If sugar cookies are what make the season, dark chocolate sugar cookies are what take it to a whole new level. For a really gorgeous plate of cookies, mix and match the two. It’ll be the best of both worlds.

Dark Chocolate Sugar Cookie Cutouts

Prep Time: 30 minutes

Cook Time: 15 minutes

Yield: 3 dozen

Dark Chocolate Sugar Cookie Cutouts

Ingredients

  • 2 1/2 cups all-purpose flour
  • 3/4 cup dark chocolate cocoa powder
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • Assorted sprinkles for decoration

Directions

In large bowl, whisk together flour, cocoa powder, salt and baking powder; set aside.

In medium bowl, or in bowl of electric stand mixer, beat butter and sugar until light and fluffy. Add eggs and vanilla extract, beating well until combined. Add flour mixture and beat until dough is smooth. Form dough into a disc and wrap in plastic wrap and refrigerate one hour or until firm enough to roll.

Preheat oven to 350°F. Remove dough from refrigerator and roll out to 1/4-inch thickness on lightly floured surface. Use cookie cutters to cut desired shapes; transfer cookies to non-stick baking sheet or baking sheet lined with parchment paper. Top with sprinkles, if desired.

Bake cookies 12 minutes or until firm around edges. Let cookies cool on baking sheet 5 minutes. Transfer to wire rack to finish cooling. Store in an airtight container between layer of parchment or wax paper.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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