This irresistible chocolate sugar cookie recipe marries rich cocoa powder with the sweet allure of granulated sugar and butter fragrance, creating a soft, tender treat perfect for cutting into delightful shapes. A delicate blend of classic ingredients promises a memorable, festive experience that will enchant cookie lovers young and old.

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I’m excited to share my Chocolate Sugar Cookie Recipe {Cut Out Cookies} that I’ve perfected over time. I use 2 3/4 cups all-purpose flour and 1/2 cup unsweetened cocoa powder to get that rich chocolaty flavor, along with 1 tsp baking soda and 1/2 tsp baking powder to help the cookies rise just right.

I mix in 1 cup unsalted butter (2 sticks) with 1 1/2 cups granulated sugar until it’s creamy then blend in a large egg and 2 tsp vanilla extract. Sometimes when my dough feels too dry, I add 2-3 tbsp whole milk to fix the consistency.

This recipe brings a great balance between taste and nutritional values if you try not to overindulge. Its really one of the best cookie cutout recipes i have tried and works great for any festive occasion or simply for a delicious treat any day.

Why I Like this Recipe

I love this recipe because it makes my kitchen smell amazing while I bake, it’s simple enough to follow even when I’m in a rush, it lets me get creative with the shapes using my favorite cookie cutters, and the mix of chocolate and sugar is just spot on for my sweet tooth.

So here’s how I make my Chocolate Sugar Cookies (Cut Out Cookies) in my own laid-back style. First, I preheat the oven to 350°F and line a baking sheet with parchment paper because I always want my cookies to come out nice and not stick. I then sift together 2 3/4 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp salt in a bowl so everything gets mixed well.

Next, I cream 1 cup of softened unsalted butter with 1 1/2 cups of granulated sugar until the mixture gets light and kinda fluffy. Then I add 1 large egg and 2 tsp of vanilla extract, mixing everything really good until it all looks combined. Slowly, I add in the dry stuff into the butter mixture so I dont miss anything. I mix in 2 to 3 tbsp of whole milk until the dough is easy to handle.

After that, I cover the dough and let it chill in the fridge for at least 30 minutes. This step helps keep the dough from spreading too much when I roll it out on a lightly floured surface to about 1/4 inch thick. I cut out the shapes I want using my favorite cookie cutters, place ’em on the lined baking sheet—making sure to leave a little space between each one—and pop them in the oven for 10-12 minutes until I see the edges starting to set. Once baked, I let them cool completely on a wire rack before enjoying every delicious bite.

Ingredients

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This flour gives structure and body, supplying key carbohydrates and adding texture.
Deep cocoa flavor and antioxidant bump, making cookies rich and chocolatey delight.
Butter adds creaminess and moisture, enriching every bite with essential fats and flavor.
Sugar sweetens naturally while lending crisp texture and balanced caramel notes to cookies.
Egg binds all ingredients together, adding protein and moisture to maintain cookie structure.
Vanilla extract boosts aroma and sweet notes, enhancing the overall flavor profile superbly.
Milk adds moisture and tenderness to dough while aiding in blending rich ingredients evenly.

Ingredient Quantities

2 3/4 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 cup unsalted butter (2 sticks), softened

1 1/2 cups granulated sugar

1 large egg

2 tsp vanilla extract

2-3 tbsp whole milk

How to Make this

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1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a bowl, sift together the flour, unsweetened cocoa powder, baking soda, baking powder, and salt.

3. In a separate large bowl, beat the softened butter and granulated sugar until it becomes light and slightly fluffy.

4. Add the egg and vanilla extract to the creamed butter mixture and mix ‘em well until combined.

5. Gradually stir in the sifted dry ingredients into the butter mixture—do it slowly so nothing gets missed.

6. Mix in 2 to 3 tablespoons of whole milk until the dough comes together and is easy to handle.

7. Cover the dough and let it chill in the fridge for at least 30 minutes to keep its shape when rolling out.

8. On a lightly floured surface, roll out the dough to about 1/4 inch thick and then cut into your desired shapes using cookie cutters.

9. Place the cut out cookies on the prepared baking sheet, leaving a little space between each piece.

10. Bake for 10-12 minutes until the edges just start to look set then take them out and let ‘em cool completely on a wire rack.

Equipment Needed

1. An oven
2. A baking sheet
3. Parchment paper
4. At least two mixing bowls
5. Measuring cups and spoons
6. A sifter or fine mesh sieve
7. A mixer (or you can use a hand whisk)
8. A spatula or wooden spoon
9. A rolling pin
10. Cookie cutters
11. A fridge
12. A wire cooling rack

FAQ

Q: Do i have to chill the dough before cutting out the cookies?

A: Not absolutely, but chilling for about 30 minutes really helps firm up the dough so it keeps its shape during baking.

Q: Can i use a different type of cocoa powder in this recipe?

A: You sure can, but remember that natural cocoa powder is best for this recipe since it gives a richer flavor. Dutch-process cocoa might alter the taste a bit.

Q: What should i look for to know the cookies are done?

A: The edges should be set and just slightly soft in the middle. They might feel a bit undercooked, but they firm up as they cool off.

Q: Can i substitute the whole milk if i dont have it?

A: Yes, you can use skim milk or even almond milk. The texture should remain close, but the flavor might be a little different.

Q: How do i store leftover cookies?

A: Keep the cookies in an airtight container at room temperature to enjoy them within a week, or freeze them for longer storage.

Chocolate Sugar Cookie Recipe {Cut Out Cookies} Substitutions and Variations

If you dont have unsalted butter, you can use salted butter instead. Just be sure to cut back on the added salt in the recipe.
If you’re out of unsweetened cocoa powder, try using Dutch process cocoa. It gives a smoother, deeper chocolate flavor.
If you want to reduce refined sugars, you could substitute granulated sugar with coconut sugar. Just remember it might change the texture a bit.
For the egg, you can mix 1 tablespoon of flaxseed meal with 3 tablespoons of water and let it sit for a few minutes. This works fine if you need an egg-free option.
If you dont have whole milk, almond milk or soy milk are great alternatives. They work just as well in the dough.

Pro Tips

1) Make sure your butter is soft but not melted. If it’s too liquid then your dough might spread out too much when baking so try letting it sit out til it’s just perfectly soft.

2) Give the dough plenty of time in the fridge—the longer the better. I found that chilling it for at least an hour makes it way easier to roll out and cut into shapes.

3) Be careful not to overmix after adding your dry ingredients. Overmixing can make your cookies tough so stir just until you dont see any flour pockets.

4) Once your cookies are done, let em rest on the sheet for a couple of minutes before moving them to a wire rack. This helps them set a bit more and reduces the chance of breakin.