Chocolate Sugar Cookies

These homemade chocolate sugar cookies have a rich, fudgy flavor and tender texture. Dipped in white chocolate and decorated with colorful sprinkles, they're perfect for holidays and celebrations.

Course Cookies

Cuisine American

Prep Time 25

Cook Time 13

Chill & Cool Time 1 30

Total Time 2 8

Servings servings

Calories 157kcal

Author Diane Gail

Ingredients

2 cups all-purpose flour
3/4 teaspoon unsweetened cocoa powder
2 tablespoons cornstarch
3/4 teaspoon salt
1 cup granulated sugar
1 cup butter room temperature
1 large egg
1 tablespoon vanilla extract
8 ounces white chocolate baking bar chopped
red sugar crystals

US Customary - Metric

Instructions

In a medium bowl, whisk together the flour, cocoa powder, cornstarch, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar until light and fluffy.
Add the egg and vanilla extract. Beat until combined, scraping down the sides and bottom of the bowl as needed.
Add the dry ingredients to the butter mixture. Mix on low speed just until a uniform dough forms. Do not overmix.
Roll the dough to 1/4-inch thickness between two sheets of parchment paper. Transfer to a flat baking sheet and refrigerate for at least 1 hour.
Preheat the oven to 350°F (175°C). Line a baking sheet with a silicone baking mat.
Remove the chilled dough from the refrigerator and cut into desired shapes. Transfer the cookies to the prepared baking sheet, spacing them about 1 inch apart.
Bake for 10–13 minutes, until the edges are firm and the centers are set. Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Gather the dough scraps, reroll to 1/4-inch thickness, and continue cutting and baking in batches. Keep unused dough refrigerated between batches.
Bring 1–2 inches of water to a gentle simmer in a saucepan. Place a dry, heatproof glass bowl over the saucepan without allowing it to touch the water. Add the white chocolate and stir until melted and smooth. Remove from the heat.
Dip each cooled cookie into the melted white chocolate, allowing the excess to drip off. Place on parchment paper and immediately decorate with colored sugar crystals. Repeat with the remaining cookies, dipping and decorating one at a time.
Refrigerate the decorated cookies for about 10 minutes, or until the white chocolate has set.

Notes

Use similar-sized cookie cutters for each batch to ensure even baking. Smaller cookies may require less baking time.
Allow baking sheets to cool completely between batches to prevent the dough from spreading.
Use a good-quality white chocolate baking bar for a smooth coating. Avoid overheating it while melting.
Store cookies in an airtight container in a cool, dry place to prevent them from drying out.
Freeze undecorated cookies in an airtight freezer-safe container with parchment paper between layers. Thaw completely before decorating.

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