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Chocolate Cut Out Cookies scattered on a white marble platter.

Chocolate Sugar Cookies

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 minutes
Cook Time 10 minutes
Chilling 2 hours
Servings 32 medium sized cookies
Calories 150kcal
Author Heather



  • 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


  • 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


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.


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. 


Calories: 150kcal | Carbohydrates: 21g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 31mg | Potassium: 44mg | Fiber: 1g | Sugar: 15g | Vitamin A: 235IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg