Chocolate Sugar Cookie Recipe {Cut Out Cookies}

I crave this cookie recipe because it nails the perfect balance between rich cocoa vibes and a classic sugar cookie twist. I love how it brings an easy, playful energy to baking, with a texture that feels both nostalgic and modern. Every bite reminds me that indulging in creativity is pure magic.

I’ve been testing this Chocolate Sugar Cookie Recipe {Cut Out Cookies} for a while now and I’m excited to share it with you. I found that using 2 3/4 cups all purpose flour and 1/2 cup unsweetened cocoa powder creates a perfectly balanced chocolate flavor.

The addition of 1 teaspoon baking powder and 1/2 teaspoon salt supports that rich flavor and makes the texture light but still satisfying. When I beat in 1 cup unsalted butter with 1 cup granulated sugar before adding 1 large egg and 1 teaspoon vanilla extract, the cookie dough gets an amazing smooth consistency that makes it easy to roll out and cut into shapes.

Some might say it’s the best version of a cut out cookie around. Although the cookies are definitely a treat, I’m aware of their rich nutritional details so enjoying them in moderation works best.

Why I Like this Recipe

I really like this recipe because it’s super simple to make and the ingredients are stuff I already have at home. I also dig how fun it is to roll out the dough and cut out different shapes with my cookie cutters. Another thing I like is that the cookies have that perfect balance of chocolate flavor and sweetness, plus they come together so quickly in the oven. Lastly, it’s a great recipe to share with friends or family since we always end up laughing and having a good time while baking.

Ingredients

• All purpose flour provides carbohydates for energy and structure; not high in fiber though.
• Unsweetened cocoa powder offers bold chocolate flavor and antioxidants; it has a natural bitter touch.
• Unsalted butter adds creaminess and tender texture; it supplies fat for rich cookies.
• Granulated sugar sweetens cookies and aids browning; it is mainly a carbohydrate source.
• Egg acts as a binder, adds protein and moisture; it improves overall cookie texture.

Ingredient Quantities

• 2 3/4 cups all purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter (softened to room temp)
• 1 cup granulated sugar
• 1 large egg (lightly beaten)
• 1 teaspoon vanilla extract

How to Make this

1. Preheat your oven to 350°F and line a couple of baking sheets with parchment paper.

2. In a medium bowl, sift together 2 3/4 cups of all purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking powder, and 1/2 teaspoon salt.

3. In a large bowl, cream the 1 cup unsalted butter and 1 cup granulated sugar together until light and fluffy.

4. Beat in 1 large lightly beaten egg and 1 teaspoon vanilla extract until everything is well mixed.

5. Gradually add the dry ingredients to the butter mixture, stirring until just combined. Try not to over mix it.

6. Divide the dough in half, shape each portion into a flat disc, and wrap them in plastic wrap. Refrigerate for at least 1 hour to firm up the dough.

7. On a lightly floured surface, roll out one disc until it’s about 1/4 inch thick; dust with extra flour if needed to prevent sticking.

8. Cut the dough using your favorite cookie cutters and place each piece on the lined baking sheets. Gather any scrap dough and roll it out again to cut more cookies.

9. Bake in the preheated oven for about 10 minutes or until the edges look set, then let the cookies cool on the sheet for a couple of minutes before moving them to a wire rack to cool completely.

Equipment Needed

1. An oven to preheat and bake, plus a couple of baking sheets lined with parchment paper
2. A medium bowl to sift and mix the dry ingredients
3. A large bowl to cream the butter and sugar together
4. Measuring cups and spoons along with a sifter to ensure accurate ingredient amounts
5. An electric mixer or hand mixer, and a spatula for mixing in the egg and vanilla
6. Plastic wrap for wrapping the dough discs while they chill
7. A rolling pin and a lightly floured surface to roll out the dough
8. Cookie cutters to shape the dough
9. A wire cooling rack to cool the cookies after baking

FAQ

Chocolate Sugar Cookie Recipe {Cut Out Cookies} Substitutions and Variations

• All purpose flour: You can try using a gluten free flour blend or even whole wheat pastry flour if you want a slightly nuttier flavor to your cookies
• Unsweetened cocoa powder: If you cant find this you can opt for Dutch process cocoa powder which gives a smoother, richer chocolate taste
• Unsalted butter: You can substitute with salted butter but make sure to cut down on the extra salt in the recipe or use margarine for a similar texture
• Granulated sugar: Brown sugar is a good alternative if you want a bit more moisture and chewiness in your cookies, just keep in mind it might alter the texture a bit
• Egg: For a vegan twist you can replace the egg with 1/4 cup of unsweetened applesauce which should help bind the ingredients together

Pro Tips

1. Chill your dough for at least a full hour and even longer if it’s really warm in your kitchen. It makes rolling the dough so much easier and helps the cookies keep their shape better during baking.
2. When you’re rolling out the dough, use just enough extra flour on your surface so it doesnt stick, but be careful not to use too much or your cookies might turn out dry.
3. Be really careful not to over mix the dough once you add the dry ingredients, or else your cookies could come out too tough instead of soft and chewy.
4. Experiment with different cookie cutter shapes since some might bake faster than others. If you mess up, collect all the scrap dough, roll it out again and cut new cookies so nothing goes to waste.