Chocolate Sugar Cookies

Course Sweets & Dessert

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings cookies

Calories 155kcal

Author Kristine Underwood

Ingredients

▢ 1/2 cup butter, unsalted (room temperature)
▢ 3/4 cup sugar
▢ 1 egg
▢ 1 tsp vanilla extract
▢ 1 cup flour (all-purpose, spooned and leveled)
▢ 1/2 cup Dutch processed cocoa powder, unsweetened (see notes for substituting regular cocoa powder instead of Dutch processed)
▢ 1 tsp baking powder
▢ 1/2 tsp sea salt
▢ Extra sugar for sprinkling

Instructions

Preheat oven to 350 degrees and line two baking sheets with parchment paper.
In a medium bowl, cream butter and sugar together with an electric mixer on medium speed for about 2 minutes, until smooth and light colored.
Add egg and vanilla extract and continue mixing for another minute.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and sea salt.
Add flour mixture, half at a time and mix with a rubber spatula until just combined.
Using a 3 TBS cookie scoop, scoop dough and place 2 inches apart on the cookie sheet.
Sprinkle the tops of each cookie with sugar.
Bake for 10 minutes, rotating the pan halfway through.
Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Store cookies in an airtight container for up to a week or freeze for up to 3 months.

Notes

*If you don't have Dutch processed cocoa powder and want to substitute natural cocoa powder, use 1/2 tsp baking soda in place of the 1 tsp baking powder.

**Make sure to read the cookie baking tips to get answers to common questions about baking cookies.

Nutrition