Unlock the secrets to baking the most exquisite, soft-rolled chocolate sugar cookies that are as delightful to decorate as they are to eat. This comprehensive guide will walk you through crafting deeply flavored, non-spreading chocolate cut-out cookies, ready to be adorned with your favorite easy cookie icing or any other creative topping. Say goodbye to puffy, misshapen cookies and hello to perfectly flat, richly flavored canvases for your culinary artistry.
These chocolate sugar cookies boast an irresistibly soft and slightly chewy texture, baking perfectly flat and maintaining their intricate shapes with remarkable precision. The dough itself is incredibly forgiving and simple to prepare, requiring just one bowl and either a stand mixer or simple hand mixing with melted butter. They offer a luxurious, deep chocolate flavor reminiscent of rich chocolate thumbprint cookies, combined with the ideal bake-and-hold qualities of my popular soft cut out sugar cookies.
While I’ve adorned the heart-shaped cookies pictured here with my effortless easy cookie icing, their versatility knows no bounds. They are equally magnificent with elegant royal icing or a creamy, decadent cream cheese frosting for cookies. The beauty of this recipe lies in its adaptability; simply choose any cookie cutter that sparks your imagination and decorate them for a myriad of occasions. From the romantic charm of Valentine’s Day and wedding favors to festive celebrations like Mother’s Day, Christmas, Halloween, or even patriotic events like July 4th, these cookies are a guaranteed hit.
Table of Contents
- Why These Chocolate Sugar Cookies Will Be Your New Favorite
- Chef’s Professional Tips for Flawless Chocolate Cookies
- Essential Ingredients for Deep Chocolate Flavor
- Creative Variations to Elevate Your Cookies
- Step-by-Step Guide: Making & Decorating Chocolate Sugar Cookies
- Chef Lindsey’s Expert Decorating Tip
- Frequently Asked Questions for Cookie Success
- Chocolate Sugar Cookies Recipe Card
- Explore More Chocolate Delights
Why These Chocolate Sugar Cookies Will Be Your New Favorite
If you’re searching for the ultimate chocolate cut-out cookie, your quest ends here. These cookies are designed for success, combining ease of preparation with incredible flavor and perfect decorating characteristics. Here’s why you’ll fall in love with this recipe:
- Effortless Mixing and Rolling: Forget complicated steps and messy countertops. This dough comes together beautifully in a single bowl, whether you opt for hand mixing or a stand mixer. Rolling it out is a breeze, especially when done between two sheets of parchment paper, eliminating the need for extra flour that can toughen the dough. With just 30 minutes of chilling required before cutting and baking, you’ll be enjoying these cookies in no time. The simple process makes them ideal for bakers of all skill levels.
- Unforgettable Rich Chocolate Flavor: We achieve a truly profound chocolate experience through the careful balance of unsweetened cocoa powder, ensuring a deep, intense chocolate flavor without a hint of bitterness. The addition of a touch of kosher salt and pure vanilla extract expertly enhances and rounds out the chocolate notes, creating a complex and incredibly satisfying bite. Many describe the taste as akin to rich, fudgy brownies or decadent brownie cookies, making them a sophisticated treat for any chocolate lover.
- Limitless Decorating Potential: The hallmark of a perfect cut-out cookie is its ability to hold its shape during baking, and these chocolate sugar cookies excel in this regard. Their unwavering structure means you can confidently use any intricate cookie cutter you desire, knowing your shapes will emerge from the oven crisp and defined. This stability makes them a dream for decorating, allowing you to get as creative or as minimalist as you wish. Whether you prefer elaborate royal icing designs or a simple sprinkle of sanding sugar, these cookies provide the perfect foundation for all your decorating ambitions.
Chef’s Professional Tips for Flawless Chocolate Cookies
Achieving bakery-quality chocolate sugar cookies at home is entirely possible with a few insider tricks. Follow these professional tips to ensure your cookies are perfect every single time:
- Roll Between Two Sheets of Parchment Paper: This simple technique is a game-changer. By rolling your dough between two sheets of parchment paper, you completely eliminate the need for dusting your workbench with flour or cocoa powder. Excess flour can dry out your cookie dough, leading to a tough, crumbly texture. Parchment paper also makes the dough incredibly easy to handle, store, and transfer to and from the refrigerator, ensuring a consistently soft and tender cookie.
