A delicious chocolate cookie topped with chocolate frosting and sprinkles these Chocolate Sugar Cookies are the hand-held dessert of your dreams! Super tasty, chewy and absolutely wonderful.
I’m a huge fan of chocolate, especially when it’s chocolate on chocolate. And then you can throw in some sprinkles and that just really put’s me over the edge.
That is exactly what we did with these cookies. Trust me when I say that you will want to make these Chocolate Sugar Cookies any chance that you get.
They are rolled in in sugar and topped with a smooth and creamy frosting and are crispy on the outside and chewy on the inside, just the way a cookie should be.
Now I love chocolate desserts all year round, these cookies can be made pretty much for any holiday or occasion. There is no actual reason why you need to make them other than you can and you want to.
I say that you can never go wrong with a perfectly good cookie in your recipe box and I’m telling you this Chocolate Sugar Cookie Recipe is just that one.
Kids and adults alike go crazy for these! We love to give them away as gifts, bring them to functions and just have them around at home when that sweet tooth is calling.
Some of our other favorite cookies that we have on our site include Kitchen Sink Cookies, Lofthouse Cookies and Cream Cheese Cookies!
WHY THIS RECIPE WORKS:
- With easy to find and flavorful ingredients these cookies come together quickly.
- The chocolate frosting really brings a delicious element to the cookies themselves.
- You can easily double this recipe to serve more people or give as gifts.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
All-purpose flour
Cocoa powder
Baking soda
Cornstarch
Sea salt
Unsalted butter
Light brown sugar
Egg
Vanilla extract
Granulated sugar
Powdered sugar
Heavy cream
Chocolate sprinkles
HOW TO MAKE CHOCOLATE SUGAR COOKIES, STEP BY STEP:
- Place the flour, cocoa powder, baking soda, cornstarch, and salt in a medium-sized bowl and stir together until combined, set aside.
- In a large bowl whisk together the butter with the brown sugar until smooth.
- Add in the egg and vanilla, stir until smooth.
- Pour the dry ingredients into the wet and stir until combined. This will take a few minutes and will seem like the mixture doesn’t want to go together but it will. The dough will be thick.
- On a parchment paper-lined sheet tray, place 1.5 tablespoon-sized dollops of the dough close together but not touching, I like to use a 1.5 tablespoon cookie scoop for this. Cover and place in the refrigerator for at least 2 hours, or overnight to chill.
- Preheat the oven to 350 degrees F. Line sheet trays with parchment paper, set aside. Roll the dough into round balls, the dough will be very stiff at first but will soften slightly. Roll the dough in the granulated sugar and place them on the lined sheet trays 2 inches apart.
- With the bottom of a flat object, I like to use a small drinking glass, press down the cookies to form a disc.
- Bake for 8-10 minutes, until they are slightly puffed and no longer look raw. Let the cookies cool on the sheet tray for 10 minutes, then transfer to a wire rack to cool completely.
- While the cookies cool, make the frosting by placing the powdered sugar, cocoa powder, and salt in a medium-sized bowl and stirring it together until combined.
- Add the butter to the body of a stand mixer with the paddle attachment or into a large bowl with an electric hand mixer, whip the butter until smooth.
- Next add the powdered sugar mixture a little at a time until fully combined, the mixture will be thick.
- Add the vanilla and 2 tablespoons of the heavy cream, stir to combine then whip on medium-high speed until light and fluffy, for 3 minutes. If the frosting looks a little thick, add the additional 1 tablespoon of heavy cream and whip for 1 additional minute.
- When the cookies are cool, frost with the frosting, about 1-2 teaspoons per cookie. Immediately decorate with sprinkles if using, serve immediately.
Now I hate chilling cookies just as much as the next guy but this step is important if you want this Chocolate Sugar Cookie Recipe to turn out to be amazing.
It really helps the cookie set up and not spread while baking and gives them that slightly crusty outside and chewy center that we all love. So please do not try baking without chilling.
CAN I USE CANNED FROSTING?
Yes you absolutely can, if you do not wan’t to make your own frosting that is perfectly fine to use canned. It is a great shortcut that we use a lot of the time.
Even know this chocolate frosting for these is delicious. Choose your favorite chocolate canned frosting too since they do come in multiple different flavors.
