Have you ever tried a chocolate sugar cookie?  Up until last week, I had not.  Holy cow, have I been missing out.  They are wonderful…they hold their shape while baking, but are still nice and soft when you take a bite.  And so chocolatey, the whole house ended up smelling like chocolate the day I baked these.  It was heavenly.  Normally I am quite restrained around all the baked goods I make, but I could not keep my hands off of these and neither could Ben.  I will warn you now that the batch of dough is on the small side.  Of course the yield depends on the size and shape of the cookie cutter you use, but I am almost certain I will double the batch from now on.  It’s always better to have too many chocolate cookies than not enough, right?  ;)

These little square cookies reminded me of postage stamps, so I decorated them like that.  And I made them 25¢ – a nicer number than what stamps actually cost these days.

Chocolate Sugar Cookies
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¾ cup all-purpose flour
1/3 cup Dutch process cocoa powder
Pinch of salt
6 tbsp. (3 oz.) unsalted butter, at room temperature
¾ cup confectioners’ sugar
1 large egg
½ tsp. vanilla extract

In a small bowl, combine the flour, cocoa powder and salt; whisk to blend and set aside.  In the bowl of an electric mixer, combine the butter and sugar.  Beat on medium-high speed until light and fluffy, 2-3 minutes.  Blend in the egg and vanilla.  With the mixer on low speed, add the dry ingredients and mix just until incorporated and no streaks remain.  Form the dough into a disc, wrap tightly with plastic wrap and refrigerate until firm, 1-2 hours.

Preheat the oven to 325˚ F.  Line a baking sheet with parchment paper or a silicone baking mat.  On a lightly floured work surface, roll the dough out to about ¼-inch thickness.  Cut out desired shapes with cookie cutters and place cut outs on the prepared baking sheet.  Bake 10-12 minutes, just until set.  Let cool on the baking sheet about 5 minutes, then transfer to a wire rack to cool completely.  Decorate as desired.

*Note – The yield of this recipe will depend on the size and shape of cookie cutter you use, so an accurate estimate is not possible.

Source: Martha Stewart

When I did my main royal icing tutorial, I did not cover how to make a spotted background or how to do marbling.  I’ve had quite a few questions about it since then, so I thought I would do a quick step-by-step of the process.  One thing that is great about cookies with the marbling effect (like the hearts seen here) is that it looks so nice on its own, no additional detailing is required afterward.  This means the decorating process takes significantly less time because once the icing dries, the cookies are finished.  I made these in a couple of hours during a snow day last week.

First, gather all your supplies together.  Have your royal icing made in all the colors you plan to use.

Pipe the border…

Be sure to have all your thinned icing for flooding ready to go at the same time.  As much as possible, try to make all of the colors of flooding icing approximately the same consistency.

Start out by flooding the cookie as usual.

Drop dots of the second icing color into the just-flooded cookie.  (If you are going for a dotted background rather than the marble effect, stop here – you’re done!)

If you do want to marble the colors (or in this case, make little hearts), drag a toothpick through the center of the dots.

Voila!   (When the colors are so contrasting as seen here, they may sometimes bleed into each other.  I actually think it looks cool for the marbling effect.)

I love this one :)

This was my absolute favorite.  I really wish I had thought of that design before the very last cookie.


  • WOW…I love all of them!
    And I love your blog…thanks for all the inspiration :)
    Greetings :)

  • Very nice cookies Annie!!



  • Your icing is gorgeous! Funny that I’ve never seen chocolate sugar cookies but you and Joy the Baker posted different versions on the same day!

  • Lori

    Annie, These cookies look great. If I have time this weekend, I might bake up a batch for my parents who are celebrating their 58th wedding anniversary on Monday. This is really perfect. My father is a chocoholic! I don’t know how you do it….You keep amazing me!

  • Kim

    These look great! How long did you let the piping dry before you filled them in?

  • These are adorable and I love the marbling tutorital!

  • Thank you for these lovely photos, very inspiring. These cookies are peeking out at me in the last box, they want to be eaten ;-)

  • Annie

    I don’t typically wait as it dries almost immediately. As soon as I am done edging, I flood the cookies.

