These Chocolate Cutout Sugar Cookies are great for any holiday. Crisp edges with a nice soft center make these cookies a true winner!
Indulge your sweet tooth with our irresistible Chocolate Cutout Sugar Cookies. This recipe is easy to whip up and with no chilling required, it’s easy to roll out. Today we’re putting a twist on the classic sugar cookie by incorporating some cocoa powder, that promises a delightful, chocolatey experience for your taste buds. Join us on a journey through the art of crafting these mouthwatering treats, perfect for any occasion.
Why you’ll love these Chocolate Cutout Sugar Cookies
- Easy to whip up!
- Soft and thick with slightly crisp edges!
- Filled with great chocolate and butter flavor!
- Great for any holiday or special occasion!
- A nice treat for you to make with the kids!
Chocolate Cutout Sugar Cookies-Ingredients
- 1 3/4 cups flour
- 3/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter (softened)
- 1/4 cup vegetable shortening (Crisco)
- 1 cup granulated sugar
- 2 eggs
- 1 1/2 tsp pure vanilla extract
Vanilla Frosting
- 2 tbsp butter (softened)
- 3 cups powdered sugar
- 2-3 tbsp milk
- 1 tsp pure vanilla extract
Instructions
- Preheat oven to 350°F (180°C).
- In a medium sized mixing bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
- Using a stand mixer with a paddle attachment or a hand mixer, cream butter, vegetable shortening and sugar until light and fluffy.
- Add eggs, one at a time and mix well after each addition.
- Pour in the vanilla extract and combine well.
- Add the dry ingredients and mix until a soft dough forms. Use a spatula to help form it into a cohesive ball.
- Divide the dough into 2 equal parts.
- Mix equal parts of flour and cocoa powder and dust a wooden board and rolling pin. Roll out the dough to a 1/4 inch in thickness. Use more of the flour/cocoa powder mixture if dough sticks or seems too sticky.
- Use cookie cutters and cut the dough into shapes. Gather up remaining dough and re-roll, using more cocoa powder/flour to lightly dust your board and rolling pin. Continue until all the dough is used.
- Place the cutouts on a baking sheet, 3 inches apart. If cookies are sticking, line with parchment paper. Bake cookies for 8-10 minutes or until edges are just starting to turn brown. Rotate baking sheet halfway through for more even baking. (For softer cookies bake 8-10 minutes, for crunchier cookies bake 10-12 minutes).
- Let cookies sit for 2 minutes on the baking sheet, then transfer to a wire rack and cool completely.
Vanilla Frosting
- Use a hand mixer and beat butter, powdered sugar, milk (1 tbsp at a time) and pure vanilla extract. Beat until creamy and spreadable.
- Frost cookies, add sprinkles, nonpareils, etc.
- Let dry and set.
- Serve and enjoy!
- To store: place in an airtight container for up to 3 days or place in the refrigerator for up to 7 days. To freeze: Place in an airtight container, placing wax paper between layers, for up to 3 months.
6 Essential Tools for Making Sugar Cookies
The following tools will make your baking experience much easier when making these chocolate cutout sugar cookies. These are the ones that I use in my own kitchen when baking.
- Kitchen Aid Mixer: Although a hand mixer works well, the Kitchen Aid Mixer makes baking much easier. If you bake often, I recommend investing in a good mixer. Be on the lookout as these mixers go on sale usually during Mother’s Day and Christmas.
- Large Cutting Board: The JK Adams Co. Takes Two Cutting Board is made of hard rock sugar maple. It has two labeled sides, one for meats and one for vegetables. I use the vegetable side for everything baking. I also have the JK Adams Ultimate Pastry Board that features 5 engraved diameter markings for the most common crust sizes and has a vertical and horizontal ruler for easy pastry measurements. In addition, it has a cleated bottom that braces against the edge of the counter to hold the board in place. It’s a great board that makes rolling out dough for crust, cookies and pastries much easier.
- Good Rolling Pin: The JK Adams Rolling Pin allows for smooth and even rolling. It’s durable and washable.
- Cookie Cutters: Don’t forget some cute cookie cutters. Buy some for all of the holidays!
