Chocolate Sugar Cookies

5 from 1 vote

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!

Prep Time15

Cook Time10

Chilling Time30

Total Time25

Course: Cookies

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 99kcal

Author: Smruti

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.

Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition