Rich chocolate cookies are topped with a creamy buttercream frosting for the perfect Chocolate Sugar Cookies. Perfect for Valentine’s Day, or any day for that matter!
As much as I love my favorite sugar cookie recipe, sometimes you just need some chocolate! Perfect for Valentine’s Day and beyond, these Chocolate Sugar Cookies are perfect for the chocolate lover in your life! You could also try these Chocolate Peanut Butter Cookies or Hot Cocoa Cookies (which are also great year round!)
I am often inspired by foods that I have when I eat out. I’ll find something that I love, and then go home and try to figure out how to make it on my own.
That is where the idea for these Chocolate Sugar Cookies came from. I was trying to make a copycat of a local cookie that I loved.
And I didn’t quite get it right.
But what I did get was a cookie that I loved even more!
What You’ll Need:
For the cookies:
Butter and vegetable oil – you don’t usually see both of these in a cookie recipe, but the combination is what gives you this soft, yet sturdy texture.
Sugar – you’ll need regular granulated sugar.
Sour Cream – the sour cream also helps with texture, as well as keeping the cookies from being dry.
Egg Yolks – you’ll only need the yolks here. You’ll get great richness from the yolks, and they also contribute to the great texture of these cookies.
Vanilla – use a real, not imitation, vanilla extract for the best flavor.
Flour – regular all-purpose flour will work the best. I always try to buy unbleached, but bleached will work as well.
Cocoa Powder – use unsweetened cocoa powder, not dutch-processed.
Baking Powder and Salt – the baking powder gives the cookies some lift, while the salt helps all of the flavors come out.
For the frosting:
Butter – more butter! I use unsalted, and then add in salt so I can control the salt level. If you use salted butter, you can cut back on the salt that is added.
Vanilla – again, using pure vanilla extract will give you the best flavor.
Salt – this doesn’t make it salty, but will help to cut the sweetness a bit and will help to bring out the other flavors.
Powdered Sugar – also called confectioners’ sugar. If you want your frosting to be really smooth, you can sift it, but I don’t usually bother doing that for a frosting.
Milk – I use whatever I have on hand. You can also use cream for a richer frosting.
Tips and Tricks
- These cookies are super rich, so they would go perfectly with a big glass of milk.
- I know that vegetable oil isn’t a common ingredient for cookies, but it really works here. You could probably substitute all butter, but the texture will not be the same.
- You don’t have to frost the cookies – they can be eaten just as is. But I like the sweetness that the frosting brings.
- Change these up by coloring the frosting different colors and using different sprinkles. Or no sprinkles at all!
- These chocolate sugar cookies are best eaten the same day, or shortly after, but should last several if stored in the refrigerator.
- I have not personally tried to freeze these cookies, but I would assume that they would freeze well!
More Favorite Cookie Recipes
Cake Mix Cookies
Valentine’s Day Sugar Cookies
Red Velvet Gooey Butter Cookies
Sour Cream Cookies
Chocolate Chip Pudding Cookies
Giant Chocolate Chip Cookie Recipe
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Chocolate Sugar Cookies
Ingredients
Cookies
- 1 cup softened butter
- 1 1/2 cups granulated sugar
- 3/4 cup vegetable oil
- 1/4 cup sour cream
- 2 egg yolks
- 1 teaspoon vanilla extract
- 3 1/2 – 4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Frosting
- 1/2 cup softened butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 1/2 – 2 cups powdered sugar
- 1-2 tablespoons milk
- food coloring (optional)
Instructions
- Preheat the oven to 350ºF. Line a baking sheet with parchment paper or a silpat liner. (Or lightly grease the baking sheet.)
- In a large bowl or the bowl of a stand mixer, beat the butter until it is smooth. Add the sugar, vegetable oil, sour cream, egg yolks, and vanilla extract. Mix until combined.
- In another bowl, mix together the flour, cocoa powder, baking powder and salt until completely combined. Add the dry ingredients all at once to the wet ingredients and mix just until combined.
- Using a 3 tablespoon scoop, scoop the dough onto the baking sheet, leaving at least 2 inches between each cookie.
- Bake the cookies for 5 minutes. With a flat spatula, press the cookies down slightly to make them about 1/2” thick. Return to the oven and bake for an additional 5 minutes. Remove from the oven and let cool on the baking sheet for 5 minutes, then remove to a sheet of waxed paper to cool completely.
- To make the frosting, beat the butter until light and fluffy. Beat in the vanilla and salt. Start adding in the powdered sugar, 1/2 cup at a time. Add the milk as needed to make the frosting a spreadable consistency. If desired, add in some red food coloring to make the frosting pink.
- Frost the cookies with an offset spatula and top with sprinkles, if desired. Store in an airtight container.
sharon wenger says
I think of sugar cookies as having the texture of cake…i.e. light & airy. These are not. They are more fudgy, dense and heavy. Not bad. Just not at all what I’d call a sugar cookie.
Serena says
As a lover of chocolate, I’m excited to see sugar cookies becoming chocolate 🙂 So thankful that Easton has a happy ending, and it makes me so grateful to be participating in such a great cause with so many great folks.
Denise says
I have often thought of making a chocolate sugar cookie, but have not attempted to figure out how to begin. Thank you for kicking the sugar cookie up a notch or two with this recipe! I have to say as I wrote my post for this fund-raiser Easton was on my mind the entire time – I kept thinking about all your snaps of going to doctors for treatments and how brave he was. Makes me incredibly happy to know he has been cancer free! Happy Valentine’s Day!
Kathleen @ Fearlessly Creative Mammas says
Your Chocolate Sugar Cookies sound really delicious. I’m so happy your little guy is cancer free. What a horrible horrible disease. My son, who is almost 25 now, was born with 6 heart defects. Thankfully, the doctors were able to mostly fix him, although he is at the end of his projected life span of 25 right now. Good thing doctors don’t know everything because he is doing mostly great. My point here is that it is really hard and heartbreaking for parents to see their children sick and suffering. Big huge blessings to your son, you and your whole family.
Deborah says
Thank you, Kathleen. I am so grateful for modern medicine – it truly does work miracles! Prayers to your son and to you!
Julie Blanner says
Such a sweetie! Love that smile. I also love that pretty pink frosting! Look delicious!
Maria @ kitchenathoskins says
Love how soft these cookies look. And that frosting… 😍😍
Sue@itsokaytoeatthecupcake says
These cookies are lovely and I’ll bet they are as delicious as they look. I’m so happy to be participating in this event supporting Cookies for Kids’ Cancer. Many prayers to your family, especially for Easton’s continued recovery, and hopes that new treatments and cures are found soon!
Sheila @ Life, Love, and Good Food says
Wow, this project now takes on a whole new meaning — so thankful that Easton’s story has a happy ending. I’m happy to be participating with this awesome group for such a worthy cause! Have a blessed day!
Deborah says
Thank you so much, Sheila!
Gwynn says
Hi Deborah! I love the idea of making a chocolate sugar cookie! Yum! I’m so happy to be participating in the Cookies For Kids Bloggers’ Valentine’s Event with you! Have a delicious day! Gwynn at Swirls of Flavor