These egg-free Chocolate Sugar Cookies are super easy to make.
They are delicious, work well for cut out cookies as they barely spread at all in the oven and are sure to be the star of the cookie box!
Christmas calls for a LOT of cookies. From the complex ones to the simplest one, we love them all. From classics like Brownie Cookies and Linzer Cookies to the more regional ones like Rose Cardamom cookies and Karachi Biscuits; we love them all.
And it is no wonder that the month of December is full of cookie recipes across blogs, in homes and on social media. Colorful, flavorful and yummy classics and beyond; everyone is making something this time of the year.
Every year my toddler wants to bake some delicious cookies for Santa. He loves to follow the tradition of placing cookies and milk out for him along with some carrots for the reindeer. This year; he really wanted chocolate cookies for Santa. And so we made some!
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What are Chocolate Sugar Cookies
Sugar cookies are the most popular cookies for Christmas. Made traditionally with a mix of sugar, flour and eggs; these are very simple in flavors but super addictive.
They are easy to shape into logs, rounds, cut out into shapes or add in other delicious treats in. Truly, the sugar cookie dough is like a canvas. And we can use it to make multiple types of cookies.
And when we add some chocolate flavor to this recipe; it definitely becomes EVEN more amazing! The recipe does not change much; it only converts to a chocolate-y brown version thats loved by everyone.
Why this recipe works
- It is super easy to put together.
- We only need a handful of ingredients to make this one.
- These are made egg-free.
- The same recipe works to make soft cookies or crunchy ones.
- This dough works for cut-out cookies or the ones shaped into rounds or squares.
- These cookies are great at holding their shape.
- Given how these are made, they do not spread much on baking.
- These are fabulous as is; but also great for decorating.
- These cookies are great to make ahead of time.
- Plus, the cookies are perfect in the cookie box.
- Getting kids involved while shaping these; they are a fun activity through the Holiday season.
Ingredients and Substitutions
- All purpose flour: The chief ingredient in the recipe is all purpose flour. The recipe works perfectly with this flour. I have not used wheat flours in the recipe yet. Make sure the flour is fresh an nit dated. Plus, sift it well before using.
- Cocoa Powder: Cocoa powder is great to get the deep chocolate flavor in the recipe. I often use dark cocoa powder over the regular one for the dark color and flavor. However, ensure this is unsweetened.
- Unsalted Butter: The fat in the recipe is unsalted butter. It should be at room temperature but not molten. Moreover, swap with salted butter and leave out the salt in the recipe.
- Sugar: I like to use powdered sugar in the recipe. Confectioners' sugar works well in the recipe too.
- Vanilla Extract: A little pure vanilla extract goes a long way. It is great for taste and fragrance in the recipe.
- Baking Powder: The cookie needs something to rise. I add baking powder instead of baking powder so that the taste does not come through.
- Salt: A pinch of salt is great with any sweet recipe. If using salted butter, leave this out.
- Milk: A couple of spoons of milk is great to bind everything together. Make sure it is at room temperature like all the other ingredients.
See the recipe card for detailed ingredient information, measurements and nutrition.
How to make this recipe
1- In a large bowl sift all purpose flour, cocoa powder, salt and baking powder.
2- Mix everything well so the cocoa powder mixes in well.
3- In the base of the stand mixer, add unsalted butter and sugar.
4- Whip till they come together and become pale yellow.
5- Then add in vanilla extract and milk.
6- Whisk again till it is incorporated.
7- Then add in the dry ingredients into the base.
8- Mix till the dough comes together and add a few drops of milk if the dough is too dry.
9- Transfer the dough to a cling wrap and cover well. Refrigerate for 30-45 minutes.
10- Then remove from the refrigerator and divide the dough into half.
11- Roll the dough into a large disc. It should be about ¼ inch thick throughout. Meanwhile, cover and refrigerate the remaining dough.
12- Press out the shapes using cookie cutters.
13- Transfer the cookies to a baking tray lined with parchment paper. Preheat the oven to 350 F and meanwhile; transfer the cookies to the refrigerator.
14- Remove from refrigerator and bake for 8-10 minutes for soft cookies and 12-14 minutes for crunchy cookies. Remove and enjoy!
Expert Tips and Notes
- Like all baking recipes, start with all ingredients at room temperature. Here the butter and milk are prime ingredients from the refrigerator. Bring them out a couple hours before starting the recipe.
- Sift the dry ingredients together for best texture in the cookies. This also helps to mix them all together before adding to the wet ones.
- Powdered sugar is best in this recipe. If grinding at home, simply whip the sugar a couple times and pass through a sieve before using.
- Measure the flour correctly. DO NOT scoop out the flour from the container. Instead add spoons of flour to the measuring cup and level using a spatula or knife.
