Chocolate Cut-Out Sugar Cookies (Small Batch)
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Welcome to your new favorite recipe for soft chocolate cut-out sugar cookies that don’t spread! The secret to the tender texture of this small batch of cookies is … cream cheese. The rich cocoa cookies practically melt in your mouth and are even better when decorated with vibrant raspberry cream cheese frosting. A holiday sugar cookie must, the chocolate cookies can be cut into any shape, decorated for any occasion, and will stay soft and tender days after baking.
First, let’s talk about the texture of these cookies. They are soft. The kind of soft that leaves the perfect bite mark without crumbs. So soft that dare I say they are also moist. And this is all thanks to the special addition of cream cheese.
Now before you run away because you think these are cream cheese forward cookies, the flavor is barely noticeable. You may notice a slight tang, but the front-runner flavor in this small batch of cookies is chocolate. If you want to taste the cream cheese in your cookie, try the almond flour cinnamon cream cheese cookies, or my small batch cream cheese frosted red velvet cookies.
The special ingredient also makes the cookies sturdy so they don’t spread when baked, which makes them ideal for cookie cutters. Just like my cut-out gluten free sugar cookies, you’ll want to bookmark this recipe for any holiday – Valentine’s, Easter, Christmas, 4th of July – and have a fun time decorating the cookies to fit the occasion!
A Few Notes On The Ingredients
- I like to use Dutch process cocoa because it is less acidic with bold chocolate flavor, but natural cocoa will work.
- For a gluten free option, try the almond flour cut-out chocolate sugar cookies recipe and omit the filling (or leave it for a fun cookie sandwich!)
- Use full-fat cream cheese to get the best texture in the cookies. Low fat may make the cookies spread.
How To Make The Cookies
1. Whisk the dry ingredients
Flour, cocoa powder, and salt get a good mix in a small bowl. The dry ingredient mix ensures even distribution of the cocoa powder and removes lumps.
Tip! If your cocoa powder appears especially lumpy, sift it through a fine mesh strainer over the bowl of flour.
2. Mix the butter and cream cheese
Full-fat cream cheese is what makes these chocolate cream cheese sugar cookies soft. Mix the cream cheese and unsalted butter first to create a smooth, homogenous mix.
3. Add the remaining wet ingredients
Into the mixing bowl goes the sugar, egg yolk, and vanilla. Does this ingredient list get any easier?! Mix for a couple of minutes until smooth and creamy.
4. Mix to a thick dough
Sprinkle the dry ingredients over the wet and mix until you get a thick chocolatey dough. And because this is a thicker cookie dough, I like to use my standard tilt-head stand mixer with a smaller 3-quart mixing bowl. Perfect for a small batch of chocolate cookie dough!
5. Chill
Wrap the dough snug in plastic wrap and shape it into a disc. Let the dough chill in the refrigerator for at least 2 hours. Or overnight, if you need to make it ahead of time.
Tip! Even though this is a sturdy sugar cookie dough, I do recommend chilling it. This will keep the cookies from spreading. Plus, giving the dough time to rest allows the flour to hydrate and flavors to develop.
FAQ
Yes! Form the dough into a disc, wrap it in plastic wrap, and chill the dough for 2 hours in the refrigerator (see above on why we chill the dough). Then place the dough disc in a freezer bag and freeze for up to 3 months. Thaw in the refrigerator.
5. Roll out, cut into shapes, and bake
Now the fun part! Roll out the dough to 1/4 inch thick (thicker or thinner if you like), and cut into festive (love!) shapes.
Tip! Roll and cut the dough directly on the sheets of parchment paper – for ease and less mess! If the cookie dough sticks to your rolling pin, dust it lightly with a little cocoa powder.
6. Decorate your cookies
Ok, so the heart-shaped cookie cutter makes this an example of Valentine’s Day cookies. But, imagine the pretty possibilities with Christmas shapes and a bright royal icing!
