These Chocolate Sugar Cookies are a delightful blend of rich cocoa and sweet indulgence, perfect for any occasion. With a crisp edge and a tender, melt-in-your-mouth center, they’re a treat that satisfies every craving. The dough comes together in just 30 minutes, and after a quick 2-hour chill, you’ll be ready to bake these beauties in only 10 minutes. Each bite is a symphony of deep chocolate flavor, balanced by a hint of vanilla, making them irresistible for kids and adults alike.
Topped with smooth, creamy icing, these cookies are as visually stunning as they are delicious. Whether you’re baking for a holiday, party, or just because, they’re sure to impress. The recipe yields about 40 cookies, so there’s plenty to share—or keep all to yourself! With their decadent texture and heavenly aroma, these cookies are a must-try for anyone who loves a classic treat with a chocolatey twist.
Ingredients for Chocolate Sugar Cookies
- 1 cup (226 g) unsalted butter, softened (room temperature works best)
- 1 cup (200 g) sugar
- 1 ½ teaspoons vanilla extract
- 1 large egg
- 2 cups + 2 Tablespoons (265 g) all-purpose flour (plus extra for rolling)
- ½ cup (50 g) Dutch-processed cocoa powder (or regular cocoa powder in a pinch)
- ½ teaspoon baking powder
- ¾ teaspoon salt
For the Sugar Cookie Frosting:
- 3 cups (375 g) powdered sugar, sifted (weigh first, then sift for best results)
- 3-4 Tablespoons milk (adjust for desired consistency)
- 2 Tablespoons light corn syrup (helps with shine and smoothness)
- ½ teaspoon vanilla extract
- Additional sprinkles for decorating (optional)
Step-by-Step Instructions
- Make the Cookie Dough: In a large bowl, beat the softened butter and sugar with an electric mixer until creamy and well-combined. Add the egg and vanilla extract, and beat until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until completely combined. The dough will be sticky.
- Chill the Dough: Divide the dough in half. Place each half on a large piece of plastic wrap, shape into disks, and wrap tightly. Refrigerate for at least 2-3 hours (or overnight).
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- Roll and Cut: Generously flour a clean surface and one dough disk. Roll the dough to ⅛” for crispier cookies or ¼” for softer ones. Use cookie cutters to cut out shapes, and transfer them to the prepared baking sheet using a spatula. If not frosting, sprinkle with sanding sugar before baking.
- Bake: Bake for 9-11 minutes (adjust for size and thickness). Let cookies cool completely on the baking sheet before moving or frosting.
- Make the Frosting: In a medium bowl, combine powdered sugar, 2 Tablespoons of milk, corn syrup, and vanilla extract. Stir until smooth. Add more milk, a teaspoon at a time, if the frosting is too thick. If too thin, add more powdered sugar.
- Decorate: Transfer frosting to a piping bag or Ziploc bag with a small corner snipped off. Pipe frosting onto cooled cookies and add sprinkles if desired. Let frosting harden for several hours before serving.
- Store: Keep uneaten cookies in an airtight container at room temperature.
Decorating Tips for Picture-Perfect Cookies
For beautifully frosted Chocolate Sugar Cookies, try using a piping bag with a Wilton 5 tip for precise designs. If you’re short on tools, a Ziploc bag with a snipped corner works too—just be mindful of the frosting’s thickness to avoid bursts. Add a sprinkle of _sanding sugar_ before baking for a sparkly touch, or go all out with colorful sprinkles after frosting. Let the frosting harden for a few hours for a clean, polished finish.
Creative Variations to Spice Things Up
Add a twist to your cookies by mixing in _1/2 teaspoon of espresso powder_ with the dry ingredients for a mocha flavor, or swap Dutch-processed cocoa for regular cocoa powder for a lighter taste. For a fun texture, fold in _1/2 cup of mini chocolate chips_ or chopped nuts. Feeling adventurous? Dip cooled cookies halfway in melted white chocolate for a striking contrast.
