You can’t beat the delight of soft chocolate sugar cookies topped with light, whipped vanilla buttercream.
Although my husband and I don’t usually make a big deal of Valentine’s Day, I always enjoy seasonal treats—cookies, candies, chocolates, cakes—especially anything with chocolate. These chocolate sugar cookies are a favorite I discovered a few years ago: tender, intensely chocolatey, and delicious on their own. They become extra-special when topped with a simple whipped vanilla buttercream.
Table of Contents
- Ingredients you’ll need
- How to make these chocolate sugar cookies
- How to decorate sugar cookies
- Sugar cookie decorating tools
- FAQs for this chocolate sugar cookie recipe
- A few more tips for this recipe
- More sugar cookie recipes
- Get the recipe
Ingredients you’ll need
How to make these chocolate sugar cookies
- Prepare the dough. This recipe uses the creaming method: beat butter and sugars until light and creamy, add the eggs and vanilla, then fold in sifted dry ingredients (flour, cocoa, espresso powder if using, and salt).
- Chill the dough. Wrap the dough into disks and refrigerate for at least an hour. Chilling firms the dough, makes it easier to roll, and helps cookies keep their shape while baking.
- Roll, cut and chill again. Roll the dough 1/4 to 1/2 inch thick depending on how soft or crisp you want the finished cookies. Cut shapes, then freeze the cut-outs on a parchment-lined sheet for a few minutes so they hold their shape while baking.
- Bake. Transfer the chilled sheet straight to a 350°F (175°C) oven and bake until edges are firm and centers appear set. Baking time depends on cookie size and thickness—test-bake a sheet if needed.
- Make the frosting and decorate. Cool the cookies completely, whip up the vanilla buttercream, then frost and decorate as you like.
How to decorate sugar cookies
These cookies are great plain, but frosting and sprinkles make them festive. For a smooth, polished finish use royal icing; for a fluffy, generous topping choose buttercream. Spread with an offset spatula or pipe with a bag and tips. To color frosting, divide it into bowls and tint with gel food coloring for best results.
Sugar cookie decorating tools
- Disposable or reusable piping bags
- Piping tips for different effects
- Gel food coloring (concentrated gels give richer color)
- Assorted sprinkles
FAQs for this chocolate sugar cookie recipe
Either works for this recipe. Natural cocoa yields a lighter color and brighter chocolate flavor, while Dutch-processed cocoa produces a darker, richer color and taste. Choose based on the flavor and look you prefer.
Chilling firms the dough so it’s easier to roll and cut, and it lets moisture distribute evenly and gluten relax. The result is cookies with soft centers and slightly crisp edges.
The key is not to overbake. For 1/4-inch-thick cookies, bake until the tops look dry and set. Thicker cookies need a minute or two more. Since these cookies are dark, bake a small test batch to determine the ideal timing for your oven and cookie shapes.
Dough stores in the fridge for 3–5 days, and in the freezer, well wrapped, for a month or more. Baked cookies keep in an airtight container at room temperature for up to a week, best eaten within a few days. You can freeze baked cookies (unfrosted) for up to a month; thaw at room temperature before serving. Frosted cookies can be frozen, but I prefer frosting after thawing.
A few more tips for this recipe
- Use butter at room temperature but not melted; overly soft butter can cause excessive spreading during baking.
- Measure flour using the spoon-and-level method for consistent results.
- Espresso powder is optional but enhances the chocolate flavor.
- Pre-cut parchment sheets simplify baking and cleanup.
- Use any cookie cutters you like—these cookies are perfect for holidays and celebrations year-round.
- Powdered or natural food dyes also work for coloring buttercream—follow package directions.
- The buttercream forms a light crust after about 20 minutes, so cookies can be stacked gently, though the frosting won’t harden completely.
More sugar cookie recipes
- Easy No-Roll Sugar Cookies
- Sugar Cookie Bars
- Frosted Sugar Cookie Cut Outs
Get the recipe
Chocolate Sugar Cookies with Vanilla Buttercream
Ingredients
Chocolate cookies:
- 1 cup (227 grams) unsalted butter, at room temperature
- 1 cup (200 grams) granulated sugar
- 1/2 cup (115 grams) packed light or dark brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 3 cups (375 grams) all-purpose flour
- 2/3 cup (60 grams) unsweetened cocoa powder
- 1 teaspoon espresso powder, optional
- 1/2 teaspoon salt
Vanilla buttercream:
- 4 cups (455 grams) powdered sugar, sifted
- 1 cup (227 grams) unsalted butter, at room temperature
- 1/4 cup (65 ml) heavy whipping cream
- 1 tablespoon vanilla extract
- 1/4 teaspoon almond extract
- Food coloring, optional
- Sprinkles, optional
Instructions
To make the cookies:
- In a stand mixer fitted with a paddle or with a hand mixer, beat the butter and both sugars on high until pale and creamy, about 4 minutes.
- Add the eggs one at a time, mixing after each addition. Add the vanilla and mix to combine.
- In a separate bowl, sift together cocoa powder, flour, espresso powder (if using), and salt. Add to the mixer in two additions and mix on low until just combined.
- Divide the dough in half, shape into disks using plastic wrap, and chill for at least 1 hour (or up to a few days).
- When ready to bake, preheat the oven to 350°F and line baking sheets with parchment.
- Working with one disk at a time, roll the dough on a lightly floured surface to about 1/4 inch thick. Cut shapes, place 1/2 inch apart on prepared pans, and chill in the freezer for 15 minutes.
- Bake until the edges are firm, about 10–12 minutes depending on cookie size. Do not overbake—dark cookies can be hard to judge, so test-bake if unsure.
- Cool completely before frosting.
- Store cookies in an airtight container at room temperature for several days. Unfrosted cookies can be frozen for up to one month, stacked between wax paper.
To make the frosting:
- In a stand mixer fitted with a paddle or with a hand mixer, beat powdered sugar, butter, heavy cream, vanilla and almond extract on low until the mixture comes together in a thick frosting.
- Increase the speed to high and whip until light and airy, scraping the bowl as needed. Add food coloring if desired and mix until smooth.
- Frost cooled cookies as you like. The frosting can be made up to 2 days in advance and stored in an airtight container at room temperature.
Video
Notes
This recipe was originally published in February 2013.