These chocolate cut-out cookies are a baker’s dream—rich, chocolatey, and perfect for shaping and decorating. Whether you're making them for holidays, birthdays, or just a fun baking day, they hold their shape beautifully and taste as good as they look!
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This chocolate sugar cookie recipe is an even more indulgent version of my classic cut out sugar cookies, perfect for chocolate lovers! Made with simple ingredients and just the right amount of unsweetened cocoa powder, these cookies deliver a rich and intense chocolate flavor that's hard to resist.
Buttery, crumbly, and perfectly shaped after baking, they’re ideal for decorating with royal icing, fondant, or dipping in melted chocolate for an extra treat.
These chocolate sugar cookies are perfect for any occasion: birthdays, weddings, Valentine's day, baby showers, or even as Christmas cookies like these festive iced Christmas cookies. They're fun to make with kids and make for a thoughtful edible gift for loved ones.
Why you'll love these cookies
Ingredients for chocolate sugar cookies
Ingredients You’ll Need to Make These Cocoa sugar cookies :
- All-purpose flour: The base for perfectly shaped cookies.
- Powdered sugar: For a melt-in-your-mouth texture, or use granulated sugar for a slightly crunchier bite.
- Unsweetened cocoa powder: use natural cocoa powder or Dutch process cocoa power to adds that rich, chocolatey flavor.
- Baking powder (optional): Helps give the cookies a light lift.
- Unsalted butter: Make sure it’s softened for easy mixing.
- Egg: At room temperature for a smooth dough.
- Vanilla extract and fine salt: Enhances the flavor with a touch of sweetness and balance.
How To Make Chocolate Cut Out Cookies
Here are some quick visual instructions. Don’t forget, the full instructions with exact ingredients are in the main recipe card below!
Step 1: In a medium bowl, whisk and sift together the dry ingredients—all-purpose flour, unsweetened cocoa powder, fine salt, and baking powder (optional).
Step 2: In a large bowl or the large mixing bowl of a stand mixer fitted with the paddle attachment, cream the room temperature butter and powdered sugar on medium speed until smooth and creamy
Step 3: Add the egg and vanilla extract, then mix again until fully incorporated.
Step 4: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Scrape down the sides of the bowl as needed. The dough should come together and be slightly sticky.
Step 5: Gather the dough with a spatula or a bench scraper, wrap it in plastic wrap, and chill in the refrigerator for about 20 minutes.
Step 6: Roll out the dough on a word surface or between two sheets of parchment paper using a rolling pin to a thickness of about ¼ inch. Place the rolled dough in the freezer for 10-15 minutes to firm up.
Step 7: Use a cookie cutter to cut shapes from the chilled dough and place them on a baking sheet lined with parchment paper.
Baking: Preheat the oven to 350°F (175°C). Bake the cookies for about 10 minutes, or until the edges are set. Let them cool completely on a wire rack before decorating as desired.
These cookies are perfect for dipping in chocolate, icing with royal frosting, or enjoying as-is!
Serving and Decoration Ideas for Chocolate Shortbread Cookies
- Dipped in Chocolate: Dip one half of the cookie in melted dark, milk, or white chocolate and let it set for a shiny, decadent finish.
- Royal Icing: Use royal icing to create intricate designs or festive decorations for holidays like Christmas or Halloween.
- Sprinkles: Add sprinkles to wet chocolate or icing for a fun and colorful touch.
- Drizzled Chocolate: Drizzle melted chocolate over the cookies for a simple yet elegant look.
- Powdered Sugar Dusting: Lightly dust the cookies with powdered sugar for a classic and delicate appearance.
- Edible Gold or Silver: Brush edible metallic paint or sprinkle edible glitter for a luxurious finish.
- Sandwich Cookies: Spread a layer of chocolate ganache, caramel, or flavored buttercream between two cookies for a sandwich treat.
- Crushed Nuts or Candy: Press crushed pistachios, almonds, or crushed peppermint into melted chocolate for added texture and flavor.
- Festive Cut-Out Shapes: Use themed cookie cutters (hearts, stars, or snowflakes) and decorate accordingly for holidays or special occasions.
Best tips for this recipe
Storage and freeze
- Room Temperature: Store the cookies in an airtight container, away from moisture and light, for up to 1 week.
- Freezing: Place undecorated cookies in a freezer-safe container or bag; they can be frozen for up to 3 months.
- Thawing: Let the cookies thaw at room temperature for about 1 to 2 hours before enjoying or decorating.
Variations & Substitutions
Recipe Questions
Can I use sweetened cocoa powder instead of unsweetened?
Unsweetened cocoa powder works best for this recipe to balance the sweetness of the sugar.
How do I keep the dough from sticking while rolling it out?
Roll the dough between two sheets of parchment paper.
Can I freeze the dough instead of baking it immediately?
Absolutely! Wrap the dough tightly in plastic wrap and store it in the freezer for up to 3 months. Thaw in the refrigerator overnight before rolling and cutting.
Why are my cookies spreading in the oven?
Make sure the dough is chilled before baking, and avoid over-creaming the butter and sugar, which can add too much air to the dough.
How thick should I roll the dough?
Roll the dough to about ¼ inch thick. This ensures the cookies are sturdy enough to hold their shape while still being soft and tender.
Can I decorate these cookies with royal icing?
Yes, they’re perfect for decorating! Royal icing or melted chocolate works beautifully on these cookies.
More Cookie recipes
I hope you love these cut out chocolate cookies! If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
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.