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Chocolate Cut Out Sugar Cookies
These chocolate sugar cookies taste like a mixture of a brownie and a sugar cookie. The texture is is soft-to-medium (not as soft as a brownie, but not crunchy either). The cookies hold their shape well and are delicious with either royal icing or buttercream.
Ingredients
- 2.5 cups All-Purpose Flour
- 3/4 cup Cocoa Powder (I prefer Hershey's)
- 2 tablespoons Cornstarch
- 1 cup Unsalted Butter Room Temperature
- 1 cup Granulated Sugar
- 2 Eggs Large
- 1/2 teaspoon Salt
- 2 teaspoons Vanilla
Instructions
- In a large bowl, combine flour, cornstarch, cocoa powder and salt. Set aside.2.5 cups All-Purpose Flour, 3/4 cup Cocoa Powder, 2 tablespoons Cornstarch, 1/2 teaspoon Salt
- Using a stand mixer, cream the butter for about 2 minutes.1 cup Unsalted Butter
- Add sugar to the creamed butter and mix on medium until light and fluffy (approximately 5 minutes).1 cup Granulated Sugar
- Add eggs one at a time, mixing each well until incorporated.2 Eggs
- When both eggs have been added, continue mixing on medium for about 2 more minutes.
- Add the vanilla, followed by the flour mixture. Do not overmix once the flour mixture has been incorporated.2 teaspoons Vanilla
- Knead and shape the dough into a ball. Roll out and flatten into one or more Ziploc bags. Refrigerate for 30 minutes or place in the freezer until you are ready to use.
- When ready to bake, preheat oven to 350 degrees (F), preferably on convection setting.
- Roll out the dough between two pieces of parchment and cut out the cookies, repeating as many times as necessary.
- Refrigerate cutouts for approximately 10-15 minutes.
- Bake for approximately 8-10 minutes, turning the sheet once halfway through baking.
- Let cookies cool for 5-10 minutes before moving to a cooling rack.
Notes
Shared by: Cookies by Kayla
Chocolate Cut Out Sugar Cookies
These chocolate sugar cookies taste like a mixture of a brownie and a sugar cookie. The texture is is soft-to-medium (not as soft as a brownie, but not crunchy either). The cookies hold their shape well and are delicious with either royal icing or buttercream.
Ingredients
- 2.5 cups All-Purpose Flour
- 3/4 cup Cocoa Powder (I prefer Hershey's)
- 2 tablespoons Cornstarch
- 1 cup Unsalted Butter Room Temperature
- 1 cup Granulated Sugar
- 2 Eggs Large
- 1/2 teaspoon Salt
- 2 teaspoons Vanilla
Instructions
- In a large bowl, combine flour, cornstarch, cocoa powder and salt. Set aside.2.5 cups All-Purpose Flour, 3/4 cup Cocoa Powder, 2 tablespoons Cornstarch, 1/2 teaspoon Salt
- Using a stand mixer, cream the butter for about 2 minutes.1 cup Unsalted Butter
- Add sugar to the creamed butter and mix on medium until light and fluffy (approximately 5 minutes).1 cup Granulated Sugar
- Add eggs one at a time, mixing each well until incorporated.2 Eggs
- When both eggs have been added, continue mixing on medium for about 2 more minutes.
- Add the vanilla, followed by the flour mixture. Do not overmix once the flour mixture has been incorporated.2 teaspoons Vanilla
- Knead and shape the dough into a ball. Roll out and flatten into one or more Ziploc bags. Refrigerate for 30 minutes or place in the freezer until you are ready to use.
- When ready to bake, preheat oven to 350 degrees (F), preferably on convection setting.
- Roll out the dough between two pieces of parchment and cut out the cookies, repeating as many times as necessary.
- Refrigerate cutouts for approximately 10-15 minutes.
- Bake for approximately 8-10 minutes, turning the sheet once halfway through baking.
- Let cookies cool for 5-10 minutes before moving to a cooling rack.
Notes
Shared by: Cookies by Kayla
Sharing is caring.
Do you have a cooking or icing recipe that you would like to share with your fellow Cookie Shoppers?
Click the button below to submit your own recipe. Please do not submit recipes that are owned by someone else. It must be your own recipe or your own modification of an existing recipe. If your submission is accepted, it will be added to our library and we will provide a link back to your business website or online store.