- The cocoa powder needs to be of good quality. We do not necessarily need any knd of luxury cocoa powder in the recipe.
- Whip the butter and sugar till smooth. This is best done using a stand mixer, a hand blender or a silicone spatula.
- Once the dry ingredients are added, do not over whip the dough. Simply use a silicone spatula and bring the dough together. Over mixing will result in chewy cookies.
- Chill the dough and the cookies for a few minutes to minimize spreading during baking. Also ensure the baking tray is cool when starting to bake, especially if baking multiple batches.
- Roll out the dough evenly. I like to roll them ¼ inch thick. However, ½ inch thickness works too; the thicker the cookies, the more the baking time.
- For soft cookies, bake for 8-10 minutes. However, if they are thicker or you would like crisp cookies, simply bake for 12-14 minutes.
- Moreover, if you leave out the cocoa powder, the recipe converts to a classic sugar cookie recipe.
Recipe FAQs
Cookies can spread for a few reasons. If the dough is not chilled or the cookies are not cooled, they tend to spread out. Moreover, if the baking tray is warm, the butter starts to melt immediately and the cookies spread out. Plus, more butter in the dough tends to give us cookies that spread out.
It is easy to replace butter and milk with their plant based alternatives. Then the recipe is Vegan.
Yes certainly! The dough keeps well in the refrigerator for 2-3 days or can be frozen for up to 2 months. Simply thaw before using if you end up freezing the dough.
Transfer the cookies to an airtight container and store at room temperature. They will stay well for up to 2 weeks.
More Cookie Recipes
Love this recipe? Please leave a star rating in the recipe card below & if you REALLY like it, consider a review in the comments whilst you are there, thanks!
Chocolate Sugar Cookies
Ingredients
- 1½ cup all purpose flour
- ½ cup unsweetened cocoa powder
- ¾ teaspoon baking powder
- ½ cup unsalted butter (room temperature)
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 tablespoon milk (room temperature)
Instructions
- In a large bowl sift all purpose flour, cocoa powder, salt and baking powder.1½ cup all purpose flour, ½ cup unsweetened cocoa powder, ¼ teaspoon salt, ¾ teaspoon baking powder
- Mix everything well so the cocoa powder mixes in well.
- In the base of the stand mixer, add unsalted butter and sugar.½ cup unsalted butter, ¾ cup powdered sugar
- Whip till they come together and become pale yellow.
- Add in vanilla extract and milk.1 teaspoon vanilla extract, 3 tablespoon milk
- Whisk again till it is incorporated.
- Add in the dry ingredients into the base.
- Mix till the dough comes together. Add a few drops of milk if the dough is too dry.
- Transfer the dough to a cling wrap and cover well. Refrigerate for 30-45 minutes.
- Remove from the refrigerator and divide the dough into half.
- Roll the dough into a large disc. It should be about ¼ inch thick throughout. Meanwhile, cover and refrigerate the remaining dough.
- Press out the shapes using cookie cutters.
- Transfer the cookies to a baking tray lined with parchment paper. Preheat the oven to 350 F and meanwhile; transfer the cookies to the refrigerator.
- Remove from refrigerator and bake for 8-10 minutes for soft cookies and 12-14 minutes for crunchy cookies. Remove and enjoy!
Video
Notes
- Like all baking recipes, start with all ingredients at room temperature. Here the butter and milk are prime ingredients from the refrigerator. Bring them out a couple hours before starting the recipe.
- Sift the dry ingredients together for best texture in the cookies. This also helps to mix them all together before adding to the wet ones.
- Powdered sugar is best in this recipe. If grinding at home, simply whip the sugar a couple times and pass through a sieve before using.
- Measure the flour correctly. DO NOT scoop out the flour from the container. Instead add spoons of flour to the measuring cup and level using a spatula or knife.
- The cocoa powder needs to be of good quality. We do not necessarily need any knd of luxury cocoa powder in the recipe.
- Whip the butter and sugar till smooth. This is best done using a stand mixer, a hand blender or a silicone spatula.
- Once the dry ingredients are added, do not over whip the dough. Simply use a silicone spatula and bring the dough together. Over mixing will result in chewy cookies.
- Chill the dough and the cookies for a few minutes to minimize spreading during baking. Also ensure the baking tray is cool when starting to bake, especially if baking multiple batches.
- Roll out the dough evenly. I like to roll them ¼ inch thick. However, ½ inch thickness works too; the thicker the cookies, the more the baking time.
- For soft cookies, bake for 8-10 minutes. However, if they are thicker or you would like crisp cookies, simply bake for 12-14 minutes.
- If you leave out the cocoa powder, the recipe converts to a classic sugar cookie recipe.
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