These Cut-Out Chocolate Sugar Cookies bake up with sharp edges, a soft-set center, and a deep cocoa flavor that’s perfect for decorating.They’re based on my classic cut-out sugar cookie recipe, but with a rich chocolate twist that feels extra festive during the holidays.The dough rolls out smoothly, doesn’t puff up, and holds its shape beautifully.

These cookies are ideal for ornaments, snowflakes, gingerbread men, and every cookie-cutter you love.Add them to your list of Christmas cookies this season! Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Butter: I butter (I prefer unsalted) is softened to room temperature so it creams properly and gives you a smooth, even dough.If using salted butter, you may want to lessen the amount of kosher salt.

Granulated Sugar: Sweetens the dough and helps achieve a light, tender texture.Egg: Binds the dough and helps it roll out without cracking.Out of eggs? Try an egg substitute.

Cornstarch: Keeps the edges clean and helps the dough stay soft without being sticky.All-Purpose Flour: Provides structure.Measure correctly for best results.

Cocoa Powder: I used Dutch-processed cocoa powder.It gives these cookies their dark, chocolatey look and smooth cocoa flavor.Natural cocoa won’t give the same richness or color.

FAQs Do these cookies spread? Very little!

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