Chocolate Sugar Cookies
Updated Dec 05, 2025
These chocolate sugar cookies use cocoa powder and a simple dough that bakes into soft, chocolatey cookies with sugared tops in just 12 minutes.
This post may contain affiliate links. Please read our disclosure policy.
Jump to Section
Chocolate Sugar Cookies are soo good!
These easy chocolate sugar cookies start like most other cookies: creaming butter and sugar until they’re light and fluffy, then adding the dry ingredients and mixing until a dough forms. The rest of the recipe is simple too! Unlike cut-out sugar cookies that have to rest in the fridge and then be rolled out, these are chocolate sugar cookies no chill! That means after making the dough, you just have to portion it into balls, roll in sugar, and bake. These cookies are so chewy and delicious!
Happy Cooking!
– Yumna
Chocolate Sugar Cookie Ingredients
- Dry Ingredients: All-purpose flour, cocoa powder, baking powder, salt, granulated sugar (divided), and instant coffee or espresso powder (optional).
- Wet Ingredients: Unsalted butter, egg, and vanilla extract.
How to Make Chocolate Sugar Cookies
Chocolate Sugar Cookies Recipe
Ingredients
- 1 cup all-purpose flour
- ½ cup cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup + 2 tablespoons granulated sugar divided
- 1 tablespoon instant coffee or espresso powder, optional
- 1 large egg room temperature
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, add softened butter, 1 cup of the sugar, and instant coffee. Cream the butter, sugar, and coffee on medium-high speed until light and fluffy, about 3 minutes.
- Add the egg and vanilla. Continue mixing for another 2-3 minutes to combine well.
- Add the flour mixture gradually, mixing until just combined and no flour streak remains.
- Pour the remaining 2 tablespoons of the sugar into a small bowl.
- Using a 1.5 tablespoon-size spring loaded cookie scoop, scoop 9 dough balls on each prepared baking sheet about 2 inches apart. Gently roll into even balls, then coat each in the sugar.
- Bake for 10-12 minutes, or until the cookies puff in the middle and set around the edges. Allow cookies to cool for 1 minute on the cookie sheet and transfer to a wire rack to finish cooling.
Notes
- My Top Tip: Let the baked cookies cool on the baking sheet first. The residual heat of the pan will help the cookies cook a bit more and set so they won’t fall apart when you transfer them to a cooling rack!
- Storage: I recommend storing these cookies in an airtight container at room temperature for up to 5 days!
- Freezing: Let chocolate sugar cookies cool completely, then layer them between sheets of parchment in an airtight container or freezer bag. Freeze for up to 3 months, and thaw at room temperature before enjoying. To freeze unbaked cookies to bake later, scoop cookie dough into balls and place them on a parchment-lined baking sheet, freezing until firm. Transfer the frozen dough balls to an airtight container or freezer bag. Roll them in sugar and bake straight from the freezer, adding a few extra minutes to the baking time. The dough balls will keep in the freezer for up to 3 months.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
This recipe was part of our monthly Cooking Challenge for December 2024!
Recipe Variations
- Add spices. Nutmeg, cinnamon, or cardamom would all be delicious and compliment the chocolate so well. Start with ¼ teaspoon of each spice.
- Add more chocolate! As soon as these come out of the oven, add an unwrapped chocolate kiss or other small candy for a fun twist.
- Add color. Instead of the granulated sugar, you can roll the cookies is colored sugar or sprinkles before baking.
Recipe Tips
- Start with softened not room temperature butter. Softened butter will cream together with the sugar more easily giving these cookies that classic soft-baked texture.
- Use a parchment-lined baking sheet. This will allow the cookies to come off of the baking sheet easily! Don’t try to just grease the baking sheet—the cookies are likely to stick and brown too much.
- Make sure the cookies are evenly sized. This will ensure they bake at the same speed! I like to use a portion scoop, so I know every single ball has the same amount of dough.
- Let the baked cookies cool on the baking sheet first. The residual heat of the pan will help the cookies cook a bit more and set so they won’t fall apart when you transfer them to a cooling rack!
Serving Ideas
- Make them a sandwich cookie! I love adding a thin layer of chocolate ganache between two cookies. You could also use a buttercream, too. This recipe is for a small batch buttercream which is the perfect amount to turn these into cookie sandwiches.
- Pair with a festive beverage. Who doesn’t love hot chocolate or a homemade pumpkin spice latte with a warm cookie?
FAQs
Yes! You absolutely can. A hand mixer might take a little longer to properly cream and mix the ingredients, but it’ll work fine.
When the cookies are fully baked, they will puff up in the center and be set around the edges. However, they should still be soft! The cookies will continue to set as they cool, so you want to avoid overbaking.
Comments
Just made these and they were so delicious. Easy to make, and the cookies came out perfect! Thanks Yumna! 🌟🌟
Aww, that makes me so happy to hear! Thank you!!
Excellent recipe instructions. We were all excited and happy to see the result of our cookies. Love this recipe.
So happy you liked it, Andrea! Thank you so much!!
Really yummy and not too sweet. We swapped 1tsp cinnamon for the espresso for a Mexican hot chocolate vibe as the kids aren’t coffee flavor fans…. Next time we’re making two batches, one with cinnamon and one with coffee…. Don’t think these will last long around here.
Love that!! So happy they were a hit at your house, Patricia. Thanks so much!
Is it possible to roll this sugar cookie recipe out and make cut out cookies?
Sorry for the delay in getting back to you! I haven’t tried that actually since I’ve never tried it, but I think based on the texture, it should work but you’ll have to refrigerate the dough first.
These cookies were the best dessert at Christmas dinner last week! I’m a chocolate lover so I love that these are chocolate sugar cookies! They are the perfect mix and a good way to switch things up from regular sugar cookies. I think I’m going to make another batch for New Years too!
Yay, so happy you liked them!! Hope you enjoy your second batch. Happy New Year!!
I have made these cookies 2X this month because my family loved so much! The coffee in them really makes them unique & sooo good! I added Hersheys cookie and cream kisses on the top to a few for extra sweetness!
Love the addition of Hershey’s kisses, yum!! So happy you and your family loved the cookies! Thank you, Emily!
See All Comments