What’s tastier than a regular sugar cookie? A Chocolate Sugar Cookie. We love the versatility of this recipe. Simply pick your favorite cookie cutter or turn it into a cookie cup that can hold a tasty filling. The cookie dough can be made ahead and chilled a day or two before baking. We’ve included our recipe for frosting, so you can decorate your cookies. We chose various dog cookie cutters and gave each one a festive holiday sweater. This Chocolate Sugar Cookie recipe will be a hit with your cookie swap friends and Santa.

This Story Originally Appeared On southernliving.com


Credit: Victori Protasio; Prop Styling: Heather Chadduck Hillegas; Food Styling: Torie Cox

Recipe Summary

4 hrs 45 mins
35 mins
2 dozen (4-inch) cookies


Cookie Dough


Instructions Checklist
  • Prepare the Chocolate Sugar Cookie Dough: Beat butter and sugar with a heavy-duty electric stand mixer on medium-high speed until light and fluffy, about 3 minutes. Add eggs and vanilla. Beat on medium until combined, stopping to scrape down sides of bowl as needed.

  • Stir together flour, cocoa, baking powder, and salt in a medium bowl. With mixer running on low speed, add flour mixture to butter mixture, beating until just incorporated.

  • Shape dough into a disk, wrap tightly in plastic wrap, and chill at least 2 hours or up to 2 days.

  • Prepare the Cookies: Preheat oven to 350°F. Roll chilled dough to 1/4-inch thickness on a lightly floured surface. Cut with desired dog-shaped cutters, rerolling scraps as needed. If dough becomes warm and sticky, place in refrigerator for 15 minutes. Place cookies 2 inches apart on parchment paper-lined baking sheets, and chill 20 minutes.

  • Bake in preheated oven until tops of cookies are dry to the touch, about 10 minutes. Cool on baking sheets 2 minutes. Transfer to a wire rack to cool completely, about 30 minutes.

  • Prepare the Frosting: Beat powdered sugar, warm water, and meringue powder with a heavy-duty electric stand mixer on medium speed until smooth and glossy, about 2 minutes. Add vanilla extract and almond extract, and beat until combined, adding up to 2 Tbsp. water, 1 tsp. at a time, until desired consistency is reached. Divide frosting between 2 small bowls. Tint 1 bowl of frosting with desired amount of red food coloring gel; tint remaining bowl with desired amount of green food coloring gel.

  • Decorate cookies with icing and candy sprinkles. Let dry completely, about 1 hour.