Small Batch Chocolate Cut-Out Sugar Cookies
Soft, tender chocolate cut-out cookies that hold their shape and don't spread — the secret is cream cheese in the dough. Rich cocoa flavor, a melt-in-your-mouth texture, and a reliable canvas for any frosting or decoration you have in mind.
Servings: 12 Cookies
Calories: 111kcal
Equipment
- Rolling Pin
Ingredients
Chocolate Cream Cheese Cookies
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder, Dutch process
- ¼ teaspoon salt
- ¼ cup unsalted butter, room temperature
- 2 ounces full-fat cream cheese, room temperature
- ⅓ cup organic cane sugar or granulated sugar
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- Thick Cookie Frosting
Instructions
- 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 full-fat 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 flavored cream cheese cookie frosting.
- 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
Calories: 111kcal | Carbohydrates: 13g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 65mg | Potassium: 47mg | Fiber: 1g | Sugar: 6g | Vitamin A: 202IU | Calcium: 12mg | Iron: 1mg