Go Back
+ servings

Chocolate Sugar Cookies

Chocolate Sugar Cookies are soft and melt in your mouth! They have the BEST white chocolate icing too! I love making them for Christmas and adding candy canes. It's also fun to switch up the sprinkles for other holidays!
Course Dessert
Cuisine American
Prep Time 30 minutes
Total Time 30 minutes
Servings 48 Cookies
Calories 149kcal
Author Amy


  • 1 cup butter softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 teaspoon peppermint extract
  • 3 cups flour
  • 1/2 teaspoon salt
  • 1/3 cup cocoa


  • 1 cup white chocolate chips
  • 1 cup butter


  • 3 candy canes crushed
  • Christmas sprinkles



  • Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
  • Cream butter and sugars for 5 minutes. Add eggs and peppermint extract and cream 2 more minutes.
  • Add flour, salt and cocoa. Mix to combine. (I didn't add mini chocolate chips, but on second thought I think they would have been divine. I wish I would have added about a cup of them)
  • Chill cookie dough for about and hour.
  • Roll dough, on a floured surface, to 1/4" thickness. Cut them out with a round cookie cutter. My cookie cutter was scalloped and was 1 1/2" in diameter. Place on the baking sheet.
  • Bake for 10-12 minutes. Don't overbake. Let sit on the cookies sheet for 1 minute after baking. Remove to a wire rack to finish cooling.


  • Melt butter and chocolate chips in a saucepan over low heat while stirring. It will be separated and that's okay.
  • Let frosting chill in the refrigerator for a 2-3 hours or to quickly chill set the bowl of frosting on a bed of ice.
  • Put frosting ingredients in the bowl of an electric mixer and beat 2-3 minutes. Frosting should be light and fluffy.
  • When cookies are cool frost with White Chocolate Butter Cream Frosting. Sprinkle with crushed candy canes and Christmas sprinkles.
  • Store in an airtight container.
  • Remove from the refrigerator when the frosting is solid. Let it sit at room temperature for about 30 minutes.


  • Any cookie cutter will work for this recipe. If the cookies are larger than 3 inches in diameter, you may need to increase the cooking time.
  • Store cookies in an airtight container. I like to use wax paper or parchment paper between layers to keep the frosting from sticking to the next row of cookies.


Calories: 149kcal | Carbohydrates: 16g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 99mg | Potassium: 36mg | Fiber: 1g | Sugar: 9g | Vitamin A: 247IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg