These Chocolate Sugar Cookies are decadently delicious! Perfectly paired with a cold glass of milk and a fabulous addition to your holiday cookie tray this season!
Who doesn’t love a good sugar cookie? And make it a chocolate sugar cookie and even better in my book!
There’s always a spot on our holiday cookie tray for a good sugar cookie and these have been making an appearance for more years than I can count.
Why You’ll Love this Recipe
This is one of the easiest cookies you’ll make this holiday season. It’s super chocolatey and chewy.
I bet you’ve already got all the ingredients in your fridge and pantry and that’s always a win for me.
These cookies also freeze really well, so just bake, let them cool and add to a Ziploc freezer bag so when unexpected guests show up this holiday season you’ve got something for dessert.
Ingredients You’ll Need
- all-purpose flour
- unsweetened Dutch-process cocoa powder
- baking soda
- salt
- unsalted butter
- granulated sugar
- large eggs
- vanilla extract
- sanding sugar
Step-By-Step Instructions
The first step is to whisk together your flour, cocoa powder, baking soda and salt in a medium bowl and set aside.
The second step is to beat your butter and granulated sugar together for 2 minutes until light and fluffy, followed by your egg and egg yolk and vanilla extract.
The third step is to add your flour mixture to your butter mixture until well combined. You’ll want to chill your dough for about an hour so it’s easier to roll into ball and coat with the sanding sugar.
The fourth step is to remove the dough from the fridge and using a 1 1/2-inch cookie scoop, scoop the dough into balls and and roll the balls in the sanding sugar. You’ll place the balls about 2 inch apart because the cookies will spread, and bake for 10 minutes at 350 degrees.
I like to bake my cookies one tray at a time. And you don’t want to overbake these if you want that soft chewy cookie.
You’ll let the cookies cool on the tray on a wire rack for about 4-5 minutes.
These are delicious alongside a cold glass of milk or even made into ice cream sandwiches for an extra special treat!
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Chocolate Sugar Cookies
If you don’t have sanding sugar, you can just use granulated sugar. I prefer the bigger crystals of the sanding sugar for the extra crunch. The sanding sugar also makes the cookies look pretty because of the coarse-grain.
More Delicious Holiday Cookie Recipes to Enjoy
Chocolate Sugar Cookies
Print Recipe Pin RecipeIngredients
- 1 1/4 cups all-purpose flour
- 2/3 cup unsweetened Dutch-process cocoa powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 10 Tbsp. unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 tsp. vanilla extract
- sanding sugar, for rolling
Instructions
- Place rack in middle of oven. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together your flour, cocoa powder, baking soda and salt in a medium bowl and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, beat your butter and granulated sugar together for 2 minutes until light and fluffy. Add your egg, egg yolk and vanilla extract and mix until well combined.
- Add your flour mixture to your butter mixture until well combined. You'll want to chill your dough for about an hour so it's easier to roll into balls and coat with the sanding sugar.
- Remove the dough from the fridge and using a 1 1/2-inch cookie scoop, scoop the dough into balls and and roll the balls in the sanding sugar. You'll place the balls about 2 inch apart because the cookies will spread, and bake for 10 minutes at 350 degrees. Let the cookies cool on the tray on a wire rack for about 4-5 minutes, then remove to wire rack to cool completely.
Could you tell me how you scoop your flour? Right out of the bag? Or spoon in cup and level off? I only weigh mine, at 120g/cup so I need to ask in order to get an accurate amount. Thanks.
Hi Jody. Use a spooon to add the flour to your measuring cup and then level the cup off with a knife.Enjoy!
MaryAnn, these are 10/10. I rolled them in sugar, flattened them with a rolling pin, then dipped them again in sugar before baking. 10 minutes at 350 was perfect. My plan is to make these again for Christmas, making the balls half the size, for a sampler platter.
Yay! So happy you tried the recipe Mim! Sounds great!