Photo: William Dickey; Styling: Rose Nguyen
Prep Time
1 Hour
Chill Time
10 Mins
Bake Time
10 Mins
Cool Time
35 Mins
Yield
Makes about 3 dozen (3-inch) cookies or 12 (4 1/2-inch) cookies

Create unlimited cookie variations with these chocolate sugar cookies.

How to Make It

Step 1

Preheat oven to 350°. Beat butter and sugar at medium speed with an electric mixer until fluffy. Add egg, beating until blended.

Step 2

Combine flour, cocoa, and salt; gradually add to butter mixture, beating just until blended.

Step 3

Divide dough into 2 equal portions; flatten each portion into a disk. Cover and chill 10 minutes.

Step 4

Place 1 portion of dough on a lightly floured surface, and roll to 1/8-inch thickness. Cut with a 3- or 4 1/2-inch butterfly-shaped cutter. Place cookies 2 inches apart on lightly greased baking sheets. Repeat procedure with remaining dough portion.

Step 5

Bake, in batches, at 350° for 10 to 12 minutes (for 3-inch cookies) and 15 to 17 minutes (for 4 1/2-inch cookies) or until edges are lightly browned. Let cool on baking sheets 5 minutes; remove to wire racks, and let cool 30 minutes or until completely cool. Decorate baked cookies as desired.

Step 6

Vanilla Sugar Cookies: Omit unsweetened cocoa. Increase flour to 3 cups. Beat in 1 tsp. vanilla extract with butter in Step Proceed with recipe as directed.

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