Chocolate Sugar Cookies with Chocolate Icing
These chocolate‑infused sugar cookies can be rolled thin for a crisp bite or left thicker for a chewy texture. A shiny, firm, egg‑free chocolate frosting adds a sweet finish, and optional sprinkles give a festive touch.
Instructions
6 steps-
Prepare the dough
Beat softened butter and sugar together until creamy. Add the egg and vanilla extract and mix well. In another bowl whisk flour, cocoa powder, baking powder, and salt. Gradually combine the dry mixture with the wet until a uniform dough forms. -
Chill the dough
Divide the dough in half, wrap each portion tightly in plastic wrap, and refrigerate for at least 2–3 hours. -
Roll and cut
Preheat oven to 350°F and line a baking sheet with parchment. On a flour‑dusted surface, roll each chilled disk to ⅛‑inch for crisp cookies or ¼‑inch for softer ones, adding flour as needed. Cut shapes with cookie cutters and place them on the prepared sheet. -
Bake
Bake at 350°F for 9–11 minutes, adjusting time for size or thickness. Let the cookies cool completely on the sheet before frosting. -
Make the chocolate frosting
In a medium bowl combine sifted powdered sugar, Dutch cocoa powder, 1 Tablespoon milk, corn syrup, and vanilla extract. Stir until smooth. If the frosting is too thick, add milk a teaspoon at a time until pipeable; if too thin, add more powdered sugar. -
Frost and finish
Transfer frosting to a piping bag or Ziploc bag with a snipped corner. Pipe the icing onto cooled cookies, add sprinkles if desired, and let the frosting set for several hours before serving.
Tips
For a thinner, crisper cookie roll the dough to ⅛ inch; for a softer, chewier bite roll to ¼ inch. If the dough feels overly sticky, keep it wrapped and chilled before rolling.
Video
“The Rich, Chocolatey Version of Classic Sugar Cookies (with Chocolate Icing!)” by Sugar Spun Run, watch on YouTube.
About this recipe
The cookies are a richer spin on the classic sugar cookie, featuring Dutch‑processed cocoa for deep chocolate flavor. After chilling the dough, roll it to your desired thickness, cut shapes, and bake until the edges are lightly golden. The accompanying chocolate icing is glossy and firm enough to pipe decorative designs, yet soft enough to spread if preferred.
Serve the cookies at room temperature, either plain or dressed with the chocolate icing and sprinkles. They make a perfect treat for holidays, parties, or an everyday sweet snack.
