Chocolate Cutout Sugar Cookies, a Christmas cookie that is a staple in our house! These are delicious cookies that we use cookie cutters to make cutout sugar cookies! These cookies are festive and so fun to decorate! The kids will love to decorate these sugar cookies! Be sure to bake, decorate, and enjoy!
This post is sponsored in conjunction with Christmas Cookies Week. I received product samples from sponsor companies to aid in the creation of the Christmas Cookies Week recipes. All opinions are mine alone.
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I have always loved to decorate cookies, regardless of the Holiday! Christmas cookie decorating is so much fun! For those of you, regulars here know my daughter Deirdre is not only a great baker but she is great at decorating cookies and cakes! Now we have the fun of enjoying Holidays and decorating with my niece!
FAQs about Chocolate Sugar Cookies
What are the origins of the sugar cookie?
The sugar cookie can be traced to the early 1700s in the United States to Nazareth, Pennsylvania! This is pretty cool findings for me, my brother-in-law’s family lives in that area! The early settlers baked their sugar cookies in the shape of a keystone, the state symbol.
Can chocolate sugar cookies be frozen?
Chocolate sugar cookie dough can be frozen for up to six months. Baked sugar cookies can be frozen but before being decorated with icing. I place the cookies on a baking tray in the freezer for 30 minutes. Then I place the cookies in layers in a freezer bag and use wax paper to separate the layers.
How do you store decorated chocolate sugar cookies recipe?
I keep the sugar cookies in a tin with a lid. Plastic tins are fine. During the Holidays, I use a festive tin from the Craft store.
Any other decorating suggestions for these chocolate cutout sugar cookies?
Besides using icing for these cookies, powdered sugar works great. You can make these drop cookies and roll these cookies in granulated sugar. Before baking, you can top these cookies with any type of sprinkles before baking.
How long can these chocolate sprinkle cookies stay fresh after baking?
These cookies do not last long in my house but they can last well covered for about 2 weeks.
Tips to make Delicious Chocolate Sugar Cookies:
- Have your butter and eggs at room temperature before beginning recipe. The dough will be lighter.
- I use Dutch cocoa, best cocoa flavor to make these cookies.
- It is important to chill the dough before baking so the cookies form well.
- Let cool completely before decorating or your icing will melt.
- You can cut your cookies into shapes and sprinkle with decorative sprinkles and jimmies before baking.
- This is a great recipe to vary extract. Use peppermint, almond, rum extracts. Use your imagination.
- When rolling out the chocolate sugar cookie, use a combo of flour and cocoa powder on your board so the dough does not stick. Flour is what I use for most doughs but for the chocolate dough, I like to throw in some cocoa.
How to make the Best Chocolate Sugar Cookies
- In a mixer bowl, blend confectioners sugar and butter till mixed.
- Add in vanilla and an egg, blend till well mixed.
- In a medium bowl, sift flour, cocoa powder, baking soda, baking powder, and salt.
- Add half the flour mixture to the egg mix, blend.
- Add remaining flour to the mix and fold ingredients till well mixed.
- Split dough in half, wrap in plastic wrap and refrigerate for at least 2 hours.
- Remove 1 piece of dough.
- Roll the dough out to 1 inch thick.
- Cut with cookie cutters and place in a lined baking tray.
- Bake for 6 minutes. Let cool for 1-2 minutes.
- Place on a cooling rack and cool cookies completely.
- Decorate as you like and enjoy!
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Chocolate Cutout Sugar Cookies
- 1 1/2 cups confectioners sugar
- 1 cup unsalted butter
- 1 large egg
- 1 teaspoon Vanilla extract Note 1
- 2 1/2 cups all-purpose flour
- 1/2 cup cocoa powder Note 2
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Icing and decorations for Chocolate Sugar Cookies
- 1 1/2 cup Confectioners Sugar
- 2-4 teaspoons milk
- 1 teaspoon vanilla extract
- Adams food colorings Note 4
- various sprinkles Note 4
- Add to the bowl of a hand mixer confectioners sugar and unsalted butter. Mix to combine flavors about 1 -2 minutes. ( A hand mixer can be used as well)
- Blend in the egg and Vanilla extract and mix until fluffy.
- In a medium bowl, sift together all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Fold in half the flour/cocoa mixture into the confectioner sugar/butter. Gently combine ingredients.
- Add remaining flour ingredients into the sugar mix. Gently fold ingredients together until mixed.
- Split dough in half and wrap each piece in plastic wrap and refrigerate at least 2 hours to overnight. At this point, you can freeze the doughs for a later date.
- Preheat oven to 375 degrees and line a baking tray with a Silpat or parchment paper and set aside.
- Roll the first piece of dough on a flour/cocoa dusted surface to about 1/2 inch thick. Cut with cookie cutters and place each cookie on the lined baking tray. Space cookies about 2 inches apart and bake for about 7 minutes. (Note 3)
- Remove cookies when baked let cool for about 2 minutes. Move cookies to a cooling rack to cool completely. Decorate with icing and sprinkles.
Decorating Icing for Chocolate Sugar Cookies
- In a bowl, whisk confectioners sugar, 2 teaspoons of milk, and vanilla extract. Decorate cookies as desired. Split the icing and use food coloring and sprinkles to decorate the cookies.
#ChristmasCookiesWeek Friday Recipes
- Almond Biscotti by House of Nash Eats
- Andes Mint Cookies by Daily Dish Recipes
- Brownie Cookies by Books n’ Cooks
- Bubble Light Sugar Cookies by A Kitchen Hoor’s Adventures
- Chocolate Cutout Sugar Cookies by Everyday Eileen
- Chocolate Dipped Chocolate Madeleines by Family Around The Table
- Christmas Ornament Cookies by Karen’s Kitchen Stories
- Christmas Tree Meringues by The Redhead Baker
- Cinnamon Roll No Bake Cookies by Kelly Lynn’s Sweets and Treats
- Eggnog Snickerdoodle Cookies with Eggnog Glaze by Love and Confections
- Figgy Pudding Thumbprints by Cindy’s Recipes and Writings
- Frosted Chocolate Cherry Almond Bars by YumGoggle
- Fruit Cake Cookie Bars by Kate’s Recipe Box
- Gingerbread Cookie Stars by The Freshman Cook
- Holiday Lights Sugar Cookies by Palatable Pastime
- Lemon Snowdrops by Jolene’s Recipe Journal
- Merry Moose Cookies by Strawberry Blondie Kitchen
- No Bake Cookies by Corn, Beans, Pigs & Kids
- Ooey, Gooey Gingerbread Bars by Culinary Adventures with Camilla
- Pecan Shortbread Trees by Red Cottage Chronicles
- Perfectly Soft Chocolate Chip Cookies by Tip Garden
- Peppermint Meltaway Cookies by Soulfully Made
- Sour Cream Cookies by Grumpy’s Honeybunch
- Sour Cream Cut Out Cookies by A Day in the Life on the Farm
- Spiced Chocolate Cut Out Cookies with Marble Glaze by The Baking Fairy
- Whoville Christmas Wreath Sugar Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Disclaimer: Thank you #ChristmasCookiesWeek sponsors: Adams Extract, Sprinkle Pop, YumGoggle and Silpat for providing the prizes free of charge. The #ChristmasCookiesWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Four (4) winners will be selected at random from entries received. The prize packages will be fulfilled by and sent directly from the giveaway sponsors. #ChristmasCookiesWeek bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household are not eligible to enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #ChristmasCookiesWeek posts or entry.