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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.

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

  1. Whisk the flour, cocoa powder, baking powder, and salt together in a medium bowl and set aside.
  2. In a large bowl, beat the softened butter and sugar on medium speed for 2 to 3 minutes, until light and creamy.
  3. Beat in the egg, egg yolk, and vanilla until fully combined.
  4. 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.
  5. Divide the dough in half, flatten each portion into a disc, wrap in plastic, and chill for at least 1 hour.
  6. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  7. On a lightly floured surface, roll one disc of dough to 1/4-inch (6 mm) thickness, keeping the other chilled.
  8. Cut out shapes with cookie cutters and place them 1 inch apart on the prepared baking sheets.
  9. Chill the cut-outs on the baking sheets for 10 minutes to help them keep their shape.
  10. Bake for 9 to 11 minutes, until the edges are set and the centers look matte.
  11. 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

Find it online: https://thefamilycooking.com/cut-out-chocolate-sugar-cookies/