When it comes to chocolate cookies, we think the more chocolate the better, and these chocolate sugar cookies have a dark, bold, chocolaty flavor that does not disappoint! A pinch of cinnamon is the secret ingredient that adds a wonderful warmth to the taste of these chocolate cookies. We love to use whimsical and festive cookie cutters that make these cookies even more desirable, so get into the holiday spirit with fun shapes that are a joy to eat.
The other secret to this recipe is a well-chilled dough; trust us, it makes all the difference! We like to dust ours with powdered sugar or whip up a sweet glaze for decoration, but they’re pretty darn good on their own! These cookies look amazing on a festive holiday plate, or wrapped in cellophane and shared with family and friends.
Chocolate Sugar Cookies
30 minutes to prepare serves 30 - 40
- 1 cup sugar
- 1 stick unsalted butter, cubed
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla
- 1 egg
- 1 1/2 cups flour
- 1/2 cup unsweetened cocoa powder
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1 pinch cinnamon
- 1 teaspoon instant espresso powder, optional
- Place sugar, butter and vegetable oil in a large mixing bowl. Beat with an electric mixer until just combined.
- Add vanilla and egg to mixture. Continue beating until egg is fully incorporated. Do not over mix.
- Whisk together flour, cocoa, espresso powder, cornstarch, cinnamon and salt in a separate bowl. Beat dry ingredients gradually into wet mixture until a dough forms and pulls away from the sides of the bowl.
- Divide dough into two equal parts, and shape each half into a flattened disc. Cover discs with plastic wrap; chill in refrigerator for at least 2 hours.
- Preheat oven to 375°F. Line cookie sheets with parchment paper.
- Roll dough out to 1/4-inch thickness on a flours surface. Dust rolling pin with more flour as necessary to prevent sticking. Cut out shapes using your favorite cookie cutters. Transfer cookies to prepared baking sheets. Re-roll dough as necessary.
- Bake in preheated oven for 9 to 10 minutes, or until cookies look dry on the top surface and feel set in the center. Transfer cookies to wire racks for cooling. Cool completely before decorating.
Recipe adapted from Baking A Moment