Chocolate Sugar Cookies


Ingredients to be Creamed:

Moist Ingredients:

Dry Ingredients:


Rolling Needs:


  1. Cream butter and sugar until light and fluffy.
  2. You will need 1 whole egg and 1 egg yolk. Click here for step-by-step instructions on how to separate eggs.
  3. Add moist ingredients to work bowl and mix in; scraping bowl as needed.
  4. Add dry ingredients to work bowl. Mix on medium speed until incorporated.
  5. Cover and refrigerate dough for at least 2 hours; preferably overnight. This will allow the butter to meld with the other ingredients creating a very flavorful cookie.
  6. Preheat oven to 350°. If using a convection oven choose the pure convection setting and preheat to 325°.
  7. Lightly grease cookies sheets and set aside. Click here to learn more about how to grease cookie sheets.
  8. Sprinkle countertop with flour.
  9. Roll chilled dough out to approximately ¼-inch thickness.
  10. Cut out desired shapes using a cookie cutter.
  11. Place on baking sheets.
  12. If sprinkling with sugar, do so before baking.
  13. Bake cookies for 6 to 9 minutes, until firm to the touch. Do not over bake.
  14. To frost and decorate the cookies let them cool completely and frost with Powdered Sugar Icing For Baked Goods.


Makes 2 to 3 dozen cookies.

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Recipe adapted from Joy of Cooking, by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker. New York: Scribner (1997).