Name: Cut-Out Chocolate Sugar Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled); 3/4 cup (62g) unsweetened natural or Dutch process cocoa powder, plus more as needed for rolling and work surface; 1 teaspoon baking powder; 1/8 teaspoon salt; 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature; 1 cup (200g) granulated sugar; 1 large egg, at room temperature; 1 teaspoon pure vanilla extract; Royal Icing, Glaze Icing, or Cookie Buttercream (buttercream is pictured); Assorted sprinkles (optional)

Ingredients

1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)

3/4 cup (62g) unsweetened natural or dutch process cocoa powder, plus more as needed for rolling and work surface

1 teaspoon baking powder

1/8 teaspoon salt

3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature

1 cup (200g) granulated sugar

1 large egg, at room temperature

1 teaspoon pure vanilla extract

Royal Icing, Glaze Icing, or Cookie Buttercream (buttercream is pictured)

Assorted sprinkles (optional, as pictured)

Instructions

Step 1: Whisk the flour, cocoa powder, baking powder, and salt together in a medium bowl. Set aside.

Step 2: In a large bowl, beat the softened butter and sugar together on high speed until smooth and creamy, about 2 minutes. Add the egg and vanilla, then beat until fully combined, about 1 minute. Scrape down the bowl as needed.

Step 3: Add the dry ingredients to the wet ingredients and mix on low speed until just combined. The dough will be soft; if too sticky to roll, add 1 more tablespoon of flour.

Step 4: Divide the dough into two equal parts. Dust two large pieces of parchment paper or silicone baking mats with cocoa powder or flour. Place each dough half on a sheet, then roll out to about 1/4-inch thickness using a rolling pin dusted with cocoa powder or flour.

Step 5: Lightly dust one rolled dough with cocoa powder or flour. Place a piece of parchment paper on top, then layer the second rolled dough over it. Cover with plastic wrap or foil and refrigerate for 1-2 hours, up to 2 days.

Step 6: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats. Remove the top dough layer and use cookie cutters to cut shapes. Re-roll scraps with dusting as needed and continue cutting. Work quickly to keep dough chilled; if it softens, refrigerate unused dough for 10 minutes.

Step 7: Place cookies on baking sheets 3 inches apart. Bake for 11-12 minutes until edges are set. Rotate sheets halfway if oven has hot spots. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Step 8: Prepare royal icing, glaze, or buttercream for decorating. Pipe or spread icing on cooled cookies and add sprinkles as desired. Allow frosting to set before serving for best results.

Step 9: Enjoy the cookies immediately or wait until the icing sets. These cookies stay soft for about 5 days at room temperature when tightly covered, or up to 10 days refrigerated.

Tips & Variations

If your dough is too sticky to roll out easily, dust your rolling pin and work surface with additional cocoa powder for extra chocolate flavor without changing the dough texture.

Use your favorite cookie cutters to customize shapes for holidays or special occasions.

Swap out the cocoa powder for a natural or dutch process to slightly alter the chocolate intensity.

Try decorating with royal icing for a classic finish or a whipped buttercream for a softer, creamy taste.

For added texture, sprinkle crushed nuts or sanding sugar on top of the icing before it sets.

Storage

Store decorated or plain cookies tightly covered at room temperature for up to 5 days to keep them soft. For longer freshness, place them in an airtight container and refrigerate for up to 10 days. When ready to eat, bring refrigerated cookies to room temperature or warm briefly in the microwave for a few seconds. Avoid freezing decorated cookies as the icing texture may be affected.

FAQs

Can I make the dough ahead of time?

Yes, you can chill the dough between layers of parchment for up to 2 days before cutting and baking. This helps develop flavor and makes rolling easier.

What icing is best for these cookies?

Royal icing, glaze icing, or buttercream all work well. Royal icing sets hard for stacking, while buttercream gives a softer, creamy finish. Choose based on your preferred texture and decorating style.