Black cocoa cut out sugar cookies are deeply dark, rich and chocolatey, with crisp edges and a naturally black color—no food coloring needed.
These black cocoa cut out sugar cookies get their deep black color naturally from black cocoa powder, with no food coloring needed.
I love how easy this dough is to roll and cut, with clean, sharp edges that hold their shape while baking and a rich cocoa flavor.
Why you’ll love this recipe
- Naturally black – Deep dark color from black cocoa, no black food coloring.
- Holds its shape – Clean, sharp edges with minimal spreading.
- Rich cocoa flavor – Chocolatey and balanced without being overly sweet.
Ingredients you need
- Butter – Use unsalted butter, softened to room temperature but not melted.
- Powdered sugar – Gives the cookies a smooth, fine texture and helps create clean cut-out shapes.
- Egg – Use one medium egg at room temperature.
- Vanilla extract.
- All-purpose flour – Regular all-purpose flour.
- Black cocoa powder – Use 100% black cocoa powder for a naturally deep black color and distinctive dark cocoa flavor.
- Salt – A small amount enhances the cocoa.
How to Make Black Cocoa Cut Out Sugar Cookies
This recipe is based on my chocolate cut out cookies, made with black cocoa powder for a naturally deep black color.
Bake at 350°F (175°C) for 9–10 minutes, then let the cookies cool on the baking sheet before transferring to a wire rack.
How to Decorate Cut Out Cookies
- Powdered sugar – Dust lightly over the cookies for a simple black-and-white finish.
- Royal icing – Add white or colored details, outlines, or Halloween designs.
- Melted chocolate – Drizzle with white, milk, or dark chocolate and let set.
- Sprinkles – Add to melted chocolate or icing before it sets.
- Keep them plain – Their naturally deep black color and cut-out shapes look great without any decoration.
For a simple finish, decorate them with my easy cookie icing, perfect for adding quick designs and details.
Tips for Perfect Black Cut Out Cookies
- Use softened, not melted butter so the dough stays easy to handle and the cookies don’t spread.
- Roll between parchment paper to prevent sticking without adding extra flour.
- Chill the rolled dough until firm before cutting for clean, sharp shapes.
- Keep the dough cold and return it to the fridge or freezer for a few minutes if it becomes too soft.
- Freeze the cut-out cookies before baking to help them hold their shape in the oven.
- Roll to an even thickness so all the cookies bake at the same rate.
- Don’t overbake since black cocoa makes browning difficult to see; the edges should simply look dry and set.
- Cool before decorating as the cookies will firm up as they cool.
Storage
Store the cookies in an airtight container at room temperature for up to 1 week, or freeze them for up to 3 months.
Recipe Variations
- Halloween cookies – Use pumpkin, ghost, bat, or cat cookie cutters for naturally black Halloween cookies.
- Sandwich cookies – Fill two cookies with vanilla buttercream, ganache, or cream cheese frosting.
- Chocolate dipped – Dip part of each cookie in melted white or dark chocolate.
- Extra chocolate – Add a little finely chopped dark chocolate to the dough for a richer chocolate flavor.
- Different shapes – Adapt the cookie cutters for Christmas, birthdays, or other occasions.
Recipe Questions
Why use black cocoa powder?
Black cocoa gives the cookies their deep black color and distinctive dark cocoa flavor without needing black food coloring.
Can I use regular cocoa powder instead?
Yes, but the cookies will be brown rather than black and will have a more traditional chocolate flavor.
Why do I need to freeze the cookies before baking?
Freezing the cut-out cookies for 15 minutes firms the butter and helps the cookies hold their shape and sharp edges in the oven.
Why are my cut out cookies spreading?
The dough may be too warm, the butter too soft, or the cookies may not have chilled long enough before baking.
Can I make the dough ahead of time?
Yes. Keep the wrapped cookie dough in the refrigerator for up to 2–3 days, then let it soften slightly before rolling if needed.
How do I know when black cocoa cookies are baked?
Because their dark color makes browning difficult to see, look for set, dry edges and a firm surface rather than a color change.
More Cut Out Cookie Recipes
I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!
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Black Cocoa Cut Out Sugar Cookies
- Total Time: 30 minutes
- Yield: about 25 cookies
Description
Black cocoa cut out sugar cookies with a naturally deep black color, rich cocoa flavor, and crisp edges that hold their shape beautifully.
Ingredients
- 100 g (½ cup) unsalted butter, softened
- 80 g (⅔ cup) powdered sugar
- 1 small egg, at room temperature
- ½ tsp vanilla extract
- 180 g (1½ cups) all-purpose flour
- 30 g (⅓ cup) black cocoa powder
- 1 pinch salt
Instructions
- Beat the softened butter and powdered sugar with an electric mixer for 1–2 minutes, until smooth and creamy. Avoid overbeating to prevent incorporating too much air.
- Add the egg and vanilla extract and mix until fully combined, scraping down the sides of the bowl as needed.
- Add the flour, black cocoa powder, and salt and mix on low speed just until a smooth dough forms. Do not overmix.
- Place the dough between two sheets of parchment paper and roll it out evenly to about 4–5 mm (⅙–¼ inch) thick. This makes the soft dough much easier to roll without adding extra flour.
- Refrigerate the rolled dough for about 30 minutes, keeping it between the parchment sheets, until completely cold and firm. Make sure the dough is well chilled before cutting to get clean, sharp shapes.
- Remove the top sheet of parchment and cut out the cookies with cookie cutters. If the dough becomes soft or difficult to handle, place it back in the refrigerator or freezer for 5–10 minutes before continuing.
- Transfer the cookies to a parchment-lined baking sheet and freeze for 10–15 minutes until firm. This helps prevent spreading and keeps the shapes neat during baking.
- Bake in a preheated oven at 350°F (175°C) for 9–10 minutes, until the surface and edges look set. The dark color makes browning difficult to see, so avoid overbaking.
- Let the cookies cool on the baking sheet for about 5 minutes, then carefully transfer them to a wire rack to cool completely before decorating.
Notes
Storage: Store the cooled cookies in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.
Tips:
- Use softened, not melted butter to keep the dough firm and prevent spreading.
- Don’t overmix the dough once the flour and black cocoa are added.
- Roll between parchment sheets to prevent sticking without adding extra flour.
- Chill the dough until completely firm before cutting for clean, sharp shapes.
- Work with cold dough and return it to the fridge or freezer for a few minutes if it becomes too soft.
- Freeze the cut-out cookies before baking to help them hold their shape.
- Don’t judge doneness by color—black cocoa stays very dark; look for dry, set edges instead.
- Let them cool before moving them as the cookies are softer and more fragile while hot.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Cuisine: American
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