Chocolate Sugar Cookies

These easy sugar cookies are crisp on the edges but soft in the center and pack a chocolate punch which makes it perfect for any holiday.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 10

Chilling Time 1

Total Time 1 30

Servings medium cookies

Calories 215kcal

In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed for 4-5 minutes or until light and fluffy. Beat in egg yolks and vanilla extract until combined. Scrape down the sides and bottom of the bowl as needed.
Sift the flour and cocoa powder together in a medium bowl and whisk in salt. On low speed, slowly add flour mixture to butter mixture. Do not over mix but make sure all the flour is incorporated.
Divide the dough into 2 equal parts. Add some powdered sugar to rolling pin and parchment paper. Roll each portion out onto a piece of parchment to ¼″ thickness. Chill in fridge for 1 hour.
Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Remove dough from fridge and use a cookie cutter to cut in shapes. Transfer the cut cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used.
Bake for 10-12 minutes, rotating pan halfway through. You will know the cookies are done when the edges are firm but the middle is still a little soft. Allow to cool for 5 minutes on pan and then transfer to wire rack to cool completely.
Decorate the cookies however you'd like the with royal icing recipe below. The icing should be set in about 2 hours so you can stack them. The cookies should last about 5 days at room temperature.

In a large bowl using a hand-held mixer or a stand mixer fitted with a whisk attachment, beat all of the icing ingredients together on high speed for 5 minutes until stiff peaks form. Always start with 3 tablespoon of water to be safe, but you'll probably need 4 for right consistency. If it's too thin, add more powdered sugar and if too thick, add more water. Once desired consistency beat in vanilla extract.

Use dark cocoa powder to give a more intense chocolate flavor.
All refrigerated items should be at room temperature, which helps the dough mix easily and evenly.
Use parchment paper and add powdered sugar to rolling pin when rolling out cookie dough so it doesn't stick.
Roll out chocolate sugar cookie dough first before placing in fridge for 1 hour so it is easier to get to ¼" thickness.
You know cookies are done when edges are firm, but middle is slightly soft.