Dark Chocolate Christmas Sugar Cookies

Picture a tray of deep-cocoa stars emerging from the oven—edges set, centers soft, the air swirling with warm chocolate and vanilla.

Imagine the sparkle of red and green sugar against velvety, midnight-brown cookies, a gentle crunch giving way to tender, melt-in-your-mouth richness.

These are the kind of cookies that quiet a room and anchor a moment—comfort with a festive twinkle. I love them because they deliver bakery-level beauty without fuss, and the dough behaves like a dream: clean edges, no spread, pure holiday confidence.

They’re perfect for busy weeknights when you need a quick win, Sunday suppers that deserve a sweet sendoff, or make-ahead trays for parties and gifting.

When my daughter’s class party moved up a day, this recipe saved me—one chill, a few quick cuts, and I’d a platter worthy of oohs and ahhs.

Ready? Let’s cook!

Why You’ll Love It

• Delivers deep, smooth chocolate flavor with Dutch-process cocoa
• Bakes into clean-edged, festive cutouts perfect for decorating
• Mixes quickly with simple pantry staples and one egg
• Chills and rolls easily for stress-free holiday baking
• Freezes beautifully for make-ahead cookies or dough shapes

Ingredients

• 1 cup unsalted butter, softened — just pliable, not greasy
• 1 cup granulated sugar — fine cane sugar works best
• 1/2 cup light brown sugar, packed — fresh, soft crystals
• 1 large egg, room temperature — makes certain smoother mixing
• 1 teaspoon vanilla extract — pure, not imitation
• 1/2 teaspoon almond extract (optional) — adds festive aroma
• 2 cups all-purpose flour, spooned and leveled — prevents dense dough
• 3/4 cup Dutch-process cocoa powder, sifted — deep color and smooth flavor
• 1/2 teaspoon baking powder — check freshness
• 1/2 teaspoon baking soda — reduce to a pinch if using natural cocoa
• 1/2 teaspoon fine sea salt — balances sweetness
• 2 tablespoons milk, room temperature — helps bind dough
• 1/2 cup dark chocolate chips, finely chopped — distributes chocolate evenly
• 1/4 cup sanding sugar, red and green — for decorating tops
• 1/4 cup white chocolate, melted (optional) — for drizzling after baking

Step-by-Step Method

Cream the Butter & Sugars

Beat softened butter with granulated and brown sugars on medium speed until light and fluffy, about 2 minutes. Scrape the bowl as needed. Proper creaming traps air for lift and a tender bite.

Avoid overmixing beyond fluffy. The mixture should look pale and smooth with no visible butter streaks remaining.

Incorporate Egg & Extracts

Add the egg, vanilla, and almond extract. Beat until fully combined and glossy. Scrape down the bowl to make certain even mixing.

The batter should look cohesive without curdling. Room-temperature egg blends better, helping the dough emulsify and preventing gritty texture later.

Whisk Dry Ingredients Separately

Combine flour, sifted Dutch-process cocoa, baking powder, baking soda, and fine sea salt in a bowl. Whisk to evenly distribute leaveners and break up cocoa clumps.

This step prevents pockets of bitterness and makes certain a uniform crumb. Keep the mixture light and lump-free for smooth incorporation.

Combine Wet & Dry in Stages

Add half the dry mixture to the creamed base. Mix on low just until combined. Pour in the milk and blend briefly. Add remaining dry ingredients and mix on low until a soft dough forms.

Stop as soon as no flour streaks remain to avoid overdeveloping gluten and tough cookies.

Fold in Chopped Chocolate

Stir in finely chopped dark chocolate chips using a rubber spatula. Fold gently to distribute pieces evenly without overworking the dough.

Smaller bits melt into layers of flavor and create fudgy pockets. Make certain even dispersal so each cookie has chocolate throughout.

Divide, Wrap & Chill

Split dough into two equal discs. Wrap each tightly in plastic. Chill for 1 hour until firm yet rollable.

Proper chilling relaxes gluten and reduces spread in the oven. If the dough becomes too hard, rest it at room temperature for a few minutes before rolling.

Preheat & Prepare Pans

Heat the oven to 350°F (175°C). Line a baking sheet with a silicone baking mat or parchment paper. Prepare a lightly floured work surface.

Keep the second dough disc in the refrigerator while working. Starting with a cool sheet helps maintain sharp edges.

Roll Dough Evenly

Roll one disc to 1/4-inch thickness on a lightly floured surface or between parchment sheets. Rotate the dough occasionally to prevent sticking.

Aim for consistent thickness to ensure even baking. If edges crack, let the dough warm for 2 to 3 minutes, then continue.

Cut Shapes & Transfer

Cut shapes using cookie cutters, pressing straight down for clean edges. Lift and place cookies 2 inches apart on the prepared sheet.

Gather scraps, re-roll gently, and cut again. Work quickly to keep dough chilled. Refrigerate cut shapes briefly if they soften.

Decorate Before Baking

Sprinkle red and green sanding sugar over the cookies. Press lightly to help the sugar adhere without deforming the shapes.

Add more or less decoration to taste. Keep embellishments even so cookies bake uniformly. Avoid heavy toppings that can melt and run.

Bake Until Just Set

Bake for 9 to 11 minutes. Look for set edges and slightly soft centers. Don’t overbake; the cookies firm as they cool.

Rotate the pan once if needed for even coloring. Pull them when the tops lose shine at the edges but still appear tender in the middle.

Cool & Finish with Drizzle

Cool cookies on the sheet for 5 minutes, then transfer to a wire rack. Let them cool completely.

Drizzle with melted white chocolate if desired, then allow it to set. This contrast adds festive flair and sweetness. Store airtight up to 5 days or freeze for later.

