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Super Soft Chocolate Cut-Out Sugar Cookies | Overhead image of chocolate cut-out sugar cookies on a cookie tray decorated with purple buttercream frosting and sprinkles | Image and Copyright Policy: Beyond the Butter, LLC

super soft chocolate cut-out sugar cookies

  • Author: Jennifer
  • Prep Time: 1 hour, 20 minutes (includes 1 hour of chilling time)
  • Cook Time: 8 minutes
  • Total Time: 1 hour, 28 minutes (does not include time for cooling or decorating time)
  • Yield: 3-4 dozen chocolate cut-out sugar cookies 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: Dessert

Description

With Valentine's Day approaching, break out the heart shaped cookie cutters and have some fun making these Super Soft Chocolate Cut-Out Sugar Cookies! Share them with your special shmoo, friends, family, or coworkers! And no matter the holiday, these cookies will be a really nice chocolatey treat!


Scale

Ingredients

chocolate cut-out sugar cookies

  • 1 1/2 cups All-Purpose Flour
  • 3/4 cup Unsweetened Cocoa
  • 1 tsp. Baking Soda
  • 1 tsp. Cream of Tartar
  • Pinch of Salt
  • 1 cup (2 sticks) Unsalted Butter, room temperature
  • 1 tsp. Vanilla Extract
  • 1 Large Egg
  • 1 1/2 cups Confectioners Sugar (a.k.a. Powdered Sugar)

vanilla buttercream frosting

  • 1 cup Unsalted Butter, room temperature
  • 4 1/2 cups Confectioners Sugar, sifted
  • 1/4 cup Heavy Cream (or Heavy Whipping Cream)
  • 2 tsp. Vanilla Extract (I like using clear for my frostings)
  • Pinch of Salt

additional items


Instructions

chocolate cut-out sugar cookies

  1. In a medium bowl, whisk together the flour, cocoa, baking soda, cream of tartar, and salt. Set aside.
  2. Using your hand mixer or stand mixer with a paddle attachment, beat the butter for about 1-2 minutes on medium- to medium-high speed. Then add in the vanilla extract and egg until blended. Scrape down the sides of the bowl as needed.
  3. Switch the mixer speed to slow and add in the Confectioners Sugar. If you need to thicken the buttercream, add 1 tbsp. of confectioners sugar at a time until the desired consistency is achieved.
  4. Keeping the mixer speed on low, add in the dry mixture until completely blended.
  5. Roll the chocolate cookie dough to a thickness of approximately 1/4″ onto a lightly floured surface. I would suggest rolling it out onto some parchment paper which will make it easier to place onto the jelly roll pan or cookie sheet for chilling. If you need to add more flour so it doesn’t stick, that’s okay! Just make sure whatever jelly roll pan or cookie sheet you use will fit into your refrigerator. Layer each roll out of chocolate cookie dough with the parchment paper so they don’t stick together. Chill the dough for 30 minutes to an hour. Alternatively, you can shape the dough into discs (like you would for refrigerating pie crust), wrap tightly with plastic wrap, and chill for at least 2 hours.
  6. After chilling is complete, adjust your oven rack to the 2nd level position and pre-heat your oven to 375ºF. Line cookie sheets with parchment paper and set aside.
  7. Flour your cookie cutters and cut out your shapes. Place about 1″- 1 1/2″ apart. If you prefer to decorate your cookies using only sanding sugars, now is the time to decorate them.
  8. Bake cookies for 7-8 minutes. Allow to cool on the cookie sheets for about 5 minutes before transferring them to a cooling rack using a spatula. Let them cool completely before decorating them with the buttercream and sprinkles. If cookies are thinner, they may bake quicker.

vanilla buttercream frosting

  1. Using your hand mixer or stand mixer with a paddle attachment, beat the butter for about 1-2 minutes on medium- to medium-high speed.
  2. Then, switching the speed to low, alternate between adding in the confectioners sugar one cup at a time with a little of the heavy cream. Repeat until you've added all of the confectioners sugar and heavy cream, and the buttercream is to the consistency of your liking. If you prefer to have a thicker frosting, add in more confectioners sugar 1 tbsp. at a time.
  3. Add in the vanilla and pinch of salt.
  4. If coloring the frosting add the necessary drops to achieve your desired color. For multiple colors, divide frosting into smaller bowls, then add the food coloring.
  5. Fancy Optional Step - fill piping bags (fitted with different piping tips) with the different color frostings.
  6. Visit my super soft cut-out sugar cookies page to see the recipes for the vanilla glaze and royal icing options for decorating your cookies.

Notes

  • Recipe adapted from my super soft cut-out sugar cookies recipe.
  • Vanilla Buttercream recipe from home recipe card.
  • Heart-shaped Cookie Cutters all came from Michael's.
  • Just like my super soft cut-out sugar cookies recipe, I prefer to roll my chocolate sugar cookies out to a 1/4" thickness. If you prefer to roll them out thinner, make sure to pay attention to the time you bake them for because they will bake a little faster than thicker rolled chocolate sugar cookies.
  • I used Wilton's Color Right Performance Food Coloring in Purple for the color of the buttercream.
  • For the sprinkles I used a mix of Fancy Sprinkles called Violent Violet and Wilton's Purple Sanding Sugar.
  • For piping tips, I used Wilton's #18 and #30 from their Master Decorating Tip Set.

Keywords: chocolate sugar cookies, chocolate cut-out sugar cookies, chocolate cookies, cookies, super soft chocolate cut-out sugar cookies, cut-out sugar cookies, sugar cookies

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