Chocolate Sugar Cookies

Chocolate Cut Out Cookies scattered on a white marble platter.

Chocolate Sugar Cookies are fudgy and buttery with a soft texture and crispy edges. These cookies are perfect for Christmas and work great for many parties and events throughout the year. Top with a simple homemade buttercream for a delicious cut out cookie.

Course Dessert

Cuisine American

Keyword Chocolate Cut Out Cookies, Chocolate Sugar Cookies

Prep Time 15

Cook Time 10

Chilling 2

Servings medium sized cookies

Calories 150kcal

Author Heather

Ingredients

Cookies

1 1/2 cups all-purpose *Spooned and leveled
3/4 cup unsweetened cocoa powder See Note #1 below
1 1/4 teaspoon baking powder
1/8 teaspoon salt See Note #2 below
3/4 cup unsalted butter *softened to room temperature
1 1/4 cups granulated sugar
1 large egg
1 egg yolk
1 teaspoon extract See Note #3 below

Buttercream

1/4 cup unsalted butter *softened to room temperature
2 cups powdered sugar
1 teaspoon extract See Note #3 below
6 tablespoons heavy whipping cream

Instructions

Cookie Dough

Sift together the first 4 ingredients. Stir well and set aside.
In a stand mixer with the paddle attachment cream butter and sugar until smooth. Beat in egg, egg yolk and extract.
On low speed gradually add in dry ingredients a few spoonfuls at a time making sure to scrape down the sides of the bowl with each addittion.

Rolling and Chilling the Dough

Place half of the dough in between 2 sheets of parchment paper. Using a rolling pin, roll dough to a 1/4- 1/3 inch thickness. Fold the sides of the parchment over the top of the dough and slide wrapped dough into a plastic bag or place into a flat bottom air tight container. Chill for at least 2 hours. (See Note #4 below)

Baking the Cookies

Preheat oven to 375℉. Remove the top layer of parchment and cut shapes into dough. Place shapes onto an un-greased cookie sheet and bake for approximately 10 minutes.
Let cookies cool on the cookie sheet for 3-4 minutes and then carefully transfer to a wire cooling rack to completely cool. (See Note #5 below) Once the cookies have cooled completely, frost with frosting of choice.

Buttercream Frosting

In a stand mixer using a paddle attachment whip the butter until it is light and fluffy, about 1 minute.
Sift the powder sugar to remove any lumps and add to the butter.
Add extract and a small amount of heavy whipping cream.
Begin beating on low speed and while slowly pouring in the remaining cream. Scrape down the sides of the bowl periodically.
Once the ingredients are combined, increase to a high speed and beat for a full two minutes.
Frost the cookies as soon as the buttercream is done whipping.

Notes

Recipe Notes

Note #1- For these cookies cocoa powder, cacao powder or Dutch-processed cocoa may be used successfully.

Note #2- If using Maldon’s Sea Salt for its low iodine levels grind it in a mortar and pestle before adding to the dry ingredients.

Note #3- Peppermint, cherry, raspberry, strawberry, almond or pure vanilla extract all work exceptionally well in this cookie recipe. Just make sure to choose a complimentary tasting extract for the buttercream.

Note #4- Rolling the dough out before chilling simplifies making these cookies. The main concern is keeping the dough flat while chilling.

Note #5- It is extremely important to only let the cookies cool no longer than 4-5 minutes on the cookie sheet before transferring to a cooling rack. If they remain on the cookie sheets longer than 5 minutes they will become much more challenging to transfer without breaking the cookies.

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