So I’m sure you’ve seen the classic Christmas sugar cookies, adorned with festive shapes and colourful icing, making their annual appearance during the holiday season. But have you ever wondered what happens when you infuse this beloved tradition with chocolate?
Today, I’m unwrapping the secrets to my best chocolate Christmas sugar cookie recipe. These cookies are the perfect treat for any holiday occasion. Whether it’s a cozy date night, a festive family dinner, a work Christmas potluck, a lively friendsmas gathering, or simply indulging in a midnight snack at home, these cookies are a delightful addition to any celebration.
So get ready to elevate your Christmas cookie game and make this festive season extra special with a touch of chocolaty magic!
Why You’ll Love My Easy Chocolate Sugar Cookie Recipe
Like many great recipes, this recipe was a happy accident. I was preparing to bake regular sugar cookies when I wondered, “what if I threw some cocoa powder into the mix?” And I’m so glad I did, my family went to town on the entire batch in a single evening.
My chocolate sugar cookies are soft, thick cookies, with a perfect touch of crispiness around the edges.
The flavour? Like chocolate met buttery goodness and decided to throw a party in your mouth. They’ll even remind you of butter cookies, or even the chewiest homemade brownies.
And if it’s your first time baking, no need to worry. This recipe is super easy to make, with just eight ingredients for the dough.
One bite, and you’ll get why they vanished so quickly at my place. Trust me, you’ll want to savour every crumb of these chocolate Christmas sugar cookies!
Ingredients
Dry ingredients:
1 and 1/2 cups of all-purpose flour
3/4 cup of unsweetened cocoa powder
1 cup of white granulated sugar
1 teaspoon of baking powder
1/8 teaspoon of salt
1/4 cup of white powdered sugar
Wet ingredients:
1 large egg
3/4 cup of softened, unsalted butter
1 teaspoon of pure vanilla extract
Instructions
Preheat your oven:
Preheat your oven to 350°F.
Mix together all the dry ingredients:
Whisk the flour, cocoa powder, sugar, baking powder, and salt, together in a medium bowl. Set the mixture aside.
Mix together all the wet ingredients:
In a large bowl, add the egg and vanilla and whisk until combined. Then add the softened butter to the mixture. I like to take my butter directly out of the fridge and then microwave it for 25 seconds before adding it into the mixture – works all the time, making sure it’s smooth and creamy!
Make the cookie dough:
Add the dry ingredients to the wet ingredients, and knead the dough until the butter acts as the glue that brings all the dough ingredients together. The dough will be soft, but if the dough seems too soft or too sticky for rolling, add one more tablespoon of flour.
Chill the dough:
Lightly dust the dough with just a little bit of cocoa powder or flour. Place a piece of parchment paper at the bottom of the bowl to prevent sticking. Then place the dough in the bowl, cover with plastic wrap or aluminum foil, and refrigerate for an hour long.
Roll the dough:
Once chilled, dust two large pieces of parchment paper or two silicone baking mats with cocoa powder or flour. I use a specific wooden cutting board that I reserve just for baking. But of course, the board also means more dishes to wash in the end. Divide the dough into four equal parts. Place two dough quarters on each. With a rolling pin lightly dusted with cocoa powder or flour, roll the dough out to about 1/4 inch thickness. Use more cocoa powder or flour if the dough seems to be too sticky.
Shape the cookies:
Using your Christmas themed cookie cutters, cut the dough into shapes. Re-roll the remaining dough, using more cocoa powder or flour to lightly dust your work surface and rolling pin, and continue until all the dough is used. Each dough quarter should yield about six cookies. Work quickly so that the dough doesn’t become too warm or too soft. But if it does, place any unused dough back in the refrigerator for 10 minutes to stiffen up again. Repeat cutting into shapes with the the three other quarters of dough. I know that it might not seem like a lot of dough as you’re shaping your cookies, but I promise you get a lot of cookies from the dough scraps you re-roll!
Bake the cookies:
Arrange the shaped cookies on your two baking sheets about three inches apart. I usually end up with about twelve cookies on each baking tray, for a total of 24 cookies. Though depending on your cookie shapes and sizes, you may end up with a little more! Bake for 12 minutes or until edges are set. If your oven has hot spots, rotate the baking sheet halfway through. If your oven is a really strong conventional oven like mine, bake for about 9 minutes.
Cool the cookies:
Allow the cookies to cool on the baking sheet for about ten minutes and then transfer to a wire rack to cool completely before decorating. Once completely cool, I like to sprinkle a bit of powdered sugar on top of the cookies. It looks like a touch of snow! And yes, believe me when I say that these cookies won’t even need icing or fondant! A sprinkle of powdered sugar is all you need!
Plate the cookies:
Finally, arrange these irresistible chocolate Christmas sugar cookies on a charming platter, and you’re ready to delight everyone with a festive treat!
My chocolate Christmas sugar cookie recipe is a great way to infuse your home with the sweet scent of holiday joy. Whether you’re baking with family or friends, or creating edible works of art solo, these cookies are bound to become a highlight of your festive season.
So, preheat that oven, take out your favourite cookie cutters, and get ready to unwrap the magic of homemade chocolate Christmas sugar cookies.
May your holidays be sweet, joyful, and filled with the love baked into every delightful bite!
The Lilac Blog 