Description
These Cut-Out Chocolate Sugar Cookies are a delightful twist on the classic sugar cookie, perfect for any holiday or special occasion. Rich cocoa powder infuses a deep chocolate flavor into a tender, buttery dough that’s easy to roll, cut, and bake. Whether you’re decorating them with royal icing, sprinkles, or enjoying them plain, these cookies are sure to be a crowd-pleaser. The recipe is designed to be straightforward, ensuring that even novice bakers can achieve delicious results. With a careful balance of sweetness and chocolate intensity, these cookies are not just a treat; they’re an experience that brings joy to every bite.
Ingredients
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 2 ¼ cups (281 g) all-purpose flour
- ¾ cup (94 g) Dutch-process cocoa powder
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
Preparation
Step 1: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper and set aside. This ensures the cookies don’t stick and makes cleanup easier.
Step 2: In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, cream together the butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes. Creaming incorporates air into the mixture, resulting in a tender cookie.
Step 3: Mix in the vanilla extract and egg until fully combined. Make sure the egg is at room temperature to ensure it mixes evenly.
Step 4: In a medium bowl, whisk together the flour, cocoa, cornstarch, baking powder, and salt. Whisking ensures that all the dry ingredients are evenly distributed, preventing lumps and ensuring consistent flavor.
Step 5: Gradually add the dry ingredients to the butter mixture, mixing on low speed until fully incorporated. The dough should be soft but not sticky. Be careful not to overmix, as this can develop the gluten in the flour, resulting in a tough cookie.
Step 6: Roll out the dough on a lightly floured surface to about ¼-inch thickness. Use a rolling pin and apply even pressure to achieve a consistent thickness.
Step 7: Cut into desired shapes using cookie cutters. Transfer the cutouts to the prepared baking sheets, spacing them about 1 inch apart. This prevents the cookies from sticking together during baking.
Step 8: Bake for 8 to 11 minutes, depending on the size and thickness of the cookies. The edges should look set and the centers slightly soft; they will firm up as they cool.
Step 9: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. This prevents the cookies from breaking and allows them to cool evenly.
Why you’ll love this recipe
You’ll love this recipe because it’s incredibly versatile and produces consistently delicious results. The deep chocolate flavor, combined with the perfect amount of sweetness, makes these cookies irresistible. Plus, they’re a fantastic activity for kids and adults alike, especially when it comes to decorating them.
Serving Suggestions
- Serve plain with a glass of cold milk or a warm cup of coffee.
- Decorate with royal icing and sprinkles for a festive touch.
- Sandwich two cookies together with a layer of buttercream frosting or ganache.
- Pair with a scoop of vanilla ice cream for a decadent dessert.
Tips
- Ensure your butter and egg are at room temperature for the best texture.
- Don’t overmix the dough to avoid tough cookies.
- Chill the dough for 30 minutes before rolling if it’s too soft.
- Use Dutch-process cocoa powder for a richer, smoother chocolate flavor.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
Preparation Time: 20 minutes
Cook Time: 8-11 minutes
Total Time: 30-45 minutes (including cooling)
Nutrition Information
Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.
- Calories: 150-200 per cookie (estimated)
- Protein: 2g (estimated)
- Sodium: 50mg (estimated)
Conclusion
These Cut-Out Chocolate Sugar Cookies are more than just a recipe; they’re an invitation to create lasting memories. Whether you’re baking them for a holiday, a special occasion, or simply to satisfy a sweet craving, these cookies are sure to bring smiles and delight to everyone who tastes them. With their rich chocolate flavor and tender texture, they’re a timeless treat that will be cherished for years to come.
Questions and Answers
- Can I use regular cocoa powder instead of Dutch-process cocoa powder?
- Yes, you can, but the flavor will be slightly different. Dutch-process cocoa powder is less acidic and has a smoother, richer flavor compared to natural cocoa powder. If using natural cocoa powder, you might want to add a pinch more baking powder to balance the acidity.
- Can I make the dough ahead of time?
- Absolutely! The dough can be made ahead of time and stored in the refrigerator for up to 3 days. Wrap it tightly in plastic wrap to prevent it from drying out. Allow the dough to soften slightly at room temperature before rolling.
- What is the best way to decorate these cookies?
- Royal icing is a classic choice for decorating sugar cookies. You can also use buttercream frosting, sprinkles, edible glitter, or even melted chocolate. Get creative and have fun with it!
- Can I freeze the baked cookies?
- Yes, you can freeze the baked cookies for up to 2-3 months. Make sure they are completely cooled before freezing. Store them in an airtight container or freezer bag, and thaw them at room temperature before serving.
- What can I do if my dough is too sticky?
- If your dough is too sticky, add a tablespoon of flour at a time until it reaches a workable consistency. Be careful not to add too much flour, as this can make the cookies tough. You can also chill the dough for 30 minutes to make it easier to handle.