You can even forego the frosting if you do not like it and you can bake these without them. You can bake them without having to smash them with the cup if you want a puffier cookie.
HOW TO STORE:
Store your Chocolate Sugar Cookies place in an airtight container or ziptop at room temperature and they will last for up to 3-4 days.
These can also be frozen. Place them in a freezer bag separated by layers of parchment paper and they will stay good for up to 3 months. To defrost just remove to countertop until soft.
TIPS AND TRICKS:
- If you do not want to make your own frosting, you can certainly use canned.
- If you don’t want to frost these cookies, I suggest skipping the step of flattening the cookies into discs and leave them in round cookie dough balls and baking just like that, same timing. However, the cookies will puff up and be thick, soft, and chewy.
- Sprinkles are optional but highly recommended and fun!
- DO NOT skip the chilling time on these, it is required to get the texture that we are wanting.
- You can easily double these cookies to serve more people, freeze for later or give as gifts.
If you are looking for that perfect cookie, look no further. These Chocolate Sugar Cookies are chewy, tasty and a family favorite.
If you like this recipe you might also like:
If you’ve tried these CHOCOLATE SUGAR COOKIES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Chocolate Sugar Cookies
Ingredients
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1 Tbs cornstarch
- 1/2 tsp fine sea salt
- 3/4 cup unsalted butter melted
- 1 1/2 cup light brown sugar packed
- 1 large egg
- 1 tsp vanilla extract
- 1/3 cup granulated sugar for rolling
For the frosting:
- 2 cups powdered sugar
- 1/4 cup cocoa powder
- pinch of fine sea salt
- 1/2 cup unsalted butter softened
- 1 tsp vanilla extract
- 2-3 Tbs heavy cream
- Chocolate sprinkles for garnish optional
Instructions
- Place the flour, cocoa powder, baking soda, cornstarch, and salt in a medium-sized bowl and stir together until combined, set aside.
- In a large bowl whisk together the butter with the brown sugar until smooth.
- Add in the egg and vanilla, stir until smooth.
- Pour the dry ingredients into the wet and stir until combined. This will take a few minutes and will seem like the mixture doesn’t want to go together but it will. The dough will be thick.
- On a parchment paper-lined sheet tray, place 1.5 tablespoon-sized dollops of the dough close together but not touching, I like to use a 1.5 tablespoon cookie scoop for this. Cover and place in the refrigerator for at least 2 hours, or overnight to chill.
- Preheat the oven to 350 degrees F. Line sheet trays with parchment paper, set aside. Roll the dough into round balls, the dough will be very stiff at first but will soften slightly. Roll the dough in the granulated sugar and place them on the lined sheet trays 2 inches apart.
- With the bottom of a flat object, I like to use a small drinking glass, press down the cookies to form a disc.
- Bake for 8-10 minutes, until they are slightly puffed and no longer look raw. Let the cookies cool on the sheet tray for 10 minutes, then transfer to a wire rack to cool completely.
- While the cookies cool, make the frosting by placing the powdered sugar, cocoa powder, and salt in a medium-sized bowl and stirring it together until combined.
- Add the butter to the body of a stand mixer with the paddle attachment or into a large bowl with an electric hand mixer, whip the butter until smooth.
- Add the powdered sugar mixture a little at a time until fully combined, the mixture will be thick.
- Add the vanilla and 2 tablespoons of the heavy cream, stir to combine then whip on medium-high speed until light and fluffy, for 3 minutes. If the frosting looks a little thick, add the additional 1 tablespoon of heavy cream and whip for 1 additional minute.
- When the cookies are cool, frost with the frosting, about 1-2 teaspoons per cookie. Immediately decorate with sprinkles if using, serve immediately.
Notes
- If you do not want to make your own frosting, you can certainly use canned.
- If you don’t want to frost these cookies, I suggest skipping the step of flattening the cookies into discs and leave them in round cookie dough balls and baking just like that, same timing. However, the cookies will puff up and be thick, soft, and chewy.
- Sprinkles are optional but highly recommended and fun!
- DO NOT skip the chilling time on these, it is required to get the texture that we are wanting.
- You can easily double these cookies to serve more people, freeze for later or give as gifts.
Nutrition
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