With just a few simple ingredients and a super easy method that the kids can help with, these Chocolate Sugar Cookies are a healthy dessert to share with the kids. We love them plain, but you could even add icing if you want!
Chocolate Sugar Cookies
Making cut-out cookies is one of my very favorite activities to bake with the kids. And these chocolate cookies are easy to work with and fun to eat! These have a nice cocoa flavor and a sort of animal cracker texture—with lower sugar than traditional sugar cookies. My girls love to roll them out and cut out shapes!
Ingredients in Chocolate Sugar Cookies
Here’s what you’ll need to make this healthy cookie recipe. See the Notes at the bottom of the recipe for information on how to make these dairy-free and gluten-free. (They’re already egg-free!)
- all-purpose flour
- sugar
- cocoa powder
- baking powder
- butter, softened at room temperature
- milk
- vanilla extract
TIP: I like the SOCA brand cocoa powder or Hershey’s Special Dark.
How to Make Chocolate Sugar Cookies Step-by-Step
Here’s a look at the process involved in making this recipe. Scroll down to the bottom of this post for the full information.
- Add ingredients to a bowl. Blend together with your hands.
- Form into a flat disc.
- Roll out on parchment paper.
- Cut out shapes with cookie cutters and bake.
TIP: If your dough seems sticky, place into the fridge for 5 minutes to firm up a little or roll out between two pieces of parchment paper.
Can I add icing?
You sure can! You’ll just want to sStir together powdered sugar and milk to make a smooth icing. You want it to be able to spread easily on the cookies and not be too thick. If you place some on the cookies and it runs right off, add a little more powdered sugar. If it’s too thick to spread, add a drop or two of milk. You can color the icing with a drop of food coloring if desired.
TIP: Icing is easy for kids to apply to cookies using a clean paintbrush. Put a little icing into a small bowl and let them paint it onto each cookie. So fun!
Tips for Making the Best Sugar Cookies
- To Make these Gluten-Free: Use this gluten-free flour.
- To Make these Dairy-Free: Use plain unsweetened nondairy milk in place of dairy milk. Use coconut oil instead of butter. They are delightfully crisp this way! See the Notes at the bottom of the recipe for more details.
- You can use maple syrup instead of sugar if you prefer BUT they are best eaten on the day they are baked if you go that route. They get soft and a little dense when stored. Sugar helps them have a better texture for a little longer.
- If your dough seems sticky, place into the fridge for 5 minutes to firm up a little or roll out between two pieces of parchment paper.
- Add icing if desired.
- If making smaller shapes, bake for the lower end of the baking time range.
- If making larger shapes, they may need an extra minute or two.
- Store, once cooled, in an airtight container at room temperature for up to 3 days. Or freeze in a freezer storage bag for up to 3 months. Thaw at room temperature.
Have a look at my girls making these—the dough is so easy for the kids to work with!
I’d love to hear your feedback if you try this recipe, so please comment below to share! I appreciate all comments and love to hear your experiences with my recipes.
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PinDescription
Like a cross between an animal cracker and a sugar cookie, these less sweet cookies are easy to make with the kids. The amount of cookies you can make from one batch will depend on how large your cookie cutters are.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 tablespoons cocoa powder
- 1/2 teaspoon baking powder
- 1/4 cup butter, softened at room temperature
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- Preheat the oven to 375°F and line two baking sheets with parchment paper.
- Place all ingredients into a bowl and use your hand to mix together to form a dough. (If the dough is a little crumbly, be sure that it’s throughly combined and then if it’s still crumbly, add 1/2-1 tablespoon additional liquid until it comes together.)
- Make a flattened disc of dough.
- Place the dough onto a piece of parchment paper. Place another piece of parchment on top and roll the dough ¼-inch thick.
- Cut out the dough with a cookie cutter and transfer to the prepared baking sheets.
- Bake for 8-10 minutes, until lightly browned around the edges.
- Remove from the oven and let cool on the baking sheet. Add icing if desired.
Notes
Easy Icing: Stir together 1/4 cup powdered sugar and 2-3 teaspoons milk to make a smooth icing. You want it to be able to spread easily on the cookies and not be too thick. If you place some on the cookies and it runs right off, add a little more powdered sugar. If it’s too thick to spread, add a drop or two of milk. You can color the icing with a drop of food coloring if desired.
To Make these Gluten-Free: Use this gluten-free flour.
To Make these Dairy-Free: Use plain unsweetened nondairy milk in place of dairy milk. Use coconut oil instead of butter. If your coconut oil is super firm, you’ll want to soften it a little by warming it very briefly. It should squish easily between two fingers, but not be melted into a liquid.
To Make these with Maple Syrup: Use 2 tablespoons maple syrup in place of the sugar and reduce the milk to 3 tablespoons. Know that they are best eaten on the day they are baked if you go this route. They get soft and a little dense when stored.
If making smaller shapes, bake for the lower end of the baking time range.
If making larger shapes, they may need an extra minute or two.
Store, once cooled, in an airtight container at room temperature for up to 3 days. Or freeze in a freezer storage bag for up to 3 months. Thaw at room temperature.
