Easy Chocolate Sugar Cookie Cutouts
Quick and easy, with a chocolatey, tender crumb, this recipe is the perfect way to change up your usual sugar cookie routine.
Equipment
- 1 Large Mixing Bowl
- Hand Mixer or Stand Mixer (optional - these can be mixed by hand)
- 1-3 Baking Sheet Pans
- Parchment Paper
Ingredients
- 1 cup butter, softened
- 1 ½ cups powdered sugar do not pack, measure like flour
- 1 large egg
- 2-3 teaspoons vanilla extract
- 2 cups all-purpose flour
- ¾ cup cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon salt
Instructions
- Preheat your oven to 400°F.
- In a large bowl, cream together the softened butter and powdered sugar.
- Add the egg and flavoring and mix well.
- Next, add the flour, cocoa powder, baking soda and salt. Mix gently to combine thoroughly. Do not overmix.
- On a piece of parchment paper, roll out the dough about ¼ inch thick. Cut the cookies using your preferred cookie cutter(s).Do not remove the excess dough (yet).Gently place the the parchment paper on a baking sheet and place in the refrigerator for about 5min (or while you roll and cut any remaining dough).
- Once the dough has firmed up a little, remove the excess dough from around the cut cookies (I find a toothpick helps with this).Set excess dough aside.Pick up the cut cookies and arrange them evenly on the parchment-lined baking sheet, at least ½ inch apart.
- Bake at 400°F for 7-8 minutes or until very slightly golden brown around the edges. Repeat the rolling/cutting process with remaining dough.(NOTE: I also let my cookies just hang out in the fridge while they're waiting their turn in the oven, but I've skipped this extra chilling time and they've been just fine as well. I just have limited counter space and stashing them in the fridge helps free up some room).If your cookies are a little thicker, you may need to add 1 minute.If your cookies are a little thinner, you may need to start checking them around 6min to prevent over baking.
- Cool baked cookies on the baking sheet for about 5min before removing them to a wire rack to cool completely. Decorate as desired.
Notes
Baked cookies will keep for 3-4 days, undecorated, if kept in an air-tight container. If decorated, they will keep a bit longer.
You don't HAVE to chill the dough after cutting the cookies, but I find this helps tremendously when removing excess dough and rearranging my cookies for baking. This way I don't end up with torn cookies or warped shapes.
Can I make the sugar cookie dough ahead of time and chill it until I'm ready to use it? Yes - form the dough into a disk and wrap it tightly with plastic wrap to keep it from drying out. Allow the dough to come to room temperature on the counter before using.
What is the best way to decorate these cookies? I love using buttercream frosting, my husband prefers royal icing and my mom likes them dipped in dark chocolate. It's really up to you!