Dec 18


Chocolate Sugar Cookie Recipe {Cut Out Cookies}

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This new recipe has been a looong time coming, and I’m so excited to share it with you! Batches and batches of experimentation – playing with flour and delicious cocoa powder amounts, some input from readers over the years (especially Marina who tried a similar version of my sugar cookies – thank you!), and finally, the yummiest chocolate sugar cookie recipe!

I was happy to put the final touches on the recipe for Go Bold With Butter, a must-see baking and savoury recipe resource for those serious about all-natural ingredients and excellent buttery taste. You can find my chocolate sugar cookie recipe here as well, and enjoy all the other mouth watering recipes there!

I have a few notes to share with you about baking cookies in general as well:


  • One of the reasons I experimented with this recipe so much, is that I wanted to find the best ratio of butter to flour etc., to create the perfect cut out cookie which holds its shape. This one definitely does, but no matter what recipe you use, these tips on how to prevent cookies from spreading are important to know.
  • Use the best quality ingredients you can. The cocoa powder will make a big difference in the final taste of your cookies.

Enjoy baking and nibbling on decorating these!



Chocolate Sugar Cookie Recipe

Yield: Approx. 35 medium sized cookies


  • 2 cups unsalted butter (at room temperature)
  • 2 cups sugar
  • 2 large eggs
  • 3 tsp vanilla
  • 4 cups all-purpose flour
  • 1 1/2 cups cocoa powder
  • 1 tsp salt


  1. Cream the butter and sugar together in the bowl of an electric mixer on low to medium speed (Use a paddle attachment). Mix until thoroughly incorporated – for about one minute. Scrape down the sides of the bowl with a plastic spatula and mix again for a few seconds more. Over mixing the butter and sugar in this step will cause too much air to be incorporated into the dough. If you’d like a light and fluffy cookie, that’s ideal, however the dough will spread more during baking; not ideal if you’d like the cookie to hold its shape.
  2. Add eggs slowly and mix. Scrape down the bowl with your spatula at least once and mix again.
  3. Add liquid vanilla extract. Stir briefly.
  4. Sift your dry ingredients together. (Flour, cocoa powder and salt).
  5. Add all of the flour mixture to the bowl. Place a large tea towel or two small tea towels between the edge of the bowl and the electric mixer so that the flour won’t escape. Mix on low speed for 3o seconds. Remove the tea towels and observe the dough mixing; when it clumps around the paddle attachment it’s ready. It’s also important at this stage not to over mix the dough.
  6. Roll the dough out between 2 large pieces of parchment paper. Place on a baking sheet and into the fridge for a minimum of 1 hour.
  7. Roll out the dough further if you need to, and cut out cookie shapes. Place on parchment paper-lined baking sheet. Re-roll scraps and repeat.
  8. Put cookie dough shapes back into the fridge for 10 minutes to 1 hour to chill again. They will then hold their shape better when baked.
  9. Preheat your oven to 350°F or 176°C.
  10. Bake cookies for 8-12 minutes or until the center of the cookie no longer looks wet. The baking time will depend on the size of your cookie.
  11. Let cookies cool to room temperature and decorate!


Related Content


  1. Kristeen
    November 30, 2015 at 8:30 am | Permalink

    Has anyone tried brown sugar instead of white? Just wondering if they would turn out the same. Thanks so much!

    • Cynthia
      December 1, 2015 at 4:15 am | Permalink

      As far as I know, brown sugar leads to a soft and chewy cookie instead of a crunchy one.

  2. November 30, 2015 at 8:04 pm | Permalink

    I’m not trying to question someone so knowledgable, but 1.5 c of flour? Did I read that right? Also: are these soft, or crunchy? Thanks!

    • DANEAN
      December 1, 2015 at 8:22 am | Permalink

      It’s 4 cups of flour and 1 1/2 cups of cocoa powder

  3. Amanda
    December 1, 2015 at 9:24 pm | Permalink

    My son has a milk allergy. Can I substitute shortening (with a little bit of water) instead of the butter and still have a good cookie?

