These chocolate cut out cookies bake up perfectly crisp on the edges and soft in the center. Their rich cocoa flavor makes them a lovely twist on the classic cookie, and they’re perfect for decorating!
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I love a good cut out cookie, and after sharing my classic cut out sugar cookies, I knew I had to try my favourite soft chocolate sugar cookies as a cut-out version too. These cut out sugar chocolate sugar cookies have the same rich cocoa flavour and tender bite you love, but with a dough that rolls beautifully and keeps clean, sharp shapes.
If you’re after a chocolate sugar cookie with a brownie-like fudginess, this recipe is it. They’re buttery, chocolaty, hold their shape in the oven, and don’t spread as they bake. Drizzle with melted chocolate or dust with powdered sugar for a simple finish.
Why You’ll Love These Chocolate Cut Cookies
- Delicious flavor: Chocolate sugar cookies have a rich cocoa flavor with a buttery crumb and a hint of brownie-like fudginess, similar to my chocolate shortbread and chocolate brownies.
- Make-ahead friendly: The dough chills beautifully, so you can prepare it in advance for easy rolling and cutting.
Ingredient Notes
- All-purpose flour: Gives the cookies structure and helps them keep clean, sharp edges when cut.
- Baking powder: Adds a touch of lift so the cookies stay soft in the center without puffing too much.
- Unsweetened Dutch-processed cocoa: Provides a deep chocolate flavour and rich colour. Use a good-quality cocoa for the best taste.
- Salt: Just a pinch to balance the sweetness and enhance the chocolate.
- Butter: Softened, unsalted butter adds richness and that classic buttery crumb. Make sure it’s softened so it creams properly with the sugar.
- Sugar: Granulated sugar sweetens the dough and helps create the soft-but-sturdy texture.
- Egg: Adds moisture and structure. Bring it to room temperature for easy mixing.
- Vanilla extract: Enhances the cocoa and brings warmth to the overall flavor.
- Milk: Just a few tablespoons help bring the dough together. Start with less and add only as needed, the dough should be tacky, not wet.
How to Make Cut Out Chocolate Sugar Cookies
Start by whisking together the flour, baking powder, cocoa, and a pinch of salt. This gives you a smooth, lump-free base and blends the cocoa evenly through the dough.
In a separate bowl, cream softened butter and sugar until light and creamy. Mix in the egg and vanilla, then add the dry ingredients in two additions, mixing on low so the dough comes together without overworking it.Â
Place chocolate sugar cookie dough between two sheets of parchment and gently pat it into an oval or rectangle. Slide it onto a baking sheet and chill.
When it’s firm, keep the dough in the parchment and roll it out to about a quarter inch thick. Cut out your favourite shapes, transfer to a parchment-lined baking sheet then chill again while you heat the oven.Â
Bake the chocolate sugar cookies until they’re set but still soft in the centre.
Cool on the pan for a few minutes before moving them to a rack to cool completely. Decorate and enjoy!Â
recipe tips
- Add a teaspoon of instant espresso or strong coffee if you’d like to gently intensify the chocolate flavour.
- Chill the dough before rolling. Chilling makes the dough much easier to roll and helps the cookies hold their shape.
- Keep the dough between parchment sheets so it rolls smoothly without sticking or needing extra flour.
- Dip your cookie cutters in cocoa powder instead of flour to prevent sticking and keep the edges dark and chocolatey.
- Chill before baking so the cut-out shapes retain the sharpest edges.
- Bake just until the cookies are set. Chocolate cookies can be hard to judge because the colour doesn’t change much, so look for slightly firm edges and a soft centre that no longer looks glossy.
Decorating Ideas
- Dust with powdered sugar for a simple, elegant finish that highlights the rich chocolate flavor.
- Drizzle with melted chocolate and let it set for a slightly more indulgent cookie.
- Add sprinkles while the chocolate drizzle is still soft for a festive touch, especially during the holidays.
- Turn them into sandwich cookies by adding a thin layer of frosting and pressing two cookies together, similar to my Italian sandwich cookies.
- Or keep things easy with a light icing, just like frosted shortbread cookies, for a sweet finishing touch.
Easy to make and wonderfully chocolatey, these cut-out sugar cookies are a holiday classic you’ll return to year after year. Perfect for cookie trays, gifting, or a cozy afternoon of baking.
- 2 cups all purpose flour
- ½ teaspoon baking powder
- ½ cup unsweetened dutch processed cocoa
- 1 pinch salt
- ¾ cup butter (softened)
- 1 cup sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 3-4 tablespoons milk (2% or whole milk if needed)
EXTRAS
- 3-4 tablespoons powdered/icing sugar (optional)
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In a medium bowl sift in the flour, baking powder, cocoa and salt.
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Beat the butter and sugar until creamy, approximately 2 minutes. Add the egg, milk and vanilla and beat 1 minute. Add the dry ingredients half at a time, and combine on low speed #1-2, beat just to combine, do not over mix. The dough quite tacky, if too wet then add a bit more flour.
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Place the dough between two pieces of parchment paper and pat into an oval shape. Place on a baking sheet and refrigerate for 1-2 hours.
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Leave the dough in the parchment paper and roll it to ¼ inch / 1.2cm thick. Cut out with your favourite cookie cutters (2-3 inches/5-7½ cm) and place on a parchment paper lined baking sheet or two. Chill while the oven is pre-heating.
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Pre-heat the oven to 350F/180C.
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Bake for approximately 9-11 minutes. Let cool 10 minutes on the pan then move to a wire rack to cool completely. Dust with powdered sugar/icing sugar or dip or drizzle with melted chocolate if desired. Enjoy!
How to store the Chocolate sugar cookies?
Keep them in an airtight container at room temperature. They stay soft for several days and undecorated chocolate sugar cookies can be frozen for up to 3 months if you want to make them ahead. To freeze, wrap the dough well and freeze it for up to two months. Let it thaw in the refrigerator, then roll and cut as usual. You can also freeze unbaked cut-out cookies by flash freezing on a parchment lined baking sheet then storing in a freezer safe bag. Thaw for 15 minutes at room temperature before baking.Â
Calories: 124kcal | Carbohydrates: 17g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 50mg | Potassium: 52mg | Fiber: 1g | Sugar: 8g | Vitamin A: 184IU | Calcium: 12mg | Iron: 1mg | Phosphorus: 36mg
recipe FAQs
Dutch-processed cocoa gives the cookies a deeper chocolate flavour and darker colour. You can use natural cocoa in a pinch, but the taste and colour will be lighter.
Chocolate cookie dough is naturally tacky, but if it feels too soft to roll, chill it longer or add a small spoonful of flour until it firms up.
Keep them in an airtight container at room temperature. They stay soft for several days and undecorated chocolate sugar cookies can be frozen for up to 3 months if you want to make them ahead.
Yes. Wrap the dough well and freeze it for up to two months. Let it thaw in the refrigerator, then roll and cut as usual. You can also freeze unbaked cut-out cookies by flash freezing on a parchment lined baking sheet then storing in a freezer safe bag. Thaw for 15 minutes at room temperature before baking.Â
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