Rolled Chocolate Sugar Cookies
Indulge your sweet tooth with these decadent Rolled Chocolate Sugar Cookies, a delightful twist on classic sugar cookies with a rich cocoa upgrade. Perfectly soft in the center and slightly crisp around the edges, these cookies are easy to shape and bake thanks to their rollable, no-stick dough. The combination of unsweetened cocoa powder and a mix of granulated and brown sugars creates a deep, chocolatey flavor with just the right amount of sweetness. Designed as the ideal cut-out cookie, these treats are perfect for decorating with icing and sprinkles for any occasion, or they can be enjoyed simply as-is. With a quick 15-minute prep time and easy-to-follow instructions, these chocolate sugar cookies are a versatile crowd-pleaser, whether for holiday baking, parties, or a cozy, chocolate-filled snack.
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 0.5 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2.75 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon salt
Instructions
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In another bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until fully combined. The dough will be soft but not sticky.
Divide the dough into two sections, flatten each into a disk, and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour or until firm.
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
On a lightly floured surface, roll out one dough disk to about 1/4-inch thickness. Use cookie cutters to cut out your desired shapes.
Transfer the cookies to the prepared baking sheets, leaving about 1 inch of space between each cookie.
Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers are still soft.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Repeat the rolling and baking process with the remaining dough.
Decorate the cooled cookies as desired with icing, sprinkles, or leave them plain.
Nutrition Facts
Calories |
4636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.3 g | 295% | |
| Saturated Fat | 139.3 g | 697% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 1834 mg | 80% | |
| Total Carbohydrate | 667.9 g | 243% | |
| Dietary Fiber | 73.3 g | 262% | |
| Total Sugars | 304.5 g | ||
| Protein | 83.8 g | 168% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 428 mg | 33% | |
| Iron | 46.3 mg | 257% | |
| Potassium | 3385 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