  • Come to think of it, I’ve never tried chocolate sugar cookies! Sounds delish though–and as usual, your decorating job is phenomenal!

  • Amberli

    What a precious heart detail!

  • Nicole

    I was planning on making the conversation heart cookies again this year… but now I want to make these too! Hmmm… maybe instead of a double batch of conversation hearts I’ll make a batch of each!

  • Stunningly beautiful. Thanks for sharing!

  • These are gorgeous! We make sugar cookies all the time but ours aren’t anywhere as beautiful as these…thanks for the decorating tips!

  • Beth

    I’m glad to see this recipe! I never make sugar cookies because my husband finds them to be rather boring and “blah.” I’m going to have to give these a try!

  • If I had an ounce of time this weekend I would use it to make these cookies. I’m dreadful at decorating but you make the marbled hearts look easy enough that even I could do it.

  • Yeah, I’ve been waiting for this recipe since I saw that you made Chocoalte Sugar Cookies on FB. I love chocolate sugar cookies but haven’t been able to find a recipe that I love. Considering I trust the recipes on your blog (they’re all winners!) I figure I can’t go wrong with this one!

  • Kim

    Where do they sell Dutch Cocoa in Salt Lake City? I have never seen it before.

    And Annie, those cookies are so adorable! I will have to make a batch this weekend.

  • I was JUST thinking about marbled heart sugar cookies, and here they are! Yesss. This confirms the method I was thinking about! Thank you!

  • these are amazing! you are so talented at decorating cookies! i don’t think i could even come close to how perfect yours look! yum!!

  • Great step-by-step tutorial! Your cookies look spectacular!

  • Annie, you make it look so easy! Gorgeous cookies – almost too beautiful to eat. Almost ;).

  • The chasing hearts and alternating columns rock. Very well done!

    Are you old enough to remember 25¢ stamps! :^) I actually remember 11¢’ers. So thanks for reminding me how old I am!!

  • Allison

    These look awesome. Do you know if it is okay to refrigerate the dough overnight or even a day or two? Did they last long enough to know if they are still as good the day after baking them?

  • That icing is gorgeous! I’m great at making cookies – not so great at decorating :)

  • decorating cookies, i am horrid at. i need to master this and soon. these are absolutely stunning.

  • These look great! You do such a wonderful job of icing cookies with royal icing and you make it look so easy — hopefully I can get results close to yours when I try these out! Thanks for all the great recipes and inspiration

  • Your sugar cookies are always so dazzling. I haven’t tried chocolate sugar cookies before but they’re perfect for Valentine’s Day!

  • Oh la, la this would be just wonderful for valentines day. I do love sugar cookies as I have made them in the past. My son loves to decorate them, a very entertaining cool project he likes since he can later eat it. Cool tutorial :-)

  • I love how you make the little hearts in the frosting! So cute!

  • I have NO patience for decorating cookies. Those are beautiful! I have to make a batch of cookies for my daughter’s class. I just might try this technique….

  • Annie

    It’s fine to chill the dough overnight. As with most sugar cookies, they keep well. We ate them for at least a week.

  • Annie

    I actually don’t remember any previous stamp costs, I just picked 25 cents because I liked the number. Haha! Now that I think about it, I feel like they were 23 cents when I was a kid.

  • Annie

    I have no idea, I live in Indianapolis.

  • astrid

    thank you for posting this! I was thinking of making something sweet for Valentine’s day, and these look fairly easy for a novice decorator like me.

  • Oda

    Making these right now! No icing though, not the icing kinda girl. Heh. Cant wait to taste

  • Annie, these are beautiful! I’ve been anxiously awaiting the chocolate sugar cookie recipe since you first mentioned it. I’m going to finally bite the bullet and try to make cookie favors for my daughter’s birthday in a few months and your site is definitely going to be my one-stop-shop for all the tips and tricks I need. Thanks for sharing!

  • Thank you for such a simple yet stunning idea! I wanted to make some cookies for the husband for Valentine’s but I don’t have a ton of time for elaborate decor.

    Do you know if cookie dough can be frozen (or the baked cookies, maybe) for later use? I would like to make it tonight or tomorrow night because I have more time than I will over the weekend.

  • Annie

    Yes, the dough or baked (not decorated) cookies can be frozen.