Ingredient Swaps

• Butter: use vegan butter or refined coconut oil (firm, not melted) 1:1; for budget, salted butter works—reduce added salt to a pinch.
• Egg: replace with 1 flax egg (1 tbsp ground flax + 3 tbsp water, rested 5–10 min) or 3 tbsp aquafaba.
• Flour: swap with a 1:1 gluten-free baking blend; for whole‑grain, use 50% whole wheat pastry flour to keep tenderness.
• Cocoa: natural cocoa can be used; reduce baking soda to a pinch as noted. Black cocoa (25–50%) deepens color/flavor.
• Milk: any dairy-free milk works (almond, oat, soy) 1:1.
• Chocolate: use dairy-free dark chocolate to keep cookies vegan; budget swap: standard semisweet chips.
• Extracts: omit almond for nut-free; sub 1/2 tsp peppermint, orange, or 1 tsp instant espresso dissolved in milk.
• Decorations: use colored sugar or sprinkles labeled vegan/gel‑dye free; skip white chocolate drizzle or use dairy-free white chips.

You Must Know

Doneness • If edges look set but centers seem slightly puffed and matte, pull the tray at 9–11 minutes; cookies will deflate and firm as they cool 5 minutes on the sheet, yielding tender centers rather than dry crumbs.

Troubleshoot • If shapes are spreading or blurring, refrigerate cutouts on the tray for 10–15 minutes before the oven and use a cool pan each round; cold dough + cool metal preserves sharp edges.

Flavor Boost • For deeper chocolate, add 1/2 teaspoon espresso powder or 1 teaspoon orange zest to the sugar-butter stage; these amplify cocoa aromatics without extra sweetness and remain noticeable after a 10-minute bake.

Scale • For 12 cookies, halve every ingredient by weight (e.g., 113 g butter, 100 g sugar, 55 g brown sugar, 120 g flour, 60 g cocoa); keep chill time the same 1 hour, and check doneness at 9 minutes.

Make-Ahead • To streamline decorating, cut dough shapes and freeze on a sheet until firm (1 hour), then store airtight up to 2 months; bake from frozen, adding 1–2 minutes, and sprinkle sanding sugar just before the oven so it adheres.

Serving Tips

• Arrange on a platter, drizzle white chocolate, and scatter extra red-green sanding sugar.
• Pair with peppermint hot cocoa or spiced chai for a cozy contrast.
• Sandwich two cookies with peppermint buttercream or orange zest cream.
• Serve alongside fresh berries and a dollop of lightly sweetened whipped cream.
• Gift in cellophane bags with ribbon; include a cocoa packet for pairing.

Storage & Make-Ahead

Store cookies airtight at room temperature 4–5 days.

In the fridge up to 1 week.

Dough can be made ahead: chill wrapped discs up to 72 hours.

For longer storage, freeze baked cookies or cut dough shapes, well-wrapped, up to 2 months.

Thaw at room temperature.

Bake frozen shapes 1–2 minutes longer.

Reheating

For gentle reheating:

Microwave 1–2 cookies 8–12 seconds.

Oven at 300°F for 4–6 minutes on a sheet.

Stovetop warm covered on low in a dry skillet 1–2 minutes.

Holiday Cookie-Swap Favorite

Almost every cookie swap needs a showstopper, and these dark chocolate Christmas sugar cookies deliver with rich cocoa aroma, crisp edges, and tender centers that melt on the tongue.

I bring a tin and watch the room lean in—the sanding sugar sparkles like tinsel, and that Dutch cocoa hue promises depth.

One bite, and the vanilla-almond whisper meets a fudgy finish that feels downright celebratory.

Here’s how I make them swap-ready:

1) Presentation: nestle cookies in parchment-lined layers, then finish with a ribboned tag noting flavors and allergens.

2) Texture insurance: pull at set edges with slightly soft centers; they firm as they cool, so don’t overbake.

3) Signature flair: drizzle thin ribbons of white chocolate or add espresso powder for subtle, grown-up complexity.

Final Thoughts

Ready to bake some holiday magic? Give these Dark Chocolate Christmas Sugar Cookies a try as written, or tweak them with espresso powder, orange zest, or a white chocolate drizzle to make them your own!

Frequently Asked Questions

Can I Make Them Gluten-Free Without Gritty Texture?

Yes—you can. I swap the flour for a quality 1:1 gluten-free blend with xanthan gum, add 1 tablespoon milk, and let the dough rest 30 minutes. The baked cookies taste tender, rich, and beautifully smooth.

How Do I Prevent Cookie Cutter Shapes From Warping?

Chill the rolled dough on a sheet pan, cut quickly, then freeze shapes 5–10 minutes before baking. I flour cutters lightly, lift with an offset spatula, and bake on a cool pan—edges stay crisp, silhouettes stay sharp.

What Altitude Adjustments Are Needed for High-Altitude Baking?

At 3,000–7,500 feet, I reduce sugar 1–2 tablespoons, raise oven to 365°F, add 1–2 tablespoons flour, increase liquid 1–2 teaspoons, and shorten bake slightly; above 7,500 feet, I amplify each change. Expect snappier edges, tender centers.

Can I Ship These Cookies Without Them Breaking?

Yes—you can. I’d bake slightly under, cool fully, then pack snugly: double-wrap stacks, cushion with crumpled parchment, and nest boxes inside boxes. Add marshmallows or popcorn as shock absorbers. Label “Fragile.” They’ll arrive tender, glossy, and intact.

How Do I Add Designs Without Royal Icing?

Use sanding sugar, embossed rolling pins, or stencil cocoa dusting. I press patterns with textured mats, paint melted chocolate details, and add sprinkle mosaics. I also marble tinted white chocolate—swirl, set, and slice clean shapes. It’s striking, fuss-free.