- Chill the Dough After Rolling: Don’t skip this crucial step! After mixing the dough, roll it out to your desired thickness and *then* chill it. When cold, the dough firms up, becoming brittle and stiff. This firm texture is precisely what allows you to cut out perfectly sharp, defined edges, preventing your cookies from spreading excessively in the oven. While the dough needs to be room temperature to be pliable enough for rolling, chilling it afterwards is key for achieving those crisp, professional-looking shapes.
- Opt for Dutch-Processed Cocoa Powder for Ultimate Richness: While any good quality cocoa powder will work, Dutch-processed cocoa powder is the secret to achieving the deepest, richest chocolate flavor and a beautiful dark color in these cookies. Dutch processing neutralizes cocoa’s natural acidity, resulting in a smoother, less bitter chocolate taste that truly shines in baked goods. It provides a robust and profound chocolate essence that elevates these sugar cookies far beyond the ordinary.
- Don’t Overmix the Dough: Once you’ve added the flour, mix just until the ingredients are combined. Overmixing develops gluten, which can lead to tough, chewy cookies instead of the desired soft and tender texture. A gentle hand or a low speed on your mixer is all you need.
- Bake Until Just Set: Keep a close eye on your cookies in the oven. They should look matte in the center with a few small cracks on the surface when done. Over-baking can quickly turn soft cookies dry and hard. They will continue to set slightly as they cool on the baking sheet.
Essential Ingredients for Deep Chocolate Flavor
The success of these chocolate sugar cookies hinges on a selection of quality ingredients. Each component plays a vital role in achieving their perfect texture, rich flavor, and beautiful appearance:
- All-Purpose Flour: The foundational structure of our cookies. Both all-purpose flour or pastry flour are suitable choices. We use just enough to create a stable cookie that holds its shape beautifully without becoming tough or dense, striking the perfect balance between structure and tenderness.
- Dutch-Processed Cocoa Powder: This is the star of the show, delivering the intense chocolate flavor and deep, inviting color. Investing in a high-quality cocoa powder like Valrhona or Ghirardelli is crucial. Their rich, robust flavor and superior pigmentation will significantly impact the final taste and appearance of your cookies.
- Baking Powder: A precise amount of baking powder is included to provide just the right amount of lift, ensuring the cookies are light and tender without becoming overly puffy. Too much baking powder, or using baking soda instead, could lead to an undesirable domed top, compromising the flat surface essential for decorating.
- Kosher Salt: Don’t underestimate the power of salt in baking! It’s not just for savory dishes; kosher salt is essential for balancing and enhancing the rich chocolate flavor, preventing the cookies from tasting overly sweet and bringing out the nuances of the cocoa.
- Unsalted Butter: I always recommend using unsalted butter for baking. This allows you complete control over the total salt content in your recipe. Melted butter contributes vital fat and moisture to the dough, which is key to achieving that wonderfully chewy and soft texture that makes these simple cookies so delightful. Ensure it’s melted but not hot to avoid cooking the eggs prematurely.
- Granulated Sugar: This recipe uses just the right amount of granulated sugar to provide perfect sweetness without causing the cookies to spread excessively during baking. Unlike chewy sugar cookies, which are designed to spread, these cookies are formulated to maintain their precise cut-out shapes.
- Whole Egg: The whole egg plays multiple roles: it adds crucial fat and moisture, binds the ingredients together, and helps emulsify the dough for a smooth consistency. The fat from the yolk contributes richness and further enhances the cookies’ desirable chewy texture.
- Pure Vanilla Extract: A classic flavor enhancer in chocolate baked goods, pure vanilla extract deepens the overall aroma and taste profile, creating a more complex and satisfying chocolate experience.
For a complete list of ingredients and their exact quantities, please refer to the detailed recipe card below.
Possible Variations to Personalize Your Chocolate Cookies
While these chocolate sugar cookies are perfect as is, they also serve as an excellent base for endless culinary creativity. Feel free to experiment and customize them to suit your taste or occasion:
- Experiment with Icing Flavors and Textures: Go beyond traditional cookie icing! For a tangy twist, try them with this delightful cream cheese icing for cookies. For a stunning, sparkly finish, simply brush the unbaked cookies with beaten egg white and dip them in colorful sanding sugar or sprinkles before baking. If you prefer a soft-set icing that doesn’t harden, consider using my best chocolate buttercream or a classic vanilla buttercream – just remember they won’t stack well until fully set! For an extra boost of chocolate, dip cooled cookies in melted tempered chocolate for an easy, luxurious finish.