  • Angie B.

    Oh Annie, so talented! These are adorable!

  • Mmmm….chocolate sugar cookies…..wonderful and I don’t think I’ve seen them before. Wonderful Valentine’s Day cookies. The icing hearts are so pretty.

  • Stunning! I almost used a chocolate sugar cookie recipe for my marbled cookies as well! Wouldn’t that have been something? :) Love the way you packaged these!

  • Liz N

    You do the most amazing decorations! Your royal icing tutorial is my favorite of all. I made some Valentine’s cookies using that royal icing tutorial and they turned out beautifully. The stamp cookies are fun and whimsical. Definitely going to give the chocolate sugar cookie a run this year.

  • HELLOOOOOOOOO PERFECTION! You win at life. I bow to your greatness.

    Love, your favorite laid back hippie. ;)

  • Annie, you’re amazing! Can I ask you where you got those cute cookie boxes? I’d love to gift some cookies but I hate giving them to my friends on janky paper plates. :-]

  • Jenny

    I’ve never heard of a chocolate sugar cookie. Sounds really good! The cookies look great.

  • Stunning cookies, Annie!

  • Annie

    They are from Bake It Pretty. Agreed, much cuter than paper plates :)

  • OMG…you are so talented and creative. These are beautiful cookies, you could absolutely market these! I’m going to have to learn about using royal icing – I’ll start by using your tutorial. Beautiful and delicious looking cookies. :)

  • Kate

    Annie, I know total yield varies per cutter size but in your demo when you show the cookies ‘edged’ was that your full yield (9 hearts & 9 stamps)? I think I’m going to double the recipe as you recommend anyway but just was curious.


  • Rachel

    Just beautiful.

  • They are so pretty and I can’t wait to make them. Thanks for sharing!

  • Annie, these cookies are just so beautiful! You are an amazing talent in the kitchen. And by the way, I’ve tried that trick of doing the dots and then dragging a toothpick through them… It has never turned out well for me. Do you do the toothpick drag right away, or do you let the dots set for a little bit first? Thanks!

  • These are absolutely gorgeous! I wouldn’t even want to eat one since it’s too pretty to destroy!

  • Christie

    These are gorgeous I was looking for a chocolate recipe and these look perfect. I learned how to use royal icing from your tutorial and I now get so many compliments on my cookies. Thank you so much for taking the time to put that together! Quick question, I know you used Dutch-process cocoa in another recipe so I looked in a couple of stores and couldn’t find it. Would you please let me know where you buy it in Indy? I would appreciate it!

  • Jen

    These are gorgeous! I think I just changed my plans to make sugar cookies to making chocolate sugar cookies. Thank you for this post!

  • Liz

    These are the cutest things. Thanks for the tutorial. I will be doing those this weekend. ANd the chocolate sugar cookies are so tasty!

  • Annie

    Penzey’s has it, and so does my grocery store (Meijer). You could also order online.

  • Annie

    Definitely drag as soon as you make the dots. The icing will start to set as soon as it is left to sit.

  • Annie

    Yes, that was all the cookies.

  • Melanie

    First day reading this blog and I already love it! thank you for the simple instruction for marbling!! Cant wait to try out this recipe!

  • Oh my gosh, I want to make these for Valentine’s Day! They are gorgeous. Wonderful job!

  • These are unbelievable. What a truly wonderful job!

  • Amy

    I was just wondering if I could use regular cocoa instead of Dutch cocoa as it cannot be found in my area? Would using regular cocoa ruin the rising process of the cookies? I’m just trying to figure out how I can modify this as I would like to bake these for an event on Saturday. Thanks, Annie! I absolutely love this blog!! :)

  • Annie

    Please read the post on Dutch process vs. regular that I linked in the recipe. That should answer your question.

  • Alison D

    Beautiful!! How do you get such a great red royal icing? Mine always turns out pinkish. Is there a certain brand of food coloring you use?

  • Wow these look beautiful! I’ve never had chocolate sugar cookies, but def need to try!

  • These are amazing!! Picture perfect!

  • Kaitlin

    Hi Annie, I love your blog and these cookies are absolutely adorable. I do a lot of decorating with royal icing and would love to know where you got the storage/color mixing containers in the third picture. I usually end up using regular bowls or coffee mugs with plastic wrap and it doesn’t work very well. Thanks!

