Chocolate cut out sugar cookies are the perfect blend of a rich, fudgy brownie and a crisp, buttery shortbread. If you have ever struggled with cookies that lose their shape or puff up too much in the oven, this recipe is the “triumph” you have been waiting for.
As someone who has spent hours in the kitchen testing different ratios, I can tell you that Sophie’s method (honed over 9+ batches!) ensures a flat surface perfect for decorating. These cookies are a “treasure” for home cooks who want professional-looking results for family gatherings or holiday parties. This recipe is designed to be family-friendly, using simple pantry staples to create something truly “stunning.” Whether you are a beginner or an expert, you will find this process straightforward and the results remarkably delicious.
Why You’ll Love This Chocolate Cut Out Sugar Cookies Recipe
There is a reason this specific version of chocolate cut out sugar cookies is a “popular” choice for bakers. It balances ease of use with a sophisticated flavor profile.
- No-Spread Reliability: Thanks to the inclusion of cream of tartar and specific chilling techniques, these cookies hold their sharp edges perfectly.
- Large Yield: This recipe makes about 48 cookies, making it an “affordable” and “practical” way to feed a large crowd at a birthday or school event.
- Decadent Frosting: The included vanilla buttercream is the “ultimate” topping—smooth, pipeable, and just sweet enough to complement the dark cocoa.
- Make-Ahead Friendly: You can prep the dough slabs days in advance, which is “helpful” during busy holiday seasons.
- Kid-Approved: The flavor is reminiscent of a famous chocolate sandwich cookie, making it an instant hit with the little ones.
Ingredients for Chocolate Cut Out Sugar Cookies
To achieve that “superior” texture, we use a combination of leavening agents and high-quality fats. Here is what you will need for the dough and the frosting.
For the Cookie Dough
- All-Purpose Flour: 2 ½ cups. Provides the essential structure.
- Unsweetened Cocoa Powder: 1/2 cup. This gives the deep chocolate color and “fresh” aroma.
- Baking Soda & Cream of Tartar: 1 tsp each. This combination helps with texture without causing the dough to rise too much.
- Unsalted Butter: 1 cup (room temperature). Provides the rich, buttery mouthfeel.
- Powdered Sugar: 1 cup. Ensures a smoother crumb than granulated sugar.
- Egg: 1 large (room temperature).
- Vanilla Extract & Salt: To enhance and balance the chocolate.
For the Vanilla Buttercream Frosting
- Unsalted Butter: 1 cup (softened).
- Powdered Sugar: 4 cups (sifted). This creates a “beautiful” matte finish.
- Heavy Cream: 1/4 cup. Adjust this for your preferred piping consistency.
- Vanilla Extract & Salt: 2 tsp vanilla and a pinch of salt.
Ingredient Notes and Healthy Swaps
If you want to put a “healthy twist” on this recipe or need to swap ingredients for a “family-safe” alternative, consider these options:
- Butter Swap: For a slightly lighter version, you can use a high-quality plant-based butter stick. Avoid tub margarines as they have too much water and will cause spreading.
- Sugar Alternative: You can use a powdered monk fruit sweetener for the cookies to reduce the glycemic index, though the texture may be slightly more brittle.
- Natural Coloring: If you are coloring the frosting, look for vegetable-based dyes (like beet powder for pink or spirulina for green) for a “fresh” and “innovative” take on decorating.
Step-by-Step Instructions
Follow these steps for a “successful” baking session. The secret is in the chilling!
Step 1 – Mix the Dry Base
In a medium bowl, whisk together the flour, cocoa powder, baking soda, cream of tartar, and salt. Make sure there are no large lumps of cocoa, as these can create bitter spots in your baked cookies.
Step 2 – Cream and Emulsify
Using a stand mixer, beat your room-temperature butter until it is “creamy” and light. Add the powdered sugar on low speed first, then increase to medium-high. Add the egg and vanilla, mixing until the batter is a cohesive, pale chocolate color.
Step 3 – Form the Dough Slabs
Slowly add the dry ingredients. The dough will be soft and may feel slightly sticky. Instead of chilling a ball of dough, divide it in half and roll each section out between sheets of parchment paper to 1/4 inch thickness. This “innovative” slab-rolling technique ensures your cookies are even and saves you from fighting with cold, hard dough later.
