Chocolate Cut Out Cookies: A Sweet Treat for the Ones You Love

These chocolate cut out cookies are the perfect treat for special days. Whether you’re going all sweet on your Valentine or baking up a storm for a holiday cookie buffet, these are a winner. You can freeze the dough for these chocolate sugar cookies, too, for impromptu baking sessions.

Try my classic sugar cookie recipe, too!

heart chocolate sugar cookies on a doily

Chocolate cut out cookies

Those ready-to-bake rolls of refrigerator cookies are easy, sure. But you can mix up a batch of cookie dough at home with the ingredients you prefer and it won’t take much more time. (Using a simple cookie cutter shape and an embossed rolling pin makes fancy cookies faster.)

I’m not saying these chocolate cut out cookies are healthy, but you can opt for better ingredients than the store-bought dough. I’m betting you’ll think they taste better, too.

Making these chocolate sugar cookies

Much like your standard sugar cookie dough, this chocolate version requires a bit of planning ahead. Once the dough is made, it needs to be refrigerated for an hour or so (overnight is fine, if that’s easier on your schedule).

Roll out the dough, emboss it if you like, and cut out your desired shape. Hearts are great for Valentine’s Day, of course, but why not a chocolate sugar cookie “gingerbread” person?

Related: Persimmon Cookie Recipe: A Sweet Treat Straight from the Tree

6-way collage showing process of rolling out, cutting out cookies

These chocolate cut out cookies are pretty enough for gift giving. Need some ideas for packaging them?

Packaging and shipping your cut out cookies

This plain cookie tin can be dressed up with ribbon for a pretty gift. Plus, your recipient can use it as a storage container in their home.

  • Line a loaf pan with Kraft paper and tie it up with baker’s twine.
  • Opt for a round cookie cutter and stack them in wide mouth Mason jars.
  • Transform simple brown bags into a pretty gift like this.

If you’re planning to ship these chocolate cut out cookies out to a loved one, the tips here will be useful. You want to be sure that they arrive in one delicious piece!

Related: Easy Ginger Cookies with Fresh Ginger

heart shaped chocolate sugar cookies on a white doily

★ Did you make these chocolate cut out cookies? Don’t forget to give it a star rating below! ★

heart chocolate sugar cookies on a doily

Chocolate cut out cookies

Yield: 24
Prep Time: 1 hour 20 minutes
Cook Time: 7 minutes
Total Time: 1 hour 27 minutes

These rolled chocolate cut out cookies are a perfect sweet treat for that special someone!


  • 1/2 cup butter, 1 stick, softened
  • 3/4 cup granulated organic cane sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1-1/2 cups unbleached organic all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt


  1. Beat butter, sugar, egg and vanilla in a large bowl (or the bowl of your stand mixer) until blended.
  2. In a separate bowl, stir together flour, cocoa, baking powder, baking soda, and salt. Stir dry mixture into butter and sugar mixture, beating until well blended.
  3. Refrigerate dough for an hour or so. On lightly floured board or between two pieces of wax paper, roll a small portion of dough at a time to 1/4-inch thickness.
  4. Use a patterned rolling pin to emboss the dough, if desired.
  5. Use a cookie cutter to cut into your favorite cookie cutter shapes.
  6. Place cut out cookies on an ungreased baking sheet. I like to line mine with one of these. Cool slightly then remove to wire rack.
  7. Heat oven to 325°F. Bake for five to seven minutes. Test for doneness by gently touching the top of a cookie. If no indentation remains, they're done. Cool slightly. Remove from cookie sheet to wire racks.
Nutrition Information:
Yield: 24 Serving Size: 1 grams
Amount Per Serving: Calories: 73Total Fat: 4gSaturated Fat: 2gUnsaturated Fat: 0gCholesterol: 16mgSodium: 83mgCarbohydrates: 9gSugar: 6g

Did you make this recipe?

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Originally published January 2018; this post has been updated.

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About the author: Kris Bordessa is an award-winning National Geographic author and a certified Master Food Preserver. Read more about Kris and how she got started with this site here. If you want to send Kris a quick message, you can get in touch here.

4 comments… add one
  • Diane Dec 14, 2023 @ 9:44

    I followed the steps to a T but, while they held the overall cutout shape somewhat, the embossing was lost in baking. They looked perfect going into the oven but not so much coming out. However, they still tasted like delicious chocolate cookies. I am disappointed on the appearance.

    • AttainableSustainable Dec 21, 2023 @ 8:32

      I’m sorry the embossing didn’t show up, but glad they tasted good!

  • Alice Dec 10, 2020 @ 13:22

    Looks very easy…a new twist on the regular sugar cookie. Thanks, can’t wait to try them out!

  • Michelle Mar 24, 2018 @ 14:48

    These were so tasty and easy to make.

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