Introduction

Soft Chocolate Sugar Cookies are a delightful treat that combines rich cocoa flavor with a tender, chewy texture. These cookies are perfect for any occasion and easy to make at home.

The image shows several round chocolate crinkle cookies placed closely together. Each cookie has a cracked surface with deep lines forming a unique pattern, covered in powdered sugar that creates a light dusting effect contrasting with the dark brown color of the cookie. The texture looks soft and slightly crisp on the edges. The cookies are on a surface with a white marbled texture barely visible around the edges. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup butter – softened
1½ cups brown sugar
2 large eggs
2 tsp vanilla extract
2 cups all-purpose flour
¾ cup cocoa powder (not Dutch-processed)
1 tsp baking soda
1 tsp table salt
½ cup granulated sugar (for rolling)
¼ cup cinnamon imperials (optional, for topping)

Instructions

Step 1: Combine the softened butter and brown sugar in a mixing bowl and beat together until light and fluffy.
Step 2: Add the eggs and vanilla extract, mixing until just combined.
Step 3: Slowly stir in the flour, cocoa powder, baking soda, and salt. Once incorporated, beat well for about 60 seconds.
Step 4: Cover the dough and refrigerate for at least 1 hour.
Step 5: Preheat the oven to 350 degrees Fahrenheit once the dough has chilled.
Step 6: Line a baking sheet with parchment paper.
Step 7: Pour the granulated sugar into a small bowl.
Step 8: Scoop the dough and roll it into balls.
Step 9: Roll each dough ball in the granulated sugar and place on the prepared baking sheet, spacing them about 2 inches apart.
Step 10: Bake for 10-11 minutes.
Step 11: If using cinnamon imperials, press one into the center of each cookie immediately after removing from the oven. Then allow the cookies to cool.
Step 12: Let the cookies cool on the baking sheet for 7-10 minutes before transferring them to a wire rack to cool completely.
Step 13: Store the cookies in an airtight container.

Tips & Variations

Use room-temperature butter to ensure easy mixing and a smooth dough.
For extra chocolate flavor, add chocolate chips or chunks to the dough before baking.
Swap cinnamon imperials for your favorite candy or leave them out for a classic cookie.
Chilling the dough overnight will enhance the flavor and improve the texture.

Storage

Store these cookies in an airtight container at room temperature for up to 4 days. To reheat, warm them briefly in the microwave or oven to restore softness.

How to Serve

A close-up image shows soft, dark brown chocolate cookies with a cracked top texture covered in granulated sugar crystals, resting on white parchment paper placed on a baking tray with a golden edge. A woman’s hand holds a spatula with a wooden handle and two brass rivets, gently lifting one cookie. The baking tray sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use Dutch-processed cocoa powder instead of regular cocoa powder?

It’s best to use regular cocoa powder as Dutch-processed cocoa can affect the rise and flavor since it’s treated differently. For this recipe, non-Dutch-processed cocoa ensures the best texture and taste.

Can I freeze the cookie dough?

Yes, you can freeze the dough in balls rolled in granulated sugar. Place them on a baking sheet to freeze individually, then transfer to a freezer bag. Bake from frozen, adding a couple of extra minutes to the baking time.

Soft Chocolate Sugar Cookies with Cinnamon Imperial Candies Recipe

Print Recipe

★★★★★

4.7 from 501 reviews

These Soft Chocolate Sugar Cookies are rich, tender, and delightfully chocolaty with a crisp sugar coating. They feature a unique twist of rolling in granulated sugar before baking, creating a slight crunch on the outside while staying soft inside. Adding cinnamon imperials to the center for an extra burst of flavor is optional but highly recommended for a warm, spicy contrast to the cocoa richness.

Author: Ruby
Prep Time: 15 minutes
Cook Time: 11 minutes
Total Time: 1 hour 26 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Cookie Dough

1 cup butter (softened)
1½ cups brown sugar
2 large eggs
2 tsp vanilla extract
2 cups all-purpose flour
¾ cup cocoa powder (not Dutch-processed)
1 tsp baking soda
1 tsp table salt

For Coating

½ cup granulated sugar

Optional Garnish

¼ cup cinnamon imperials

Instructions

Prepare the Butter and Sugar: Combine the softened butter and brown sugar in a mixing bowl. Beat them together using an electric mixer until the mixture is light and fluffy, which helps create a tender cookie texture.
Add Eggs and Vanilla: Add the two large eggs and vanilla extract to the butter and sugar mixture. Mix until just combined, ensuring the eggs are fully incorporated.
Mix Dry Ingredients: Slowly stir in the all-purpose flour, cocoa powder, baking soda, and table salt. Once incorporated, beat the dough well for about 60 seconds to develop the right consistency for soft cookies.
Chill the Dough: Cover the dough tightly and refrigerate it for at least 1 hour. This step helps to firm up the dough, making it easier to handle and improves the texture of the cookies.
Preheat Oven: When the dough has chilled, preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking.
Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent cookies from sticking and allow easy cleanup.
Prepare Sugar Coating: Pour the granulated sugar into a small bowl for rolling the cookie dough balls.
Form Dough Balls: Using a scoop or your hands, shape the chilled dough into balls of desired size.
Roll in Sugar: Roll each dough ball gently in the granulated sugar bowl until fully coated. Place the coated dough balls about 2 inches apart on the prepared baking sheet to allow spreading.
Bake: Bake the cookies for 10 to 11 minutes. They should look set but still slightly soft in the center for optimal chewiness.
Add Cinnamon Imperials (Optional): If using, press one or two cinnamon imperials into the center of each cookie immediately after removing them from the oven. The warmth will slightly melt the candies for a delicious finishing touch.
Cool on Baking Sheet: Let the cookies cool on the baking sheet for 7 to 10 minutes. This resting period helps them firm up and prevents breaking when transferring.
Transfer to Wire Rack: Move the cookies to a wire rack to cool completely before serving or storing.
Storage: Store cooled cookies in an airtight container at room temperature for up to 4 days to maintain freshness and softness.

Notes

Ensure the butter is softened, not melted, for best texture.
Chilling the dough is crucial for build flavor and controlling spread during baking.
Cookies may appear slightly underbaked after 10-11 minutes but will set as they cool for a soft center.
Add cinnamon imperials immediately after baking for the best melt and flavor impact.
Use parchment paper or silicone mats to avoid sticking and help even baking.
Nutritions may vary slightly depending on ingredient brands and variations.

Keywords: Soft Chocolate Sugar Cookies, Chocolate Cookies, Soft Cookies, Holiday Cookies, Cinnamon Chocolate Cookies