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Cut-Out Chocolate Sugar Cookies Recipe

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★★★★★

4.8 from 445 reviews

Cut-Out Chocolate Sugar Cookies are rich, cocoa-flavored cookies that are soft and perfect for decorating with royal icing, glaze, or buttercream. These cookies are rolled, chilled, cut into fun shapes, baked to perfection, and decorated to delight for holidays, parties, or gift-giving.

Ingredients

Scale

Dry 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

Wet Ingredients

  • 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

For Decorating

  • Royal Icing, Glaze Icing, or Cookie Buttercream (buttercream is pictured)
  • Assorted sprinkles (optional)

Instructions

  1. Make the dry mixture: Whisk the flour, cocoa powder, baking powder, and salt together in a medium bowl. Set aside.
  2. Cream butter and sugar: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes.
  3. Add egg and vanilla: Add the egg and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl and beat again as needed.
  4. Combine wet and dry ingredients: Add the dry ingredients to the wet ingredients and mix on low speed until just combined. The dough will be soft; if too sticky for rolling, add 1 more tablespoon flour.
  5. Divide and roll dough: Divide the dough into two equal parts. Dust two large pieces of parchment paper or silicone mats with cocoa powder or flour. Place a dough half on each and roll out to about 1/4-inch thickness, adding extra cocoa powder/flour as needed to prevent sticking.
  6. Chill dough: Lightly dust one rolled-out dough with cocoa powder/flour, place parchment over it, then place the second rolled-out dough on top. Cover with plastic wrap or foil and refrigerate for 1-2 hours up to 2 days.
  7. Preheat oven and prepare baking sheets: Preheat the oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats.
  8. Cut cookie shapes: Remove the top chilled dough layer and use cookie cutters to cut shapes. Re-roll scraps with added cocoa powder/flour as needed, cutting more shapes. Work quickly to avoid dough warming; refrigerate if it becomes soft.
  9. Bake cookies: Arrange cut cookies 3 inches apart on prepared baking sheets. Bake for 11-12 minutes until edges are set. Rotate pans halfway if oven has hot spots. Cool cookies on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
  10. Decorate cookies: Prepare royal icing, glaze, or buttercream. Decorate cooled cookies as desired. The pictured cookies use vanilla buttercream piped and spread with sprinkles added.
  11. Serve and store: Enjoy cookies immediately or wait for icing to set. Decorated or plain cookies stay soft for about 5 days covered tightly at room temperature; refrigerate for up to 10 days for longer storage.

Notes

  • If the dough feels too sticky to roll, add a little more flour, a tablespoon at a time.
  • Use cocoa powder or flour to prevent sticking when rolling and cutting dough.
  • Chilling dough is important to make cutting easier and prevent spreading during baking.
  • Work quickly when rolling and cutting to avoid dough becoming too soft.
  • Decorate with your choice of icing: royal, glaze, or buttercream according to preference.
  • Storing cookies in an airtight container at room temperature keeps them soft for up to 5 days.
  • For longer freshness, refrigerate sealed cookies for up to 10 days.

Keywords: Chocolate sugar cookies, cut-out cookies, cocoa cookies, decorated cookies, holiday cookies, roll and cut cookies

Find it online: https://kitchenbyclara.com/cut-out-chocolate-sugar-cookies-recipe/