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–+ servings
chocolate cut out cookies in various shapes on a white countertop.
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Chocolate Cut Out Cookies

Chocolate Cutout Cookies are soft, chewy chocolate sugar cookies that hold their shape—no chilling required. Enjoy them plain, frosted, or decorated for any holiday, from Christmas cookie trays to Easter bunnies to Valentine’s Day treats. A rich, chocolatey twist on a classic!
Prep Time10 minutes
Cook Time6 minutes
Total Time16 minutes
Course: Dessert
Cuisine: American
Servings: 30
Calories: 130kcal
Author: Cara Lanz

Equipment

  • 2" cookie cutters

Ingredients

  • 1 cup unsalted butter, room temperature
  • 1 ¼ cup granulated sugar
  • 1 egg, room temperature
  • 2 teaspoons vanilla extract
  • 2 ½ cups all-purpose flour
  • ½ cup cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • Chocolate Cookie Icing

Instructions

  • Preheat oven to 350°F and line baking sheets with parchment paper or silicone mats.
  • In a large bowl, beat the butter and sugar together on medium-high speed for 3 to 5 minutes, until light and fluffy. Add the egg and mix until combined, then mix in the vanilla for about a minute.
  • Sift in the flour, cocoa powder, baking powder, and salt (or whisk them together in a separate bowl). Mix on low speed until the dough forms large clumps. Use your hands to shape the dough into a ball, then split it into two portions.
  • Roll the dough out between sheets of parchment paper or on a lightly floured or cocoa-dusted surface until it's ¼" to ½" thick. Cut out the dough with bunny cookie cutters, re-rolling the scraps.
  • Arrange the cookies 2 inches apart on your baking sheets. Bake for 6 minutes or until the edges are set and the cookies look slightly puffed. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Use room temperature butter and egg for a smooth, uniform dough. 
  • Sift or whisk the dry ingredients to keep clumps out of the dough. 
  • Rolling dough between parchment paper prevents adding more flour to the cookies. 
  • Use rolling pin guides or dowels on either side of your rolling pin to roll the dough to an even thickness. 
  • No need to chill the dough to keep the cookies from spreading. If the dough is too soft or sticky to work with, chill it for 20-30 minutes. 
  • Be careful not to overbake or the cookies will be dry. 

Nutrition

Calories: 130kcal | Carbohydrates: 17g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 56mg | Potassium: 37mg | Fiber: 1g | Sugar: 8g | Vitamin A: 197IU | Calcium: 14mg | Iron: 1mg