Cut out Chocolate Sugar Cookies are easy to make and delicious to eat. This no spread cookie recipe doesn't require chilling and makes perfectly shaped cookies with defined edges ideal for decorating.
Why you'll love this recipe
- This chocolate version of traditional sugar cookies has rich, cocoa flavor.
- The no spread recipe is perfect to use with detailed or simple cookie cutters.
- Bake the chocolate sugar cookie dough after chilling or use the no chill instructions to bake right away.
Chocolate no spread sugar cookies are perfect for making a variety of cookie shapes to decorate for holidays, seasons or themes.
Chocolate fans will love the brownie-like flavor.
The recipe gives the option of chilling the dough for 2 hours or up to three days before baking or follow the no chill instructions to make the dough and bake right away.
Both methods make delicious chocolate cookies that are firm enough for decorating, but aren't hard or crunchy.
Ingredients
This is an overview of the ingredients. You'll find the full measurements and detailed instructions in the printable recipe card at the bottom of the page.
- Cocoa powder gives these cookies their deep chocolate flavor. Using Dutch process cocoa (alkalized cocoa) will give you the best flavor and color.
Instructions
This is an overview of the instructions. The full instructions are in the recipe card below.
- Combine the ingredients to form the cookie dough.
- To chill the dough, divide into two discs and wrap in plastic wrap.
- Bring the dough to room temperature. Roll out to ¼" thickness. Cut out shapes.
- Transfer the cut out cookies to a lined cookie sheet. Bake cookies about 10 minutes. Time varies depending on the size and thickness of the cookies.
How to make No Chill Chocolate Cut Out Cookies
To bake no chill chocolate cut out cookies, make the dough using 3 ½ cups of flour, rather than 3 cups. Extra flour is needed in no chill dough so that the dough won't be sticky. During chilling, flour absorbs extra moisture from the dough, so less flour is needed.
Storage
- Store plain cutout cookies without icing at room temperature in an airtight container for up to one week.
- Icing or coating the tops of cutout cookies with Glaze Icing, royal icing, or rolled buttercream icing extends the shelf life to two weeks.
- Freezing is recommended for longer storage. Wrap stacks of cut out sugar cookies in plastic wrap. Freeze stacking inside a plastic storage container or freezer weight ziplock bag.
Tips
- Measure the flour carefully. Too much flour will result in dry cookies. For best results, spoon the flour into the measuring cup and level off with the edge of a knife.
- Using a rolling pin with thickness rings or rolling guides is essential to ensure even thickness of the cookies for even baking.
- When transferring cookies with delicate shapes, either freeze the shapes before transferring or remove the extra dough around cut out shapes and transfer the entire parchment sheet with the cookies to a cookie sheet for baking.
Frequently asked questions
Yes. To use salted butter, leave out the ½ teaspoon of salt in the recipe.
Cut out sugar cookies cookies are ready to come out of the oven when they feel slightly soft when pressed gently in the center. The cookies firm up will harden as they cool.
Stored sugar cookie dough in the freezer for up to 2 months. To prevent freezer burn, wrap the dough discs in plastic wrap,then place in a freezer weight ziplock bag.
Related Recipes
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Dia de los Muertos Sugar Cookies are decorated with rings of brightly colored dots on top of cut-out cookies. The design will remind you of Mexican papel picado.
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Chocolate Sugar Cookies Recipe
Ingredients
- 1 cup unsalted butter room temperature
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ¾ teaspoon baking powder
- ⅔ cup dutch-processed cocoa powder
- 3 or 3 ½ cups all-purpose flour
Instructions
- In the bowl of a stand mixer, cream butter and sugar just until combined.
- Mix in the eggs and vanilla. Then mix in salt, baking powder and cocoa.
- Gradually add flour, 1 cup at a time. Be sure to scrape the sides of the bowl. NOTE: If making the cookies right away, use 3 ½ cups of flour. If refrigerating the dough for use in several hours or several days, use only 3 cups of flour.
- To chill the dough: Form the dough into 2 disc shapes, wrap each disc with plastic wrap and refrigerate 2 hours or up to 3 days.
- When ready to bake, pre heat oven to 350℉. Line a baking sheet with parchment paper.
- Bring the dough to room temperature, then roll out one portion of the dough at a time, between two sheets of parchment paper to ¼” thickness.
- Cut out cookie shapes as close together as possible. Scraps can be re-rolled and more cookies cut out.
- Transfer the cookies to the prepared baking sheet and bake for 8-10 minutes. Time varies depending on the size and thickness of the cookies.
- Cool the cookies on the baking sheet for 5-10 minutes then transfer them to a wire rack to cool completely before storage or icing.
Notes
- Measure the flour carefully. Too much flour will result in dry cookies. For best results, spoon the flour into the measuring cup and level off with the edge of a knife.
- Using a rolling pin with thickness rings or rolling guides is essential to ensure even thickness of the cookies for even baking.
- For best results transferring cookies with delicate shapes, either freeze the shapes before transferring or remove the extra dough around cut out shapes and transfer the entire parchment sheet with the cookies to a cookie sheet for baking.
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