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Chocolate Sugar Cookies

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  •  4.5 stars stars based on 70 reviews
  •   90% would make this again
  • Review this recipe  Read reviews
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Makes about 40

3 ounces unsweetened chocolate
1 cup butter
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
additional sugar

Microwave chocolate and margarine in large microwavable bowl on high 2 minutes or until margarine is melted. Stir until chocolate is completely melted. Stir 1 cup sugar into melted chocolate mixture until well blended. Stir in egg and vanilla until completely blended. Mix in flour, baking soda and salt. Refrigerate 30 minutes. Heat oven to 375 F. Shape dough into 1" balls; roll in additional sugar.

Alternately, roll out to 1/4" thick and cut with cookie cutters. Place, 2" apart, on ungreased cookie sheets. (If flatter, crisper cookies
are desired, flatten balls with bottom of drinking glass.) Bake 8-10 minutes or until set. Remove from cookie sheets to cool on wire
racks. Decorate with icing and sprinkles, if desired.

JAM-FILLED CHOCOLATE SUGAR COOKIES: Prepare Chocolate Sugar Cookie dough as directed. Roll in finely chopped nuts in place of sugar. Make indentation in each ball; fill center with your favorite jam. Bake as directed.

CHOCOLATE-CARAMEL SUGAR COOKIES: Prepare Chocolate Sugar Cookie dough as directed. Roll in finely chopped nuts in place of sugar. Make indentation in each ball; bake as directed. Microwave 1 package (14 ounces) caramel candies with 2 tablespoons milk in microwavable bowl on high 3 minutes or until melted, stirring after 2 minutes. Fill centers of cookies with caramel mixture. Drizzle with melted semi-sweet chocolate.

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Reviews of Chocolate Sugar Cookies:

6-15 of 70 reviews   Next >>

  Dawn in Massachusetts  Dec 28, 2010
Would make this again.
I made this for cut-out cookies with my nieces and nephew since they don't like gingerbread. I thought it odd that you're instructed to melt the butter, but I gave it a shot. I refrigerated the dough overnight, so it was almost too hard to roll the next day. I guess it says 30 minutes for a reason. I let it sit at room temperature for 30 minutes and, with a little effort, was able to roll it out to 1/4" thickness for cookies. I rolled onto parchment, and use a silicone rolling pin. This helped avoid sticking as it warmed up.

Since I was making the cookies in advance, I froze them once they were cut out. I then put them directly from the freezer into the oven. They baked up beautifully and maintained their shape. One tray had time to thaw a bit before baking, and that batch did spread quite a bit. They still looked okay, but not as nice as the ones from the freezer. So if you have the time, I recommend putting your cut-outs in the freezer for at least an hour or 2 before baking.

Now for the taste: I wasn't even considering flavor when I made this. I just wanted the cookies to look good. Well, they were absolutely wonderful! A bit crisp on the outside, chewy inside. I thought the level of chocolate flavor was perfect!
4 stars

  A cookie baker  Dec 25, 2010
Would make this again.
very tasty cookies, would make again for sure. 5 stars

  Ana Serrano in Costa Rica  Dec 21, 2010
Would make this again.
They should be called "cookies/brownies", everyone loved them. 4 stars

  A cookie baker  Dec 21, 2010
Would make this again.
I love this recipe, very simple. you can even omit the chocolate. These cookies are sugar cookies not cut out cookies, so why some people would be upset about the cookies being hard to work with I do not understand. I have made these for several years and will continue to do so. 5 stars

  Sherry in NC  Dec 10, 2010
Would make this again.
These are my absolute favorite cookies! I've made them every year for 8 years and everyone raves about them! Not too 'chocolatey' and oh so good. I have never had them turn out dry or brittle, (they're surprisingly moist in the center), but I've always just formed the sugar coated balls, never trying to use cut outs on them. They're super easy to make and have never failed me yet. Yummy!!! 5 stars

  Nicolana in CO  Dec 7, 2010
Would make this again.
These are good. I added and extra 1/2 cup of flour to the dough plus a tablespoon or two and baked them at 350 F. I had no excess oiliness or trouble with shape distortion as some others have. They taste good with the coconut frosting for German chocolate cake. 4 stars

  SARA in CANADA  Nov 24, 2010
Would not make this again.

   Nov 17, 2010
Would make this again.
These were really good. Easily cut them with the cookie cutters. We made gingerbread men, stars, reindeers, xmas trees. they were for a school project and my class loved them! topped with someone colorful icing was awesome!
Soft and moist but also crunchy!
5 stars

  A cookie baker  Dec 8, 2009
Would not make this again.
Dry, brittle, and don't hold their shape. After painstakingly cutting out the dough, I found that the gingerbread man shape, gingerbread woman shape, and christmas tree shape all looked the same: like blobs! The stars turned into pentagons. Also too oily. 1 star

  Jessica Prahl in Broolyn, NY  Dec 6, 2009
Would make this again.
Good cookies! Although, I didn't melt the butter, I used soft butter and premelted chocolate. Worked nicely! 5 stars

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