Chocolate Sugar Cookies

Soft chocolate sugar cookies topped with whipped vanilla buttercream to delight your sweet tooth!

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Chocolate Sugar Cookies | completelydelicious.com

My husband and I don’t really do much to celebrate Valentine’s Day. This year we’ll probably just enjoy a nice meal at home together as a family and share a bottle of champagne after the kids go to bed. No frills, no fuss.

I’m just not that big of a fan of the holiday with its overpriced flowers, crowded restaurants, etc. That being said, Valentine’s Day is good for one thing:

Chocolate!

Chocolate Sugar Cookies | completelydelicious.com

Chocolate Sugar Cookies | completelydelicious.com

I do have a soft spot for Valentine’s Day treats. Cookies, candies, chocolates, cake— just give me all the sugary confections.

I discovered these chocolate sugar cookies a few years ago and they’ve been a favorite ever since. They’re soft, chocolatey and fabulous enough all on their own. But I can’t resist the opportunity to pile on my favorite whipped vanilla buttercream, it’s dreamy! The combo of the cookies and the frosting is a match made in heaven, and it sure makes my sweet tooth happy.

Throw in some festive food coloring and fun sprinkles and you’ve got some adorable, and delicious, Valentine’s Day treats.

Chocolate Sugar Cookies | completelydelicious.com

>> Have you tried this recipe? I’d love to hear about it! Leave a comment below, send me an email, or take a photo and tag it on instagram with #completelydelicious.

Chocolate Sugar Cookies with Vanilla Buttercream
Author: Annalise
Serves: Approximately 3 dozen cookies
Ingredients
  • Chocolate cookies:
  • 1 cup (227 grams) unsalted butter, at room temperature
  • 1 cup (200 grams) granulated sugar
  • 1/2 cup (115 grams) light or dark brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups (375 grams) all-purpose flour
  • 2/3 cup (60 grams) unsweetened cocoa powder
  • 2 teaspoons espresso powder (optional)
  • 1/2 teaspoon salt
  • Vanilla buttercream:
  • 4 cups (1 lb, 455 grams) powdered sugar, sifted
  • 1 cup (227 grams) unsalted butter, at room temperature
  • 1/4 cup (65 ml) heavy whipping cream
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon almond extract
  • Food coloring (optional)
  • Sprinkles (optional)
Instructions
To make the cookies:
  1. In the bowl of a stand mixer fitted with a paddle attachment or in a bowl with a hand mixer, beat the butter and sugars on high until pale and creamy, about 4 minutes. Add the eggs one at a time, mixing after each. Add the vanilla extract and mix until combined.
  2. In a separate bowl, sift together the cocoa powder, flour, espresso powder (if using) and salt. Add to the mixer bowl in 2 additions and mix on low until just combined. Divide dough in half and place on a sheet of plastic wrap. Use the plastic wrap to help shape the dough into a disk (dough will be sticky). Cover completely with the plastic wrap. Chill dough for 1 hour and up to a few days.
  3. When ready to bake, preheat oven to 325 degrees F and line 2 sheet pans with parchment paper.
  4. Working with one disk of dough at a time, roll out on a lightly floured surface to about 1/4 inch thick. Cut shapes as desired. Place on the prepared sheet pans 1/2 inch apart. Chill in the freezer for 15 minutes.
  5. Bake cookies just until the edges are firm, 13-16 minutes depending on the size of your cookies. Do not over bake. Since the cookies are dark in color it may be difficult to see when they are done, so you may wish to bake a few test cookies to be sure you get the timing right.
  6. Let the cookies cool completely before frosting.
  7. Store cookies in an airtight container at room temperature for several days. Unfrosted cookies may be frozen for up to one month, stacked between layers of wax paper.
To make the frosting:
  1. In the bowl of a stand mixer fitted with a paddle attachment or in a bowl with a hand mixer, beat the powdered sugar, butter, whipping cream, vanilla and almond extracts on low speed a few minutes until the mixture comes together in a thick frosting. Increase speed to high and whip for several minutes until light and airy, scraping the bowl down periodically. Add food coloring and mix until smooth, if desired.
  2. Frost cooled cookies as desired. Frosting can be made up to 2 days in advance. Store in an airtight container at room temperature.
Notes
Recipe adapted from Sweetapolita.[br][br]This recipe was originally published in February 2013. Photos have been updated and slight changes to the wording of the recipe have been made.