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 (1/2 cup) unsalted butter, softened
- 80 g (2/3 cup) powdered sugar
- 1 egg, at room temperature
- 1 tsp vanilla extract
- 180 g (1 1/2 cups) all-purpose flour
- 25 g (1/4 cup) unsweetened cocoa powder
- 1 pinch of salt
- 1/2 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 1/8 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