Chocolate sugar cookies recipe

Chocolate sugar cookies are a different kind of cookie. They're soft, tasty, and can be dressed up for any holiday!

– 1 cup unsalted butter softened (230 grams; 2 sticks) – 1 cup plus 2 tablespoons granulated sugar (225 grams) – 1 large egg at room temperature – 1 ½ teaspoons pure vanilla extract – 2 ¼ cups all-purpose flour spooned and leveled (280 grams)


– ½ cup natural unsweetened cocoa powder (45 grams) – 1 teaspoon baking powder – ½ teaspoon salt – 1 batch sugar cookie icing or royal icing


Beat butter and granulated sugar for 1–2 minutes in a stand mixer with the paddle attachment or a large basin with a handheld mixer. Scrape the basin without mixing egg and vanilla.


Combine flour, cocoa powder, baking powder, and salt in a large bowl. Mix dry ingredients. Half-dough. Roll half the mixture to ¼-inch thickness on lightly floured parchment paper, covered with another. 


Use the remaining dough half. Let dough chill on a parchment-lined baking sheet for an hour. Preheat oven to 350°F (180°C). Line two or three large baking pans with silicone or parchment.


Remove one sheet of cookie dough from the fridge and remove the parchment. Place 2.5-inch to 3-inch cookie dough on baking pans with room between them.


Reroll leftover dough between parchment paper to cut shapes. Continue with another chilled cookie dough sheet. Put cookie tops 11–13 minutes later. 


After 10 minutes on the pans, carefully transfer the cookies to a wire rack to cool. Choose royal or sugar cookie icing. Allow icing to dry before serving.


Also See: 

Royal icing recipe