Chocolate Sugar Cookies
These Chocolate Sugar Cookies deliver intense cocoa flavor with the perfect balance between softness and structure, making them ideal for both everyday treats and holiday cut-outs. With crisp edges and chewy centers, these versatile cookies incorporate high-quality Dutch-processed cocoa powder that transforms an ordinary cookie into something extraordinary.
Equipment
- Hand mixer or stand mixer
- Baking Sheets
- Parchment Paper
- Rolling Pin
- Cookie Cutters (optional)
Ingredients
- 2½ cups all-purpose flour (310g) - For gluten-free options, substitute with a 1:1 gluten-free flour blend
- ¾ cup unsweetened cocoa powder (75g) - Dutch-processed preferred for deeper color and flavor
- 1 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter softened (226g)
- 1½ cups granulated sugar (300g) - Can substitute with coconut sugar for a lower glycemic option
- 2 large eggs room temperature
- 2 tsp vanilla extract
- ½ tsp almond extract (optional, enhances the chocolate flavor)
- ¼ cup granulated sugar for rolling (optional)
Instructions
- Whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl. Sifting the cocoa powder prevents lumps and ensures even distribution throughout the dough.
- In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 2-3 minutes.
- Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Stir in vanilla extract and almond extract (if using).
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 3 days.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll the chilled dough to ¼-inch thickness. Use cookie cutters to cut into desired shapes, or roll into 1½-inch balls and flatten slightly for classic round cookies.
- Bake cookies for 8-10 minutes until the edges are set but the centers still look slightly soft. Don't overbake.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For best results, use Dutch-processed cocoa powder for deeper flavor and color.
The dough can be frozen for up to 3 months.
Don't skip the chilling time - it's essential for preventing spreading during baking.
Add a slice of bread to the storage container to keep cookies soft longer.
For gift-giving, layer cookies between parchment paper to prevent sticking.
Nutrition
Calories: 175kcalCarbohydrates: 23gProtein: 2gFat: 8gSaturated Fat: 5gSodium: 65mgFiber: 1gSugar: 13g
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