Soft Chocolate Sugar Cookies with Cinnamon Imperial Toppers Recipe

Introduction

These Soft Chocolate Sugar Cookies are rich, tender, and perfectly sweetened with a hint of cocoa. They strike the ideal balance between chocolatey flavor and a melt-in-your-mouth texture, making them a favorite for any occasion.

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

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

Tips & Variations

• For extra depth, substitute half the brown sugar with white sugar or add a pinch of espresso powder.
• Use Dutch-processed cocoa for a milder chocolate flavor, but avoid if you want this recipe’s original tangy cocoa taste.
• Swap the cinnamon imperials for chocolate chips or nuts for a different texture and flavor.
• Chilling the dough longer, up to overnight, will enhance the flavor and improve handling.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. To reheat, warm cookies in the microwave for 10-15 seconds to restore softness. These cookies can also be frozen for up to 2 months; thaw at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

While you can substitute Dutch-processed cocoa, it has a milder, less acidic flavor which may change the taste slightly. The recipe is designed for natural cocoa powder for its characteristic flavor and reaction with baking soda.

Why do I need to chill the dough before baking?

Chilling the dough firms it up, which helps the cookies hold their shape during baking and enhances the flavor by allowing the ingredients to meld.

Soft Chocolate Sugar Cookies with Cinnamon Imperial Toppers Recipe

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★★★★★

4.7 from 81 reviews

Deliciously soft and rich chocolate sugar cookies with a hint of cinnamon, perfect for satisfying your sweet tooth with a tender, melt-in-your-mouth texture. These cookies blend the deep flavor of cocoa powder with the sweetness of brown sugar and a delightful crispy cinnamon candy center option.

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

Ingredients

Scale 1x2x3x

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 Rolling

• ½ cup granulated sugar

Optional Topping

• ¼ cup cinnamon imperials

Instructions

1. Prepare the batter: Combine the softened butter and brown sugar in a mixing bowl and beat together until light and fluffy, creating a smooth creamy base for the cookie dough.
2. Add eggs and vanilla: Mix in the eggs and vanilla extract until just combined to keep the batter light and ensure a tender cookie texture.
3. Incorporate dry ingredients: Slowly stir in the all-purpose flour, cocoa powder, baking soda, and salt. Once incorporated, beat the mixture well for about 60 seconds to ensure uniform distribution and a smooth dough.
4. Chill the dough: Cover the dough and refrigerate for at least 1 hour. Chilling helps the dough firm up for easier handling and results in thicker, chewier cookies.
5. Preheat oven: Once the dough has chilled, preheat your oven to 350°F (175°C) to prepare for baking.
6. Line baking sheet: Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
7. Prepare sugar for rolling: Place the granulated sugar in a small bowl to coat the cookie dough balls before baking.
8. Form cookie balls: Scoop the chilled dough and roll it into balls—size can be approximately 1 to 1.5 inches in diameter for ideal portion.
9. Roll in sugar and arrange: Roll each cookie dough ball in the granulated sugar for a crispy sugar coating, then place them on the prepared baking sheet spaced about 2 inches apart to allow spreading during baking.
10. Bake cookies: Bake in the preheated oven for 10-11 minutes until the edges are set but the centers remain soft for a chewy texture.
11. Add cinnamon candy (optional): If desired, immediately after removing cookies from the oven, press one cinnamon imperial candy into the center of each cookie. Allow the cookies to cool with the candy embedded.
12. Cool cookies: Let the cookies cool on the baking sheet for 7-10 minutes to set, then transfer to a wire rack to cool completely, preventing sogginess.
13. Store properly: Store cooled cookies in an airtight container for up to 4 days to maintain freshness and softness.

Notes

• Refrigerating the dough is essential for thick, soft cookies that don’t spread too much during baking.
• Do not overbake; the cookies should be slightly underbaked in the center to retain softness.
• Using natural cocoa powder (not Dutch-processed) delivers the best classic chocolate flavor and proper rise.
• Cinnamon imperials add a spicy-sweet crunch that complements the chocolate but are optional.
• For even richer flavor, use unsalted butter and adjust salt to taste if desired.

Keywords: soft chocolate sugar cookies, chocolate cookies, cinnamon candy cookies, easy chocolate cookie recipe, soft baked cookies, cocoa sugar cookies