On day four of cookie week, I made this Chocolate Sugar Cookie Cut Outs recipe from Sweetopia. Frosted sugar cookies are my absolute favorite Christmas cookie. I’ve been wanting to try a chocolate cut out cookie for a few years now and this year I finally made it happen.

As usual, gather your supplies. Mix your dry ingredients and then sift to make sure the cocoa powder is very well incorporated. Beat the wet ingredients together, add the dry ingredients, and cover your mixer with a towel to avoid a chocolatey dust cloud.

Roll out your dough between two sheets of parchment and chill in the fridge for at least an hour. I split my dough in half because fresh sugar cookies are the only ones worth eating.

I found out that I’ve been tearing parchment paper wrong my whole life, thanks a lot TikTok. Thankfully, I also learned how to get a perfect tear every time. Pull the paper out, tuck the lid IN the box to hold the paper still, then rip.

After your dough is nice and cold, preheat your oven to 350 degrees. Use cookie cutters to cut out shapes, then reroll your scraps and keep cutting out shapes. Let your shapes chill in the fridge for 10 or 15 minutes before baking. Bake for about 10 minutes or until they reach your preferred texture, I like mine a little soft.

If you want to frost/ice your cookies let them cool before frosting. I made a simple buttercream frosting for some of mine, but they would also be great baked with chunky sugar on top, plain, or topped with powdered sugar. These cookies are very chocolatey, perfect for any cookie occasion.

I froze the dough I didn’t use. I cut the rolled-out dough into quarters and placed it in a ziplock bag. Now I can take it out a quarter sheet at a time and have fresh cookies! YUM!