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Overhead view of rich chocolate frosted cookies topped with rainbow sprinkles on a gray surface next to a small bowl.

Frosted Chocolate Sugar Cookies

These rich, fudgy chocolate sugar cookies are the perfect canvas for a smooth, decadent chocolate buttercream frosting. A delightful treat for any chocolate lover, perfect for holidays or everyday indulgence!
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 1 hour 12 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the Chocolate Sugar Cookies
  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder (Dutch-processed recommended for deeper color)
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup unsalted butter softened, room temperature (2 sticks)
  • 1 1/4 cups granulated sugar
  • 1 large egg room temperature
  • 1 tsp vanilla extract
For the Chocolate Buttercream Frosting
  • 1/2 cup unsalted butter softened, room temperature (1 stick)
  • 2 1/2 cups powdered sugar sifted
  • 1/2 cup unsweetened cocoa powder sifted
  • 2-3 tbsp milk or heavy cream (adjust as needed)
  • 1 tsp vanilla extract
  • pinch salt

Equipment

  • Large mixing bowls
  • Electric mixer (stand or hand)
  • Rubber spatula
  • Measuring Cups and Spoons
  • Sifter (optional, for cocoa/powdered sugar)
  • Plastic wrap
  • Rolling Pin
  • Cookie cutters
  • Baking sheets
  • Parchment paper
  • Wire cooling rack
  • Piping bag and tip (optional, for frosting)

Method
 

For the Chocolate Sugar Cookies
  1. In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
  2. In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
  3. Beat in the large egg and vanilla extract until well combined, scraping down the bowl.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Be careful not to overmix.
  5. Divide the dough in half. Flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days). This chilling step is crucial for easy rolling and to prevent spreading.
  6. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. On a lightly floured surface, roll out one disc of chilled dough to about 1/4-inch thickness. Use your favorite cookie cutters to cut out shapes. Carefully transfer the cut cookies to the prepared baking sheets, leaving about 1 inch between them. Reroll scraps as needed.
  8. Bake for 10-12 minutes, or until the edges are set and the cookies look dry. They will still be soft to the touch in the center. Do not overbake to keep them fudgy.
  9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Cookies must be completely cool before frosting.
For the Chocolate Buttercream Frosting
  1. In a large bowl, using an electric mixer, beat the softened unsalted butter on medium speed until creamy, about 1-2 minutes.
  2. Gradually add the sifted powdered sugar and sifted cocoa powder to the butter, mixing on low speed until combined, then increase to medium-high and beat until smooth.
  3. Add 2 tablespoons of milk (or cream), vanilla extract, and a pinch of salt. Beat on medium-high speed until light and fluffy, about 2-3 minutes, scraping down the sides of the bowl.
  4. If the frosting is too thick, add more milk or cream, 1 teaspoon at a time, until you reach your desired consistency. If it's too thin, add a little more sifted powdered sugar.
Assembly
  1. Once the chocolate sugar cookies are completely cooled, spread or pipe the chocolate buttercream frosting onto each cookie. Decorate with sprinkles if desired.
  2. Allow the frosting to set slightly before stacking or serving.

Notes

Storage: Store frosted cookies in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week. If stacking, place parchment paper between layers to prevent sticking.
Tips for Rolling: If the dough becomes too warm and sticky while rolling, pop it back into the fridge for 10-15 minutes. Lightly flour your rolling pin and cookie cutters to prevent sticking.
Flavor Variations: Add a pinch of espresso powder to the cookie dough or frosting for a deeper chocolate flavor. A dash of peppermint extract in the frosting makes for a festive holiday cookie.