Perfect for holidays like Christmas and Valentine’s Day
Requires simple pantry ingredients
Kid-friendly and fun to bake as a family
No chilling required (unless preferred)
Can be frosted, glazed, or enjoyed plain
Holds shape well—ideal for cookie cutters
Freezer-friendly for make-ahead baking
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour unsweetened cocoa powder baking powder salt unsalted butter (softened) granulated sugar egg vanilla extract optional: milk for softer dough optional toppings: sanding sugar, frosting, or glaze
Directions
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
In a large bowl, cream the butter and sugar until light and fluffy using a hand mixer or stand mixer.
Add the egg and vanilla extract and beat until well combined.
Gradually add the dry ingredients to the wet mixture, mixing just until combined. If the dough feels dry, add 1–2 teaspoons of milk.
Roll the dough into 1-inch balls or roll out on a lightly floured surface to about ¼-inch thickness for cut-out shapes.
Place cookies on the prepared baking sheet, spacing them about 2 inches apart.
If desired, sprinkle with sanding sugar before baking.
Bake for 8–10 minutes, or until edges are set and centers look slightly soft.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Servings and timing
This recipe makes about 24–30 cookies, depending on size. Prep time: 15 minutes Cook time: 10 minutes Cooling time: 10 minutes Total time: Approximately 35 minutes
Variations
Frosted cookies: Add a chocolate or vanilla buttercream frosting once the cookies are cooled.
Add chocolate chips: Stir in ½ cup mini chocolate chips for extra richness.
Make sandwich cookies: Spread frosting or marshmallow fluff between two cookies.
Add peppermint extract: Use a drop of peppermint extract for a holiday twist.
Spice it up: Add a pinch of cinnamon or chili powder for a subtle kick.
Dip in chocolate: Dip half the cookie in melted chocolate and let set.
Use cookie cutters: Roll out and cut into festive shapes for decorating.
Add espresso powder: A small amount deepens the chocolate flavor.
Top with glaze: Drizzle a simple sugar glaze over the top.
Use brown sugar: Swap part of the granulated sugar for brown sugar for a chewier texture.
Storage/Reheating
Store cookies in an airtight container at room temperature for up to 5 days.
For longer storage, refrigerate the cookies for up to 1 week or freeze them for up to 3 months. To freeze, place in a freezer-safe bag or container with parchment between layers.
To refresh cookies, microwave for 5–10 seconds or warm briefly in the oven at 300°F.
FAQs
What kind of cocoa powder should I use?
Unsweetened natural cocoa powder is ideal, but Dutch-processed cocoa can be used for a deeper chocolate flavor.
Can I roll and cut these cookies?
Yes, this dough holds its shape well, making it great for rolling and using cookie cutters.
Do I need to chill the dough?
Chilling is optional. The dough can be baked right away, but chilling helps with easier rolling and sharper edges for cut-outs.
Can I make these cookies ahead of time?
Yes, the dough can be made ahead and refrigerated for up to 3 days or frozen for longer storage.
How can I make them gluten-free?
Use a 1:1 gluten-free flour blend in place of the all-purpose flour for a gluten-free version.
Can I double the recipe?
Absolutely. This recipe doubles well for larger batches or holiday baking.
Why are my cookies dry?
Be sure not to overbake and consider adding a little milk if the dough feels too dry before baking.
Can I add other flavors?
Yes, try adding almond extract, orange zest, or espresso powder for a fun twist.
Can I decorate them with icing?
Yes, these cookies are great for decorating with royal icing, glaze, or buttercream once cooled.
What’s the best way to store them?
Store in an airtight container at room temperature, or freeze for long-term storage. Use parchment paper between layers to prevent sticking.
Conclusion
Chocolate Sugar Cookies are a rich, chocolatey variation of the classic sugar cookie—perfectly soft, flavorful, and versatile. Whether you keep them simple or go all out with frosting and decorations, they’re a crowd-pleasing treat that works for any occasion. Easy to make and even easier to enjoy, these cookies will quickly become a go-to favorite in your kitchen.
Chocolate Sugar Cookies are a soft and chewy twist on classic sugar cookies, packed with rich cocoa flavor. Perfect for rolling, cutting, or scooping, they’re easy to decorate or enjoy plain and make a great treat year-round.
Ingredients
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
1 1/4 cups granulated sugar
1 large egg
1 tsp vanilla extract
Optional: 1–2 tsp milk, if dough is dry
Optional toppings: sanding sugar, frosting, or glaze
Instructions
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
In a large bowl, cream together the butter and sugar until light and fluffy.
Add the egg and vanilla extract and beat until fully combined.
Gradually mix in the dry ingredients just until combined. If dough is too dry, add 1–2 tsp of milk.
Roll dough into 1-inch balls or roll out to 1/4-inch thickness for cut-out shapes.
Place cookies on prepared baking sheets, 2 inches apart. Sprinkle with sanding sugar if using.
Bake for 8–10 minutes, until edges are set and centers look slightly soft.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Dutch-processed cocoa can be used for deeper chocolate flavor.Chilling dough is optional but helps with rolling and shape retention.Use cookie cutters for festive shapes—great for holidays.Store in an airtight container to keep cookies soft.Add espresso powder to enhance the chocolate flavor.
