These Cut-Out Chocolate Sugar Cookies bake up with sharp edges, a soft-set center, and a deep cocoa flavor that’s perfect for decorating. They’re based on my classic cut-out sugar cookie recipe, but with a rich chocolate twist that feels extra festive during the holidays. The dough rolls out smoothly, doesn’t puff up, and holds its shape beautifully. These cookies are ideal for ornaments, snowflakes, gingerbread men, and every cookie-cutter you love. Add them to your list of Christmas cookies this season!

Chocolate Sugar Cookies on a round cooling rack on a white table from overhead.

Ingredients & Substitutions

Butter: I butter (I prefer unsalted) is softened to room temperature so it creams properly and gives you a smooth, even dough. If using salted butter, you may want to lessen the amount of kosher salt.
Granulated Sugar: Sweetens the dough and helps achieve a light, tender texture.
Egg: Binds the dough and helps it roll out without cracking. Out of eggs? Try an egg substitute.
Cornstarch: Keeps the edges clean and helps the dough stay soft without being sticky.
All-Purpose Flour: Provides structure. Measure correctly for best results.
Cocoa Powder: I used Dutch-processed cocoa powder. It gives these cookies their dark, chocolatey look and smooth cocoa flavor. Natural cocoa won’t give the same richness or color.

Stack of Chocolate Sugar Cookie Trees on a cooling rack close up.

FAQs

Do these cookies spread?

Very little! The cornstarch and Dutch-process cocoa help the dough keep its shape, so your cookie-cutter details stay crisp.

Can I make the dough ahead of time?

Yes. Chill the dough for up to 48 hours, then let it soften slightly before rolling. You can also roll and cut the shapes, freeze them on a sheet pan, then bake from frozen (adding 1-2 minutes if needed).

What kind of cocoa powder works best?

I like Dutch-process cocoa. It gives a smooth, dark, deeply chocolate flavor. Natural cocoa won’t taste or look the same in this recipe.

Chocolate Sugar Cookies on a cooling rack stacked.

Serving Ideas

Decorate with American Buttercream or sugar cookie icing.
Add a swirl of Whipped Chocolate Buttercream for extra-rich chocolate flavor. If you love the double chocolate idea, you will want to check out my chocolate sugar cookies with chocolate frosting, too!
Sandwich two cookies with peppermint buttercream (from my Mint Chocolate Cake) for a festive treat.
Add to holiday cookie boxes alongside brownies, chocolate raspberry truffles, and sugar cookie bars.
Place a few of the decorated cookies onto your Christmas Dessert Charcuterie Board.

Make these cookies turn out perfectly every time with a few simple tips!

Stick to a tested recipe. This one has been perfected in terms of shape and texture.
Chill if needed. For extra crisp edges, roll, cut, and freeze shapes for 10 to 15 minutes before baking.
Check your oven temperature. An oven thermometer (it doesn’t have to be expensive) helps ensure even baking. (If the oven temperature is too low, the cookies may spread.)
Use parchment-lined, light-colored cookie sheets. No greasing needed.
Use fresh, quality baking powder. It helps the cookies rise just enough while keeping clean edges.

Chocolate Sugar Cookies on a white table with the center cookie covered in white frosting.

How To Store Cut-Out Chocolate Sugar Cookies

Room Temperature: Store undecorated or decorated cookies in an airtight container for up to 5 days.

Refrigerator: Not necessary; they keep best at room temperature.

Freezer: Freeze baked, undecorated cookies for up to 2 months. I like to freeze cutout dough shapes on a baking sheet, then store them in a bag for easy bake-as-needed cookies. Check out my guide to freezing, baking, and storing cookies for more helpful tips!

Cut Out Chocolate Sugar Cookies

Prep Time 20

Cook Time 8

Total Time 28

Cut-Out Chocolate Sugar Cookies are soft-centered, rich in cocoa, and hold their shape perfectly for decorating!

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Ingredients

▢ 1 cup (2 sticks / 227 g) unsalted butter, room temperature
▢ 1 cup (200 g) granulated sugar
▢ 1 teaspoon vanilla extract
▢ 1 large egg, room temperature
▢ 2 ¼ cups (281 g) all-purpose flour
▢ ¾ cup (94 g) Dutch-process cocoa powder
▢ 1 tablespoon cornstarch
▢ 1 teaspoon baking powder
▢ ½ teaspoon kosher salt

Instructions

Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, cream together the butter and granulated sugar until light and fluffy.
Mix in the vanilla extract and egg until fully combined.
In a medium bowl, whisk together the flour, cocoa, cornstarch, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, mixing on low speed until fully incorporated. The dough should be soft but not sticky.
Roll out the dough on a lightly floured surface to about ¼-inch thickness.
Cut into desired shapes using cookie cutters. Transfer the cutouts to the prepared baking sheets, spacing them about 1 inch apart.
Bake for 8 to 11 minutes, depending on the size and thickness of the cookies. The edges should look set and the centers slightly soft; they will firm up as they cool.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

I noted that I was able to get 34 cookies from this recipe. That will vary based on the thickness of your cookie dough and the size of your cookie cutter.

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

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