Chocolate Sugar Cookies Recipe

chocolate sugar cookies decorated with a drizzle of pink icing and Valentine's Day sprinkles on a white plate

Course: cookie, Dessert

Cuisine: American

Prep Time: 25

Cook Time: 10

Chill Time: 45

Total Time: 1 20

Servings: cookies

Calories: 143kcal

Author: Becky Hardin - Easy Dessert Recipes

Fun, festive, and delicious Chocolate Sugar Cookies sweeten any celebration. Elevate traditional drop-style cookies with cocoa powder, a drizzle of melted chocolate, and sprinkles!

Print Recipe

Equipment

Kitchen Scale (optional)
Stand Mixer
Baking Sheet

Ingredients

For the Cookie Dough

½ cup unsalted butter 113 grams, room temperature (1 stick)
⅓ cup granulated sugar 67 grams
2 tablespoons brown sugar 27 grams
1 large egg 50 grams, room temperature
1 egg yolk 14 grams, room temperature
1 cup all-purpose flour 120 grams
¼ cup unsweetened cocoa powder 21 grams
1 tablespoon milk 14 grams, room temperature
½ teaspoon baking soda 3 grams
¼ teaspoon baking powder 1 gram
½ teaspoon kosher salt
1 cup coarse sugar 180 grams, for rolling

For Decorating

½ cup pink melting wafers 85 grams
½ cup Heart-shaped sprinkles 96 grams, optional

Instructions

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and brown sugar together on high speed until smooth and creamy, about 2 minutes.
½ cup unsalted butter, ⅓ cup granulated sugar, 2 tablespoons brown sugar
Add the egg and egg yolk and beat together to incorporate, about 30 seconds.
1 large egg, 1 egg yolk
Add the flour, cocoa powder, milk, baking soda, baking powder, and salt. Mix until combined, about 30 seconds.
1 cup all-purpose flour, ¼ cup unsweetened cocoa powder, 1 tablespoon milk, ½ teaspoon baking soda, ¼ teaspoon baking powder, ½ teaspoon kosher salt
Tightly wrap the dough in plastic wrap and refrigerate for at least 45 minutes (or overnight).
Once the cookie dough has chilled, remove the plastic wrap. Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
Add 1 cup of coarse sugar to a small bowl. Set aside.
1 cup coarse sugar
Scoop 1 tablespoon of dough per cookie and roll into balls. Roll each cookie dough ball in the coarse sugar until completely coated.
Place the cookie dough balls onto the prepared baking sheet with at least 2-3 inches of space between each cookie.
Bake the cookies for 10-12 minutes, or until the edges are set.
Transfer baked cookies to a cooling rack to cool completely.
Place the pink melting wafers into a microwave safe bowl. Heat in 30 second increments, stirring between each.
½ cup pink melting wafers
Pour the melted wafers into a Ziplock bag. Cut a small hole into one corner of the bag.
Drizzle each cookie with the melted chocolate and top with sprinkles (if desired) before the chocolate hardens.
½ cup Heart-shaped sprinkles

Notes

Don't forget to chill the cookie dough. This step prevents the cookies from spreading too much while they bake.
For perfect cookies every time, use a cookie scoop!
Simply change up the color of the candy melts to customize these cookies for any holiday or celebration.

Storage: Store chocolate sugar cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 1 month.

Nutrition