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Chocolate Sugar Cookies with Vanilla Buttercream

Servings: 36 cookies
Prep Time: 20 mins
Cook Time: 15 mins
Chill Time: 1 hr 15 mins
Total Time: 1 hr 50 mins
Chocolate Sugar Cookies |
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Chocolate cookies:

  • 1 cup unsalted butter , at room temperature (227 grams)
  • 1 cup granulated sugar (200 grams)
  • ½ cup packed light or dark brown sugar (115 grams)
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour (375 grams)
  • cup unsweetened cocoa powder (60 grams)
  • 2 teaspoons espresso powder , optional
  • 1/2 teaspoon salt

Vanilla buttercream:

  • 4 cups powdered sugar , sifted (1 lb, 455 grams)
  • 1 cup unsalted butter , at room temperature (227 grams)
  • ¼ cup heavy whipping cream (65 ml)
  • 1 tablespoon vanilla extract
  • ¼ teaspoon almond extract
  • Food coloring , optional
  • Sprinkles , optional


To make the cookies:

  • 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.
  • 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.
  • When ready to bake, preheat oven to 325°F and line 2 sheet pans with parchment paper.
  • 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.
  • 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.
  • Let the cookies cool completely before frosting.
  • 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:

  • 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.
  • Frost cooled cookies as desired. Frosting can be made up to 2 days in advance. Store in an airtight container at room temperature.
Recipe adapted from Sweetapolita.


Calories: 230kcal, Carbohydrates: 31g, Protein: 2g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 43mg, Sodium: 41mg, Potassium: 51mg, Fiber: 1g, Sugar: 22g, Vitamin A: 359IU, Calcium: 12mg, Iron: 1mg
Course: Dessert
Cuisine: American
Author: Annalise

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