- Infuse Unique Dough Flavors: Elevate the chocolate base with complementary flavors. For a bright, zesty note, finely grate the zest of a lemon or orange directly into the granulated sugar before mixing. This method ensures maximum flavor infusion without adding excess moisture to the dough. Alternatively, substitute half or all of the vanilla extract with a teaspoon of coffee extract or peppermint extract for a delightful mocha or mint chocolate experience. A hint of almond extract can also add sophisticated depth.
- Incorporate Fun Sprinkles, Chips, or Other Add-ins: Make your cookies even more exciting by mixing in small additions directly into the dough! Chopped nuts (like pecans or walnuts), mini chocolate chips, colorful sprinkles, or other small candy bits can add both texture and visual appeal. The dough is robust enough to handle these mix-ins while still allowing for easy rolling and cutting. Just ensure your additions are finely chopped or small enough not to impede the rolling process.
Step-by-Step Guide: Making & Decorating Chocolate Sugar Cookies
Follow these detailed instructions to create beautifully decorated chocolate sugar cookies. This tutorial will focus on the process of making and baking the perfect chocolate cut-out cookies, as well as preparing and using the easy cookie icing. For more in-depth instructions on alternative icings, you can refer to my specific posts on royal icing with meringue powder and easy cookie icing.
Make & Bake the Cookies:
Step 1: Prepare Dry and Wet Ingredients. In a medium bowl, thoroughly whisk together your dry ingredients: 2 cups of all-purpose flour, ½ cup of Dutch-processed cocoa powder, ½ teaspoon of baking powder, and ¾ teaspoon of kosher salt. Whisk well to ensure all ingredients are evenly distributed and there are no lumps of cocoa. Set this bowl aside. In a separate large bowl, melt ½ cup of unsalted butter until just melted, but not hot or sizzling. The goal is softened, liquid butter, not browned butter.
Step 2: Combine Wet Ingredients. Into the melted butter, whisk in 1 ¼ cups of granulated sugar until fully combined. Next, add 1 whole egg and 2 teaspoons of pure vanilla extract. Whisk vigorously for about 1-2 minutes until the mixture is completely emulsified, meaning it appears smooth and homogenous, with no visible streaks of butter or egg. This vigorous whisking creates a stable base for your dough.
Step 3: Gradually Add Dry to Wet. Slowly begin to incorporate the whisked flour mixture into the wet ingredients, stirring gently until almost combined.
At this stage, the dough may appear a bit dry and crumbly. To ensure all the flour is incorporated without overworking the dough (which can develop too much gluten and make cookies tough), I recommend finishing this step by hand. Gently squeeze the dough together with your hands until it forms a cohesive ball. This method quickly brings the dough together while minimizing gluten development.
Step 4: Roll the Dough. While the dough is still at room temperature and pliable, divide it into two equal portions. Place each portion between two sheets of parchment paper. Gently flatten each portion into a disk shape. This makes the initial rolling easier and more uniform.
Step 5: Achieve Uniform Thickness & Chill. Working with one piece of dough at a time, use a rolling pin to roll the dough evenly between the parchment sheets to approximately ¼ inch thickness. Rolling between parchment paper ensures a non-stick surface and even thickness. Once rolled, transfer the parchment-encased dough sheets to the refrigerator and chill until firm. This will take a minimum of 30 minutes, but for optimal results and to allow the gluten to fully relax for the tenderest cookies, I prefer to chill it for a full 2 hours or even overnight.
Chilling the dough after rolling, rather than before, simplifies the process and ensures a more uniform thickness. A longer chill time (2 hours to overnight) allows the gluten to relax completely, resulting in a more tender and less prone to shrinking cookie.
Step 6: Cut Shapes and Chill Again. When you are ready to bake, preheat your oven. If using a convection oven, set it to 325° F. For a conventional oven, preheat to 350° F. Line two baking sheets with parchment paper. Carefully peel off the parchment paper from both sides of your chilled dough. Using your chosen cookie cutter (e.g., heart-shaped for Valentine’s), cut out your desired shapes. Arrange the cut-out cookies on the prepared baking sheets. Place the baking sheets with cut cookies back into the refrigerator to chill for another 20 minutes. This second chill is crucial for preventing spread and ensuring your cookies hold their sharp edges during baking.
