THE BEST CHOCOLATE FROSTED SUGAR COOKIES — Soft baked chocolate sugar cookies with decadent chocolate fudge frosting. Just like you’d get from your favorite bakery.
I love a nice, soft sugar cookie. But recently I’ve discovered there’s something I love even more. A nice, soft chocolate sugar cookie! If you’re like me and you love cookies and chocolate, then you’ve got to try The Best Chocolate Frosted Sugar Cookies!
Apparently, these cookies are a copycat version of the Swig sugar cookies that are popular in Utah. I’ve never had one, so I can’t compare. But I can tell you that these are delicious!
I don’t know about you, but I’m a soft cookie person. My son recently revealed that he preferred crispy cookies, and I was a little taken aback. How could this be?
Nevertheless, he loved these soft chocolate cookies too. And what’s not to love about a rich chocolate cookie with a creamy fudge frosting? Nothing, I say. Nothing!!!
On tip for flattening the cookies. Before you dip your glass into the sugar, spray it with a bit of non-stick cooking spray so the sugar will actually stick. Then use the sugar coated glass to flatten your cookie.
And it’s also really important not to over-bake these cookies, or they won’t be as soft. Unless you are my son and like crispy cookies!
I so suggest using Dutch-process cocoa in this recipe. It will give your cookies a richer taste and a more intense chocolate flavor.
But regular, unsweetened cocoa powder will work fine too, and is probably what you have in your pantry. Either way, these chocolate frosted sugar cookies are amazing!
Be sure to save this recipe for the Best Chocolate Frosted Sugar Cookies to your favorite Pinterest board for later.
Here’s what you’ll need to make the Best Chocolate Frosted Sugar Cookies
- Cocoa powder
- Baking soda
- Baking powder
- Cream of tartar
- Powdered sugar
- Canola oil
- Heavy cream
For the cookies 4 cups flour 1 cup Dutch-process cocoa powder 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon cream of tartar 1 teaspoon salt 1 cup butter, softened 1 1/4 cups granulated sugar + more for rolling 3/4 cup powdered sugar 2/3 cup canola oil 2 eggs 2 teaspoons vanilla For the frosting: 1/2 cup butter, softened 2 cups powdered sugar Pinch of salt 1/2 cup Dutch-process cocoa powder, sifted through a fine mesh strainer (to avoid lumps in the frosting) 1/3 cup heavy cream 1/4 teaspoon vanilla
- 4 cups flour
- 1 cup Dutch-process cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cream of tartar
- 1 teaspoon salt
- 1 cup butter, softened
- 1 1/4 cups granulated sugar + more for rolling
- 3/4 cup powdered sugar
- 2/3 cup canola oil
- 2 eggs
- 2 teaspoons vanilla
For the frosting:
- 1/2 cup butter, softened
- 2 cups powdered sugar
- Pinch of salt
- 1/2 cup Dutch-process cocoa powder, sifted through a fine mesh strainer (to avoid lumps in the frosting)
- 1/3 cup heavy cream
- 1/4 teaspoon vanilla
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
- To make the cookies, in a medium bowl, whisk together the flour, cocoa, baking soda, baking powder, cream of tartar, and salt.
- In a large bowl, use an electric mixer to cream together the butter, granulated sugar and powdered sugar until light and creamy, about 3 minutes. Add the oil, eggs and vanilla and mix until well-combined.
- Add the dry ingredients to the sugar/butter mixture and mix until combined. The dough will be stiff, but shouldn't be dry.
- Form the dough into 2-inch balls (about the size of a golf ball). Place the cookies several inches apart on the prepared baking sheets.
- Place about 1/3 cup granulated sugar in a shallow dish. Dip a flat-bottomed glass into the sugar (spray the bottom of the glass with non-stick cooking spray so the sugar adheres, if needed). Press the glass onto a cookie, flattening it to about 1/4-inch thick. Repeat with each cookie.
- Bake for 8-9 minutes, until the cookies are just set. Do not over bake. Cool for a few minutes before transferring to a wire rack to cool completely.
- For the frosting, with an electric mixer, cream together the butter and 1 cup of the powdered sugar until very light and fluffy. Add the remaining powered sugar, sifted cocoa powder, heavy cream, and vanilla. Mix for 2-3 minutes until very thick and creamy.
- Spread the frosting evenly on the cookies. Store, tightly covered, in the refrigerator for 3-4 days.
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Who Dished It Up First: Adapted from Mel’s Kitchen Cafe