Chocolate Sugar Cookies
These Chocolate Sugar Cookies are double the chocolate and so easy to make!
Send this recipe to your inbox!
Equipment
- stand mixer with paddle attachment
- parchment paper
- rubber spatula
- kitchen scale recommended
- cookie cutters
- sifter
- Rolling Pin with measuring guides
Ingredients
- 2 ¾ cup all purpose flour 350 g
- ½ cup dutch cocoa powder 42 g
- ¼ cup black cocoa powder 21 g
- 1 cup unsalted butter, room temperature 226 g
- ¾ cup sugar 150 g
- ¼ cup powdered sugar (confectioners sugar) 28 g
- 1 large egg room temperature
- 1 tbsp vanilla extract
- 1 tsp baking powder
- ½ tsp fine sea salt
Instructions
- Sift cocoa into the all purpose flour, baking powder and salt.2 ¾ cup all purpose flour, ½ cup dutch cocoa powder, ¼ cup black cocoa powder, 1 tsp baking powder, ½ tsp fine sea salt
- Whisk dry ingredients together until well dispersed.
- Add butter and sugars into stand mixer bowl fitted with a paddle attachment. Cream ingredients on high for about 2 minutes until light and fluffy. Scrape down bowl as needed.1 cup unsalted butter, room temperature, ¾ cup sugar, ¼ cup powdered sugar (confectioners sugar)
- Mix in egg on medium low until well combined. Scrape down bowl as needed.1 large egg
- Add vanilla and mix on medium low until combined.1 tbsp vanilla extract
- Add dry ingredients to wet ingredients. Mix on low until most of the dry ingredients are combined.
- Increase speed on mixer to medium and continue mixing until dough pulls away from sides and comes together on paddle attachment.
- Place dough on parchment paper and knead together if needed.
- Place a 2nd piece of parchment on top of the dough and use a rolling pin to roll out to desired thickness. Refrigerate for at least 1 hour but no more than 2 hours.
- Remove from refrigerator and use cookie cutters to cut out shapes and place on baking sheet at least 1" apart.
- Bake at 375 F for 10 minutes. Remove from oven and cool on wire rack.
- Allow cookies to completely cool before decorating or enjoying.
Notes
Room Temperature Ingredients. It is important that the butter and egg be at room temperature. It helps for the ingredients to mix together and come together cohesively.
Stand Mixer Recommended. I have never made a cut out recipe without a stand mixer, but that is not to say it cannot be done! A hand mixer can be used almost up to the end. When adding the flour you will just need to knead the dough with hands until it is well formed.
Roll Out Dough Between Parchment. This is one of the best tricks out there, and helps eliminate the need to flour the dough so it doesn't stick to the rolling pin (which can actually lead to a drier dough because of the excess flour!). Roll out prior to refrigerating. I usually roll my dough to ¼" and use standard 3" to 4" cookie cutters. A rolling pin with measurement guides is a great tool for this!
Chill The Dough. This step is crucial because you want the butter to solidify a bit. This helps maintain the cookie structure - and shape - when the cookie is baking. One hour is a good amount of time, but I don't recommend going more than 2 hours.
Cut Shapes On Baking Sheet. If you are working with larger cookies, or round or rectangular shapes, then it can easily become not the shape you intend it to be when moving it from point A to point B. To make this simpler, lay the dough with the parchment on top of the baking sheet. Cut out the cookie shapes with the 1" space between, and then just remove the excess dough and you are ready to go!
