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Dec 18

423 comments

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:

Notes:

  • 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!

xo,

Marian

Chocolate Sugar Cookie Recipe

Yield: Approx. 35 medium sized cookies

Ingredients

  • 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

Instructions

  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!
https://sweetopia.net/2013/12/chocolate-sugar-cookie-recipe-cut-out-cookies/

 

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423 Comments

  1. Maria
    February 7, 2019 at 11:58 am | Permalink
    368

    Do you think I could make a giant cookie with this dough?

    • February 12, 2019 at 11:16 am | Permalink
      370

      Hi Maria,

      I’m not actually sure the dough would be sturdy enough, although I do remember people leaving comments that they had used it to make a “gingerbread” house, and that worked. Please let me know how it goes if you try!

  2. Jo-Ann Bruce
    February 12, 2019 at 8:54 am | Permalink
    369

    Thank-you for this Marian. Made them yesterday – soooo good rich and buttery and as promised no spreading. Dough was easy to work with. I used Rodelle Dutch dark baking cocoa which gave it a distinct dark chocolate flavor. So yummy. Looking forward to decorating them today.

    • February 12, 2019 at 11:16 am | Permalink
      371

      Hi Jo-Ann,
      I’m so glad you like them! Happy, happy decorating! xo

  3. Mila
    April 7, 2019 at 2:18 am | Permalink
    372

    Can you freeze this dough before baking? Would be great to have on hand!

    • marian
      April 8, 2019 at 10:26 am | Permalink
      373

      Hi Mila,

      Yes you can! Have fun baking!

  4. Keala
    April 15, 2019 at 8:49 pm | Permalink
    374

    How long would I be able to freeze the dough before having to use it? Thank you!

    • marian
      April 18, 2019 at 9:04 am | Permalink
      375

      Hi Keala,
      About 3 months max. Have fun baking!

  5. TRACY
    April 25, 2019 at 10:57 pm | Permalink
    376

    Marian
    What brand cocoa powder do you use?
    Thanks so much

  6. TRACY
    April 25, 2019 at 10:59 pm | Permalink
    377

    MARIAN
    WHAT BRAND COCOA POWDER DO YOU USE?
    Thanks so much

    • marian
      June 6, 2019 at 1:42 pm | Permalink
      378

      Ha ha, I’m sorry Tracy! I did get side tracked, and forgot to reply to you the first time. I use various kinds of cocoa powder, whatever I have on hand, sorry to disappoint and not be specific. I have used Fry’s, Ghirardelli, Hershey’s, Dr. Oetker and Bensdorp. I like all of them!

  7. Aislinn Reyes
    June 14, 2019 at 4:24 pm | Permalink
    379

    i made these and they were to sticky to work with. i could barely roll them out let alone cut them out. i tried and i couldn’t get them off the parchment. i followed the recipe to a tee. how did i mess them up?!??

    • marian
      June 15, 2019 at 11:47 am | Permalink
      380

      Hi Aislinn,

      The recipe isn’t sticky and should work, so a few things to consider, measurements might have been off, butter was overly soft working in a warm environment, possibly overmixed. One thing you can do to test any cut out cookie; once you’ve mixed it, pinch a bit of dough between your fingers… if it is soft, but not sticky it’s just right. Also, did you use a kitchen aid mixer? If you did, the dough should peel away from the sides of the bowl and clump around the mixer attachment. Back to the pinch test… if your dough is sticky, while it’s still in the mixer, add 1/4 of flour at a time and mix… test until you get the soft yet not sticky mixture. Hope that helps!

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