- Baking Sheets: I highly recommend investing in these Doughmakers Cookie Sheets, especially if you love to bake cookies. The aluminum, patented, pebble patten, allows the cookie sheet to heat up quickly and evenly, as well as cool down quickly. In addition, the sheets allow for even air flow and browns cookies perfectly. The cookies are so easy to release directly from the sheet without having to use non-stick coatings or parchment paper.
- Wire racks: If you haven’t invested in a wire rack or two, you should. Placing your baked goods on wire racks help with both cooling and eliminating carryover baking.
Decorating Tips
Take your chocolate cutout sugar cookies to the next level with simple frosting or glaze options. Add sprinkles, edible glitter, or other decorative touches for a personalized and visually appealing finish. Get creative and let your imagination run wild – the more enticing, the better!
Storing
My kids gobble these cookies up in less than 24 hours! However, if you have any left, store cookies in an airtight container, for up to 3 days or place them in the refrigerator for up to 7 days.
Freezing
Yes! You can freeze these sugar cookies plain or decorated for up to 3 months. Place in an airtight container with wax paper between the layers. Take out the cookies, bring them to room temperature, serve and enjoy!
Grab your kids and make these Chocolate Cutout Sugar Cookies!
Indulge in the joy of baking as you follow our instructions for crafting these irresistible Chocolate Cutout Sugar Cookies. Grab the kids, elevate your baking skills and treat yourself to a delightful experience that’s sure to impress friends and family alike. For more sweet inspiration, stay tuned to our blog for more amazing recipes! Happy baking and remember…
Life’s too short to eat bad food!
For other delicious cookies try:
Big Bakery-Style Sugar Cookies
Copycat Chocolate Crumbl Cookies
Chocolate Cutout Sugar Cookies
Equipment
- Baking Sheets
- Hand mixer or stand mixer with paddle attachment
- Wire racks
- Holiday cookie cutters
- Wooden board
- Rolling Pin
Ingredients
- 1 3/4 cups flour
- 3/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter softened
- 1/4 cup vegetable shortening Crisco
- 1 cup granulated sugar
- 2 eggs
- 1 1/2 tsp pure vanilla extract
Vanilla Frosting
- 2 tbsp butter softened
- 3 cups powdered sugar
- 2-3 tbsp milk
- 1 tsp pure vanilla extract
Instructions
- Preheat oven to 350°F (180°C).
- In a medium sized mixing bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
- Using a stand mixer with a paddle attachment or a hand mixer, cream butter, vegetable shortening and sugar until light and fluffy.
- Add eggs, one at a time and mix well after each addition.
- Pour in the vanilla extract and combine well.
- Add the dry ingredients and mix until a soft dough forms. Use a spatula to help form it into a cohesive ball.
- Divide the dough into 2 equal parts.
- Mix equal parts of flour and cocoa powder and dust wooden board and rolling pin. Roll out dough to a 1/4 inch in thickness. Use more of the flour/cocoa powder mixture if dough sticks or seems too sticky.
- Use cookie cutters and cut the dough into shapes. Gather up remaining dough and re-roll, using more cocoa powder/flour to lightly dust your work surface and rolling pin. Continue until all the dough is used.
- Place cutouts on a baking sheet, 3 inches apart. If cookies are sticking, line with parchment paper. Bake cookies for 8-10 minutes or until edges are just starting to turn brown. Rotate baking sheet halfway through for more even baking. (For softer cookies bake 8-10 minutes, for crunchier cookies bake 10-12 minutes).
- Let cookies sit for 2 minutes on the baking sheet, then transfer to a wire rack and cool completely.
Vanilla Frosting
- Use a hand mixer and beat butter, powdered sugar, milk (1 tbsp at a time) and pure vanilla extract. Beat until creamy and spreadable.
- Frost cookies, add sprinkles, nonpareils, etc.
- Let dry and set.
- Serve and enjoy!
- To store: place in an airtight container for up to 3 days or place in the refrigerator for up to 7 days. To freeze: Place in an airtight container, placing wax paper between layers, for up to 3 months.
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