This recipe produces perfect no-spread chocolate sugar cookies. What’s the secret? No leavening and chilling the dough well before cutting. These are quick and easy to prepare, and most of all delicious.
Table of Content
These chocolate sugar cookies are a delicious treat whether you choose to decorate them or eat them as is with a cup of coffee. Based on my classic butter cookie recipe they are soft, crisp, and buttery. Also, they do not spread, making them ideal for shaped and decorated custom cookies. I use these for chocolate sugar cookies for decorating purposes all the time.
Why makes these cookies
- These are the best sugar cookies you will ever eat.
- They are a variation of my delicious butter cookies. And, they stay soft and crisp and delicious much longer. In fact, I make these so often because not only do my kids love them as is, but I also frost them with fondant or royal icing when I need to.
- Also, unlike most other recipes, I do not add any leavening agent like baking powder or baking soda. And yet, if you look at the cookies from the side, you can see they do look light and airy.
- In addition, I prefer that my cookies do not spread like regular cookies. That way I can use the same cookie-cutter for my fondant and decorate them perfectly.
- And, the big secret to success with this recipe is the way I prepare my dough. There are two secrets to getting making these perfect.
- Creaming - make sure to cream the butter and sugar well. Do not skip on the creaming this is what makes these light and airy despite no leavening.
- Chilling - make sure to chill the dough before rolling this will ensure the cookies stay perfectly round in shape.
Ingredients and substitutes
- Unsalted butter - I like to use unsalted butter in all my baking so I can control the amount of salt. And yet, if you must use salted butter just omit the salt in the recipe.
- All-purpose flour - I always use all-purpose flour with great success. You do not need any other flour.
- White granulated sugar - As a rule of thumb, whenever you need to cream sugar and butter - always use fine grain sugar that will cream faster. If you have to use coarse grain sugar - just pulse it in the food processor a couple of times and it will be fine. Cookies with butter and sugar that are not creamed will result in a very flaky cookie.
- Cocoa powder - I have used Dutch-processed cocoa powder that works best for baking. I highly recommend using unsweetened cocoa powder.
- Vanilla extract - I like using vanilla extract. And yet, it also has the tendency to color the dough. So, if you need a white or light color dough just add clear vanilla extract or rose essence.
Chocolate sugar cookies
- Dry ingredients - In a medium bowl, sift together the flour, cornstarch, cocoa powder, and salt. Set aside
- Creaming - In a large bowl of a stand mixer with the paddle attachment on medium speed cream the butter and sugar until light and fluffy.
Pro tip - Do not skip on this creaming step for the butter/sugar. Creaming works best when the butter is at firm room temperature, not soft room temperature. - Wet to dry - Next, add the flour mixture. Combine well but do not over-mix at this time.
Pro tip - We do not want to activate the gluten in the dough so do avoid overmixing the flour. - Chill - Transfer the dough onto a work surface and divide the dough into two discs. Wrap each in plastic wrap and chill in the fridge until firm enough to roll About 30 minutes to an hour at least.
Pro tip - you can keep the dough chilled in the fridge for up to 4 days. You can even freeze the dough for up to a month. - Roll - Once the dough is chilled; roll the dough on a lightly floured surface evenly.
Pro tip - I roll my cookies to about ¼-inch or 6 mm thickness using a rolling pin with spacers. Read - 10 Tips - how to roll and cut sugar cookies - Cut - Using your favorite cookie cutter cut out desired shaped cookies and place them on a cookie sheet one inch apart. I've used some 3-inch round and square cookie cutters for these cookies.
- Oven - Preheat the oven to 350°F/ 177°C/ Gas Mark 4
Pro tip - It is best to keep the cookies chilled in the refrigerator while the oven is preheating. Chilled cookies will prevent spreading. - Bake - Transfer the chilled cookies to the oven and bake on the middle rack for about 8 to 10 minutes depending on the thickness of the cookies.
Pro tip - The cookies must not be dark around the edges. As soon as they get a slight color on the bottom they are ready. They will continue to cook with the residue heat on the baking tray. - Cool - When baked let cool on the baking sheet for 10 minutes then transfer to a cooling rack to cool further before you transfer to an airtight container
Pro tip - always frost cold cookies otherwise the icing will melt.
Storage
- This cookie recipe can be halved or doubled without any issues.
- The dough can be kept in the fridge for up to 4 days, or
- Frozen for up to three months. If frozen thaw in the fridge overnight before you roll out.
- The baked cookies will stay at room temperature for up t 4 weeks but are best eaten within a few days.
Troubleshooting
- Why are my sugar cookies flat?
Always, follow the recipe correctly unless you know what the outcome is different. Adding extra flour will give you dry, crumbly cookies. Too much sugar or butter can make the cookies spread and lose their shape when baking. Rolling the cookies too thin will give you hard flat cookies. - Baking cookies in hot and humid conditions?
Yes, hot and humid conditions can be a challenge, especially with butter-based cookies.
The best way to work around this is to roll the dough between two parchment papers.
Let the dough chill before you roll the dough and
Chill again after you roll the dough.
Cut the cookies out of chilled dough. This will give clean precise cuts and handling chilled cookies are easier to transfer from the work surface to the baking tray. - Why did my sugar cookies become too brown on the outside?
If you bake the cookies at a very high temperature or if you bake them for too long the edges will get brown quicker. 180C is a guide I like to use but every oven is different so adjust the temperature accordingly.
If you have cookies baking quicker with most recipes then perhaps it's time to check if your oven temperature needs calibration. - Why are my cookies hard when cooled?
Overbaked cookies when cool tend to be dry and hard. This is why you need to bake them until they are just about to start getting some color on the edges. The cookies continue to cook and set as they cool too.
