Fudgy dark chocolate sugar cookies are topped with a creamy chocolate buttercream frosting. Inspired by Swig’s Dirtball Cookie, these frosted chocolate sugar cookies are rich, tender, and irresistible.
To celebrate my blog’s fifth anniversary, I recreated one of my favorite treats: a frosted chocolate sugar cookie inspired by Swig’s Dirtball Cookie. These cookies are deeply chocolatey, slightly dense like a brownie, and finished with a smooth chocolate buttercream.
Growing up in Utah, the soda shop trend became a favorite of mine, and Swig quickly became a local obsession. I loved the sugar cookies at one shop and later discovered Swig’s Dirtball Cookie—thick, fudgy cookies slathered in chocolate frosting. After testing and adapting several recipes, I developed a slightly smaller, easier-to-share version that keeps the dense, fudgy texture but makes portion control (and second helpings) more manageable.
The key to success is shaping the cookies to about 1/2 inch thick before baking and watching them carefully so they don’t overbake. These cookies bake very quickly—about six minutes—so they stay soft and tender in the center while developing a slightly crisp edge.
The frosting in this recipe uses half butter and half coconut oil for a stable, silky texture. Coconut oil helps the frosting set a bit firmer while adding a clean richness; if you prefer, replace it with all butter. The buttercream uses sifted powdered sugar and cocoa for a rich, balanced chocolate flavor and is thinned with a little milk to the desired consistency.
These cookies are generous in cocoa and include extra milk in the frosting to keep it creamy. They’re perfect for holiday cookie exchanges, dessert tables, or whenever you want a chocolate cookie that feels a little more indulgent than the average sugar cookie. I ate a few (okay, five) when I first tested them—no regrets.
Frosted Chocolate Sugar Cookies
Ingredients
Cookies:
- 1 cup (226 g) unsalted butter (2 sticks), room temperature
- 1 cup (200 g) brown sugar, gently packed
- 1/2 cup (100 g) granulated sugar
- 2 tsp pure vanilla extract
- 2 large eggs
- 2 cups (240 g) all-purpose flour (stir, spoon & level)
- 1 tsp baking soda
- 2 tsp cornstarch
- 1 cup (80 g) cocoa powder (dark cocoa recommended)
- 1/4 cup (50 g) extra granulated sugar, for flattening the cookies
Frosting:
- 4 Tbsp (57 g) unsalted butter, room temperature
- 4 Tbsp (57 g) coconut oil, room temperature (or use all butter)
- 3 cups (360 g) powdered sugar, sifted
- 2/3 cup (54 g) cocoa powder, sifted (dark cocoa recommended)
- 1/4 tsp salt
- 2 tsp vanilla
- 1/3 cup (80 ml) milk, plus extra teaspoons to adjust consistency
Instructions
- Line baking sheets with parchment paper or silicone mats. Preheat oven to 350°F (175°C).
- In a stand mixer fitted with the paddle attachment, cream the butter and both sugars until light. Add the vanilla and eggs and beat until smooth.
- Sift in the flour, baking soda, cornstarch, and cocoa powder. Mix until combined and a fudgy dough forms.
- Scoop dough into balls (about 1½ Tbsp each). Place on prepared sheets about 2 inches apart. Flatten each ball to about 1/2 inch thick using the bottom of a glass dipped in granulated sugar to prevent sticking.
- Bake at 350°F for 6 minutes. Allow cookies to rest on the baking sheet for a couple of minutes, then transfer to a wire rack to cool completely.
- For the frosting: beat the butter and coconut oil until smooth. Add the sifted powdered sugar, cocoa powder, and salt. Mix in vanilla and milk. Adjust with additional milk, 1 teaspoon at a time, until you reach the desired spreading consistency.
- Spread frosting over cooled cookies. Store in a sealed container at room temperature for up to 5 days.
Notes
This cookie is adapted from previous versions; the frosting is based on a quick chocolate buttercream method. Adjust cocoa and milk to taste for a richer or lighter frosting consistency.
Nutrition
Serving: 1 cookie | Calories: 131 kcal | Carbohydrates: 23 g | Protein: 2 g | Fat: 4 g | Saturated Fat: 2 g | Fiber: 1 g | Sugar: 16 g
Disclaimer: Nutritional values are estimates calculated with a third-party tool.
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