Storage Hacks to Keep Cookies Fresh
Store your frosted cookies in an _airtight container_ at room temperature for up to 5 days. To prevent the frosting from sticking, place parchment paper between layers. For longer storage, freeze unfrosted cookies in a single layer, then transfer to a freezer-safe bag—they’ll stay fresh for up to 3 months. Thaw and frost when ready to enjoy!
Time-Saving Tips for Busy Bakers
Short on time? Skip the rolling and cutting by scooping the dough into rounded tablespoons, flattening slightly with your palm, and baking as drop cookies. Alternatively, you can chill the dough for just _30 minutes_ in the freezer if you’re in a hurry. For quicker frosting, use a butter knife to spread the icing instead of piping for a rustic look.
Essential Equipment for Success
To make these cookies with ease, you’ll need a _stand mixer_ or handheld electric mixer for smooth dough, a rolling pin for even thickness, and a _parchment-lined baking sheet_ for easy cleanup. If you’re decorating, invest in a set of piping bags and tips for professional results. A silicone baking mat can also help prevent sticking during rolling.
Chocolate Sugar Cookies
Ingredients
Sugar Cookies
- 1 cup unsalted butter softened
- 1 cup sugar
- 1 ½ teaspoons vanilla extract
- 1 large egg
- 2 cups + 2 Tablespoons all purpose flour
- ½ cup Dutch-processed cocoa powder
- ½ teaspoon baking powder
- ¾ teaspoon salt
Sugar Cookie Frosting
- 3 cups powdered sugar sifted weigh and then sift
- 3-4 Tablespoons milk
- 2 Tablespoons light corn syrup
- ½ teaspoon vanilla extract
- Additional sprinkles for decorating optional
Instructions
- Combine butter and sugar in a large bowl and use an electric mixer to beat until creamy and well-combined.
- Add egg and vanilla extract and beat well.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Gradually add dry ingredients into wet until completely combined.
- Lay out a large piece of plastic wrap and transfer half of the dough onto the wrap — it will be pretty sticky!
- Cover with clear wrap and mold into a disk. Repeat with remaining cookie dough in a separate piece of cling wrap. Transfer cookie dough to the refrigerator and chill for at least 2-3 hours.
- Once dough has chilled, preheat your oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.
- Generously dust a clean surface with flour and place one unwrapped cookie dough disk onto the surface. Lightly flour the dough and roll out to ⅛” (for thinner, crispier cookies) or ¼” (for thicker, softer cookies). Continue to add flour as needed both on top of and beneath the dough so that it doesn’t stick.
- Use cookie cutters to cut out shapes and use a spatula to transfer shapes to prepared baking sheet. If you don’t intend to frost your cookies with the icing listed below, you can instead sprinkle them with sanding sugar at this point (before baking).
- Bake on 350F (175C) for 9-11 minutes (may need more time for larger or thicker cookies, or less for smaller or thinner ones).
- Allow cookies to cool completely on cookie sheet before moving and frosting.
- Combine sugar, 2 Tablespoons of milk, corn syrup, and vanilla extract in a medium-sized bowl and stir until combined. If your frosting seems too thick, add more milk, about a teaspoon at a time, until the frosting is thick but pipeable. If you accidentally add too much milk, add powdered sugar until desired texture is reached.
- If coloring the frosting, divide into bowls and color as desired at this point.
- Transfer frosting to a piping bag with a piping tip (I used Wilton 5), or place in a Ziploc bag and snip a small piece of the corner off (this technique is not as neat, but this will still work, just take care that the frosting isn’t so thick that it breaks open the seam of the bag when you are squeezing).
- Pipe frosting on cookies and decorate with sprinkles, if desired.
- Allow frosting to harden before enjoying (this usually takes several hours)
- Store uneaten cookies in an airtight container at room temperature.