Chocolate Dipped Sugar Cookies

These chocolate dipped sugar cookies are soft, chewy, and buttery with a touch of chocolate. They're easy to make and absolutely scrumptious!

Cookies are a staple in our house. I often make a variety of cookies and I always have some cookie dough or other baked cookies in the freezer for emergencies!

These half dipped chocolate sugar cookies are so delicious.

This particular chocolate dipped cookies recipe is adapted from my Easy Valentine's Day Heart Sugar Cookies. I changed a few things to make this recipe much easier.

Love making cookies? Try these delicious Healthy Tahini Breakfast Cookies, these Koulourakia Greek Easter Cookies or my Ultimate Chocolate Chunk Cookies.

Why this sugar cookie recipe works

• It's super simple. Even beginner bakers will love this recipe! My step-by-step picture tutorial will make it even easier.
• There are few ingredients. You only need a few simple ingredients that you probably already have on hand.
• The cookies don't spread. These cookies hold their shape really well. The cookies are even with have nice, sharp edges. Perfect for decorating or using your favorite cookie cutters!
• It requires very minimal chilling time. You don't need to chill this dough for long, only 10 minutes!

What do these chocolate covered sugar cookies taste like?

The texture and flavor of these cookies are incredible! These sugar cookies are soft with a bit of a crunch on the edges. They are buttery, but they are not overly sweet. The pistachios add a nice salty flavor that's amazing! You will love these cookies half dipped in chocolate.

WHAT YOU NEED TO MAKE THIS RECIPE

Ingredients for chocolate dipped sugar cookies

Flour: I use all purpose flour.

Cornstarch: This helps make the cookies chewy.

Baking Powder: These sugar cookies are made without baking soda. I use a little baking powder, instead, to give the cookies some lift.

Butter: I use unsalted butter.

Sugar: I use regular sugar. You'll need about ¾ cup granulated sugar for this recipe.

Egg: I use a medium-sized organic egg.

Vanilla: I use one teaspoon vanilla extract.

Salt: It helps to enhance all the flavors.

Chocolate: Decorating sugar cookies with melted chocolate is so fun! I use chopped semi sweet chocolate because I think it's the best dipping chocolate for cookies. However, you can use semisweet or bitter sweet chocolate chips, instead, if you don't want to chop up the chocolate.

Optional toppings: I use chopped pistachios because I love how they're slightly salty and they're great with the chocolate. You can use a variety of other toppings, too, like nonpareils, sprinkles and crushed candy canes.

Equipment you'll need

• round cookie cutters
• large mixing bowl
• parchment paper lined baking sheets or cookie sheets
• hand mixer or stand mixer
• rolling guides or rings (optional)

HOW TO MAKE CHOCOLATE DIPPED SUGAR COOKIES

Step-by-step instructions

First, make the sugar cookie dough.

STEP 1

Whisk together the flour, cornstarch, baking powder, and salt in a bowl. Set it aside.

STEP 2

In another large mixing bowl, beat the butter and the sugar together using a hand mixer on high speed until the mixture is fluffy, about 2-3 minutes.

STEP 3

Add the egg and the vanilla and beat for another minute or so. Make sure to scrape the sides of the bowl so everything is well combined.

STEPS 4-5

Gradually add the flour mixture to the egg mixture and beat on low speed until combined. After all the flour mixture has been added, it'll look crumbly.

At this point, if the dough is too wet, add some more flour, about a tablespoon at a time, until it all comes together.

STEP 6

Squeeze the crumbles together to form a large piece of dough. It's perfect when you are able to pick it up in 1 piece (see photo 6 above).

STEP 7

Divide the dough in half. Roll out one portion of the dough between 2 sheets of parchment paper. I rolled mine ½ an inch thick, which is about 1.27 cm.

STEP 8

Put the rolled out dough in the freezer for 10 minutes, as is with the parchment paper.

Take the dough out of the freezer and cut out circles with your cookie cutters. I used 3-inch cookie cutters (about 7.6 cm).

Then transfer the cookies to a baking sheet lined with parchment paper and bake!

Re-roll the dough scraps and repeat the procedure with the other piece of dough.

When all the cookies have cooled completely, it's time to dip them in the melted chocolate!

How to melt chocolate for dipping cookies

You can either melt the chocolate over a bowl of just simmering water (bain-marie), or you can melt it in the microwave in 30 second increments, stirring well after each increment.

How to coat cookies in chocolate

STEP 1

Dip one half of a cookie into the melted chocolate and let excess chocolate drip off.

STEP 2

Place the cookie on another tray lined with parchment paper. Add desired toppings now, if using, so they stick to the chocolate before it dries and hardens. Repeat with the other cookies. Then let the cookies sit until the chocolate sets, about 10 minutes.

Recipe notes

Storage Tips

Store these homemade sugar cookies in an airtight container at room temperature for about a week.

Freezing Instructions

How to Freeze Unbaked Sugar Cookie Dough

This cookie dough can be frozen for up to about 2 months. There are 2 ways you can do this:

1) First, flatten the dough out into 2 disks and then wrap them in plastic wrap. After that, place them in an airtight freezer-safe container and freeze. To thaw, just put the disks in the refrigerator overnight.

2) Roll out the dough and cut it into shapes. Place the cut out shapes on a single tray . Then put the tray in the freezer until the shapes become hard, about 30 minutes to an hour. Then put the cookie shapes in an airtight freezer-safe container in single layers, with a piece of parchment paper between each layer and freeze.

When you're ready to bake them, take them out of the freezer and put them on a baking sheet lined with parchment paper. Let them sit for about 15-20 minutes and then bake them as directed.

