough
Refrigeration
If stored properly in an airtight container this dough will last up to 3 days in the refrigerator. Anything past 3 days will cause the dough to dry out too much. In that case, freezing would be recommended.
Freezing
The dough can be frozen in an airtight container for up to 4 months. I have found that it is best to wrap the dough in parchment paper first for an extra layer of protection from becoming freezer burnt.
Frequently Asked Questions
How do you know when the cookies are done?
As the dough begins to bake it will have a shiny appearance. As soon as the shiny surface as disappeared, the cookies are done baking. If using small cookie cutters the bake time may be a little as 8 minutes.
What should the texture of these cookies be?
As long as the cookie dough is not rolled too thin and is not over baked, the cookies will be soft on the inside and have crispy edges.
Can I let the cookies sit out overnight to let the frosting dry?
Yes, it is ok to let the cookies sit out over night. However, I would not let them sit out past 8 hours to help retain their freshness.
Can gluten-free flour be substituted for regular flour in this recipe?
I am not 100% certain. However, your best option for great results would be to use Bob’s Red Mill Gluten Free 1 to 1 Flour.
Do you have a good royal icing recipe that I can use in place of buttercream?
We are a big buttercream family so I don’t have a royal icing recipe. However, here is one that I would trust.
Is it best to bake on parchment paper?
For this recipe it is not necessary. However, it will make removing the cookies to the cooling wrack extremely easy. Just remember that if no parchment is used, only let the cookies cool on the cookie sheet for just a few minutes. Anything longer than 5 minutes will make transferring the cookies extremely challenging.
Can these cookies be frozen?
I recommend not freezing these sugar cookies once they have been frosted. However, unfrosted they can keep in an airtight container in the freezer for 4-5 months.
Chocolate Sugar Cookies
Ingredients
Cookies
- 1 1/2 cups all-purpose *Spooned and leveled
- 3/4 cup unsweetened cocoa powder See Note #1 below
- 1 1/4 teaspoon baking powder
- 1/8 teaspoon salt See Note #2 below
- 3/4 cup unsalted butter *softened to room temperature
- 1 1/4 cups granulated sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon extract See Note #3 below
Buttercream
- 1/4 cup unsalted butter *softened to room temperature
- 2 cups powdered sugar
- 1 teaspoon extract See Note #3 below
- 6 tablespoons heavy whipping cream
Instructions
Cookie Dough
- Sift together the first 4 ingredients. Stir well and set aside.
- In a stand mixer with the paddle attachment cream butter and sugar until smooth. Beat in egg, egg yolk and extract.
- On low speed gradually add in dry ingredients a few spoonfuls at a time making sure to scrape down the sides of the bowl with each addittion.
Rolling and Chilling the Dough
- Place half of the dough in between 2 sheets of parchment paper. Using a rolling pin, roll dough to a 1/4- 1/3 inch thickness. Fold the sides of the parchment over the top of the dough and slide wrapped dough into a plastic bag or place into a flat bottom air tight container. Chill for at least 2 hours. (See Note #4 below)
Baking the Cookies
- Preheat oven to 375℉. Remove the top layer of parchment and cut shapes into dough. Place shapes onto an un-greased cookie sheet and bake for approximately 10 minutes.
- Let cookies cool on the cookie sheet for 3-4 minutes and then carefully transfer to a wire cooling rack to completely cool. (See Note #5 below) Once the cookies have cooled completely, frost with frosting of choice.
Buttercream Frosting
- In a stand mixer using a paddle attachment whip the butter until it is light and fluffy, about 1 minute.
- Sift the powder sugar to remove any lumps and add to the butter.
- Add extract and a small amount of heavy whipping cream.
- Begin beating on low speed and while slowly pouring in the remaining cream. Scrape down the sides of the bowl periodically.
- Once the ingredients are combined, increase to a high speed and beat for a full two minutes.
- Frost the cookies as soon as the buttercream is done whipping.
