Name: Chocolate Cut Out Cookies
Prep time: 25 min
Cook time: 11 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 1 large egg yolk; 1 teaspoon vanilla extract; 1/4 cup sour cream or yogurt; 2 1/2 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1/4 teaspoon salt

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Chocolate Cut Out Cookies are a fun, slightly chocolatey twist on classic cut-out sugar cookies that hold their shape and take decoration beautifully. I make these every holiday season and for weekend cookie swaps because they stay tender yet firm enough for detailed cutters. If you like delicate cookie texture, these remind me of lighter treats like the melt-in-your-mouth chocolate-chip meringue cookies but with a sturdier, sliceable dough.

Why Make This Recipe

They hold their shape: the dough is formulated to keep crisp edges for detailed cutters and shapes.
Great for decorating: a smooth surface and firm edges make icing and sprinkles simple.
Crowd-pleaser flavor: cocoa adds depth without overpowering, so both kids and adults enjoy them.
Make-ahead convenience: dough freezes well so you can bake fresh batches on demand.
Personal insight: I love this recipe because the chocolate adds warmth to the flavor while the texture stays tender — perfect for stamping holiday designs like a pro.
I often pair them with richer cookie ideas such as brown-butter raspberry chocolate chip cookies at parties for variety.

Recipe Overview

Prep time: 25 minutes (plus 1 hour chill)
Cook time: 8–11 minutes per sheet
Total time: about 1 hour 40 minutes including chilling and cooling
Servings: makes ~24 cookies (2.5-inch cutters)
Difficulty: Easy–Medium (basic creaming and rolling techniques)
Method: Creaming method for a sturdy, rollable dough; chill, roll to 1/4-inch, cut, then bake at 350°F (175°C).

My Experience Making This Recipe

I tested this recipe multiple times, adjusting sugar and chill times to prevent spreading and to keep edges sharp. Early versions spread too much; increasing the chill time to 1 hour and reducing egg yolk slightly gave the best hold and tenderness. I also learned that rolling between parchment prevents chilling delays and preserves texture.

How to Make Chocolate Cut Out Cookies

Start by creaming butter and sugar until light and fluffy, then add an egg yolk, vanilla, and a touch of sour cream or yogurt for tenderness. Whisk dry ingredients (flour, cocoa, baking powder, salt) and mix in until just combined — avoid overworking. Chill the dough at least 1 hour, roll 1/4-inch thick between parchment, cut shapes, chill cut shapes briefly on the sheet, and bake at 350°F (175°C) for 8–11 minutes until edges set. Expect slightly soft centers that firm as they cool on a rack.

Expert Tips for Success

Use cold-but-soft butter (about 60–65°F / 15–18°C) for better aeration in creaming; too warm butter makes the dough greasy and prone to spread.
Measure flour by spooning into the cup and leveling; packed flour makes dense cookies. A kitchen scale (about 220–240 g flour) gives most consistent results.
Chill in two stages: whole dough for 1 hour, then cut shapes and chill the cut cookies 15–20 minutes before baking to lock edges.
Use light-colored, heavy baking sheets lined with parchment to promote even baking and prevent over-browning. A silicone baking mat can hold more heat and darken bottoms.
If you want more chew and a richer flavor, swap 2 tablespoons of butter for browned butter and reference texture ideas from other filled cookies like this cheesecake-stuffed chocolate chip cookies for inspiration.

How to Serve Chocolate Cut Out Cookies

Plate them on a tiered stand for holiday gatherings and decorate with royal icing or a simple powdered sugar glaze.
Sandwich two cookies with chocolate ganache or jam for an elegant tea-time treat.
Serve warm with coffee or milk; chilling for 10 minutes after baking makes them easier to handle for decorating.
Use small cookie cutters for appetizers or party bites — garnish with a sprinkle of sea salt for an adult twist.

Storage and Reheating Guide

Store cooled cookies in an airtight container at room temperature for up to 5 days; place parchment between layers to protect decorations. Freeze baked cookies in a single layer on a sheet to flash-freeze, then transfer to a freezer-safe bag for up to 3 months. To freeze dough, form into a disk, wrap tightly, and freeze up to 3 months; thaw in the fridge overnight before rolling. Reheat frozen baked cookies at 300°F (150°C) for 5–7 minutes to restore freshness, or microwave a single cookie 6–8 seconds for a quick warm bite.

Recipe Variations

Gluten-free: substitute a 1:1 gluten-free flour blend (use xanthan gum if your blend lacks it) and chill slightly longer to hydrate.
Dairy-free: use a dairy-free butter stick and dairy-free yogurt or sour cream substitute; keep chill time to firm the dough.
Egg-free: replace the egg yolk with 2 tablespoons aquafaba plus 1 teaspoon cornstarch; texture will be slightly more tender.
Flavor twists: add 1 teaspoon espresso powder for depth, or fold in 1/3 cup finely chopped chocolate chips or candied cherries similar to the flavors in these chocolate cherry cookies for a fruit-chocolate version.

Nutritional Highlights

These are an indulgent treat: expect each cookie to contain roughly 120–180 calories depending on size and toppings.
Key considerations: contains wheat, eggs, and dairy by default — adapt for allergens as needed.
Portion guidance: two small cookies or one large cookie is a reasonable single-serving treat alongside a cup of coffee.

Troubleshooting Common Issues

Problem: cookies spread and lose shape. Solution: chill dough longer (minimum 1 hour), use less softened butter, and bake on a cooler sheet.
Problem: edges crack when cutting detailed shapes. Solution: roll slightly thicker (3/16–1/4 inch) and chill cut cookies 15–20 minutes before baking.
Problem: tough or dry cookies. Solution: avoid overmixing after adding flour and measure flour accurately; add a tablespoon of sour cream or yogurt to increase tenderness.

Frequently Asked Questions

Q: Can I roll and cut the dough ahead of time?
A: Yes — you can roll the dough, cut shapes, then freeze the unbaked cut shapes in a single layer. Once frozen, transfer to a bag and bake from frozen, adding 1–2 minutes to the baking time. For best edge definition, bake directly from the fridge if they’re just chilled.

Q: How thin should I roll the dough?
A: Aim for 1/4-inch thickness for crisp edges that still have a tender bite. For more detailed cutters, 3/16 inch can work but chill the shapes on the sheet 15–20 minutes before baking to prevent deformation.

Q: Can I use cocoa powder instead of melted chocolate?
A: Yes — Dutch-process or natural cocoa powder works well and gives an even chocolate flavor without affecting texture. If substituting melted chocolate, reduce butter slightly and be mindful of added cocoa butter fat which changes spread.

Q: How do I keep icing from making cookies soggy?
A: Let cookies cool completely before icing and use a thin royal icing or a powdered sugar glaze that sets to a firm finish. Store in a single layer or separate layers with parchment to keep crispness.

Conclusion

For more inspiration on chocolate sugar-cookie techniques and variations, check out My Best Chocolate Sugar Cookies – Sally’s Baking.

Ingredients

Instructions

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