More sugar cookie recipes
- The Best Chocolate Sugar Cookies
- No Chill Sugar Cookies or No-Spread Sugar Cookies
- Rice Flour Sugar Cookies - Gluten-Free or Soft Almond Sugar Cookies
- Cinnamon Sugar Cookies
- Marbled Heart Cookies - Valentine Sugar Cookies
- Stenciled Halloween Sugar Cookies or Stenciled Christmas Sugar Cookies
- Eggless Chocolate Sugar Cookies or Eggless Vanilla Sugar Cookies
- Gingerbread Sugar Cookies
- See all cookie recipes
What sugar cookies are best for decorating?
Sugar cookies for decorating need to be crisp, not soft. Also, with a flat, not puffy top. And you want sharply defined edges, not round edges. This recipe gives you just that, crips, flat and well-defined sugar cookies. As a result, these will make the most beautiful decorated sugar cookies.
Why is there no baking powder or baking soda in this cookie recipe?
Leavening agents like baking powder and baking soda make the cookie lighter but also puffy. The resulting cookies do not make the best canvas for chocolate sugar cookies for decorating purposes.
Why do I need cornstarch? What can I substitute for the cornflour?
The cornstarch adds a tender, softer crumb with a melt in the mouthfeel. You can also use rice flour or all-purpose flour successfully
Printable Recipe
The Best Chocolate Sugar Cookie Recipe
Print Pin Rate Share by Email Share on FB Save GrowCalories: 170kcal
Adjust Servings Here: 24 Cookies
Description
his recipe produces perfect no-spread chocolate sugar cookies. What’s the secret? No leavening and chilling the dough well before cutting. These are quick and easy to prepare, and most of all delicious.
Video
Ingredients
- 2 ½ cup (310 g) All-purpose flour
- 1 ¼ cup (100 g) Cocoa powder
- 2 tablespoon Cornstarch ((cornflour))
- ½ teaspoon Salt
- 8 oz (226 g) Unsalted butter (room temperature)
- 1 cup (200 g) Sugar (white)
- 2 large Eggs
- 2 teaspoon Vanilla extract
Instructions
- Dry ingredients - In a medium bowl, sift together the flour, cornstarch, cocoa powder, and salt. Set aside
- Creaming - In a large bowl of a stand mixer with the paddle attachment on medium speed cream the butter and sugar until light and fluffy. Pro tip - Do not skip on this creaming step for the butter/sugar. Creaming works best when the butter is at firm room temperature, not soft room temperature.
- Wet to dry - Next, add the flour mixture. Combine well but do not over-mix at this time.Pro tip - We do not want to activate the gluten in the dough so do avoid overmixing the flour.
- Chill - Transfer the dough onto a work surface and divide the dough into two discs. Wrap each in plastic wrap and chill in the fridge until firm enough to roll About 30 minutes to an hour at least. Pro tip - you can keep the dough chilled in the fridge for up to 4 days. You can even freeze the dough for up to a month.
- Roll - Once the dough is chilled; roll the dough on a lightly floured surface evenly. Pro tip - I roll my cookies to about ¼-inch or 6 mm thickness using a rolling pin with spacers. Read - 10 Tips - how to roll and cut sugar cookies
- Cut - Using your favorite cookie cutter cut out desired shaped cookies and place them on a cookie sheet one inch apart. I've used some 3-inch round and square cookie cutters for these cookies.
- Oven - Preheat the oven to 350°F/ 177°C/ Gas Mark 4Pro tip - It is best to keep the cookies chilled in the refrigerator while the oven is preheating. Chilled cookies will prevent spreading.
- Bake - Transfer the chilled cookies to the oven and bake on the middle rack for about 8 to 10 minutes depending on the thickness of the cookies. Pro tip - The cookies must not be dark around the edges. As soon as they get a slight color on the bottom they are ready. They will continue to cook with the residue heat on the baking tray.
- Cool - When baked let cool on the baking sheet for 10 minutes then transfer to a cooling rack to cool further before you transfer to an airtight container.Pro tip - always frost cold cookies otherwise the icing will melt.
Nutrition Information
Serving: 39- gCalories: 170- kcalCarbohydrates: 22.6- gProtein: 2.5- gFat: 8.8- gSaturated Fat: 0.3- gPolyunsaturated Fat: 4.7- gMonounsaturated Fat: 0- gTrans Fat: 0- gCholesterol: 36- mgSodium: 112- mgPotassium: 0- mgFiber: 1.7- gSugar: 9.3- gVitamin A: 0- IUVitamin C: 0- mgCalcium: 0- mgIron: 0- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Sophia
Hello , I never made chocolate sugar cookies , can’t wait to use your recipe . Thank you
Rhiannon
Absolutely delicious! I used Hershey's dark cocoa powder for mine and they turned out phenomenally!! Will definitely be making this recipe again and again!
Veena Azmanov
Thank you, Rhiannon
Maria giulia bellosi
Very good recipe!
I used unsweetened cocoa powder and added chocolate chips to make it even more chocolatey and they turned out amazing!
Soft bite and rich flavor! One of my favorite so far!!
Veena Azmanov
Thank you, Maria. I'm so happy to hear you enjoyed these cookies so much. Thank you for coming back to leave this feedback.
Heather Clark
Lovely recipe, but the written instructions do not state when to add the cornstarch. I've read them several times and I can't finf the cornstarch information. When shoukd it be added? I zccidentally made the dough without the cornstarch. Many thanks.
Veena Azmanov
Hey Heather. Sorry about that. My apologies. The cornstarch is added to the flour mixture in the beginning.
Ah.... The cookies will still be delicious even without the cornstarch.
Merry Christmas