Updated 1/28/2024

We are heading into cookie season. Well, for me it's always cookie season. But it really picks up with all the holidays coming up.

I have been wanting to try some other sugar cookie flavors for a while, and have been testing out a chocolate sugar cookie flavor, which I think will come in really handy for Christmas cookies! It is very similar to my classic sugar cookie recipe and creates the perfect cookie for decorating since the edges stay nice and crisp.

Really the only difference with this cookie recipe is the addition of cocoa powder and a bit more sugar.

One of the biggest questions I get about my cookie dough recipe is how to know when the dough is the right texture or consistency. Some people find the dough to be too dry then some people will make the exact same recipe and it will be so moist that it sticks to their counters. So, here is what I do:

After the butter, sugar, eggs, and extracts are all mixed together, I mix in the first cup of flour. Then I mix in the next 1/2 cup and test the dough.

I test the dough by pressing it with a finger and if the dough sticks to my finger it's not ready.

Add 1/2 cup more, then test.

By this point, the dough should be tacky, but not stick to my fingers. If it does, I keep adding flour 1/4 cup at a time.

I hope that helps clarify the recipe. Because you want these cookies to keep their shape when they bake, it's best for the dough to be pretty dry. They aren't going to be like Lofthouse-soft sugar cookies. These cookies are best for rolling out and cutting into shapes for decorating.

The great thing about these chocolate sugar cookies is that the cocoa powder has a bit of extra fat in it which makes these cookies a little bit more moist than normal. Almost like a brownie in cookie form....almost.

For a free printable version of this recipe, click here.

Recipe

Chocolate Sugar Cookies

Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes

Makes 12-18 cookies

Ingredients

1 cup (227 g) unsalted butter, room temperature
1/2 cup (100 g) granulated sugar
1/2 cup (60 g) powdered sugar
1 egg (55 g)
1 tsp (3 g) vanilla extract
2 -2 1/2 cups (320 g) all-purpose flour
1/2 cup (25 g) unsweetened cocoa powder
1/2 tsp (3 g) salt
pinch baking powder

Instructions

Place the butter and sugars in a bowl. Beat the butter and sugars until soft and fluffy, about 1 minute.
Mix in the egg and vanilla until just combined.
In a separate bowl, mix together flour, cocoa powder, baking powder, and salt.
Mix dry ingredients into butter-egg mixture 1 cup at a time until all flour is combined.
Place a piece of parchment paper down on the countertop. Roll the dough out on the parchment paper, using minimal flour to keep the rolling pin from sticking.
Transfer the sheet of dough to a baking sheet, cover with plastic wrap, and chill for at least 1 hour.
When ready to bake, preheat oven to 350°F (180°C). Line two baking sheets with parchment paper or a silicone mat and set aside.
Cut dough out to the desired shapes. Place on the baking sheet about 1 inch apart. Bake for 15-20 minutes until just barely brown around the edge. Let cool completely before decorating.