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Love Sugar Cookies But Wish They Had More “Oomph” To Them? Try These Chocolate Sugar Biscuits!

We love cookies just as much as the next person – as evidenced here and here – but we sometimes like one that’s a little more simple. Not to say we like cookies that sacrifice on flavor (cause who wants that?!), these cookies today are rich and chocolate-y, but they are more of a biscuit-like sugar cookie and not as dense or doughy as others, like classic snickerdoodles.

These chocolate sugar biscuits are crispy on the outside with a little softness in the center and they pack a punch. Whether you serve them with tea or hot chocolate, wrap them up in cellophane to send off as a gift, or nosh on them as your pass through the kitchen throughout the day, these treats will more than satisfy your sweet tooth and you’ll love the fact that they’re a little different than what you’re used to!

Love Sugar Cookies But Wish They Had More

Chocolate Sugar Biscuits

Yields 2 dozen


  • 1 3/4 cups all-purpose flour
  • 1 cup sugar
  • 3/4 cup (1 1/2 sticks) cold, unsalted butter, cubed
  • 1/2 cup unsweetened cocoa powder
  • 1 large egg
  • 2 tablespoons cornstarch
  • 1 tablespoon vegetable oil
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt


  1. Preheat oven to 375ยบ F and line baking sheets with parchment paper.
  2. Combine flour, cocoa powder, cornstarch and salt together in a medium bowl and mix together.
  3. In a large bowl or mixer, cream together butter and sugar until smooth. 2-3 minutes.
  4. Beat in egg, then add in oil and vanilla extract.
  5. Gradually add dry ingredients and mix until just incorporated.
    Note: you can refrigerate or freeze dough at this point, if not baking immediately.
  6. Roll dough out to approximately 1/4-inch thickness and use preferred cookie cutter to stamp out cookies.
  7. Re-roll dough and cut out as many more cookies as you can, then transfer them to lined baking sheets.
  8. Place in oven and bake for 9-11 minutes, then remove from oven and let cool before serving.

Recipe adapted from Baking A Moment

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