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These chocolate sugar cookies are soft, chewy, and loaded with a deep chocolate flavor I can’t get enough of.
Think of them like your favorite sugar cookie, but with a rich twist thanks to cocoa powder and a creamy chocolate frosting on top.
Boom! Chocolate Sugar Cookies!
Sugar cookies are pretty much perfect for all kinds of occasions.
A chocolate version, though?
Well, let’s just say that eyes will be popping!
And one of the best things about this recipe is that it’s super simple.
You know how basic a good sugar cookie recipe is, right? Same thing here.
You’ll mix the dough, chill it, roll it into cookie dough balls, and bake them until they have crisp edges and soft, chewy centers.
And once they’ve cooled on a wire rack, you’ll top them with a smooth and fluffy chocolate frosting.
These are great cookies to make with kids, too.
They can help roll the dough in sugar, press them flat with a glass, and decorate the top of the icing with sprinkles.
Lily always does!
Whether you frost them or leave them plain, these Chocolate Sugar Cookies are a good sugar cookie recipe turned into a chocolatey dream.
Some of our other favorite COOKIE RECIPES we have on our site include: No Bake Almond Joy Cookies, Best Cookies and Cream Blossom Cookies Recipe, and Meltaway Lemon Cookies.
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE CHOCOLATE SUGAR COOKIES:
- FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- DO I HAVE TO ROLL IN SUGAR?
- DO I HAVE TO ADD THE FROSTING?
- CAN THIS BE MADE AHEAD?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- Easy Chocolate Sugar Cookies Recipe
WHY THIS RECIPE WORKS:
- Deep Chocolate Flavor
Thanks to natural cocoa powder and sweet brown sugar, these cookies have a rich and sweet taste that chocolate fans will love. - Soft and Chewy Texture
With a chewy middle and crisp edges, these cookies have the perfect cookie bite every time. - Easy to Make
You only need one large bowl for mixing the dough and a few tools like a hand mixer or stand mixer with a paddle attachment. The steps are simple and great for beginners!
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- all-purpose flour
- cocoa powder
- baking soda
- cornstarch
- fine sea salt
- unsalted butter
- light brown sugar
- large egg
- vanilla extract
- granulated sugar
- powdered sugar
- pinch of fine sea salt
- softened unsalted butter
- heavy cream
- chocolate sprinkles
HOW TO MAKE CHOCOLATE SUGAR COOKIES:
- Place the flour, cocoa powder, baking soda, cornstarch, and salt in a medium-sized bowl and stir together until combined, set aside.
- In a large bowl whisk together the butter with the brown sugar until smooth.
- Add in the egg and vanilla, stir until smooth.
- Pour the dry ingredients into the wet and stir until combined. This will take a few minutes and will seem like the mixture doesn’t want to go together but it will. The dough will be thick.
- On a parchment paper-lined sheet tray, place 1.5 tablespoon-sized dollops of the dough close together but not touching, I like to use a 1.5 tablespoon cookie scoop for this. Cover and place in the refrigerator for at least 2 hours, or overnight to chill.
- Preheat the oven to 350 degrees F. Line sheet trays with parchment paper, set aside. Roll the dough into round balls, the dough will be very stiff at first but will soften slightly. Roll the dough in the granulated sugar and place them on the lined sheet trays 2 inches apart.
- With the bottom of a flat object, I like to use a small drinking glass, press down the cookies to form a disc.
- Bake for 8-10 minutes, until they are slightly puffed and no longer look raw. Let the cookies cool on the sheet tray for 10 minutes, then transfer to a wire rack to cool completely.
- While the cookies cool, make the frosting by placing the powdered sugar, cocoa powder, and salt in a medium-sized bowl and stirring it together until combined.
- Add the butter to the body of a stand mixer with the paddle attachment or into a large bowl with an electric hand mixer, whip the butter until smooth.
- Add the powdered sugar mixture a little at a time until fully combined, the mixture will be thick.
- Add the vanilla and 2 tablespoons of the heavy cream, stir to combine then whip on medium-high speed until light and fluffy, for 3 minutes. If the frosting looks a little thick, add the additional 1 tablespoon of heavy cream and whip for 1 additional minute.
- When the cookies are cool, frost with the frosting, about 1-2 teaspoons per cookie. Immediately decorate with sprinkles if using, serve immediately.
FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
DO I HAVE TO ROLL IN SUGAR?
No, but it adds a nice texture and light crunch to the outside of the cookie.
I mean, these are SUGAR cookies, after all!
If you want a less sweet cookie, you can skip this step.
DO I HAVE TO ADD THE FROSTING?
Not at all! These cookies are delicious on their own.
If you don’t plan to frost them, skip flattening the dough and bake the cookie dough balls as-is.
You’ll get thicker, chewy cookies that are still full of chocolatey flavor.
CAN THIS BE MADE AHEAD?
Yes! What’s better than cookies you can just pull out at a moments notice??
You can make the dough ahead of time and chill it overnight.
You can also freeze the dough or cooled cookies in an airtight container for later.
More on how to store down below!
ANY ADDITIONS?
Cookies like these always have options. Ever tried mint in your sugar cookies?
- Chocolate chips or chunks
- Mini marshmallows
- Crushed peppermint candies
- A swirl of peanut butter on top
- Sea salt flakes on the frosting
- A few drops of mint extract
- Sprinkles for every holiday
- A drizzle of chocolate ganache
- Use white chocolate chips inside
- Top with chopped nuts like pecans or walnuts
ANY SUBSTITUTIONS?
Swap things out to your hearts content.
Keep in mind that some of these might change the flavor or texture quite a bit.
- Use dark brown sugar instead of light for a deeper flavor
- Swap natural cocoa with Dutch process cocoa for richer taste
- Use coconut oil in place of butter for a dairy-free version
- Try gluten-free cup of flour blend for a gluten-free cookie
- Almond extract instead of vanilla for a nutty twist
- Use plant-based milk and butter for a vegan version
HOW TO STORE:
ROOM TEMPERATURE: Keep your cookies in an airtight container on the counter.
They’ll stay fresh for up to 5 days.
REFRIGERATOR: If your kitchen is warm or you frosted the cookies, store them in the fridge for up to a week.
Just bring them to room temperature before serving.
FREEZER: Freeze the baked cookies or the dough. Wrap tightly in plastic wrap, then place in a freezer bag or container.
Cookies last up to 3 months in the freezer.
Thaw at room temp before eating or frosting.
DANA’S TIPS AND TRICKS:
- Use a parchment paper lined tray to prevent sticking and make cleanup easy.
- Don’t skip the chill time! Cold dough helps the cookies keep their shape.
- Melt the butter and let it cool slightly for the best texture.
- Use a medium bowl to mix the dry ingredients before adding to the wet.
- Whip your frosting on medium speed until light and fluffy.
- For uniform cookies, use a cookie scoop to make even-sized cookie dough balls.
Chocolate sugar cookies are a fun twist on a classic treat.
They’re rich, chewy, and easy to make. Is your mouth watering yet?
I know mine is.
You’ve seriously got to try these!
If you like this recipe, you might also like:
Learn more about the author, Dana DeVolk, on our ABOUT ME page!
Easy Chocolate Sugar Cookies Recipe
Ingredients
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1 Tbs cornstarch
- 1/2 tsp fine sea salt
- 3/4 cup unsalted butter melted
- 1 1/2 cup light brown sugar packed
- 1 large egg
- 1 tsp vanilla extract
- 1/3 cup granulated sugar for rolling
- For the frosting:
- 2 cups powdered sugar
- 1/4 cup cocoa powder
- pinch of fine sea salt
- 1/2 cup unsalted butter softened
- 1 tsp vanilla extract
- 2-3 Tbs heavy cream
- Chocolate sprinkles for garnish optional
Instructions
- Place the flour, cocoa powder, baking soda, cornstarch, and salt in a medium-sized bowl and stir together until combined, set aside.2 cups all-purpose flour, 1/2 cup cocoa powder, 1 tsp baking soda, 1 Tbs cornstarch, 1/2 tsp fine sea salt
- In a large bowl whisk together the butter with the brown sugar until smooth.3/4 cup unsalted butter, 1 1/2 cup light brown sugar
- Add in the egg and vanilla, stir until smooth.1 large egg, 1 tsp vanilla extract
- Pour the dry ingredients into the wet and stir until combined. This will take a few minutes and will seem like the mixture doesn’t want to go together but it will. The dough will be thick.
- On a parchment paper-lined sheet tray, place 1.5 tablespoon-sized dollops of the dough close together but not touching, I like to use a 1.5 tablespoon cookie scoop for this. Cover and place in the refrigerator for at least 2 hours, or overnight to chill.
- Preheat the oven to 350 degrees F. Line sheet trays with parchment paper, set aside. Roll the dough into round balls, the dough will be very stiff at first but will soften slightly. Roll the dough in the granulated sugar and place them on the lined sheet trays 2 inches apart.1/3 cup granulated sugar
- With the bottom of a flat object, I like to use a small drinking glass, press down the cookies to form a disc.
- Bake for 8-10 minutes, until they are slightly puffed and no longer look raw. Let the cookies cool on the sheet tray for 10 minutes, then transfer to a wire rack to cool completely.
- While the cookies cool, make the frosting by placing the powdered sugar, cocoa powder, and salt in a medium-sized bowl and stirring it together until combined.
- Add the butter to the body of a stand mixer with the paddle attachment or into a large bowl with an electric hand mixer, whip the butter until smooth.
- Add the powdered sugar mixture a little at a time until fully combined, the mixture will be thick.
- Add the vanilla and 2 tablespoons of the heavy cream, stir to combine then whip on medium-high speed until light and fluffy, for 3 minutes. If the frosting looks a little thick, add the additional 1 tablespoon of heavy cream and whip for 1 additional minute.
- When the cookies are cool, frost with the frosting, about 1-2 teaspoons per cookie. Immediately decorate with sprinkles if using, serve immediately.
Notes
- Use a parchment paper lined tray to prevent sticking and make cleanup easy.
- Don’t skip the chill time! Cold dough helps the cookies keep their shape.
- Melt the butter and let it cool slightly for the best texture.
- Use a medium bowl to mix the dry ingredients before adding to the wet.
- Whip your frosting on medium speed until light and fluffy.
- For uniform cookies, use a cookie scoop to make even-sized cookie dough balls.
Nutrition
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These were so much fun to make and tasted delicious.