Cut Out Dark Chocolate Sugar Cookies

This easy recipe for cut-out dark chocolate sugar cookies is perfect for the holidays or for a unique twist on decorated cookies any time of year. Pair it with a variety of my favorite Royal Icing flavors, including peppermint, almond, orange, or vanilla.

Prep Time 20

Chilling time 1

Servings cookies

5 from 2 votes

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Equipment

1 Rolling Pin
1 Stand mixer fitted with the paddle attachment or hand mixer
Cookie cutters of choice
2-4 Baking sheets, lined with parchment

Ingredients

3¼ cups all-purpose flour
1 cup unsweetened cocoa powder
½ teaspoon kosher salt
1¾ cups granulated sugar
1¼ cups unsalted butter, room temperature
2 large eggs
1 tablespoon pure vanilla extract
1 Recipe Royal Icing (see Notes)

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Instructions

In a large bowl, whisk together flour, cocoa powder, and salt.
In the bowl of a stand mixer fitted with the paddle attachment or using a hand mixer, beat sugar and butter at medium speed until light and fluffy, about 3 minutes.
Beat in eggs, one at a time, beating well after each addition. Beat in vanilla.
With the mixer on low speed, gradually add the flour mixture to the bowl, beating until combined.
Turn dough out onto a work surface and divide it into three equal pieces. Shape each piece into a flat disk. Wrap each disk tightly in plastic wrap. Refrigerate for at least 1 hour, until cold, or up to 3 days.
Preheat your oven to 350℉/180℃. Line 2-4 baking sheets with parchment paper (see Notes) and place oven racks in the upper and lower thirds positions.
On a lightly floured work surface, roll out one disk of dough to a thickness of just under ¼ inch (.5 cm.)
Using your cookie cutter(s) of choice, cut out shapes and carefully transfer them to 2 of the prepared baking sheets, spacing them about 1 inch (2.5 cm) apart. Reroll scraps as necessary. Repeat the process with the remaining disks of dough.
Bake cookies in batches for 11 to 15 minutes, switching positions of the cookie sheets halfway through, until the cookies are set and darkened slightly around the edges.
Let the cookies cool on the cookie sheets for 10 minutes, and then transfer the cookies to wire racks to cool completely before decorating.
Repeat Steps 7-10 with remaining dough. Decorate with a variety of my royal icing flavors, including peppermint, almond, orange, or vanilla.

Notes

It's easier to bake these cookies using 4 cookies sheets, rather than 2. While the first batch of cookies is baking, you can roll and cut shapes for the second batch so that they are ready to bake as soon as the first batch is done.
Cookie sheets should be completely cooled before placing more cut out shapes on top to prevent dough from warming and spreading.
I love to pair these cookies with complementary royal icing flavors, found in my Royal Icing Recipe Variations. Peppermint, almond, orange, and vanilla are some of my favorites.

Nutrition

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