  • Tembo

    These are sooo pretty Annie – I have my dough chilling in the fridge right now! I only hope I can do justice to them. Yours are superb – thank you for taking the time to show the tutorial:)

  • These are too pretty to eat!

  • Annie,beautiful! I have being thinking what do with my tiny hearts that I am putting on top of my pavlouas fruit-custard nests for Valentine’s! Perfect!

  • Annie

    I just use the Wilton gels. I have noticed that with really intense colors like red and black, sometimes you need to mix in the gel, let it sit for a few minutes and look at it again. For some reason they seem to look better after a short wait period, and then you can better gauge how much coloring you might need to add.

  • Annie

    You don’t need special containers. Any tupperware will do.

  • caitlin

    are these cookies somewhat chewy like ur other sugar cookie recipe? it has become my “go-to” for cookies because i love the texture.

  • Annie

    Yes, they have a similar texture I think.

  • jenna

    Where did you find the bottles you used for piping? These look amazing, and I imagine the bottle to be easier than a bag (maybe this is wishful thinking on my part)

  • Annie

    Do you mean the bottles for flooding? You can’t use a bottle for the piping. Anyway, you can find them in craft stores like Joann’s, Michael’s, etc. with Wilton products.

  • Angel

    Well these are just gorgeous! I tried my hand at it but the didn’t want to cooperate. The dough just kept rolling back on to the rolling pin. I just flour my corian counter & have a wooden rolling pin. I chilled the dough for 2 hours. You have any suggestions to why the dough was still sticky? Anyways, no worries. I made drop cookies out of them and used left over ganache to make sandwich cookies. Delish!

  • Annie

    Hmm, the only thing I can really think of is that the dough just needed to be even more chilled or the surfaces needed to be even more floured. Better luck next time!

  • Carole

    Terrific idea–thanks for sharing your methods.

  • Anna-Marie

    I have found at GyGi’s or sometimes I will find a box at Harmon’s

  • I just love your cookies! Congratulations!

  • oh my those cookies are beautiful! I wish I had some of your skill in decorating…sigh….mine would never come out as well!
    Thanks so much for a wonderful post, and making me think I might almost be able to do it!!
    Congats on your top 9 today!

  • Aimee

    Just when I thought I had my Valentine’s Day baking plan set you post these! I MUST make them- they are beautiful.

  • I LOVE the idea of using the bottles to fill the icing. So easy!

  • Woah! I have always wanted to learn how to pipe and make hearts like that! This is perfect for sharing during valentine’s day. I also like how you use the squirt bottles to flood the icing, I bet it makes it easier to control than a piping bag. Good job!

  • RavieNomNoms

    Those are soooo gorgeous! Wow you are really talented!

  • I have always been pretty scared of icing but you have made me somehow believe I can achieve these little biscuits of wonder. Thanks!

  • I am so excited to see this recipe!!!! I just made a double batch and have it chilling in the fridge. Thanks for sharing the recipe!!!! Your cookies are just beautiful!!!!

  • Mindy

    Mine was a tad bit sticky so I put Saran Wrap over the dough and then rolled it out. It worked like a charm!

  • those look fab. I’ve just bought bottles and stuff for making up royal icing to try flooding cookies. Desperate to have a go now !

  • Tembo from Oz

    Annie just a quick question:) When you did the hearts on top of the little postage stamps – did you wait overnight for the base flood icing to dry on the cookie and then the next day outline the heart on top and flood? Ive done the base colour on the cookie but not sure how long to wait to put the heart on top:)

  • Brieanne

    I just made these last night and all I can say is Wow! I love the fine texture of the dough and how well it holds it’s shape when using cookie cutters.

    They’re not very sweet on their own, but I’m sure will be perfect once they get their sweet frosting. (I’m also going dip a few halfway into some white chocolate)

    Thank you for a very tasty recipe!

  • These are so adorable! I made these last night and posted about them on my blog: http://joyfulbaker.blogspot.com/2011/02/valentine-cookies-love-these.html. I linked back to you.

