Easy Chocolate Sugar Cookies
Let's kick off the holiday baking season with a classic cookie recipe. This chocolate sugar cookie recipe is undoubtedly one of the simplest I've ever made. Besides being delicious, it requires only a few simple and widely available ingredients. In addition, the cookie dough is very easy to work with, always comes out perfect, and takes no time to make. These chocolate sugar cookies are the perfect sweet treat for any occasion.
Ingredients
For the Chocolate Sugar Cookies
- 226 g (2 sticks) unsalted butter softened
- 150 g (¾ cup) granulated sugar
- 1 large egg yolk , room temperature
- 1 tablespoon pure vanilla extract
- 260 g (2 cups) all-purpose flour
- 50 g (½ cup) unsweetened dutch process cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
For the Icing:
- 300 g (3 cups) confectioners' sugar, sifted
- 2 tablespoons hot evaporated milk , hot whole milk, or hot water (adding in more if needed for proper spreading consistency)
- ½ teaspoon light corn syrup
- ¼ teaspoons pure vanilla extract
- Food coloring and sugar decoration
Instructions
For the Chocolate Sugar Cookies
- In a medium bowl, sift together the flour, baking powder, and cocoa powder; set aside. In a stand mixer bowl fitted with a paddle attachment, combine the unsalted butter, salt, and sugar until smooth and creamy. Beat in yolk and pure vanilla extract.
- Add the flour mixture and mix until just combined. Halve the dough, form into flat disks, wrap each half in clingfilm, and rest in the refrigerator for at least one hour or overnight.
- Preheat oven to 350°. Roll out 1 piece of dough between sheets of parchment paper into a 14-by 10-inch rectangle and ⅛ inch thick. Cut out as many cookies as possible with any cookie cutter you like, reserving and chilling scraps, then quickly transfer cookies to the baking sheet, arranging them ½ inch apart on the prepared baking sheets.(If dough becomes too soft, return to freezer until firm.)
- Bake it until firm and slightly puffed about 10 minutes. Cool on baking sheet 5 minutes, then using a spatula, transfer them to a rack to cool completely. (The cookies will crisp as they cool.)
For the Icing:
- In a small bowl, whisk the powdered sugar with evaporated milk (start with 2 tablespoons, you will likely need more milk for the perfect spreading consistency).
- Beat in corn syrup and pure vanilla extract until the icing is smooth and glossy (if the icing is too thick, add in a small amount more of corn syrup).
- Divide into as many bowls as you wish for different colors. Then, add in food coloring until desired intensity is achieved.
- Paint the icing over the Chocolate Sugar Cookies using a brush, or dip edges of Chocolate Sugar Cookies into the icing. Sprinkle with colored sugar or other sugar decorations while the icing is still wet. Allow setting on waxed paper. Enjoy!
Notes
How to Store
To store chocolate sugar cookies, let them cool completely before placing them in an airtight container at room temperature. They will stay fresh for up to a week. If you live in a humid environment, you may want to add a piece of bread or a silica gel packet to the container to prevent the cookies from getting soggy.
Make-Ahead
Chocolate sugar cookies can be made beforehand and stored until you're ready to serve them. You can prepare the dough in advance and refrigerate it for up to 3 days or freeze it for up to 3 months. To refrigerate the dough, wrap it tightly in plastic wrap and store it in an airtight container. To freeze the dough, wrap it in plastic and place it in a freezer-safe container or bag. When you're ready to bake the cookies, let the dough come to room temperature and then roll it out and cut it into desired shapes.
You can also bake the cookies ahead of time and freeze them for up to 3 months. To freeze the baked cookies, let them cool completely and then place them in an airtight container or freezer bag, separating the layers with parchment paper. When you're ready to serve the cookies, let them come to room temperature before icing and decorating them. With these make-ahead options, you can enjoy freshly baked chocolate sugar cookies any time, whether for a special occasion or a sweet treat.
Notes:
- Cookies continue to cook on the hot tray after they come out of the oven.
- Let the Chocolate Sugar Cookies cool on the baking sheet for about 2 minutes until they are firm enough to transfer to a cooling rack with a spatula.
- Chill the cookie dough to prevent overspreading.
- Divide the dough in half to be more manageable.
- Roll out 1 piece of cookie dough between 2 sheets of parchment paper.
- If, at any moment, the dough becomes too soft, return it to the freezer until firm.
- Cut out as many desired shapes as possible, reserving and chilling the scraps: Rerolling scraps only once.
- Roll out the dough to about ⅛ inch to ¼ inch thick.
- Arrange Chocolate Sugar Cookies ½ inch apart.
Nutrition Facts
Easy Chocolate Sugar Cookies
Amount per Serving
Calories
4
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
8
mg
3
%
Sodium
55
mg
2
%
Potassium
2
mg
0
%
Carbohydrates
1
g
0
%
Sugar
1
g
1
%
Protein
1
g
2
%
Vitamin A
10
IU
0
%
Calcium
6
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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