Chocolate Sugar Cookies

Cut out sugar cookies are a staple in our home at Christmastime. We make them every year but we’ve never made chocolate roll out cookies! When I found these fun woodland animal cutters I thought that a chocolate cookie dough would suit considering moose and squirrels are brown anyway.

Oh I had so much fun making these silly chocolate cut out cookies! We have been in a deep freeze here in northern BC so I felt my delicious little Canadian cookie friends needed to bundle up too. What’s more fun than plaid scarfs and toques on a chocolate squirrel? Not much if you ask me.

To decorate, I used melted, white candy melts which worked surprisingly well in a piping bag with a small round tip. Then, for the plaid effect I just coloured the hardened candy melt with red edible marker and drew crisscross lines in black edible marker. I’m not a very skilled cookie decorator when it comes to fancy icing so this method worked well for me and I think the results were pretty cute! The pompom on the top of the squirrel’s toque is a bit of mini marshmallow. I just cut it and it was sticky enough to adhere all on it’s own.

The recipe I used is a mix of this one and this one. This makes a nice sized batch of dough and only requires a little chilling time in the fridge to cool down that butter. The chill time means you get a nice, tender, flaky cookie. This dough kept it’s shape very well which is important when you want to use cookie cutters and it’s packed with lots of chocolate flavour!

Chocolate Sugar Roll Out Cookies
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 16 large 24 small
  • 1 cup unsalted, softened butter
  • 1 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla
  • 1¾ cup flour
  • ¾ cup cocoa powder
  • 1 tsp baking powder
  • pinch salt
  1. In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar together. Add the egg and mix on medium speed until incorporated.
  2. In a separate bowl, mix dry ingredients with a whisk.
  3. Add dry ingredients to bowl of mixer and stir on low until incorporated then increase speed to medium until mixture turns into dough.
  4. Chill dough for 1 hour.
  5. Roll dough to approx ¼ (no more than a ½) inch in thickness. Cut with shape cutters and transfer to a cookie sheet lined with parchment.
  6. Bake in a pre-heated 350F oven for 10-14 min until slightly browned at the edges - it's difficult to tell because these are chocolate cookies so keep a close eye on them. Allow to cool on the pan 5 min then transfer to a rack. Decorate when completely cooled.


Ricardo cookie cutters available at Safeway Canada

Wilton Candy Melts affiliate link

Wilton Edible Markers affiliate link


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