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!


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  1. Paige
    October 26, 2017 at 5:13 pm | Permalink

    I was wondering if you can use the Hershey’s “Special Dark” cocoa powder. The difference is that the Special Dark is dutch chocolate.

  2. Heather
    November 26, 2017 at 8:12 pm | Permalink

    My dough was completely awful. It was runny like brownie batter.. not good cookie dough at all. I’m not sure what went wrong, but I’ve baked dozens of batches of vanilla cookie dough and was hoping this would be a good recipe to try for my kids, but it was terrible.

    • November 27, 2017 at 1:43 pm | Permalink

      Hi Heather,
      I’m sorry to hear that. With all due respect, something must have been off in your measurements, the dough is not runny.

    • Anna
      December 5, 2017 at 8:17 pm | Permalink

      I just made this and mine wasn’t right either. It was not runny but there was no way that I could roll it out. The dough does taste delicious though as I’m eating it on my kitchen floor while drinking champagne. Heartbroken because I was excited to make these.

    • marian
      December 16, 2017 at 7:09 am | Permalink

      Hi Heather,
      Perhaps it’s the measurements or the butter quality? Baking can be finicky and like a science. If I try new cookie recipes and the dough is too sticky, I just add flour until I like the texture. Glad you liked the taste and hope the baking experience is better next time!

  3. Rebecca Rodriguez-Teater
    November 27, 2017 at 8:20 pm | Permalink

    I was wondering if this recipe is firm enough to use house cutouts as if to make a gingerbread house? If not, what would I change to make a more solid/firm cookie. Not a big fan of gingerbread, but these cookies are similar in color so I thought maybe I could try to make a house using this recipe?


    • Robin Robertson Stammer
      November 30, 2017 at 4:36 pm | Permalink

      I too am interested in finding out if this would work for a gingerbread house.

    • reevadrind
      December 6, 2017 at 6:42 pm | Permalink

      I just made my first two batches. They came out beautifully and taste amazing. The cookies I have are very fragile. I can’t imagine making a house out of these.

  4. Jennifer hughes
    November 30, 2017 at 2:21 am | Permalink

    what brand of Coca powder did you find to be best for these cookies?

  5. November 30, 2017 at 10:19 pm | Permalink

    I just finished making these cookies and they turned out beautifully! The first batch was almost eaten by the Kids before the second batch was out of the oven! I’ll definitely be saving this recipe to use again! Thanks!!

  6. Tina
    December 3, 2017 at 6:45 am | Permalink

    Best cookies to hold shape and the flavour is wonderful. I use best quality cacao over cocoa powder. Much better.

    There’s no way on the planet that the dough is runny. You should triple check your measurements if this dough is runny…… you’ve made an error.

    This is my go to recipe for chocolate sugar cookies. The best.

  7. Marni
    December 4, 2017 at 12:18 am | Permalink

    I made these as part of my cookie extravaganza I make every holiday for the fam. I have never made a chocolate sugar cookie…no idea why? This recipe is going in my recipe roster though. They were one of the best sugar cookies I have ever made! Thank you a million times for this one!

    • marian
      December 16, 2017 at 7:07 am | Permalink

      Glad to hear it Marni! Merry Christmas!

  8. December 5, 2017 at 9:10 pm | Permalink

    Made these tonight – they are amazing! What a fun twist for a shaped sugar cookie!

  9. Kim Marvin
    December 10, 2017 at 10:25 am | Permalink

    Want to try these. I’ve read a lot of sugar cookie recipes that have cream cheese in them. Have you tried adding cream cheese to these cookies? If so, how much would you add?

    • marian
      December 16, 2017 at 6:59 am | Permalink

      Hi Kim,
      I’m sorry, I haven’t tried them with cream cheese. If you do, I’d love to hear about the results! Happy baking!

  10. April
    December 10, 2017 at 10:25 am | Permalink

    Made these today and they were amazing.. smells and tastes just like brownies.. the batter wasn’t thin at all but the perfect thickness for rolling out.. I rolled them out pretty thick and they cooked up just perfect and would be perfect for a replacement to gingerbread for a house.. will be making these again.. wish I could post a pic!!

  11. Nicole
    December 10, 2017 at 6:04 pm | Permalink

    I’m excited to try these cookies! I was wondering though if you put icing on these or if you just leave them as is?

  12. Kathi
    December 11, 2017 at 8:58 pm | Permalink

    Hi I don’t see a recommended thickness for rolling out the dough. How theck do recommend for cutting out the cookies?

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