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These Chocolate Sugar Cookies take sugar cookies to a whole new level! They have amazing chocolate flavor thanks to chocolate frosting and chocolate sugar cookie.
Why You’ll Love These Cookies!
Copycat Recipe. These chocolate sugar cookies with chocolate frosting are the perfect recipe when you can’t get your hands on a Swig Cookie ( a Utah soda joint).
Perfect Cookie. These cookies are soft, chocolatey and delicious! They are the kind of cookie you have to share with your neighbors so you don’t eat them all!
Ingredients Needed
- All Purpose Flour
- Unsweetened Cocoa Powder. I prefer dutch-processed cocoa powder.
- Sugar, granulated sugar and powdered sugar
- Butter, salted
- Vegetable Oil
- Eggs
- Baking Soda
- Cornstarch
- Cream of Tarter
- Salt
- Heavy Cream
- Vanilla Extract
How To Make Chocolate Sugar Cookies
- Cream butter, sugar, and the powdered sugar in a large mixing bowl or the bowl of a stand mixer with the paddle attachment on medium speed.
- Add vegetable oil and eggs and mix well.
- Combine cornstarch, baking soda, cream of tarter, salt, cocoa and flour in a separate bowl and stir.
- Add dry ingredients into butter mixture and mix until well incorporated.
- Roll chocolate sugar cookie dough into 1-2 inch balls and place on baking sheet lined with parchment paper or a silicon baking mat. No need to chill the dough.,
- Dampen the bottom of a smooth bottomed glass and press it into a bowl of sugar to coat the bottom of the glass.
- Press the cookie dough ball with the sugar coated glass until dough begins to flatten and the edges around the glass begin to split.
- Bake at 350 degrees F for 8 minutes.
- Cool cookies on a wire rack and then put them in the fridge until you are ready to frost them.
- Combine butter, powdered sugar, cocoa and heavy cream in a medium mixing bowl and beat until smooth.
- Add vanilla extract and mix.
- Frost cooled cookies.
Tips from leigh Anne
- These cookies are big! Use a muffin scoop instead of a cookie scoop.
- Get the bottom of a glass wet and then dip it into sugar to help the sugar cling to the bottom of the glass.
- Do not over bake these cookies.
- These cookies are delicious served at room temperature or chilled.
Frequently Asked Questions
How do I store chocolate sugar cookies?
Store cookies in an airtight container at room temperature for 3-4 days. You can also store them in the refrigerator for up to 5 days.
Can I freeze chocolate sugar cookies?
These cookies freeze great. For detailed info on how to freeze check out my post here. If you are freeing them after frosting them. Place a piece of parchment paper or wax paper between the cookies if you are stacking them.
Check out more of my favorite cookie recipes:
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Chocolate Sugar Cookie Recipe
Ingredients
- 1 cup butter room temperature
- 1½ cups sugar divided
- ¾ cup powdered sugar
- ¾ cup vegetable oil
- 2 Eggs
- 1½ teaspoons cornstarch
- ½ teaspoon baking soda
- ½ teaspoon cream of tarter
- 1 teaspoon salt
- ½ cup unsweeetened cocoa
- 5 cups flour
CHOCOLATE FROSTING
- 1/2 cup butter softened
- 4 cups powdered sugar
- ¼ cup un sweetened cocoa
- ½ cup heavy cream
- 1 teaspoons vanilla
Instructions
- Preheat oven to 350 degrees F.
- In a large mixing bowl, cream butter, 1 cup of sugar and the powdered sugar. Add vegetable oil and eggs and mix well.
- In a separate bowl, combine cornstarch, baking soda, cream of tarter, salt, cocoa and flour and stir to mix..
- Add to wet ingredients to the dry ingredients and mix until well incorporated.
- Roll dough into 1-2 inch balls and place on cookie sheet. I used a large scoop that holds about 1/3 cup of dough
- Put ¼ c of sugar into a bowl.
- Dampen the bottom of a smooth bottomed glass and press it into the sugar to coat the bottom of the glass. Then press the sugar-coated-glass into the cookie dough balls and lightly press down until your dough begins to flatten and the edges around the glass begin to split.
- Bake at 350 degrees F for 8 minutes.
- Cool cookies on a cooling rack and then put them in the fridge until you are ready to frost them.
CHOCOLATE FROSTING
- Combine butter, powdered sugar, cocoa and heavy cream in a medium mixing bowl and beat until smooth. Add vanilla and mix until smooth.
- Frost cooled cookies.
Tips & Notes:
Nutrition Facts:
Sue Lanter says
These look delicious. I don’t keep cream of tartar in stock. Is there something I can substitute for it?
Yvonne says
Another one of your great cookie recipes. I like that these are not too sweet and the texture is delicate.
Erin says
I just popped these in the oven. Can’t wait to give them a try. It’s the first day of school here in Oklahoma, which calls for cookies after school. Thanks for the recipe.
Stacy Shipley says
What is the best way to store these cookies?
Leigh Anne says
They freeze well or just store in an airtight container.
Kathryn Soma says
This looks delicious and am dying to try it! But I want to know what kind of cocoa you use. Unsweetened cocoa powder or regular cocoa (the kind kids drink)?
Leigh Anne says
Kathryn, I use unsweetened cocoa powder