  • Annie

    Yes, always let the flooding dry completely (about 8 hours) before doing more icing on top. That is covered in the original royal icing tutorial, but not so much in this post.

  • clarissa chou

    I made valentine sugar cookies for the first time yesterday and they looked great! Thanks for sharing the recipe and the icing tips. However, the cookies became soft the next day despite being in an airtight container. Is it because of the water used to thin the icing?

  • Annie

    The royal icing should not have an effect on the texture of your cookies. I always let them sit out overnight to dry fully before storing in an airtight container so that may have been your issue.

  • i wish i head a steady enough hand for these! they are fabulous!

  • Karen K

    I know you don’t like comments about “why didn’t this work for me” but I must say the cookie recipe didn’t roll out for me. I ended up smashing them out into a baking sheet and cutting them once they were baked, and they were quite tasty, but we only ended up with about a dozen cookies. I suspect that maybe I didn’t have enough flour. Do you have weight measurements for this recipe?

  • Annie

    No, unfortunately I don’t.

  • Rachel

    I made these cookies as well as your white sugar cookies and then had a blast decorating them all over the weekend. The chocolate ones definitely needed to chill for 2 hours and even then it was a race to get them cut and in the oven, but they were worth it! Thanks for posting these recipes–I think I have caught the sugar cookie/royal icing bug!!! :-)

  • Hope my experience helps others – This dough wants to be very soft. I found that chilling in the fridge didn’t get the job done – I chilled the dough in the fridge then put it in the freezer for about 30 minutes. Then you’ve got to use LOTS of flour (or be like me and roll them out on a floured Silpat with saran wrap on top of the dough), and be quick! Roll and cut quickly, then put your scraps back in the freezer for a while before re-rolling.

    All that said, this recipe is DELICIOUS! Dutch cocoa is a wonderful thing! And this was my first experience with royal icing but I found it straightforward. And I love the marbling technique – saves you a step vs. piping more icing on top of the dried flooded cookies. Thanks, Annie!

  • rachel w

    These were sooo good! I have to say it is a VERY small batch though- I barely got 12 cookies out of this. I would even triple it next time.

  • Emily

    I found your blog a couple of weeks ago, and have had so much fun going through your recipes. We have very similar tastes in cooking! I made these cookies as favors for my daughter’s first birthday party this weekend. Everyone thought they were so cute, and they were absolutely delicious! I am looking for an excuse to make them again :)

  • Liz Parker

    Thank you so much for this recipe and royal icing info. I had a ton of fun making these for my daughters class.

  • Rachel

    These are so cool! How do you get your frosting to be red? Every time I add red food coloring it turns pink. Even when I keep adding it, it just gets brighter pink.

  • Annie

    Please read the above comments, this question has been answered.

  • Elie

    Adorable! Where did you get those boxes? :)

  • Annie

    Please read the above comments, this question has been addressed.

  • Liz

    i just want to ask you. how long will the cookies last for? i would to bake some for my boyfriend but he’s in another country so it’ll take at least a month for it to reach him by post :(

  • Annie

    Honestly, I don’t think any baked good lasts that long (and still tastes good). Sorry!

  • Mrs. Montalvo

    Omg these are just beautiful!! I wish I had seen this around Valentine’s day! :D

  • Faye

    Thank you for posting your experience in making this dough, I have mine chilling in the fridge and yes your right the dough is very soft, I thought I did something wrong but I didn’t use the dutch cocoa powder, maybe that was what kept it so soft? Anyways I will put this dough in the freezer like you said and then roll it out on lots of flour, hope it works without being too messy! Wish me luck! : > )

  • Annie

    The type of cocoa powder should not affect the texture that much. I wouldn’t worry. Good luck and enjoy!

  • Faye

    Well, I was only able to make a couple of these cookies with great difficulty! The dough was still too soft even after freezing when and rolling them out on flour and lots of it, hmmmm, is the dough supposed to be that soft? It’s almost impossible to transfer it to the cookie sheet without it falling apart? What am I doing wrong? I think maybe the recipe should call for alot more flour? Help! : > (

  • Hi Annie,

    I finally tried royal icing, and thanks to your tutorial, my cookies turned AMAZING!!! Thanks so much for all of your tips!!

