Dessert

Chocolate Cut Out Cookies Recipe

ByMaya Arden August 27, 2026August 27, 2026

Introduction

Chocolate Cut Out Cookies are a delightful twist on the classic sugar cookie, combining rich cocoa flavor with a tender, buttery texture. Perfect for decorating and sharing during any festive occasion, these cookies are sure to satisfy your chocolate cravings.

This image shows an assortment of Christmas-themed cookies on a white marbled surface. There are gingerbread man cookies with a smooth brown base layer, green icing buttons, and simple white icing smiles and eyes. The Christmas tree-shaped cookies have a dark brown base layer with a bright green icing top, decorated with small round multicolored sprinkles and a brown icing trunk. Candy cane cookies have a dark brown base with red and white alternating stripes in a smooth icing layer. Snowflake cookies have a dark brown base with white icing on top, covered with gold-colored sugar sprinkles. Each cookie has a thick, nicely defined icing layer matching the theme, with the colors vivid and textures smooth. All cookies are closely arranged, filling the frame. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (260g) all-purpose flour
3/4 cup (85g) natural unsweetened cocoa powder

1 tbsp (8g) cornstarch
1/2 tsp baking soda

1/4 tsp baking powder
1/2 tsp salt

1 cup (224g) unsalted butter, room temperature
1 1/4 cups (259g) granulated sugar
1 large egg

1 tsp vanilla extract

Instructions

Step 1: In a medium bowl, combine the flour, cocoa powder, cornstarch, baking soda, baking powder, and salt. Set aside.
Step 2: In a large bowl, beat the butter and sugar on medium speed for 2-3 minutes, until light and creamy in color and texture.

Step 3: Add the egg and vanilla extract to the butter mixture and mix until fully combined.
Step 4: Gradually add the dry ingredients to the wet ingredients and mix just until the dough forms. It may seem crumbly at first; use a spatula or your hands to bring it together into a ball. Avoid overmixing.
Step 5: Refrigerate the dough for at least 1 hour or up to 3 days. This helps the cookies become tender and easier to handle.

Step 6: Preheat the oven to 350°F (180°C) and line a baking sheet with a silicone mat or parchment paper.
Step 7: Allow the dough to come to room temperature slightly before dividing it into two equal parts. Roll each portion between parchment paper to about 1/4-inch thickness.
Step 8: Place the rolled dough with parchment on a baking sheet and freeze for 5 minutes. Remove the top parchment, cut out shapes immediately, and transfer the cookies to the baking sheet. Keep cookies cold to minimize spreading.

Step 9: Bake the cookies for 8-12 minutes, until set and done. Cookies may spread slightly during baking.
Step 10: While still warm, gently press the edges with a butter knife if you want sharper shapes.
Step 11: Let cookies cool on the baking sheet for 3-5 minutes, then transfer to a wire rack to cool completely.

Step 12: Repeat rolling, cutting, and baking until all dough is used.
Step 13: Decorate cooled cookies as desired with buttercream frosting, easy sugar cookie icing, or royal icing.

Tips & Variations

Chill the dough well and keep cookies cold before baking to prevent spreading and maintain defined shapes.

Substitute half the cocoa powder with melted dark chocolate for a richer flavor.
Use different cookie cutters to create fun shapes for holidays or special occasions.
For a more intense chocolate flavor, add a pinch of espresso powder to the dry ingredients.

Storage

Store baked cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a single layer, separated by parchment paper, for up to 3 months. Thaw at room temperature before decorating or serving. Reheat briefly in a warm oven if you prefer soft cookies.

How to Serve

A round white tray holds an assortment of decorated chocolate cookies, arranged in three groups. On the left are five candy cane-shaped cookies with white and red icing in alternating stripes. In the center are five gingerbread man-shaped cookies with smooth brown icing bodies, white smiling faces, and green icing buttons down their middle. On the right are six Christmas tree-shaped cookies covered with bright green icing and topped with multicolored round sprinkles, and a few snowflake-shaped cookies with white icing and golden sugar decorations peek from behind. The tray rests on a folded red cloth over a white marbled surface, and a glass of milk stands in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip refrigerating the dough?

Yes, but chilling the dough helps the cookies hold their shape better and results in a more tender texture.

What is the best icing to decorate these cookies?

All three icing options—buttercream, easy sugar cookie icing, and royal icing—work well. Royal icing is best for detailed designs as it dries hard, while buttercream adds a creamy texture.