You guys are going to love today’s Chocolate Monday treat … these Chocolate Frosted Sugar Cookies are every bit as good as they sound, maybe even better! Rich and indulgent, they make any occasion feel special.
These cookies are good on their own, but when you add the frosting, it takes them over the top. These are the perfect dessert for your family and friends!
Super easy to make, you will have these cookies done in no time. It is hard to wait for them to be cool enough to frost, but that will give you the time to make the frosting!
If you see little dark specs in the cookies, that is because I used vanilla paste instead of extract. It adds little bursts of vanilla flavor in every bite. It is one of my secret weapons in baking.
The recipe calls for 1-1/2 tablespoons of dough for each cookie. If you want, you can make smaller cookies – just watch the cooking time, they will be done more quickly.
Using a cookie scoop will save you a ton of time and give you evenly sized cookies. I like the kind with a spring in the handle and an arm that helps move the dough out of the scoop (see link below). They aren’t too expensive and I have several sizes for whatever project pops up.
Another trick to making baking easier is to use either parchment paper sheets or Silpat silicone baking mats on your baking sheets. Having pre-cut parchment makes it easy to keep them flat. I store mine between two of my baking sheets and they are always ready for me! Silpats are incredible, especially if you are making any candies – literally nothing sticks to them!
If you want a simpler sugar cookie, you can roll the balls of dough in granulated or turbinado sugar, pressing them down gently to be sure the sugar adheres. You can use colored sugars for even more fun.
I hope you make these Chocolate Frosted Sugar Cookies soon and love every bite! Happy Chocolate Monday!
Did you enjoy this recipe? Let me know in the comments, I love hearing from you!
Key Ingredients for Chocolate Frosted Sugar Cookies:
- Cookies: butter, sugar, eggs, vanilla, salt, baking powder
- Baking soda, xanthan gum, gluten free flour blend
- Frosting: butter, powdered sugar, salt, cocoa powder
- Heavy cream, vanilla
Using a cookie scoop (also called a disher) makes cookie baking so much faster and easier. Each ball of dough comes out about the same size with very little effort. Buy a couple of sizes for different jobs.
You will want a #24 scoop for these cookies – that will give you the large, puffy cookies you love. The scoop is just under 2-inches diameter if you can’t find the marking on it. Look on the sweet arm, often they mark them there.
How to make Chocolate Frosted Sugar Cookies:
- Cookies: Cream the butter and sugar then add the eggs and mix in; add the vanilla, mixing again until fully blended
- Whisk together the dry ingredients and the add to the butter/sugar mixture and beat until fully combined and smooth; scoop into 1-1/2 tbsp balls and place on parchment or Silpat lined baking sheets
- Bake at 350°F for 8 to 10 minutes until just golden brown on the edges; leave on the baking sheet for a couple of minutes then transfer to a wire rack to fully cool
- Frosting: Cream together the butter and half the sugar and beat for a minute until well blended; add remaining sugar, cocoa, cream, and vanilla, mixing slowly to combine then increasing the speed to medium and beat for 2 to 3 minutes until thick and creamy
- Spread the frosting on each cooled cookie using an offset spatula; store in an air-tight container
Store your cut sheets of parchment between two baking sheets – they will stay flat and are always available when you are ready to bake!
You may also sprinkle or roll each cookie dough ball before baking with a little granulated, turbinado, or colored sugar instead of frosting them.
Recommended Tools (affiliate links; no extra cost to you):
- Kitchen scale
- Dry measuring cups and liquid measuring cups
- Measuring spoons
- Stand mixer or hand mixer
- Mixing bowls
- Cookie scoop
- Baking sheet pans
- Parchment paper sheets or Silpats
- Cooling rack
- Offset spatula
You can adjust any recipe to gluten-free by using 120 grams of my favorite gluten-free flour blend. This recipe was written using this flour blend. If using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup, level off the top with a straight edge, and weigh the flour. Use that weight as your standard per cup of that specific flour. Commercial blends such as Pamela’s, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
- 12 tbsp butter (1-1/2 sticks; 170g), softened to cool room temperature
- 1-1/2 cups (300g) granulated sugar
- 2 large eggs (100g)
- 2 tsp vanilla extract or vanilla paste
- 3 cups (360g) gluten-free flour blend (see *Note below)
- 1/2 tsp kosher salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1-1/2 tsp xanthan gum (omit if you use a flour that already has it included)
- 1/2 cup unsalted butter (1 stick; 113g), softened to cool room temperature
- 2 cups (227g) powdered sugar, divided
- 1/4 tsp kosher salt
- 1/2 cup (42g) unsweetened cocoa powder, sifted
- 1/3 cup (76g) heavy cream
- 1/4 teaspoon vanilla
- Preheat the oven to 350°F. Line baking sheets with parchment paper or Silpats.
- Make the Sugar Cookies: In the bowl of your stand mixer or a large, deep mixing bowl if using a hand mixer, cream together the butter and sugar. Add the eggs and mix until smooth. Add the vanilla, beating until fully blended.
- Then in another bowl, combine the gluten-free flour, salt, baking powder, baking soda, and xanthan gum, whisking until combined. Add in thirds to the butter mixture, beating until blended after each addition. Once it is all incorporated, beat until smooth.
- Portion the dough using a 1-1/2 tbsp (#24) cookie scoop, and place the dough balls on the prepared baking sheets. About 6 cookies per sheet. You may also sprinkle or roll each cookie dough ball before baking with a little granulated, turbinado, or colored sugar instead of frosting them.
- Bake for 11 to 13 minutes. When they are done, there will be a hint of color at the edges. They will puff up in the oven and then flatten a bit as they cool. Cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.
- Prepare the Frosting: With a stand or hand mixer, cream together the butter and half the sugar (1 cup; 113g) about 2 minutes until very well blended. Add the remaining powdered sugar, cocoa powder, heavy cream, and vanilla. Mix in slowly so you don’t get showered with sugar, then increase the speed to medium and beat for 2 to 3 minutes until very smooth and creamy.
- Spread the frosting on the cooled cookies with an offset spatula. Store, tightly covered, for 3 to 4 days if they last that long!
Recipe Source: The Heritage Cook
Cookie recipe adapted from Flippin Delicious
Frosting recipe slightly adapted from Let’s Dish Recipes
You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup without a spout until mounded, level off the top with a straight edge, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Amount Per Serving: Calories: 155Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 41mgSodium: 165mgCarbohydrates: 13gFiber: 0gSugar: 1gProtein: 2g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate.
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