You can cleverly reuse one of the parchment sheets you used for rolling to line your baking sheet, reducing waste!
Step 7: Bake and Cool. Bake the cookies in your preheated oven for 7-9 minutes. The baking time may vary slightly depending on your oven and cookie thickness. Look for visual cues: the cookies should appear matte in the center and may show a few small cracks on the surface. Avoid over-baking, as this will lead to dry, hard cookies. Once baked, remove the cookies from the oven and let them cool completely on a wire rack or the baking sheet before proceeding with icing. Ensure they are fully cooled, as warm cookies will melt your icing.
Make Easy Cookie Icing:
Step 1: Combine Icing Ingredients. In a large bowl, combine 2 cups of powdered sugar and 1 tablespoon of light corn syrup. Gradually add 2-3 tablespoons of whole milk, whisking continuously until smooth. It’s crucial to add the milk slowly, a little at a time, to avoid making the icing too thin too quickly. You can always add more milk, but it’s harder to thicken it up once it’s too runny.
If you plan to use multiple colors, separate the icing into different bowls at this stage and add food dye as desired. Gel food coloring is highly recommended over liquid dyes, as it produces more vibrant colors without significantly altering the icing’s consistency. Always keep a close eye on the consistency and stop adding milk (or add more powdered sugar) if it starts to get too thin for your needs.
Step 2: Check for Perfect Consistency. When decorating with this simple powdered sugar icing, I find that one consistency works well for both outlining and flooding, unlike royal icing which often requires two different consistencies. The ideal consistency for this icing should allow it to flow in a thick ribbon off your whisk. When it falls back into the bowl, it should momentarily rest on the surface before slowly disappearing back into the main icing. If the icing is too thin and disappears immediately, add more powdered sugar (a tablespoon at a time) until the desired consistency is achieved.
Icing that is too thin will be translucent and allow the chocolate cookie to show through, impacting the vibrant appearance of your decoration. Add milk very slowly and deliberately to prevent this common issue.
Step 3: Prepare for Piping. Once your icing has reached the perfect consistency and color, transfer it into piping bags fitted with small round tips (or simply snip the end off a disposable bag) or clean squeeze bottles. These tools will give you precise control for decorating.
How to Decorate Your Chocolate Sugar Cookies:
Step 1: Master Your Piping Bag. When using a piping bag, always start by cutting the tip much smaller than you think you need. Test a line on a scrap piece of parchment paper. If the line appears squiggly or too fine when you squeeze, carefully snip the opening just a tiny bit larger. Repeat this test-and-snip process until you achieve a medium-thick, straight line that flows smoothly, giving you consistent control.
Step 2: Outline Your Cookies. Work with 1-3 cookies at a time to ensure the icing doesn’t dry before you can flood it. Using your outline bag, trace the desired shape around the edge of each cookie. It’s important to leave a small border, about 1/16th of an inch, around the very edge of the cookie. This creates a dam that prevents the flooding icing from running off the cookie, ensuring clean and sharp designs.
Step 3: Flood with Icing. Immediately after outlining, switch to your flooding bag (which contains the same consistency icing). Squeeze a squiggle or zigzag pattern of icing inside the outline, covering the cookie you are currently decorating. Using a clean cake tester, a wooden skewer, or even the tip of your piping bag (if you’re feeling a bit lazy like me!), gently spread the icing around to fill the outlined area in one smooth, even layer.
The goal is for the flood icing to be opaque enough that you cannot see the cookie beneath, yet not so thick that it overflows the outline. The outline and the flood icing should ideally blend seamlessly, appearing as one continuous surface. If you find a visible line between your outline and fill, you can try to gently blend them with a toothpick, or for your next cookie, outline fewer cookies before flooding to give you more time to work before the icing sets.
Step 4: Create Charming Icing Hearts. To achieve the adorable little hearts, similar to those seen on these Valentine’s Day Cookies, speed is of the essence. I typically decorate only one cookie at a time when employing this technique. While the flood icing is still wet, pipe small dots of a contrasting color along the edges or wherever you wish to place the hearts. Immediately take a cake tester or a clean toothpick and gently drag the tip through the center of each dot. This simple action will elegantly pull the icing into a charming heart shape!
