Chocolate cut out cookies are cocoa-based cut-out cookies that get dipped in melted chocolate. This no-chill dough holds its shape during baking, so the cookies won’t spread!
Valentine’s Day is the perfect time for chocolate treats, and these chocolate cut-out cookies are quick and easy to make. They’re delightful dipped in melted chocolate and finished with sprinkles. Use any cookie cutter shape you like — they’re great for holidays, parties, or themed cookies like football-shaped treats.
Why You Will Love This Recipe
This recipe is adapted from a classic cut-out sugar cookie dough but with cocoa powder for a rich chocolate flavor. The dough requires no chilling, so you can roll, cut and bake in just a few steps. Because the dough holds its shape, the cookies bake up with clean edges — perfect for decorating or dipping.
These chocolate cut-out cookies work for Valentine’s Day, holiday cookie trays, or any celebration. Swap cookie cutters for different occasions and decorate as you like.
Ingredient Notes
- Unsalted butter: Use room-temperature butter that is still slightly cool so it creams properly without becoming greasy. This helps prevent spreading.
- Cocoa powder: Choose a good-quality unsweetened cocoa powder for the best chocolate flavor.
- Confectioners’ sugar: Powdered sugar sweetens and keeps the cookies tender.
- Vanilla: Pure vanilla extract enhances flavor—use a quality extract if possible.
How to Make Chocolate Cut Out Cookies
- Whisk the flour, cocoa, baking powder and salt together in a bowl.
- In a separate bowl, beat the butter with the confectioners’ sugar until light and fluffy.
- Add the egg and vanilla, mixing until combined.
- Stir in the dry ingredients just until incorporated; avoid overmixing.
- Roll the dough on a lightly floured surface to about 1/4 inch. Cut shapes with cookie cutters and place them on a parchment-lined baking sheet.
- Bake at 400°F (about 200°C) for 7–8 minutes. Let cool completely on a wire rack before dipping in melted chocolate and adding sprinkles.
Helpful tips
A few practical tips: use a high-quality unsweetened cocoa since it’s the dominant flavor. Dip your cookie cutter in flour before cutting to prevent sticking. Bake cookies of similar size on the same sheet so they finish at the same time. Allow cookies to cool completely before dipping in chocolate to avoid melting the coating.
Storage Tips
Storage: Store cookies in an airtight container at room temperature for up to 5 days, or refrigerate for up to a week. If you frost them, they may become softer more quickly; plain dipped chocolate holds up well.
Freezing: Baked cookies freeze well for up to 3 months in an airtight container. Cookie dough can also be frozen for up to 3 months—wrap tightly and thaw in the refrigerator before bringing to room temperature to roll and bake.
Related Recipes
More cookie recipes you might enjoy.
Snowflake Cookies (quick and easy!)
Chocolate Cherry Thumbprint Cookies
Double Chocolate Chip Cookies (thick and chewy!)
Heart Shaped Cookies
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Ingredients
Cut Out Sugar Cookies
- 2 cups (250 g) all-purpose flour
- ¾ cup (72 g) unsweetened cocoa powder
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 1 cup (226 g or 2 sticks) unsalted butter, room temperature
- 1 ½ cup (187 g) confectioners’ sugar
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
Instructions
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Preheat oven to 400° F. Line baking sheets with parchment paper.
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Whisk together flour, cocoa powder, baking powder, and salt. Set aside.
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Cream the softened butter and confectioners’ sugar with a hand mixer until light and fluffy (about 1–2 minutes). Add the egg and vanilla and beat until combined.
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With the mixer on low, gradually add the flour mixture until the dough comes together. The dough should have a little give and not stick to your fingers.
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Flour the work surface and roll the dough to about 1/4 inch thick. Cut shapes, place on prepared baking sheets, and bake 7–8 minutes, rotating halfway through. Let cool completely on a wire rack before dipping in melted chocolate and decorating.
Notes
Storage: Store in an airtight container at room temperature for up to a week.
Dough storage: Dough keeps in the refrigerator for 48 hours or in the freezer for up to 3 months. Thaw in the refrigerator before rolling.
High altitude: If baking at high altitude, reduce baking powder and adjust sugar slightly; add a teaspoon or two of liquid if dough seems too dry.