    • Kristin
      December 6, 2015 at 5:00 pm | Permalink

      You can use Fleischmann unsalted it’s dairy free my son is anafalactic to dairy and we use it

  4. Samina
    December 2, 2015 at 7:15 pm | Permalink

    Is it possible to get the ingredients in grams please?

  5. Morgan
    December 3, 2015 at 2:30 pm | Permalink

    i am making these for a class party, is there any way to make these without cocoa powder to make them vanilla or will that cause an issue in the baking

  6. Katelyn
    December 4, 2015 at 5:15 pm | Permalink

    Just wondering if I wanted to add some other flavor extracts, like peppermint, would I need to tone back on another liquid or would it be okay to just add in?

    • marian
      December 5, 2015 at 7:02 am | Permalink

      Hi Katelyn,
      If you’re not adding too much, it would be okay to just add it in.

  7. Dee
    December 5, 2015 at 9:48 pm | Permalink

    Have you ever frozen the dough or frozen baked cookies from this recipe? And if so, did it affect taste or texture? What’s an acceptable length of time to keep frozen. I love these cookies and am trying to get a head start on holiday baking.

  8. Cassidy
    December 7, 2015 at 5:52 pm | Permalink

    Hi there, I have a question about the mixing. I don’t own a stand mixer, however I have an electric mixer but no paddle attachment either. Would it be best to use the electric mixer or just try to do it by hand? Thanks!

    • Kymmie
      February 17, 2016 at 12:49 pm | Permalink

      Find turned out just fine with the handmixer, but I did it very slowly and at one point I ended up just mixing it with a large spoon.

  9. Tabatha
    December 10, 2015 at 1:32 pm | Permalink

    Does this dough Freeze well? I am looking to make all of my cookie dough next Friday just before Christmas and bake them off the day before. Thank you!

    • marian
      December 10, 2015 at 5:06 pm | Permalink

      Hi Tabatha,
      Yes it freezes well. Happy baking!

  10. Jamie
    December 12, 2015 at 10:03 pm | Permalink

    I made these today, and they are perfect. I wanted to make a cookie that I could gift as a gift. I wanted them to be large enough that I didn’t have to make a zillion of them. I followed the recipe and they came out perfect. I am not a big chocolate eater, but these taste really good.

  11. Jamie Nondorf
    December 14, 2015 at 9:23 am | Permalink

    I was wondering if you could tell us what kind of cocoa powder you prefer when making these cookies.


  12. Tamarah
    December 14, 2015 at 12:21 pm | Permalink

    Can the dough be rolled into a log, frozen then sliced and baked? Thank you

  13. Cassandra Kent
    December 16, 2015 at 8:00 pm | Permalink

    Absolutely amazing! We bake large amounts of cookies every year. We followed this recipe exact. Do not change a thing! PERFECT. They hold shape perfectly. They are hard enough on the outside to decorate and chewy in the center. They taste similar to a brownie. Absolutely delicious. My only recommendation is to handle with care until they are cooked completely. Thank you for sharing this!

  14. Holiday baker
    December 19, 2015 at 8:21 pm | Permalink

    Made these tonight. Followed recipe exactly. They. Are. Spectacular! Batter is super easy to manipulate, even over and over again. My only disappointment is that I didn’t double the recipe! My new favorites! Thank you!

  15. shelly
    December 20, 2015 at 2:23 pm | Permalink

    These are the best cookies!this will be the 3rd year that I am making them and everyone loves them. Thank you for posting this recipe.

  16. ruth kape
    January 6, 2016 at 8:00 am | Permalink

    can i use margarine instead of butter? in equal parts? thanks

    • January 6, 2016 at 9:02 am | Permalink

      Hi Ruth,

      I’m sorry, I haven’t tried that. From what I’ve found with other recipes, generally using margarine instead of butter doesn’t work out the same.

  17. Tanya
    January 7, 2016 at 11:43 am | Permalink

    Question do we need baking soda or powder in this recipe and is it a Harday cookie?

