Chocolate Sugar Cookies are soft cookies full of chocolate flavor and topped with a creamy homemade chocolate frosting. For a more classic sugar cookie recipe, check out my Sugar Cookie recipe.
Chocolate Sugar Cookie
This chocolate sugar cookie is a cookie that looks a lot like a chocolate swig cookie. Swig cookies originated in Utah, and what makes them different than a traditional sugar cookie is that the dough is scooped out, not rolled. Then, after being baked, they are topped with frosting. Because of this, these sugar cookies are not the best to be cut-out sugar cookies. But, they sure are delicious to eat!
Chocolate Sugar Cookie Recipe
This cookie recipe does have a few untraditional ingredients like confectioners’ sugar (in the cookie!), cream of tartar, and oil. However, it all comes together perfectly to create the best chocolate sugar cookie you will try! And, of course, there is also the chocolate frosting that you won’t want to forget about.
Cookie Ingredients (full recipe below)
- Unsalted butter
- Granulated sugar
- Confectioners’ sugar
- Vegetable oil
- Eggs
- Water
- Vanilla extract
- All-purpose flour
- Cocoa powder
- Salt
- Baking soda
- Cream of tartar
Chocolate Frosting Ingredients
- Confectioners’ sugar
- Cocoa powder
- Whole milk
- Butter
How to Make Chocolate Sugar Cookies
I recommend using a stand mixer for this chocolate sugar cookie recipe as you really need the ingredients to be evenly incorporated and to be mixed just long enough. I watch my mixer pretty close after all ingredients are added and wait for it to pull away from the sides of the bowl (much like bread dough does).
- First, combine the butter, granulated sugar, and confectioners’ sugar in the bowl and mix until just combined.
- Next, drizzle in the oil and add the eggs, water, and vanilla extract, mixing well.
- Meanwhile, in a separate bowl, whisk together flour, cocoa, salt, baking soda, and cream of tartar.
- Slowly add the flour mixture to the butter mixture and use the stand mixer to mix until the dough pulls away from the sides of the bowl.
- I like to make sure the cookies are consistent in shape and size. Using a scoop makes this possible! Simply scoop the dough and then level it on the side of the bowl. Drop the dough onto a parchment-lined cookie sheet. Once your sheet is full, roll each ball in your clean hands until they are round and smooth.
- Then, with a kitchen glass that has granulated sugar on the bottom, press down into the cookie dough ball. Repeat that on all your cookies and they will all come out the same size!
- Finally, bake the cookies for 8-12 minutes, or until the edges are just starting to brown. Let the cookies cool on the baking sheet while you prepare the chocolate frosting.
How to Make Chocolate Frosting
To make the frosting, simply add all of the ingredients into a mixing bowl. Or, you could use a clean bowl of your stand mixer. Blend together until smooth. Then, it’s easy to frost the cooled cookies.
Put a dollop of frosting on an offset spatula then smooth it around the center indentation of the cookie. For the final “swoop”, I hold my offset spatula steady, turn the cookie one direction, then turn it back in the other, moving the spatula slightly lower. It sounds complicated, but it’s really quite easy once you get the hang of it. The best part is that practicing is fun and you get to eat any mistakes!
How to Store Chocolate Sugar Cookies
Chocolate Sugar Cookies can be stored at room temperature for a few days, but they are really great chilled in the refrigerator as well! If you want to freeze the cookies, lay them on a parchment-lined baking sheet in the freezer until frozen. Then, store the frozen cookies in an airtight, freezer-safe container or zipped freezer-safe bag. Be sure to label and date the containers. They will last up to a month in the freezer.
Looking for More Chocolate Desserts?
Raspberry Cheesecake Chocolate Cookies
Chocolate Ooey Gooey Butter Cookies
Ingredients
COOKIES
- 1 cup (2 sticks or 226g) unsalted butter, softened
- 1 1/4 cups (250g) granulated sugar
- 3/4 cup (94g) confectioners' sugar
- 3/4 cup (163.5g) vegetable oil
- 2 large eggs, room temperature
- 2 tablespoons water
- 1 teaspoon vanilla
- 4 1/2 cups (562.5g) all-purpose flour
- 1 cup (118g) cocoa powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
CHOCOLATE FROSTING
- 2 cups (250g) confectioners' sugar
- 1/4 cup (29.5g) cocoa powder, sifted
- 1/4 cup (61g) whole milk
- 1/4 cup (1/2 stick or 57g) butter, melted
Instructions
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Preheat oven to 350° F.
COOKIES
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In the bowl of a stand mixer, combine the butter, granulated sugar, and confectioners' sugar, and mix until just combined.
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Drizzle in oil and pour in eggs, water, and vanilla extract and mix well.
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In another bowl, whisk together flour, cocoa, salt, baking soda, and cream of tartar.
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Slowly add the flour mixture to the butter mixture and allow the mixer to combine until the dough pulls away from the sides of the mixer bowl.
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Using an ice cream/cookie scoop, scoop out golf-ball-size portions on a parchment-lined cookie sheet.
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Roll out each cookie dough ball until it is smooth and round.
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Using a kitchen glass that has been pressed into granulated sugar, press down on each cookie dough ball until the center of the cookie is pressed flatter than the edges. Repeat this on all cookies.
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Bake for 8-12 minutes or until edges are just slightly starting to brown and center no longer appears wet. Allow the cookies to cool as you make the frosting.
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NOTE: It is important to NOT over-bake the cookies. Be sure to check your cookies at 7 minutes. Every oven is different and overbaking can result in a tough, crumbly, tasteless cookie. Let your first batch be a test batch so you can ensure the remaining cookies are perfect and soft!
FROSTING
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In mixing bowl, place all of the ingredients and blend together using a hand-held mixer or stand mixer.
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Spread over cooled cookie using an offset spatula or butter knife