  • Amanda

    I tried these but mine tasted horrible. Nothing chocolate about it. Could it be because I used unsweetened cocoa instead of the dutch process cocoa? I did not expect them to taste that bad. I was planning on making some for my sisters wedding. Please help :(

  • Annie

    That may be. I’ve only made them with Dutch cocoa. I made them twice in the past week directly from the blog and they are still delicious to me.

  • They are just so beautiful. Would have been a great Mother’s Day gift as well. Simply loving your blog.

  • Quex

    Um…. did you really mean to use 3/4 cup confectioners sugar in this recipe? That’s such an odd thing to see within a dough recipe…

  • Annie

    Yes. It’s not that odd. Many sugar cookie dough recipes call for confectioners’ sugar.

  • I just made these this weekend, and all I can say is -so chocolatey and delish!!! I have to say that they are my new fave cookie-so thanks so much for sharing the recipe!! I put the dough in the fridge overnight and it rolled just fine for me (with a little flour). I will absolutely make these again and again and will double the recipe.

  • Pingback: Chocolate Cut Out Cookies « Angie’s Simple Cooking()

  • Carolynn

    Should the royal icing that is used for the dots be thin like the flooding icing, or thicker like the icing used to pipe? I want the dots to look like the ones you have in the picture above. (I’m having a Monsters Inc. birthday party for my son’s 1st birthday this weekend and am trying to make them like Sulley…the teal with the purple dots.)

  • Annie

    I try to make them the same consistency, otherwise the colors bleed. Have fun, I bet those will be super cute!

  • Mercedes

    I wanted to make football cookies to celebrate the start of the season (aka my favorite holiday) and these were perfect! I used my football cookie cutter and your royal icing recipe to pipe laces onto the footballs. Go Lions! :)

  • Jasmine

    I dont know what i did wrong?? when i tried to make the dough it had a cake batter consistency!! Do you have any ideas, of what i could of done wrong?

  • Annie

    It’s hard to say. See the FAQ page.

  • Okay…not sure what I am more excited about…chocolate sugar cookies, or learning how to make the lovely decorations! I had no idea it was so simple to make such elegant cookies! Thanks for sharing these!

  • kmkonkle

    I love everything about these cookies! I’m not the only one. I pinned this on Pinterest and so far it has been repinned 165 times!! I really like the boxes you packaged your cookies in. Please tell me the size and where I can buy them. I looked all through the comments and cannot find that information. Thanks in advance!

  • Anonymous

    I’m so sorry but I can’t remember exactly where these boxes came from. I think it was either Bake it Pretty or Paper Source, but I’m not sure.

  • MarjorieJ

    Love the look of those cookies can’t wait to make them

  • Brasicana3381

    Made these last night (my own doctored sugar cookie recipe) and doing the royal icing turned out great! I have never tried flooding before, but now I want to try a whole bunch of other designs. Thanks for the great tutorial!

  • How do you avoid air bubbles in the flooding? Mine are filled with them :(

  • Anonymous

    Please read through the royal icing tutorial, it addresses how to prevent and remedy bubbles.

  • Mandy

    Just made these and they came out better than I expected. Thank you so much for creating
    These and sharing!

  • Emilyboudreault

    Fabulous looking cookies – Cheers!

  • jeff

    i compared the recipe to others on the web… there isn’t enough flour in the recipe… most call for 2 cups to 2 3/4 cups of flour to your 3/4….. my dough was very loose (even after chilling for 4 hours). i rolled out and it kept sticking to my countertop, after flouring and flouring… I added additional confectioner’s sugar and flour, will be rechilling them…. tastes good from what i’ve gotten glued to my hand. i’ll try rolling them out again in another 4 hrs. LOVE THE TOPPED COOKIE LOOK! that’s what i’m aiming for!

  • Anonymous

    All recipes are different, and this isn’t wrong just because it has less flour. It gives the cookie a softer texture. I make these frequently and do not have issues with the dough. You can certainly add more flour if you like, though obviously the cookie will turn out differently.

  • Lorrinda Holman

    I found this link on Pinterest, and had to say Thank YOU for the decorating tutorial! I made these yesterday and they turned out just like your picture. Like others, I had to increase the flour and sugar in the recipe to be able to hande the cookie dough, but they were delicious. Thank you for sharing your talent!

