These soft, rich chocolate cut-out sugar cookies are dipped in melted white chocolate and finished with colorful sprinkles for a festive, bakery-style treat. They bring together deep cocoa flavor, a tender sugar cookie texture, and a sweet chocolate coating that makes them perfect for holidays, cookie trays, edible gifts, and special occasions.
One of the best things about this chocolate cut-out cookie dough is how versatile it is. You can cut it into hearts for Valentine’s Day, stars or trees for Christmas, or any shape you like for birthdays and celebrations. Dip the baked cookies in white chocolate, dark chocolate, milk chocolate, or leave them plain for a simple chocolate sugar cookie. With one easy dough, you can create several different cookie variations.
When cold weather settles in, baking cookies is one of the easiest ways to make the kitchen feel warm and inviting. A batch of chocolate cut-out cookies can turn an ordinary day into something sweeter, especially when the cookies are decorated with glossy chocolate and bright sprinkles. The dough is simple to work with, and chilling the cut shapes before baking helps them hold their edges nicely.
These cookies are especially helpful when you want a homemade dessert that looks festive without being complicated. The dough rolls out well, the cocoa gives the cookies a bold chocolate color, and the melted chocolate dip adds a smooth finish. Use cookie cutters for whatever season you are celebrating, then decorate each cookie with sprinkles before the chocolate sets.
Making These Soft Chocolate Cut-Out Cookies
Baking cookies is a delicious kind of therapy. There is something comforting about rolling dough, cutting out shapes, watching the cookies bake, and then adding the final decorative touch. These soft chocolate cut-out sugar cookies are rich enough for chocolate lovers, but still tender and classic enough to serve as a decorated sugar cookie.
The key is not to overmix the dough. Beating too much air into the butter and sugar can make the cookies spread, and overworking the flour can affect the texture. Mix only until the ingredients come together, roll the dough evenly, and chill the cut shapes before baking. For the cleanest look, use a light dusting of cocoa powder instead of flour when rolling and cutting the cookies. This keeps the chocolate cookies dark and prevents white marks on the surface.
Ingredients You Need
- Unsalted butter, at room temperature
- Sugar
- Large egg
- Vanilla extract
- All-purpose flour
- Cocoa powder
- Salt
- Chocolate chips or melting wafers, melted when ready for dipping
- Sprinkles
- Hint: Use cocoa powder for rolling and cutting the cookies instead of flour so the cookies do not get white marks. Use it sparingly so the dough does not become dry.
How to Make Chocolate Cut-Out Sugar Cookies
- Preheat the oven to 350 degrees and line baking sheets with parchment paper.
- Cream the butter and sugar with a mixer on medium speed for about 1 minute. Do not overbeat, because adding too much air to the dough can cause the cookies to spread.
- Add the egg and vanilla extract, then mix just until combined.
- Sift the flour, cocoa powder, and salt together. Add the dry ingredients to the wet mixture and mix on low speed for about 30 seconds, just until the dough comes together. Do not overmix.
- Roll the dough between two sheets of parchment paper lightly dusted with cocoa powder to a thickness of 1/4 inch.
- Cut out the cookie shapes, then place the shapes back in the refrigerator for 10 minutes to 1 hour. Chilling helps the cookies hold their shape while baking.
- Bake for 8 to 10 minutes, or until the centers no longer look wet. Baking time will depend on the size of the cookies.
- Let the cookies cool completely before decorating.
- Melt the chocolate and pour it into a cup for easier dipping. Dip each cookie, tap gently on the side of the cup to remove excess chocolate, place on parchment paper, and add sprinkles before the coating sets.
- Store the decorated cookies in a sealed container or ziplock bag. Baked cookies can also be stored in the refrigerator or freezer.
These chocolate sugar cookies are wonderful for Valentine’s Day, Christmas, cookie exchanges, dessert platters, and homemade gifting. Roll the dough, cut out your favorite shapes, dip the cooled cookies in chocolate, and finish with sprinkles for an easy decorated cookie that looks cheerful and tastes rich, soft, and chocolatey.
Looking for More Chocolate Cookies?
- 1 Dough – Three Kinds of Chocolate Cookies for the Holidays
- Mega Quadruple Chocolate Cookies
- Milk Chocolate Kiss Cookies
- Fudgy Double Chocolate Orange Cookies
- Intense Dark Chocolate Mocha Latte Cookies
- Best Fudgy Chocolate Crinkle Cookies
- Chocolate Fudge White Chocolate Chip Cookies – Vegan & GF Options
- Easy Chocolate Covered Strawberry Brownies
White Chocolate Covered Soft Chocolate Cut-Out Cookies
Kim Lange
Ingredients
- 1 cup unsalted butter room temperature
- 1 cup sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ¾ cup cocoa powder
- ½ teaspoon salt
- 1 cup chocolate chips or wafers melted when ready for dipping
- Sprinkles
- Cocoa powder for rolling and cutting use lightly to avoid white marks from flour
Instructions
-
Preheat the oven to 350 degrees and line baking sheets with parchment paper.
-
Cream the butter and sugar with a mixer on medium speed for about 1 minute. Do not overbeat, because extra air in the dough may cause spreading.
-
Add the egg and vanilla extract, then mix just until incorporated.
-
Sift the flour, cocoa powder, and salt together. Add to the wet ingredients and mix on low speed for about 30 seconds, only until combined.
-
Roll the dough between two lightly cocoa-dusted sheets of parchment paper to a thickness of 1/4 inch.
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Cut out the cookies, then chill the shapes in the refrigerator for 10 minutes to 1 hour so they hold their shape better when baked.
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Bake for 8 to 10 minutes, or until the centers no longer look wet. Baking time will vary depending on the size of the cookies.
-
Cool completely before decorating with melted chocolate and sprinkles.
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Melt the chocolate and place it in a cup for dipping. Dip each cookie, tap off the excess chocolate, place on parchment paper, and add sprinkles. Let the coating set for a few minutes.
-
Store in a sealed container or ziplock bag. The baked cookies can be stored in the refrigerator or freezer.