In my opinion these make for a rather perfect chocolate sugar cookie. Also if you hate waiting for your cookies – like me -they do not have to be chilled.

To Chill or Not To Chill

These chocolate sugar cookies can of course definitely be chilled for crisper edges. I find this recipe works quite well for embellished, detailed or stamped cookies that will not be iced.

Add more flour to roll out of need be, but be careful not make the actual dough too dry to begin with. These cookies are nice and chocolaty without being too sweet or too bitter.

Chocolate Sugar Cookies

• 1 Cup Room Temperature Butter
• 1 Cup Sugar
• 1 Teaspoon Vanilla
• 1 Egg
• 2 1/2 Cups All-Purpose Flour
• 1/2 Cup Dutch Process Cocoa Powder
• 2 Teaspoons Baking Powder

Instructions

1. Cream together the butter and sugar in an electric stand mixer (or with a hand held mixer in a large bowl) until creamy.
2. Add the vanilla and egg and continue to mix on low or medium until well combined, scraping down the sides as needed.
3. Add the flour, cocoa powder and baking powder to the mixer. Mix on low (using a shield if the machine has one to keep the cocoa dust to a minimum). Continue on low until just combined.
4. Knead by hand until rolling out consistency, adding flour by the tablespoon if too sticky.
5. Roll out on a floured board or between parchment sheets until 1/4 ” thick.
6. Using floured cookie cutters cut out desired shapes and transfer to parchment or silicon baking sheet lined cookie sheets about an inch apart.
7. Chill in fridge until ready to bake.
8. Bake at 350 degrees for 8 – 10 minutes.
9. Allow to cool on cookie sheets for 5 minutes, then remove to cooking racks to cool completely.
10. Serve as is or frost with an icing of choice or decorate with royal icing.
11. Store covered at room temperature for up to a week.

Want a tutorial and recipe for a chocolate sugar cookie house and who wouldn’t?!