Print

Black Cocoa Sugar Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 4 reviews

These Black Cocoa Sugar Cookies are rich, deeply chocolatey treats made with black cocoa powder for an intense dark color and flavor. Soft and tender with a slightly crisp edge, these cookies can be cut into fun shapes, chilled, baked, and optionally decorated with smooth, sweet vanilla icing. Perfect for seasonal occasions or anytime you crave a delightful chocolate sugar cookie twist.

Ingredients

Dry Ingredients

  • 2 1/2 cups (318 grams) all-purpose flour
  • 1/2 cup (50 grams) black cocoa powder
  • 1/2 teaspoon espresso powder (optional)
  • 1/4 teaspoon ground cinnamon (optional)
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine sea salt

Wet Ingredients and Dough

  • 1 1/2 sticks (170 grams) unsalted butter, at cool room temperature
  • 1 cup (200 grams) granulated sugar
  • 2 large eggs, at cool room temperature
  • 1 teaspoon pure vanilla extract

Icing Ingredients

  • 2 cups (250 grams) powdered sugar, sifted
  • 2 to 3 tablespoons milk, any kind
  • 1/4 teaspoon vanilla extract
  • White or black sanding sugar (optional, for decorating)

Instructions

  1. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, black cocoa powder, optional espresso powder, optional ground cinnamon, baking powder, and fine sea salt to ensure even distribution and remove lumps.
  2. Cream Butter and Sugar: In a large bowl, beat the unsalted butter and granulated sugar on medium-high speed with an electric mixer until the mixture is smooth and well combined, about 2 to 3 minutes. Use a spatula to scrape down the sides and bottom of the bowl to incorporate all ingredients evenly.
  3. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to ensure proper emulsification. Then add the pure vanilla extract and mix briefly.
  4. Combine Wet and Dry Mixtures: On low speed, gradually add the sifted dry ingredient mixture to the wet ingredients. Mix just until thoroughly combined and a smooth, soft, and malleable dough forms.
  5. Roll Out Dough: Place the dough between two large sheets of parchment paper or silicone mats on a work surface. Roll the dough evenly to 1/4-inch thickness to prepare for cutting shapes.
  6. Chill the Dough: Refrigerate the rolled dough until firm, at least 1 hour. Alternatively, freeze for about 30 minutes to speed up firming.
  7. Cut Cookies: Line baking sheets with parchment paper. Using cookie cutters, cut the chilled dough into your desired shapes and place them on the prepared baking sheets. Optionally, sprinkle with white or black sanding sugar for decoration.
  8. Reroll Scraps: Gently gather and reroll leftover dough to 1/4-inch thickness and continue cutting additional cookies. If the dough warms too much and becomes soft, return it to the refrigerator or freezer before cutting again. Avoid sprinkling flour on the dough to maintain proper color and texture.
  9. Chill Cut Cookies: Chill the cut cookie dough on the baking sheets for 30 minutes in the refrigerator or 15 minutes in the freezer until firm. Meanwhile, preheat your oven to 350°F (175°C).
  10. Bake Cookies: Bake cookies for 8 to 9 minutes, until they are set but not overbaked. Thinner shapes, like bats, may require 1 to 2 minutes less baking time. Remove from oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  11. Prepare Icing: In a medium bowl, whisk together the sifted powdered sugar, 2 to 3 tablespoons milk, and 1/4 teaspoon vanilla extract until the icing is thick and smooth. Adjust consistency by adding more milk if too thick or more powdered sugar if too thin.
  12. Decorate: Transfer icing to a squeeze bottle, piping bag, or a zip-top bag with a small hole cut in one corner. Pipe and decorate the cooled cookies as desired. Allow the icing to set fully before serving or storing.
  13. Storage: Store plain or iced cookies in an airtight container at cool room temperature for up to 3 days. For longer storage, freeze plain baked cookies in an airtight container for up to 2 months. Thaw at room temperature before applying icing.

Notes

  • If you do not have black cocoa powder, it can sometimes be substituted with Dutch-processed cocoa powder, though the color and flavor intensity will be less dramatic.
  • Optional espresso powder helps deepen the chocolate flavor; omit if undesired.
  • Ground cinnamon adds warmth but can be skipped depending on preference.
  • Ensure butter and eggs are at cool room temperature for best mixing results and dough consistency.
  • Do not sprinkle flour on dough when rolling or cutting to preserve cookie texture and color.
  • Cookie chilling steps are critical to maintain shape and prevent spreading during baking.
  • Sanding sugar adds decorative sparkle and texture but is optional.
  • Icing consistency can be easily adjusted by adding milk or powdered sugar a little at a time.
  • Use airtight containers to keep cookies fresh and prevent them from becoming stale.

Find it online: https://cozyplatter.com/black-cocoa-sugar-cookies-recipe/