Did you make these chocolate sugar cookies for a special occasion? I’d love to hear about it in the comments below! Did you use a fun-shaped cookie cutter? Festive sprinkles? Share your creative ideas! ✨
Chocolate Cut-Out Sugar Cookies (Small Batch)
Equipment
- Rolling Pin
Ingredients
Chocolate Cream Cheese Cookies
- ¾ cup (93.7 g) all-purpose flour
- ¼ cup (30 g) unsweetened cocoa powder, Dutch process
- ¼ teaspoon salt
- ¼ cup (56.5 g) unsalted butter, room temperature
- 2 ounces (56.2 g) cream cheese, room temperature
- ⅓ cup (67 g) organic cane sugar (or granulated sugar)
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
Instructions
Raspberry Cream Cheese Cookie Frosting
- Make the frosting according to the recipe. You can make ahead of time and refrigerate until ready to use.
Chocolate Cream Cheese Cookies
- In a small mixing bowl, whisk together the flour, cocoa powder, and salt.¾ cup all-purpose flour, ¼ cup unsweetened cocoa powder, Dutch process, ¼ teaspoon salt
- In the mixing bowl of a stand mixer (use a 3-quart mixing bowl for best results), add the butter and cream cheese. Mix on medium-high speed until smooth. Add the sugar, egg yolk, and vanilla. Continue to mix on medium-high speed for 2 to 3 minutes until smooth and creamy.¼ cup unsalted butter, room temperature, 2 ounces cream cheese, room temperature, ⅓ cup organic cane sugar, 1 large egg yolk, room temperature, 1 teaspoon vanilla extract
- In increments, sprinkle the dry ingredients over the wet and mix on medium speed until a thick sticky dough forms.
- Pour the dough onto a piece of plastic wrap and shape into a disc. Wrap tightly and chill the dough for at least 2 hours, or overnight.
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line 2 baking sheets with a piece of parchment paper.
- Lightly dust your work surface with cocoa powder – so as not to discolor the cookies. Tip – Roll and cut the cookie dough directly on the sheets of parchment paper for ease and less mess! Roll the dough to a 1/4 inch thick and use a cookie cutter to cut into shapes. Arrange the cookies at least 2 inches apart. Use a pastry brush to brush off excess cocoa powder. Carefully transfer your parchment full of cookies to the baking sheet.
- One baking sheet at a time, bake the cookies for 9 to 10 minutes or until the edges are set. Refrigerate the other sheet of cookies while the first batch is baking.
- Cool the cookies on the baking sheet set on a wire rack for 5 minutes, then transfer to the rack to cool completely.
- Frost the cooled cookies with the raspberry cream cheese cookie frosting, or any small batch frosting of choice.
- Frosted cookies can be kept at room temperature for up to 6 to 8 hours. Beyond that, if using cream cheese frosting, cover and store the cookies in the refrigerator. The cookies will stay soft for up to 5 days – beyond that and they may start to dry out.
Notes
- Serving Size – This is a small batch recipe. If attempting to double the recipe, I recommend 1 whole egg vs. 2 egg yolks.
- Yield – The recipe as written will yield approximately 12 cookies. The number of cookies will depend on how thick the dough is rolled and size of cookie cutter.
- Cocoa Powder – I prefer Dutch process because it is less acidic and has a strong cocoa flavor. You can swap in natural cocoa. Note the cookies may not be as dark.
- Bake Time – The cookies are soft. If you prefer a crunchier cookie, bake for 1 to 2 minutes longer.
- Storing – Unfrosted cookies can be stored covered at room temperature for up to 5 days. If using cream cheese frosting, the cookies are fine at room temp for 6 to 8 hours. After that, they should be refrigerated.
- Freezing – The cookie dough and baked cookies can be frozen. Dough: chill for 2 hours, shape into a disc, wrap tightly in plastic, place in a freezer bag, and freeze for up to 3 months. Thaw in the refrigerator. Cookies: gently place in a freezer bag and freeze for up to 3 months. Thaw at room temperature.
- More Cream Cheese Cookies – If you like soft cream cheese cookies, check out my gluten free cream cheese cinnamon sugar cookies!
Nutrition Estimates
About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
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