Chocolate Sugar Cookie Recipe {Cut Out Cookies}

I love this recipe because it’s a unique twist on classic sugar cookies with a subtle cocoa kick. The balanced flavors and perfectly firm dough make it awesome for experimenting with fun shapes. Baking these treats feels like a creative escape, and each bite delivers a comforting, nostalgic vibe that’s totally satisfying.

I love experimenting with cookie recipes and this Chocolate Sugar Cookie Recipe for cut out cookies is one of my favs. I think using 2 3/4 cups all-purpose flour with 1/2 cup unsweetened cocoa powder buys an interesting twist to classic sugar cookies.

I also add 1 cup unsalted butter which gives the cookies a rich texture that contrasts nicely with the crisp edges created by the granulated and light brown sugars. My recipe calls for 2 large eggs and 2 tsp vanilla extract that helps meld the flavors together, while 1 tsp baking soda, 1/2 tsp baking powder and 1/2 tsp salt ensures they rise just right.

I blend in 2 tbsp milk so the dough becomes a bit softer giving you a balanced nutritional value compared to other heavier treats. I like that this recipe works great as a best cookie cutout option for shapes during holidays and special occasions.

Why I Like this Recipe

1. I love this recipe because it makes me feel really creative. I get to chill the dough, roll it on a floured surface, and use my favorite cookie cutters to create fun shapes. Its a relaxing process that always cheers me up.

2. I really enjoy the mix of flavors, especially the rich taste from the unsweetened cocoa powder. The balance between the granulated sugar and light brown sugar gives the cookies a perfectly sweet vibe without being overly sugary.

3. Another reason I like this recipe is because the dough is easy to work with once it’s chilled. Even though I sometimes struggle with sticky dough, chilling it for about 30 minutes makes it way easier to roll out and shape.

4. I also appreciate how quick and straightforward the instructions are. Even when I make a few mistakes along the way, the recipe always helps me end up with cookies that taste amazing and remind me of home.

Ingredients

• All-purpose flour provides structure and carbs, essential for a chewy, satisfying cookie base.
• Unsweetened cocoa powder delivers deep chocolate flavor without extra sugar, adding a bit of bitter note that’s unique.
• Granulated sugar gives the cookies sweetness and crunch, balancing the natural cocoa’s slight bitter taste.
• Unsalted butter contributes rich flavor and tender texture; sometimes its a bit greasy if overdone.
• Eggs bind ingredients together, adding protein and moisture for the perfect cookie consistency.
• Milk adds moisture and a tender crumb, enhancing the overall texture of these cookies.
• Vanilla extract enriches the flavor profile, deepening the sweet and cocoa taste experience.
• Light brown sugar packs extra moisture and caramel notes, making cookies extra soft and yummy.

Ingredient Quantities

• 2 3/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 2 large eggs
• 2 tsp vanilla extract
• 2 tbsp milk

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, sift together the 2 3/4 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp salt.

3. In another bowl, cream the 1 cup softened unsalted butter with 1 cup granulated sugar and 1/2 cup light brown sugar until light and fluffy.

4. Beat in the 2 large eggs one at a time, then mix in 2 tsp vanilla extract until well combined.

5. Gradually blend the dry ingredients into the butter mixture and stir in 2 tbsp milk, mixing until just combined.

6. Cover the dough and chill it in the fridge for about 30 minutes so it firms up, which makes it easier to roll out.

7. On a lightly floured surface, roll out the dough to about 1/4 inch thickness.

8. Use your favorite cookie cutters to cut out shapes and place the cookies on the prepared baking sheet.

9. Bake the cookies in your preheated oven for 10-12 minutes, until the edges just start to set.

10. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a cooling rack completely.

Equipment Needed

1. Preheated oven (350°F)
2. Baking sheet lined with parchment paper
3. Large bowl for sifting dry ingredients
4. Secondary bowl for creaming butter and sugars
5. Electric mixer or whisk for mixing ingredients
6. Measuring cups and spoons for accurate ingredient amounts
7. Spatula for folding ingredients together
8. Fridge to chill the dough
9. Rolling pin to roll the dough out
10. Cookie cutters for shaping the cookies
11. Cooling rack to let the cookies cool properly

FAQ

• Q: Can I substitute margarine for butter? A: Yup, but it might affect the flavor and texture a bit. Stick with butter for best results if you can.
• Q: Do I need to chill the dough before cutting shapes? A: Its not a must but chilling really helps the cookies hold their shape when you cut them out.
• Q: What if my cookies turn out too soft? A: They might need a little extra bake time in your oven, or you could move them to a cooling rack sooner than expected.
• Q: Can I use Dutch process cocoa instead? A: You can try it but the flavor might be a bit sweeter, so adjust the sugar if needed.
• Q: How should I store these cookies? A: Keep em in an airtight container at room temp; they stay fresh for a few days, but if you need em to last longer, pop them in the freezer.

Chocolate Sugar Cookie Recipe {Cut Out Cookies} Substitutions and Variations

• Instead of unsweetened cocoa powder, you can use natural, unsweetened carob powder. It gives a slightly different taste but still works great in cookies.
• If you dont have unsalted butter, you can use margarine or even coconut oil. Just keep in mind that coconut oil might change the texture a bit.
• You can swap out light brown sugar by mixing granulated sugar with a teaspoon of molasses per cup, which gives you a similar flavor and moisture.
• If you’re out of eggs, try using a flax egg (mix 1 tablespoon of ground flaxseed with 3 tablespoons of water) as a substitute. It works well for binding the dough.
• For milk, almond milk or another non-dairy milk works perfectly if you’re looking for a different twist or need a dairy-free option.

Pro Tips

1. Make sure your butter is really soft before you start. If it isn’t, the sugars won’t cream right and your texture might end up uneven.
2. When adding the flour and cocoa, be very careful not to overmix the dough. Overdoing it can actually make the cookies tougher than you want.
3. Sift your dry ingredients really well. It might sound extra work, but it stops nasty lumps from forming and helps keep the cookie dough smooth.
4. If your dough seems too sticky even after chilling, give it a little extra time in the fridge or dust it lightly with flour on your work surface to make rolling it out easier.