Why You’ll Love This Recipe
I make these cookies whenever I want a cut-out cookie with real chocolate flavor instead of a plain vanilla base. The dough is easy to roll, it doesn’t spread in the oven, and the cookies keep sharp edges, so even intricate cutters look clean. They’re sturdy enough for decorating, yet tender enough that nobody leaves them on the plate. The dough also chills well ahead of time, which makes them ideal for holidays, birthdays, and bake sales.
Ingredients
For the cookies
- 280 g (2¼ cups) all-purpose flour, plus extra for dusting
- 50 g (½ cup) unsweetened cocoa powder, sifted
- ½ tsp baking powder
- ½ tsp salt
- 225 g (1 cup) unsalted butter, softened
- 200 g (1 cup) granulated sugar
- 1 large egg, at room temperature
- 2 tsp vanilla extract
For the simple icing (optional)
- 240 g (2 cups) icing (powdered) sugar
- 2 to 3 tbsp milk
- ½ tsp vanilla extract
- Sprinkles, for decorating
Directions
- Mix the dry ingredients. Whisk the flour, cocoa powder, baking powder, and salt together in a medium bowl.
- Cream the butter and sugar. In a large bowl, beat the butter and sugar for 2 to 3 minutes, until light and fluffy.
- Add the wet ingredients. Beat in the egg and vanilla until just combined, scraping down the sides of the bowl.
- Make the dough. Add the dry ingredients in two batches, mixing on low until a soft dough forms. It will look crumbly at first, but it comes together.
- Chill. Divide the dough in half, flatten each piece into a disc, wrap, and chill for at least 1 hour.
- Heat the oven. Preheat to 180°C (160°C fan / 350°F) and line two baking trays with parchment paper.
- Roll. On a lightly floured surface, roll one disc to about 6 mm (¼ inch) thick. If the dough is too firm, let it sit for 5 minutes first.
- Cut. Cut out shapes with your favorite cutters and transfer them to the trays, spacing them about 2.5 cm (1 inch) apart. Re-roll the scraps once.
- Chill again. Pop the trays in the fridge or freezer for 10 minutes. This helps the cookies keep their shape.
- Bake. Bake for 9 to 11 minutes, until the edges look set. The centers may look slightly soft, but they firm up as they cool.
- Cool. Let the cookies rest on the tray for 5 minutes, then move them to a wire rack to cool completely.
- Decorate. Whisk the icing sugar, milk, and vanilla until smooth. Spread or drizzle over the cooled cookies and add sprinkles before the icing sets.
Servings and Timing
- Yield: about 24 medium cookies (depending on cutter size)
- Prep time: 25 minutes
- Chilling time: 1 hour 10 minutes
- Bake time: 9 to 11 minutes per batch
- Total time: about 2 hours, including decorating
Variations
- Mint chocolate: Replace the vanilla in the dough with ½ tsp peppermint extract and decorate with white icing and crushed candy canes.
- Double chocolate: Dip cooled cookies halfway into melted dark or white chocolate and sprinkle with flaky salt.
- Orange chocolate: Add 1 tbsp finely grated orange zest to the dough and use orange juice instead of milk in the icing.
- Espresso: Add 1 tsp instant espresso powder to the dry ingredients to deepen the chocolate flavor.
- Sandwich cookies: Spread chocolate ganache or buttercream between two cooled cookies.
Storage and Reheating
Store decorated or plain cookies in an airtight container at room temperature for up to 5 days. If you’ve iced them, let the icing dry completely first and place parchment between layers. The unbaked dough keeps wrapped in the fridge for up to 3 days, or in the freezer for up to 3 months, so thaw it overnight in the fridge before rolling. Baked, undecorated cookies freeze well for up to 3 months. No reheating is needed, but 5 seconds in the microwave brings back that just-baked softness.
FAQs
Why did my cookies spread?
Usually the butter was too soft or the dough wasn’t chilled enough. Chilling the cut shapes before baking makes a big difference.
Why is my dough crumbly and hard to roll?
It may be too cold. Let it sit at room temperature for a few minutes, then knead it briefly until it’s pliable.
Can I use Dutch-processed cocoa?
Yes. Both natural and Dutch-processed cocoa work here, and Dutch-processed gives a darker color and smoother flavor.
How do I keep the cookies from drying out?
Don’t overbake them. Pull them out when the edges are set, even if the centers look a little soft.
Can I skip the chilling step?
I don’t recommend it. Chilling is what keeps the edges sharp and the cookies from puffing or spreading.
Can I make the dough in advance?
Definitely. It keeps in the fridge for 3 days or in the freezer for 3 months.
Conclusion
These chocolate cut-out cookies are my go-to when I want something festive that still tastes deeply chocolatey. They’re simple to make, forgiving to roll, and a joy to decorate, whether you keep them minimal or go all out with sprinkles. I hope they become a favorite in your kitchen, too.
Print
Rich, buttery chocolate sugar cookies that hold their shape perfectly when baked, with crisp edges and a soft, tender center. Ideal for cut-outs, decorating with icing, and holiday cookie trays.
- Prep Time: 30 minutes
- Cook Time: 11 minutes
- Total Time: 2 hours 11 minutes
- Yield: 30 cookies
- Category: undefined
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 3/4 cups (345 g) all-purpose flour, plus more for rolling
- 3/4 cup (65 g) unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla extract
- 1 tbsp milk, if needed
- Royal icing or sprinkles, for decorating (optional)
Instructions
- Whisk the flour, cocoa powder, baking powder, and salt together in a medium bowl and set aside.
- In a large bowl, beat the softened butter and sugar on medium speed for 2 to 3 minutes, until light and creamy.
- Beat in the egg, egg yolk, and vanilla until fully combined.
- Add the dry ingredients in two additions, mixing on low speed until a soft dough forms. If the dough seems crumbly, mix in the milk.
- Divide the dough in half, flatten each portion into a disc, wrap in plastic, and chill for at least 1 hour.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- On a lightly floured surface, roll one disc of dough to 1/4-inch (6 mm) thickness, keeping the other chilled.
- Cut out shapes with cookie cutters and place them 1 inch apart on the prepared baking sheets.
- Chill the cut-outs on the baking sheets for 10 minutes to help them keep their shape.
- Bake for 9 to 11 minutes, until the edges are set and the centers look matte.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack and cool completely before decorating.
Notes
- Use Dutch-process cocoa for a darker, deeper chocolate flavor.
- Do not skip chilling the dough; it prevents spreading and keeps edges sharp.
- Scraps can be re-rolled once or twice, chilling again if the dough becomes soft.
- Undecorated cookies keep in an airtight container for up to 1 week.
- Dough discs can be refrigerated for up to 3 days or frozen for up to 3 months.
- Add 1/2 tsp peppermint extract for a chocolate-mint version.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 7 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4.3 g
- Unsaturated Fat: 2.3 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