  • Lindsay

    I wanted to thank you for this wonderful recipe and tutorial. I followed the recipe and didn’t have any issues and thought they were some of the best cookies I have ever had. I will be looking for more excuses to make these in the future.

  • Snow_rena

    So if the white bleeds in to the red background the likely culprit is the consistency?

  • Anonymous

    Yes, although sometimes I think it may just be unavoidable. But I have definitely noticed that when the consistencies are significantly different is when the bleeding is worst.

  • Tina

    Hi Annie, How did you get those scalloped edges on the stamp cookies? I’m trying to find a cookie cutter similar but no luck…Any ideas?

  • annieseats

    Just a scalloped cookie cutter. They are widely available online. Good luck!

  • xielala

    HI, can i wrap the cookies individually using cling wrap? is it the same as plastic wrap?
    Also, should I wrap it tightly?.. I been confused for quite some time..thanks

  • annieseats

    You can package the cookies however you like, but wrapping them individually is definitely not necessary.

  • Laura Makapagal

    Absolutely gorgeous. Great technique. Thank you so much for posting!

  • It would be for the kids to give them to other kids at Valentines time.

  • Fantastic looking cookies. Such a great idea for Valentine’s day.

  • Tina

    How did you make the icing? the like for the tutorial(where I thought the recipe might be) doesnt work in Germany :(

  • disqus_oBDp04MAIY

    Do you think that I could treat these like an icebox cookie, rolling it into a tube, wrapping in wax paper, chilling well, and slicing to bake? Thanks for your thoughts!

  • annieseats

    Possibly, I’m not sure. The dough can be a bit soft sometimes. You’ll have to experiment. Good luck!

  • the receipe in my good housekeeping cookbook, also calls for powdered sugar and they were very soft and tasty, as well.

  • why do you give the recipe but keep us from copying the pictures for reference? Very cheap.

  • annieseats

    The pictures are my copyrighted material, and are not free for use. And let’s remember, this website is free to you.

  • Ashley

    On accident I melted the butter instead of adding at room temperature and thought that it would make a big difference, but it didn’t! The cookies were so easy to make! They were easy to roll out too! Thank you for the cookie inspiration!

  • Wow, can you say ungrateful! How about a Thank you for the tutorial, she doesn’t have to take her time to do these but she does.

  • Thank you, Annie for your tutorials AND for posting pictures for inspiration! When I want to reference one of your beautiful pictures, I look it up on your blog. I see no reason to copy it. Your blog inspired me to start decorating cookies, even my own designs, and I couldn;t be more thankful!!

  • My go-to sugar cookie recipe (which happens to be from Annie) uses confectioners’ sugar and it has never failed me! Try it!!

  • Joanne

    I love this recipe! I added a touch of cinnamon for a Mexican Chocolate cookie, and it turned out delish. I agree the dough is soft, but refrigerate for several hours and use lots of flour while rolling. Keep dough cold while rolling small bits at a time. Thanks for sharing.

  • Cheryl Green

    You come to her and get her recipes for free that she posts with her valuable time for free and you call HER CHEAP. Go buy a cookbook and stop being a bully!

  • Susan {ofeverymoment}

    I look forward to trying this recipe, and thank you for the excellent decorating tutorial! I shared the link to this post on my blog today, and I think my readers will love it!

  • Jo-Ann Bruce

    Thank you for the chocolate Sugar Cookie recipe. I have made Sugar Cookies for every season for many years but never made Chocolate ones. These are delicious. Can you get a vibrant Valentine Red using just the gel colours? I use Wilton Red Red. I have not tried using it in Royal Icing but with buttercream I always add a spoonful of chocolate icing to get the deep red. This won’t work with Royal Icing.

  • Annie

    Sorry for the late reply! You can get vivid red with Wilton but it takes A LOT. I usually use either Americolor or Chef’s Choice (I think that’s what it’s called – they are linked in my posts on macarons). Those require far less gel to get a vivid red.

  • Jo-Ann Bruce

    I live in Canada so our choices are limited. I ended up just adding some Wilton Brown to the red to get the vibrant red without using the whole container of gel. It worked.