Step 5: Embellish with Sprinkles and Toppings. For cookies with sprinkled decorations, flood up to three cookies at a time with your base icing. While the icing is still wet and tacky, generously sprinkle on your chosen decor. The possibilities are truly limitless! Consider using crushed dehydrated strawberries or blueberries for a natural touch, classic sprinkles for a playful look, elegant mini hearts, or glistening gold jimmies for a sophisticated finish. Experiment with different textures and colors to create unique and eye-catching designs.
Chef Lindsey’s Expert Decorating Tip
To achieve a truly pure, crisp white frosting, beyond simply using white powdered sugar, I always add a small amount of white gel food coloring to my icing. This technique effectively brightens the white and ensures an opaque finish that won’t show the chocolate cookie through, creating a stunning contrast. Additionally, don’t forget a touch of vanilla extract in your icing for an extra layer of delicious flavor!
Frequently Asked Questions for Cookie Success
Un-decorated cookies can be stored at room temperature in an airtight container for up to 3 days. For longer storage, I highly recommend freezing them for up to 3 months, ensuring optimal freshness. Once iced, these cookies maintain their softness when stored at room temperature in an airtight container for up to 10 days. For best results, allow the icing to dry completely overnight before wrapping them well to preserve their quality.
I generally do not advise freezing cookies that have already been iced. The icing, particularly if it’s a softer consistency, tends to absorb moisture during the freezing and thawing process, which can cause it to bleed or become sticky and ruin your beautiful decorations.
Absolutely! These chocolate sugar cookies are an excellent choice for shipping. The durable nature of the icing helps to keep them fresh for longer and also makes them more resilient during transit. To package them securely, place them in a sturdy, closed container with ample padding, such as bubble wrap or shredded paper, to prevent movement. I like to add bakery paper as an extra cushion in the tin or box for added protection.
Crumbly chocolate cookie dough is usually a result of improper ingredient measurement, particularly with the flour and/or cocoa powder. This is why I strongly advocate for using a kitchen scale to measure ingredients in grams for greater accuracy. Subtle variations in the brand or type of cocoa powder used can also affect dough consistency, as some absorb more moisture than others. If your dough still appears too dry and crumbly, try adding a touch more melted butter, a teaspoon at a time, until the dough comes together cohesively.
Several factors contribute to keeping these chocolate sugar cookies wonderfully soft. Firstly, aim to bake them on the same day you plan to decorate them. The cookie icing or royal icing, once applied and dried, acts as a protective layer, helping to seal in moisture and keep the cookies soft for up to 10 days when stored in an airtight container. Secondly, it is crucial to avoid using additional bench flour when rolling out the dough; this excess flour will dry out your dough, resulting in drier and tougher cookies. Lastly, ensure you bake them just until the centers look matte and show small cracks; over-baked cookies will inevitably become dry and hard.
If you tried this recipe and loved it, please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you; your comments make my day!
Chocolate Sugar Cookies
Chef Lindsey
15 minutes
6 minutes
30 minutes
51 minutes
40
Cookies
Comment
Print Recipe
Ingredients
For the Cookies:
-
2
cups
all-purpose flour -
½
cup
Dutch-processed cocoa powder -
½
teaspoon
baking powder -
¾
teaspoon
kosher salt -
½
cup
unsalted butter
melted but not hot -
1 ¼
cup
granulated sugar -
1
whole egg -
2
teaspoons
vanilla extract
For Cookie Icing:
-
2
cups
powdered sugar -
1
tablespoon
light corn syrup -
½
teaspoon
vanilla extract
optional -
Pinch
kosher salt -
2-3
tablespoons
whole milk
more as needed
Instructions
Make the cookie dough:
-
In a large bowl, thoroughly whisk together the flour, cocoa powder, baking powder, and kosher salt. Set this dry mixture aside.
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In another large bowl, melt the butter (a microwave works quickly) until just liquid, but ensure it’s not hot. Whisk the granulated sugar into the melted butter until well combined, then vigorously whisk in the egg and vanilla extract until the mixture is fully emulsified, with no visible streaks of butter or egg.
