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Stacks of chocolate cut out sugar cookies in Halloween shapes.
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4.82 from 59 votes

Chocolate Cut Out Halloween Sugar Cookies

These Easy Chocolate Cut Out Sugar Cookies hold their shape and have great chocolatey, buttery flavor that is perfect with either royal icing or a regular buttercream frosting. Great for Halloween, Valentine's Day, or anytime!
Prep Time1 hour 30 minutes
Cook Time10 minutes
Total Time1 hour 40 minutes
Course: Dessert
Cuisine: American
Servings: 18 cookies
Author: Amy Nash

Ingredients

  • 3/4 cup salted butter softened (185g)
  • 1 cup granulated sugar (200g)
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour (200g)
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt

Instructions

  • In the bowl of a stand mixer, beat the butter on medium speed using the paddle attachment for 1 minute until creamy and smooth.  Add the sugar and beat for 2 to 3 minutes, until light and fluffy.
    3/4 cup salted butter, 1 cup granulated sugar
  • Beat in the egg and vanilla on high speed, scraping down the sides of the bowl as needed.
    1 large egg, 1 teaspoon vanilla extract
  • In a separate bowl, whisk together the flour, cocoa, baking powder and salt, then add to the wet ingredients and mix together on low speed until combined.
    1 1/2 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1/8 teaspoon salt
  • Divide the dough in half and shape into discs. Wrap tightly in plastic wrap and refrigerate for at least 1 hour and up to 2 days.  
  • When ready to bake, heat the oven to 350°F. Line 2 baking sheets with parchment paper and take the cookie dough out of the fridge to sit on the counter for 10 minutes before rolling.
  • Working with one disc of dough at a time, roll out between two sheets of parchment paper to between 1/4" and 3/8" thickness, then cut out with cookie cutters and place on the parchment lined baking sheets.  
  • Bake for 10 minutes, rotating halfway through bake time. The cookies will still look soft, but do not overbake. Cool on the baking sheets for 5 minutes before transferring to a wire rack.
  • Cool completely before frosting and decorating.

Notes

Adapted from Sally's Baking Addiction.

Nutrition

Calories: 161kcal | Carbohydrates: 21g | Protein: 2g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 88mg | Fiber: 1g | Sugar: 11g

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