Cut Out Chocolate Sugar Cookies Recipe

Introduction

These Cut Out Chocolate Sugar Cookies are a delightful twist on the classic sugar cookie, infused with rich cocoa flavor and perfect for shaping with your favorite cookie cutters. They bake up soft, tender, and chocolaty—ideal for holidays, celebrations, or any time you want a special treat.

Ingredients

• 1 cup (2 sticks / 227 g) unsalted butter, room temperature
• 1 cup (200 g) granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg, room temperature
• 2 ¼ cups (281 g) all-purpose flour
• ¾ cup (94 g) Dutch-process cocoa powder
• 1 tablespoon cornstarch
• 1 teaspoon baking powder
• ½ teaspoon kosher salt

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Set them aside for later.
2. Step 2: In a large bowl, use a hand mixer or stand mixer with the paddle attachment to cream together the unsalted butter and granulated sugar until the mixture is light and fluffy.
3. Step 3: Mix in the vanilla extract and the egg until fully combined, making sure the mixture is smooth.
4. Step 4: In a separate medium bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, cornstarch, baking powder, and kosher salt until evenly combined.
5. Step 5: Gradually add the dry ingredients to the butter mixture, mixing on low speed until fully incorporated. The dough should be soft but not sticky.
6. Step 6: Lightly flour a clean surface and roll out the dough to about ¼-inch thickness.
7. Step 7: Use cookie cutters to cut out your desired shapes and transfer them to the prepared baking sheets, spacing cookies about 1 inch apart.
8. Step 8: Bake in the preheated oven for 8 to 11 minutes, depending on size and thickness. The edges should be set, and the centers slightly soft—they will firm up as they cool.
9. Step 9: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For extra flavor depth, try adding ½ teaspoon of instant espresso powder to the dry ingredients.
• Chill the dough for at least 30 minutes before rolling it out to make cutting easier and prevent spreading during baking.
• Decorate cookies with royal icing or a dusting of powdered sugar once cooled for festive touches.

Storage

Store the cookies in an airtight container at room temperature for up to one week. If you want to keep them longer, freeze the baked cookies in a sealed container for up to 3 months. To reheat, bring to room temperature or warm briefly in a low oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural cocoa powder instead of Dutch-process cocoa?

Yes, you can substitute natural cocoa powder; however, the flavor and color may be slightly different, and you might need to add a pinch of baking soda to balance the acidity.

Why is cornstarch added to the dough?

Cornstarch helps create a tender, soft texture by reducing gluten development, resulting in a more delicate cookie that’s perfect for cutting shapes.

Cut Out Chocolate Sugar Cookies Recipe

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★★★★★

4.7 from 71 reviews

• Author: Harry
• Total Time: 30 minutes
• Yield: 24 to 30 cookies, depending on size 1x

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Description

Delight in these rich and tender Cut Out Chocolate Sugar Cookies, perfect for any occasion. Made with Dutch-process cocoa powder for a deep chocolate flavor, these cookies are soft yet sturdy enough to hold intricate shapes. Easy to make and sure to impress, they’re perfect for decorating or enjoying plain with a glass of milk.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup (2 sticks / 227 g) unsalted butter, room temperature
• 1 cup (200 g) granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg, room temperature

Dry Ingredients

• 2 ¼ cups (281 g) all-purpose flour
• ¾ cup (94 g) Dutch-process cocoa powder
• 1 tablespoon cornstarch
• 1 teaspoon baking powder
• ½ teaspoon kosher salt

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Instructions

1. Preheat oven and prepare baking sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and set them aside.
2. Cream butter and sugar: In a large mixing bowl, use a hand mixer or stand mixer fitted with the paddle attachment to cream the butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 3 to 5 minutes, ensuring a smooth base for your cookie dough.
3. Add vanilla and egg: Mix in the vanilla extract and egg until fully combined, creating a smooth and homogenous wet mixture.
4. Whisk dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, cornstarch, baking powder, and kosher salt. This helps to evenly distribute the leavening agents and cocoa throughout the dough.
5. Combine dry and wet ingredients: Gradually add the dry ingredients into the butter mixture while mixing on low speed. Mix until fully incorporated; the dough should be soft but not sticky.
6. Roll out the dough: Lightly flour your work surface and roll the dough to about ¼ inch thickness. Ensure the dough is evenly rolled for uniform baking.
7. Cut out shapes and place on baking sheets: Using cookie cutters of your choice, cut the dough into desired shapes. Transfer the cutouts onto the prepared baking sheets, spacing them about 1 inch apart to allow for slight spreading during baking.
8. Bake the cookies: Bake the cookies in the preheated oven for 8 to 11 minutes, depending on size and thickness. The edges should appear set while the centers remain slightly soft. They will firm up as they cool.
9. Cool the cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This prevents breakage and ensures the cookies set properly.

Notes

• For best results, use room temperature ingredients to ensure even mixing.
• To prevent sticking, make sure to lightly flour your rolling surface and cookie cutters.
• Store cooled cookies in an airtight container at room temperature for up to one week.
• You can decorate these cookies with icing or sprinkles once cooled, perfect for holidays and special occasions.
• If the dough is too soft to handle, chill it in the refrigerator for 30 minutes before rolling out.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: chocolate sugar cookies, cut out cookies, holiday cookies, cocoa cookies, baking, dessert recipes