These chocolate cut-out cookies bake up rich and cocoa-forward with no spread and sharp edges. The dough is an easy roll-out that holds its shape, perfect for decorating cookies with royal icing or a quick chocolate dip.
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Think of these as the chocolate twin of my classic cut-out sugar cookies —same clean edges, same soft bite, but with deeper cocoa flavor. Use natural cocoa for a brighter taste or Dutch-process for darker, smoother chocolate sugar cookies.
The dough chills fast, rolls cleanly, and stays tidy under the cutter. For extra control, freeze the rolled sheet 10–15 minutes before cutting. That simple step keeps these cocoa cut-out cookies beautifully no-spread in the oven.
Why you'll love these cookies
Ingredients for chocolate cut out cookies
- All-purpose flour – Regular plain flour works best.
- Powdered sugar – Use confectioners’ sugar for a smooth texture, or granulated sugar for a crunchier chocolate sugar cookie.
- Unsweetened cocoa powder – Natural or Dutch-process cocoa powder both work for cocoa cut-out cookies.
- Baking powder (optional) – Just a small pinch if you want a little lift.
- Unsalted butter – Softened at room temperature.
- Egg – One large egg, also at room temperature.
- Vanilla extract – Pure vanilla for better flavor.
- Fine salt – Just a small pinch to balance the taste.
How to Make Chocolate Roll-Out Cookies
Start by whisking and sifting the dry ingredients — all-purpose flour, unsweetened cocoa powder, a pinch of fine salt, and a little baking powder if you’re using it.
In another bowl, or in the bowl of a stand mixer, beat the softened butter and powdered sugar on medium speed until smooth and creamy.
Add the egg and vanilla extract, then mix until fully blended.
Slowly add the dry ingredients to the bowl, mixing on low speed just until the dough comes together. Scrape the sides as needed — the chocolate cookie dough should be soft and just a little sticky.
Bring the cookie dough together with a spatula, wrap it tightly in plastic wrap, and chill in the fridge for about 20 minutes before rolling it out.
Roll out the chilled dough between two sheets of parchment paper to about ¼ inch thick. Freeze it for 10–15 minutes so the shapes stay clean.
Cut out the cookies with your favorite cutters 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. Let the chocolate cut-out cookies cool completely before decorating or dipping in chocolate.
Serving & Decorating Ideas
These chocolate cut-out cookies are great plain or dressed up for any occasion.
- Dipped or drizzled in chocolate – dark, milk, or white for a shiny finish.
- Iced with royal frosting or topped with sprinkles for holiday cookies.
- Dusted with powdered sugar or brushed with a little 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 Christmas, Valentine’s Day, or birthdays.
Tips for perfect cut out cookies
Variations & Substitutions
Recipe Questions
Can I use Dutch-process cocoa powder?
Yes, it works great and gives darker, smoother chocolate cut-out cookies.
How do I stop the cookies from spreading?
Chill the dough before baking and don’t over-cream the butter and sugar.
What thickness is best for cut-out cookies?
Roll to about ¼ inch thick for clean edges and soft centers.
Can I freeze the dough?
Yes, wrap it well and freeze for up to 3 months. Thaw in the fridge before rolling out.
How do I decorate them?
Use royal icing, melted chocolate, or sprinkles once the cookies are fully cooled.
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I hope you love these chocolate cut out cookies ! If you make it, be sure to leave a comment and a rating so I know how you liked it. 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
I found these cookies easy to make. I also found them to be dry with little sweetness and not very chocolatey.