Ultimate Chocolate Sugar Cookies

"I'll admit that this is going to take some time but the result is so completely worth it! The prep time includes the mixing, chilling and decoration time. Baking time is for all the baking sheets to be baked one at a time. If your guests/family don't fall to their knees in worship of you then they do not deserve you!"
photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ashley Cuoco
photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ashley Cuoco photo by Ashley Cuoco
photo by Chief cook and bott photo by Chief cook and bott
photo by Breezytoo photo by Breezytoo
Ready In:
1hr 36mins
36 cookies




  • Make cookies:

  • Sift together the flour, cocoa, and salt. Set aside.
  • In bowl of electric mixer, using paddle attachment, mix butter on medium-low speed until it is creamy and lightened in color. Add the sugar in a steady stream, and beat until thoroughly combined.
  • Add the egg, espresso, and vanilla.
  • Scrape down sides of bowl as needed, then mix in melted chocolate.
  • Reduce mixer speed to low and blend in dry ingredients in two additions, mixing only to combine after each addition.
  • Remove dough from bowl and divide into quarters.
  • Form each quarter into a 4" disk and wrap in plastic, refrigerate for 30-40 minutes or until firm enough to roll.
  • You should be able to leave an imprint when you press dough.
  • Position rack in center of oven and preheat to 350°F.
  • Have ready two ungreased cookie sheets. Working with one-fourth of dough at a time, roll on a lightly floured flat surface until 3/16" thick.
  • Using a 2 1/2" round cookie cutter or a cookie cutter of your choice, cut cookies from the dough.
  • Transfer cookies to a sheet of waxed paper and brush lightly with egg/water mixture. Sprinkle with pearl sugar or other garnishes.
  • Carefully place on cookie sheets.
  • Bake cookies, one sheet at a time, for 9-10 minutes.
  • Transfer cookies to a wire rack while still warm, and cool completely.
  • Repeat with remaining dough.

  • Break chocolate into 1" pieces and place into bowl of a food processor.
  • Process until chocolate is finely chopped. Empty chocolate into a medium-sized bowl and set aside.
  • In a small saucepan, heat heavy cream and corn syrup on low heat until it comes to a gentle boil.
  • Immediately pour hot cream over chopped chocolate.
  • Let it stand for about 1 minute, then stir chocolate and cream together, slowly mixing until all chocolate is melted and mixture is fully emulsified.
  • Blend in rum and vanilla.
  • If surface is oily, stir in 1/2 to 1 teaspoon of hot water.
  • Glaze should thicken as it stands, but remain pourable.
  • If ganache fails to thicken, chill it in refrigerator for 4 to 5 minutes.
  • Watch carefully, as it must not be too cold. Spoon ganache over cookies, letting it trickle down the sides.

Questions & Replies

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  1. invictus
    These may be the most elegant cookies I've ever made! Even though I struggle with cutouts I decided to make snowflakes. The dough was a little difficult to work with for me but I managed okay without to many temper tantrums. :) The ganache absolutely puts these over the top. I put the ganache in a storage bag and just snipped the tiniest tip of the corner to make a beautiful and thin striped ganache over each and every corner of my snowflakes. They turned out beautifully. Thank you!
  2. Fiddler
    Fabulous Cookies! Here's what I learned: If you bake by weight Dutch Cocoa powder does not weigh the same as regula; Cookies took 12 minutes in my oven; Ganache took about 30 minutes in the fridge to reach the consistency I wanted to fill sandwich cookies; Dough was easy to work with, I rolled it between two sheets of wax paper to avoid using flour; These were very time consuming to make. Next time I will roll the dough into logs and slice them after refrigeration; The egg white wash started dissolving my sugar garnish and made it look messy, they looked much nicer when I sprinkled the sugar directly on the cookie; A double recipe of the Ganache was not quite enough to fill 35 cookies (2 3/4" round).
  3. Jenn in The Country
    Delicious cookies. The dough isn't as elastic as regular sugar cookie dough but it is easier to work with after a short time in the refrigerator.
  4. Maykiller
    I made these over the weekend w/o the ganache. OMG....delicious! Didn't find the dough to be difficult to work with at all. Will definitely use this again. Even added a little red pepper in the last batch. Again...will make again.
  5. Canadian_in_the_Bay
    These were really good and have a nice dark-chocolate flavor. I will probably be making these again in the future. However, the dough was a little hard to work with and so they did start to try my patience at a certain point.


  1. Chief cook and bott
    These are very tasty cookies. They do take some work. I was trying to make something special for my family for Valentine's day. I copied the look of another cookie by adding the white chocolate. Cutout cookies are not something I'm that great at. Breezytoo's look much better than mine. The recipe instructions were great though. Everything worked the way it was supposed to. I've never made ganache before. It worked well. I used 1/2 tsp. rum extract instead of rum. These are worth a try for a special occasion.



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