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Chocolate Sugar Cookies

Smooth, dense chocolate flavor and melt-in-your-mouth texture
Prep Time35 mins
Chill Time2 hrs
Total Time2 hrs 35 mins
Course: Dessert
Cuisine: American
Keyword: chocolate cut-out cookies, chocolate sugar cookies
Servings: 36


  • 1 3/4 cups all-purpose flour, plus more for rolling out
  • 1/4 tsp salt
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup sugar
  • 1 1/4 cups unsalted butter
  • 2 tsp vanilla extract
  • 1 egg yolk
  • coarse or colored sugar, for sprinkling


  • In a medium bowl, whisk together 1/4 tsp. salt, ½ cup of unsweetened cocoa powder and 1-3/4 cups of flour. In a large bowl with beaters or in a stand mixer, on high speed, cream 1-¼ cups unsalted butter with ¾ cup of sugar for 3-4 minutes, until pale and fluffy.  Beat in one egg yolk and 2 tsp. vanilla extract.  With beaters on low, gradually add the flour mixture until just combined. 
  • Divide dough into fourths and wrap in parchment paper or plastic wrap for 2 hours or overnight.
  • Preheat oven to 350 degrees and center oven rack.  Remove chilled dough from the refrigerator at least 15 minutes before rolling.  Dust a work surface with flour, as well as your rolling pin, and roll to desired thickness (1/4 – ½ inch, 3-6mm).  Cut with cookie cutters, using an offset spatula to remove cleanly, if needed, and place onto ungreased baking sheet.  Sprinkle with coarse or colored sugar, if desired.  If using intricately-shaped cutters, chill dough on cookie sheets in refrigerator for 15 minutes before baking so they hold their shape.
  • Bake on center rack for 10-12 minutes.  Cool on baking pan for a few minutes, before removing warm cookies to cool fully on cooling rack. Makes about 36 cookies.


Recipe adapted from Williams Sonoma Collection: Cookies.