Chocolate Sugar Cookies – Soft, Chewy, and Perfect for Every Occasion.

Sugar cookies are a classic for a reason — they’re simple, buttery, and endlessly versatile. But if you’re looking to shake things up a little, these Chocolate Sugar Cookies are a must-try. They have the tender, chewy texture of a traditional sugar cookie, but with a deep cocoa flavor that makes them feel a bit more grown-up (while still delighting kids, too).

The idea for these cookies came one December when I was baking my usual sugar cookie cutouts and found myself craving chocolate. Instead of starting from scratch with a chocolate chip cookie dough, I simply adapted my go-to sugar cookie recipe by adding rich cocoa powder and adjusting the sugar and flour to keep the texture soft and pliable. The result? A chocolate sugar cookie that rolls and cuts cleanly, bakes evenly, and tastes like a cross between a brownie and a sugar cookie.

They’re just as perfect for holiday decorating as they are for a quick afternoon bake. You can cut them into shapes and frost them, roll them in sugar for a sparkly finish, or keep them plain for a simple, elegant treat.

Ingredients

For the Cookies

2 cups all-purpose flour
½ cup unsweetened cocoa powder (natural or Dutch-processed)
½ tsp baking powder
¼ tsp salt
¾ cup (1½ sticks) unsalted butter, softened
1 cup granulated sugar
1 large egg
1½ tsp vanilla extract

Optional: Extra granulated sugar for rolling, or royal icing for decorating

Instructions

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. This helps the cookies bake evenly and prevents sticking.

Step 2: Whisk the Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until no lumps remain. This step ensures the cocoa distributes evenly throughout the dough.

Step 3: Cream the Butter and Sugar

In a large bowl (or the bowl of a stand mixer), beat the butter and sugar on medium speed for 2–3 minutes, until light and fluffy. This step gives the cookies their tender texture.

Step 4: Add Egg and Vanilla

Beat in the egg and vanilla extract until fully incorporated. The dough should be smooth and cohesive.

Step 5: Combine Wet and Dry

Gradually add the dry ingredients to the butter mixture, mixing on low until just combined. The dough will be soft but not sticky. If it feels too sticky, chill it for 15–20 minutes before rolling.

Option A: Classic Round Sugar Cookies

Scoop tablespoon-sized portions of dough and roll them into balls.
Roll each ball in granulated sugar for a sparkly finish.
Place on prepared baking sheets, spaced 2 inches apart, and gently flatten each ball slightly with your fingers or the bottom of a glass.
Bake for 8–10 minutes, or until the edges are set but the centers still look soft.

Option B: Cut-Out Chocolate Sugar Cookies

Divide the dough in half and roll out one portion at a time on a lightly floured surface (or between sheets of parchment) to about ¼-inch thickness.
Cut into desired shapes using cookie cutters.
Transfer to prepared baking sheets and chill the cutouts in the fridge for 5–10 minutes before baking to help them hold their shape.
Bake for 8–10 minutes, or until the edges are firm and the centers no longer look shiny.

Step 6: Cool Completely

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Let them cool completely before decorating or storing.

Flavor & Texture Notes

These Chocolate Sugar Cookies are deeply chocolatey without being overly sweet. The cocoa gives them a rich, almost brownie-like depth, while the buttery sugar cookie base keeps them tender and slightly chewy.

If you roll them in sugar before baking, the edges crisp up just enough to give a subtle crunch, while the centers stay soft. When cut into shapes, they bake up with clean edges that make them ideal for frosting, piping, or dipping in chocolate. The flavor is balanced — sweet but not cloying — making them a hit with both kids and adults.

Tips & Variations

Cocoa Powder: Dutch-processed cocoa gives a darker color and a slightly smoother flavor, while natural cocoa has a bit more brightness. Both work beautifully.
Chilling the Dough: If your kitchen is warm or you’re using detailed cutters, chilling the dough for 20–30 minutes makes rolling and cutting much easier.
Rolling Trick: Roll the dough between two sheets of parchment to avoid sticking and eliminate the need for extra flour, which can toughen cookies.
Sugar Coating: For sparkle and a hint of crunch, roll the dough balls in sugar before baking.
Frosting Options: Royal icing, buttercream, or a simple chocolate drizzle all work well. You can also dip half the cookie in melted chocolate for a two-tone look.
Spiced Version: Add ½ tsp cinnamon or a pinch of espresso powder to the dry ingredients for a more complex flavor.

Storage & Make-Ahead

Room Temperature: Store cooled cookies in an airtight container at room temperature for up to 5 days.
Freezer: Freeze baked cookies (unfrosted) for up to 2 months. Thaw at room temperature before decorating or serving.
Freezing Dough: You can also freeze the unbaked dough — either as balls or rolled-out sheets — for up to 2 months. Bake from frozen, adding 1–2 extra minutes to the baking time.
Make-Ahead Tip: The dough can be made up to 3 days in advance and stored in the fridge. Let it soften slightly before rolling.

Serving Suggestions

Holiday Decor: Cut into festive shapes and decorate with royal icing for a holiday cookie platter.
Ice Cream Sandwiches: Pair two cookies with a scoop of vanilla or peppermint ice cream for an easy, decadent dessert.
Cookie Boxes: Their sturdy texture makes them great for mailing or gifting.
Dipped in Chocolate: Dip half of each cookie in melted dark or white chocolate and sprinkle with crushed candy canes, nuts, or sea salt for an elegant touch.

FAQ

Can I make these cookies soft or crisp?

Yes. For soft, chewy cookies, bake just until the centers are set and slightly underbaked. For crispier cookies, bake an extra 1–2 minutes.

Do I need to chill the dough?

For drop cookies, chilling is optional. For cutouts, chilling helps maintain clean edges and prevents spreading.

Can I substitute gluten-free flour?

Yes, a 1:1 gluten-free all-purpose flour blend works well. The texture may be slightly more delicate but still delicious.

What’s the best cocoa powder for this recipe?

A high-quality unsweetened cocoa powder — either natural or Dutch-processed — makes a big difference. Dutch-processed will give you a darker color and smoother chocolate flavor.

Can I decorate these like traditional sugar cookies?

Absolutely. These hold their shape beautifully and can be decorated with royal icing, buttercream, or sprinkles just like classic sugar cookies.

Conclusion

These Chocolate Sugar Cookies are everything you love about sugar cookies, with a rich, chocolatey twist. They’re simple to make, roll and cut beautifully, and can be dressed up for holidays or kept plain for a quick chocolate fix.

Whether you’re baking them with kids, preparing holiday cookie boxes, or just craving something sweet, these cookies strike the perfect balance of nostalgic sugar cookie texture and deep cocoa flavor. Once you try them, they might just replace your standard sugar cookie recipe.