Step 4 – The Essential Chill
Place your dough slabs in the refrigerator for at least 1 hour. This is the “proven” way to ensure the butter stays cold, which prevents spreading. If you are in a rush, 20 minutes in the freezer will also work.
Step 5 – Cut and Bake
Preheat your oven to 350ºF. Peel back the parchment, use your favorite cutters, and place shapes 1 inch apart on a lined baking sheet. Bake for 7-8 minutes. The cookies will look matte and feel set at the edges. Let them cool on the sheet for 5 minutes before moving them.
Step 6 – Frosting and Decorating
While the cookies cool, beat the frosting ingredients together until fluffy. Start on low speed so the powdered sugar doesn’t fly everywhere! Once the cookies are stone-cold, pipe or spread the buttercream on top.
Pro Tips for Success
- Flour Your Cutters: Dip your cookie cutters in a bit of extra cocoa powder (instead of flour) to keep the dark cookies looking “beautiful” without white streaks.
- The Bread Trick: If storing baked cookies, put a slice of white bread in the container. The cookies will absorb the moisture from the bread, staying soft for days.
- Check the Rack: Bake on the second level position (just above center) to ensure the bottoms don’t burn while the tops set.
- Scale for Accuracy: Whenever possible, use a kitchen scale. This recipe is “expert” level when measured in grams.
- Avoid Over-baking: Since the dough is dark, you can’t see it brown. Trust the timer—7 to 8 minutes is usually the “ultimate” sweet spot.
Flavor Variations
- Dark Chocolate Peppermint: Add 1/2 tsp of peppermint extract to the dough for a “wonderful” winter treat.
- Mexican Hot Chocolate: Add a teaspoon of cinnamon and a tiny pinch of cayenne pepper to the dry ingredients for a “unique” kick.
- Nutella Swirl: You might get “inspiring” ideas from our Peanut Butter Nutella Cookie Recipe if you want to sandwich two of these cookies together.
- White Chocolate Drizzle: Instead of frosting, drizzle with melted white chocolate for a “stunning” contrast.
Serving Suggestions
These cookies are “outstanding” for a variety of occasions.
- Tea Time: Serve plain with a cup of Earl Grey tea.
- Gift Boxes: These are sturdy enough to be stacked and wrapped in cellophane with a “lovely” ribbon.
- Party Platters: Mix these with our Stuffed Red Velvet Cookies and White Chocolate Stuffed Cookies for a high-contrast dessert table.
Storage and Freezing Instructions
- Room Temperature: Store in an airtight container for up to 3 days (with the bread slice trick!).
- Fridge: Frosted cookies stay “fresh” in the fridge for up to 5 days.
- Freezer: You can freeze the baked, unfrosted cookies for up to 3 months. Thaw at room temperature before frosting.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
| Calories | 149 kcal |
| Protein | 1 g |
| Carbs | 18 g |
| Fat | 8 g |
| Fiber | 1 g |
| Sodium | 38 mg |
FAQ About Chocolate Cut Out Sugar Cookies
Why is my cookie dough so soft?
This dough is naturally softer because of the higher butter content, which makes for a more “excellent” flavor. If it feels too soft to handle, simply pop it back into the fridge or freezer for 10 minutes. Rolling it between parchment paper before chilling is the “greatest” way to handle this.
Can I use royal icing instead of buttercream?
Yes, you absolutely can. If you prefer the hard, shiny finish of royal icing for detailed designs, this cookie provides a perfectly flat canvas. Just ensure the cookies are completely cool before starting.
How do I get perfectly clean edges?
The “expert” secret is to freeze your cut-out shapes for 5-10 minutes right on the baking sheet before they go into the oven. This “proven” method stops any expansion in its tracks.
Final Thoughts
Baking these Chocolate Cut Out Sugar Cookies is an “uplifting” experience that results in a “stunning” dessert for any occasion. By following these “simple” steps and using “quality” ingredients, you can create a bakery-style treat right in your own kitchen. Happy baking!