    • Tanya
      January 7, 2016 at 11:45 am | Permalink

      Hard cookies not Harday lol sorry

    • marian
      January 7, 2016 at 2:26 pm | Permalink

      Hi Tanya,
      I take the levening agent out so the cookie doesn’t spread. It doesn’t end up being a hard cookie unless it’s overbaked.

  18. Shilpa
    January 15, 2016 at 9:06 am | Permalink

    Hi, PLZ tell substitute for egg. We don’t eat egg.

  19. Carol
    January 22, 2016 at 8:43 am | Permalink

    This recipe is delicious! Now I need a great tasting sugar cookie that also holds its shape as I’m making molded cookies. Would it work to simply substitute more flour in place of the cocoa? Or do you have an equally fab recipe? Thank you!!

    • Laura
      February 14, 2016 at 7:48 am | Permalink

      I was wondering the same thing. All the recipes on the site look yummy, but this chocolate one has no equals. The cookies are perfectly fudgy inside, yet maintain a little hard shell on the outside. Now we need a white version of it. Which one out of your recipes should we choose?

    • marian
      August 12, 2016 at 3:25 pm | Permalink

      Hi Carol,

      My sugar cookie recipe is in the recipe section of my blog if you like. xo

    • marian
      August 12, 2016 at 3:26 pm | Permalink

      Hi Carol,

      My sugar cookie recipe is in the recipe section of my blog if you like. It seems to be a favorite for many. xo

  20. February 9, 2016 at 5:28 pm | Permalink

    Has anyone made these Gluten Free? I would love to know how they turned out.

  21. Kymmie
    February 17, 2016 at 12:58 pm | Permalink

    I made these exactly to the recipe, but I can’t figure out if I like them or not. I think these relate more to “dark chocolate” rather than “milk chocolate” cookies. I love dark chocolate, but a lot of people don’t care for “dark chocolate.” I need a good ratio of the cocoa to accommodate the other side of my family who is not too keen on dark chocolate flavors. I feel like these are a little too potent with the cocoa. I’m going to try and reduce the cocoa by a half a cup and just add in more flour. Not sure how that will turn out, but I want to try anything to reduce the strong cocoa flavor for me. These did however bake gorgeously!!!

    • Angie.
      May 9, 2016 at 7:41 pm | Permalink

      To tone down the dark chocolate intensity for my picky little one I topped this cookie with marshmallow fluff and dusted just enough icing sugar to stop it from being sticky. My tiny dictator was thrilled to help and I didn’t have to make two separate batches. Hope this helps!

  22. Brandi N
    April 6, 2016 at 2:00 pm | Permalink

    Will this recipe work if halved?

  23. Leslie
    April 16, 2016 at 12:04 am | Permalink

    These cookies were amazing! Thank you for sharing! I bake regularly for my colleagues and everyone went crazy for them. I used Valrhona cocoa powder and believe it made a difference… and I have to admit I sifted the cocoa powder but didn’t sift the flour for my next batch so we will see the difference. I’m also going to leave the dough in the fridge overnight, I believe it should be okay.

  24. Kelly Jo
    April 21, 2016 at 8:50 pm | Permalink

    Just wondering what kind of cocoa powder you use? I just made them with Hershey’s and they were delicious!

  25. Maria
    July 15, 2016 at 1:55 pm | Permalink

    I just came across this recipe it sounds good. I want to make teddy bear cut outs for my daughters baby shower. Since I have so many things to prepare prior to the shower. I wanted to know if I can make the dough a couple of weeks early and freeze. If so do I have to roll out and freeze or can I freeze in a ball? Thank you.

  26. August 28, 2016 at 9:42 am | Permalink

    Can I use the traditional a meringue and/or Royal icing to decorate these cookies? Or what kind of frosting and or icing do u recommend? Thanks.

    • marian
      August 28, 2016 at 11:01 am | Permalink

      Hi Linda,

      Yes the traditional royal icing works. I have a recipe in my recipe section or you can use one of your own. xo

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