How to Freeze Baked Cookies

I have never frozen these cookies with the chocolate or toppings on them, but I have frozen plain baked cookies successfully.

Bake the cookies and let them cool completely. Then place them in layers in a freezer-safe air-tight container with a piece of parchment paper between each layer. I freeze them for about 2 months. You can thaw them in the refrigerator overnight or by letting them sit on the counter.

VARIATIONS

• These cookies are soft because they're a bit thick (½ inch / 1.27cm), but if you prefer crunchier cookies, you can roll them out thinner.
• If you want a classic, more standard cutout sugar cookie recipe, just omit the chocolate and the toppings.
• You can use white chocolate instead of dark.

TOPPINGS

• Add crushed candy canes for a Christmas-themed cookie and peppermint flavor.
• Top with your favorite sprinkles or even flaked salt.

TIPS FOR SUCCESS 

• For best, accurate results, weigh all the ingredients with a digital scale.
• Don't overbake these cookies! They will not brown much, but baking them any longer than the suggested time will result in a hard cookie. For a soft texture, don't overbake them!
• The number of cookies will depend on the size of your cookie cutters and how thick you make them. I used 3-inch (7.6cm) round cookie cutters and made them ½ inch (1.27cm) thick, which made 12 cookies.

FREQUENTLY ASKED QUESTIONS

Happy Baking!

~Voula

OTHER COOKIE RECIPES YOU'LL LOVE:

Let me know how these Chocolate Dipped Sugar Cookies turn out for you in the comments below! I'd love to hear from you!

Recipe

Chocolate Dipped Sugar Cookies

These chocolate dipped sugar cookies are soft, chewy, and buttery with a touch of chocolate. They're easy to make and absolutely scrumptious!

5 from 3 votes

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Course: Cookies, Snack

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 13 minutes minutes

Total Time: 33 minutes minutes

Servings: 12 , approximately

Author: Voula

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Equipment

• round cookie cutters (mine are 3 inches, about 7.6 cm)
• large mixing bowl
• parchment paper
• baking sheets
• hand mixer (or stand mixer)
• rolling guides or rings (optional)

Ingredients

• ▢ 2 ¼ cups (280g) all purpose flour (+ more, if needed)
• ▢ ¼ cup (25g) cornstarch
• ▢ ½ teaspoon baking powder
• ▢ ¼ teaspoon salt
• ▢ ¾ cup (170g) unsalted butter, at room temperature
• ▢ ¾ cup (150g) sugar
• ▢ 1 medium egg, at room temperature
• ▢ 2 teaspoons vanilla extract
• ▢ 6 ounces (170g) dark semi-sweet chocolate, chopped
• ▢ 1 ounce (25- 30g) finely chopped pistachios (optional)

Note:

For best results, please read through the full post before beginning the recipe.

Instructions

Make the Sugar Cookies

• Line 3 trays with parchment paper. Set aside.
• Whisk together the flour, cornstarch, baking powder, and salt in a bowl. Set it aside.
  2 ¼ cups (280g) all purpose flour, ¼ cup (25g) cornstarch, ½ teaspoon baking powder, ¼ teaspoon salt
• In another large mixing bowl, beat the butter and the sugar together using a hand mixer on high speed until the mixture is fluffy, about 2-3 minutes.
  ¾ cup (170g) unsalted butter, at room temperature, ¾ cup (150g) sugar
• Add the egg and the vanilla and beat for another minute or so (scrape the sides of the bowl as needed).
  1 medium egg, at room temperature, 2 teaspoons vanilla extract
• Gradually add the flour mixture to the egg mixture and beat on low speed until combined. It'll look crumbly (see photo in post).
• If the dough is too wet, add some more flour, about a tablespoon at a time, until it all comes together.
• Squeeze the crumbles together to form a large piece of dough. It's perfect when you are able to pick it up in 1 piece (see photo in post above).
• Divide the dough in half. Roll out one portion of the dough between 2 sheets of parchment paper to a thickness of about ½ an inch (1.2 cm).
• Put the rolled out dough in the freezer for 10 minutes, as is with the parchment paper.
• Meanwhile, preheat the oven to 350°F / 180°C.
• Take the dough out of the freezer and cut out circles with your cookie cutters.
• Then transfer the cookies to a baking sheet lined with parchment paper and bake for 12-13 minutes. (I bake them one tray at a time.)
• Re-roll the dough scraps and repeat the procedure with the other piece of dough.
• Transfer the cookies to a wire rack and let them cool completely.

Melt the Chocolate

• Melt the chocolate, either over a bowl of just simmering water or in the microwave in 30 second increments.
  6 ounces (170g) dark semi-sweet chocolate, chopped
• Place the melted chocolate in a small bowl.
• Dip one half of a cookie into the melted chocolate and let excess chocolate drip off.
• Place the cookie on a tray lined with parchment paper. Add the chopped nuts or your desired toppings, if using. Repeat with the other cookies. Then let the cookies sit until the chocolate sets, about 10 minutes.
  1 ounce (25- 30g) finely chopped pistachios (optional)
• Enjoy!

Notes

• For best, accurate results, weigh all the ingredients with a digital scale.
• Don't overbake these cookies! They will not brown much, but baking them any longer than the suggested time will result in a hard cookie.
• The number of cookies will depend on the size of your cookie cutters and how thick you make them. I used 3-inch (7.6 cm) round cookie cutters and made them ½ inch (1.2 cm) thick, which make 12 cookies.
• Detailed freezing instructions are included in the post.

 

Picture Tutorial & Tips:

I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success.

Baking Measurements:

I have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking!

 

©Pastry Wishes

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