Chocolate cut out cookies bake up rich, cocoa-forward and perfectly no-spread, with sharp edges that are ideal for decorating.
Chocolate cut-out cookies are simply the cocoa version of classic roll-out sugar cookies — soft centers, clean edges, and a dough that holds its shape perfectly.
The dough chills quickly, rolls smoothly, and works with any cookie cutters, making it ideal for holiday shapes or cookie decorating.
These no-spread chocolate cookies are easy, reliable, and perfect for any occasion.
Why you'll love this recipe
- Clean no-spread edges – The dough holds its shape for sharp, tidy cut outs.
- Rich chocolate flavor – Deep cocoa taste with real chocolate sugar cookie vibes.
- Easy roll-out dough – Smooth, quick-chill dough that rolls evenly and cuts clean.
Ingredients you need
- All-purpose flour – Gives the dough structure and clean edges.
- Powdered sugar – Makes the cookies soft and smooth; granulated sugar gives a slight crunch.
- Unsweetened cocoa powder – Natural or Dutch-process for rich cocoa cut out cookies.
- Baking powder (optional) – A tiny pinch if you want a softer lift.
- Unsalted butter – Softened for easy mixing and a smooth dough.
- Egg – One large egg at room temperature for better texture.
- Vanilla extract – Adds warm flavor to the chocolate base.
- Fine salt – Balances sweetness and boosts the cocoa taste.
Tips for this recipe
- Use room-temperature butter and egg for a smooth, easy-to-mix dough.
- Sift the dry ingredients to keep the texture soft and even.
- Chill the dough so the cookies hold their shape and stay no-spread.
- Roll between parchment to avoid sticking and keep the surface clean.
- Freeze the rolled sheet 10–15 minutes for sharp, tidy edges.
- Bake just until set and let the cookies cool fully before decorating.
How to make chocolate cut-out cookies
It’s a chocolate variation of my go-to cut-out sugar cookie recipe, designed to hold its shape just as well.
Whisk and sift the dry ingredients (flour, cocoa powder, salt, and baking powder if using).
In another bowl, beat the softened butter and powdered sugar until smooth and creamy.
Add the egg and vanilla extract and mix until fully combined.
Add the dry ingredients on low speed and mix just until the dough comes together. Scrape the bowl — the dough should be soft and slightly sticky.
Bring the dough together with a spatula, wrap it in plastic wrap, and chill for about 20 minutes.
Roll out the chilled dough between two sheets of parchment paper to about ¼ inch thick, then freeze for 10–15 minutes.
Cut out the cookies and place them on a baking sheet lined with parchment paper.
Bake at 350°F (175°C) for about 10 minutes, until the edges are set.
Cool completely before decorating or dipping in chocolate.
Serving & Decorating Ideas
- Dipped or drizzled in chocolate – dark, milk, or white for a glossy finish.
- Iced with royal frosting or topped with sprinkles for holiday decorating.
- Dusted with powdered sugar or brushed with edible gold for a simple, elegant look.
- Made into sandwich cookies with ganache, caramel, or buttercream.
- Decorated with nuts or crushed candy, or cut into festive shapes for any holiday.
Recipe Variations
- Chocolate & Mint – Add a little peppermint extract for a fresh twist.
- Double Chocolate – Mix in mini chocolate chips for extra richness.
- Espresso – Stir in espresso powder for a mocha flavor.
- Spiced Chocolate – Add cinnamon or cayenne for warm fall cookies.
- Orange Zest – Brighten the dough with a touch of citrus.
Recipe Questions
Can I use Dutch-process cocoa?
Yes, it works great and gives darker, smoother chocolate cut-out cookies.
How do I keep the cookies from spreading?
Chill the dough and freeze the rolled sheet before cutting.
What thickness is best?
About ¼ inch for clean edges and soft centers.
Can I freeze the dough?
Yes, wrap it well and freeze up to 3 months. Thaw in the fridge before rolling.
How do I decorate them?
Use royal icing, melted chocolate, or sprinkles once fully cooled.
More Chocolate Cookies
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!
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Chocolate Cut Out Cookies
- Total Time: 30 minutes
- Yield: 25 cookies
Description
Soft and crunchy chocolate sugar cookie recipe, perfect for cut-out cookies to decorate with royal icing, melted chocolate, and more (makes about 25 cookies).
Ingredients
- 100 g (½ cup) unsalted butter, softened
- 80 g (⅔ cup) powdered sugar
- 1 egg, at room temperature
- 1 tsp vanilla extract
- 180 g (1 ½ cups) all-purpose flour
- 25 g (¼ cup) unsweetened cocoa powder
- 1 pinch of salt
- ½ tsp baking powder (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line 1–2 perforated baking sheets with parchment paper.
- In a medium bowl, sift together the dry ingredients: flour, unsweetened cocoa powder, salt, and baking powder (if using).
- In a large bowl, cream the softened butter with the powdered sugar using an electric mixer or the paddle attachment of a stand mixer. Beat until the mixture is smooth and creamy.
- Add the egg and vanilla extract and mix again until fully incorporated.
- Add the dry ingredient mixture and mix on low speed until just combined, forming a sticky dough.
- Use a pastry scraper to gather the dough into a ball, wrap it in plastic wrap, and shape it into a flat disk.
- Refrigerate for at least 20 minutes.
- Roll the chilled dough between two sheets of parchment paper to about ⅛ inch (3 mm) thick, then freeze for 10–15 minutes to firm it up for easy cutting.
- Use cookie cutters to cut out shapes and place them on the prepared baking sheets.
- Bake in the preheated oven for 8–10 minutes, or until the edges are firm and the centers are slightly soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Storage: Keep the cookies in an airtight container at room temperature for up to 1 week or freeze them for up to 3 months.
Tips:
- Use a digital scale instead of measuring cups for the most accurate results.
- Refrigerate the dough before rolling it out to make it easier to handle.
- Roll the dough on a lightly floured surface to prevent sticking.
- Use cookie cutters for clean and uniform shapes.
- Place the cut-out cookies in the freezer for 20 minutes before baking to help them hold their shape.
- Keep an eye on the baking time: remove the cookies as soon as the edges are firm.
- Let the cookies cool completely before decorating for the best results.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: cookies
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 73
- Sugar: 3.2 g
- Sodium: 96.9 mg
- Fat: 3.6 g
- Carbohydrates: 9.4 g
- Protein: 1.2 g
- Cholesterol: 16 mg
Mary
I found these cookies easy to make. I also found them to be dry with little sweetness and not very chocolatey.