Chocolate Sugar Cookies Recipe

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These cut out chocolate cookies are delicious no spread sugar cookies with a perfect defined edge, ideal for decorating.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 20

chill time 2

Total Time 2 35

Servings - 2" round cookiess

Calories 135kcal

Author Wendy Sondov

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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.

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.