No-Spread Chocolate Cut-Out Cookies (Rich Cocoa Sugar Cookie Dough)
These No-Spread Chocolate Cut-Out Cookies bake into perfectly sharp, clean shapes with a rich cocoa flavor and soft, tender centers. This dough is ideal for decorating, rolling, and cutting—designed specifically to hold its shape without spreading.
Equipment
- Baking Sheets
- Parchment paper
- Stand Mixer or Hand Mixer
- Mixing bowls
- Cookie cutters
- Rolling Pin
Ingredients
- 100 g unsalted butter, softened
- 80 g powdered sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 180 g all-purpose flour
- 25 g unsweetened cocoa powder (natural or Dutch-process)
- 1 pinch fine salt
- 0.5 tsp baking powder (optional)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment. Sift flour, cocoa powder, salt, and baking powder in a bowl.
- Cream softened butter and powdered sugar together until light and fluffy.
- Add the egg and vanilla extract. Mix until fully incorporated.
- Add dry ingredients and mix on low just until the dough comes together.
- Shape dough into a disk, wrap in plastic, and refrigerate for at least 20 minutes.
- Roll dough between parchment sheets to 1/8–1/4 inch (3–6 mm). Freeze for 10–15 minutes.
- Cut shapes with cookie cutters and place on prepared baking sheets. Bake 8–10 minutes.
- Cool cookies on the sheet for a few minutes, then transfer to a rack to cool completely.
Notes
Freeze rolled dough for 10–15 minutes before baking for the cleanest, sharpest edges. Weigh ingredients for best results.