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Slowly stir the reserved flour mixture into the wet ingredients until almost combined.
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The dough will appear dry initially; I find it best to finish incorporating the flour by hand. Gently squeeze the dough together until it forms a cohesive ball. This technique prevents over-developing the gluten, keeping the cookies tender.
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While the dough is at room temperature, divide it into two equal portions. Place each portion between two sheets of parchment paper, shaping them into disks.
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Using a rolling pin, roll each disk of dough to an approximate thickness of ¼ inch. For the best results and to prevent the dough from sticking, roll it between the two sheets of parchment paper. If you prefer, you can also roll it on a lightly floured surface.
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Refrigerate the rolled dough until it is thoroughly chilled. While 30 minutes is the minimum, I recommend chilling for a full 2 hours or even overnight. This extended chill time allows the gluten to relax completely, which results in more tender cookies that hold their shape better during baking.
Cut & bake cookies:
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When you are ready to bake, preheat your oven. For a convection oven, set the temperature to 325° F. For a conventional oven, preheat to 350° F. Prepare two baking sheets by lining them with parchment paper.
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Carefully peel the parchment paper from both sides of the chilled dough. Use a lightly floured cookie cutter of your choice to cut out shapes. Arrange the cut cookies on the prepared baking sheets and return them to the refrigerator to chill for about 20 minutes before baking. This crucial second chill helps prevent the cookies from spreading in the oven.
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Bake the cookies in the preheated oven for 7-9 minutes, or until the centers appear matte and a few small cracks begin to form on the surface. To ensure even baking, it’s best to bake cookies of the same shape and size on a single baking sheet.
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Once baked, remove the cookies from the oven and allow them to cool completely on a wire rack before attempting to ice them. Warm cookies will cause the icing to melt.
Make Cookie Icing:
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In a large bowl, combine the powdered sugar and light corn syrup. Gradually add the whole milk, starting with 2 tablespoons and adding more slowly as needed, whisking continuously until the mixture is smooth and combined. Be cautious not to add too much milk at once, as a very thin icing is difficult to correct.
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If you desire colored icing, separate it into different bowls and add your chosen gel food dye. Maintain a careful eye on the consistency; if it becomes too thin after adding color, stir in a little more powdered sugar. Gel food coloring provides the most vibrant results without significantly thinning the icing.
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For this simple powdered sugar icing, a single consistency typically works well for both outlining and flooding, which differs from royal icing. The ideal consistency should be a thick ribbon that flows off your whisk and rests briefly on the surface of the icing in the bowl before slowly disappearing. If it’s too thin, add more powdered sugar, a spoonful at a time.
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Transfer the prepared icing into piping bags or clean squeeze bottles for easy and precise decorating.
Video
Notes
Variations: Unleash your creativity by adding lemon or orange zest to the sugar, experimenting with different extracts (like coffee or almond), or mixing in small additions such as mini chocolate chips or sprinkles directly into the dough.
Storage: Store iced cookies at room temperature in an airtight container for up to 10 days to maintain their softness. For optimal results, allow the icing to set for a full 24 hours before stacking. If wrapping with plastic wrap, ensure the icing is completely dry (at least 3 hours) to prevent sticking to the surface.
Nutrition
|
Carbohydrates: 18g
|
Protein: 1g
|
Fat: 3g
|
Saturated Fat: 2g
|
Polyunsaturated Fat: 0.1g
|
Monounsaturated Fat: 1g
|
Trans Fat: 0.1g
|
Cholesterol: 10mg
|
Sodium: 52mg
|
Potassium: 27mg
|
Fiber: 1g
|
Sugar: 13g
|
Vitamin A: 78IU
|
Calcium: 8mg
|
Iron: 0.5mg
Dessert
American
97
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Before You Go: Explore More Chocolate Delights
I sincerely hope you enjoyed creating and savoring this professional chef-tested recipe for perfect chocolate sugar cookies. These versatile treats are sure to become a beloved staple in your baking repertoire. If your love for chocolate knows no bounds, I invite you to explore our other delicious, chef-developed chocolate recipes. From the rich and deeply satisfying moist chocolate bundt cake to a collection of other delightful easy chocolate dessert recipes, there’s always something new and wonderful to bake. Happy baking, and enjoy your chocolate creations!