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

Love Sugar Cookies But Wish They Had More ìOomphTo 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!

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 375º 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