These Chocolate Swig Sugar Cookies are fudgy, decadent, and so easy to make! They are a frosted chocolate sugar cookie with a rich chocolate ganache and topped with chocolate swirls for an extra special finish.
Classic sugar cookies are a popular American sweet treat, and these chocolatey sugar cookies are a must-try! I say this is a chocolate sugar cookie recipe, but really it's a triple-chocolate sugar cookies recipe.
Chocolate cookies, chocolate frosting, and chocolate curls on top! These are every chocolate lover's dream and would be perfect for gifting on Valentine’s Day or at Christmas.
Mixed, baked, and decorated in just 30 minutes, this is a great easy cookie recipe for those last-minute desserts, potlucks, or sweet snacks with friends and family.
This simple recipe doesn't use any fancy ingredients, and they're perfect for any time of year!
We love making sugar cookies! This cookie type is so versatile, it's no wonder I make them for almost every holiday! Try my M&M Sugar Cookies for Halloween and these Grinch Cookies for Christmas that are so much fun to make with kids, as well as these Classic Almond Sugar Cookies for New Year!
Shopping List
Wet Ingredients. Butter, Vanilla Extract, Egg, Vegetable Oil, Coconut Oil, Milk, Heavy Whipping Cream
Dry Ingredients. All Purpose flour, Granulated Sugar, Powdered Sugar, Baking Soda, Cream of Tartar, Salt, Cocoa
Chocolate. Chocolate Curls (for a chocolatey finishing touch), Semi-Sweet Chocolate Chips
How to Make Chocolate Swig Sugar Cookies
Cookie Dough
Pre-heat your oven to 350 Degrees F, and also make sure your ingredients are all at room temperature before you start mixing them together.
To make the cookie dough, start by creaming together the softened Butter and Coconut Oil in a large bowl. You can do this easily in the bowl of a stand mixer, or in a medium bowl with a hand mixer at medium speed.
Cream until light and fluffy, then add Vegetable Oil and stir thoroughly to mix in.
In a separate large bowl combine your dry ingredients of Powdered Sugar, All Purpose Flour, Baking Soda, Cream of Tartar, Salt and Cocoa. Make sure they're all mixed in evenly.
Then add the flour mixture to the butter mixture a little bit at a time. Scrape the sides of the bowl to make sure you're using all of the ingredients. Next, add the Milk and stir everything in, combining it fully. Your cookie dough should be soft but not sticky.
Once you have made your cookie dough, you can shape it into cookies on your cookie sheet lined with a sheet of parchment paper. The easiest way to do this is to use a cookie scoop or an ice cream scoop, in a pinch! I have used a medium size cookie scoop here.
Using your scoop, place 2 scoops of cookie dough onto the prepared baking sheet, with one scoop on top of the other. If you want smaller cookies, you can use a smaller scoop, or just use one scoop rather than 2. You won't need to bake the cookies as long if they are smaller.
Now you have your cookie dough balls, you need to flatten them to get that classic sugar cookie texture and look. The best way to do this is to use the bottom of a mason jar or a drinking glass, and press it into the balls of dough until the cookie is flat.
The edges of cookie dough will ruffle around the edges with cracks in it, creating the beloved sugar cookie texture and look. I like to put powdered sugar on the bottom of the glass before pressing it into the cookie dough so that it doesn't stick!
Now to bake cookies! Put your freshly pressed cookies into your pre-heated oven for 8-9 minutes. Be careful to not over-bake the cookies, you want to get crisp edges but soft centers.
Once baked, allow your cookies to cool on the baking sheet for up to 5 minutes before moving them to a wire rack to cool completely.
The cookies will need to be completely cool before frosting them, otherwise the frosting will melt and it'll be a big mess! You can cool them down a bit quicker by putting them in an airtight container and in the refrigerator.
Chocolate Ganache Topping
To make the chocolate ganache frosting, slowly heat the cream on the stove or in the microwave until it is just at boiling point. Do not overheat it. Pour the hot cream over the chopped chocolate and let the chocolate melt a bit before you stir it in.
With a spoon or silicone spatula, stir the cream and melted chocolate together until well combined and creamy smooth.
Once you have completely cooled your freshly baked cookies, you can then put a tablespoon or two of chocolate ganache on top of each cookie, and garnish with chocolate curls to finish!
FAQs
There are about 293 calories in 1 Swig Sugar Cookie, but there may be less in a homemade version.
Cream of tartar acts as a stabilizer for egg whites and keeps them from sticking together. It makes the eggs fluffier, which is perfect for sugar cookies and other desserts.
Using cream of tartar in cookies makes them soft with a tender chew. Your Snickerdoodles and sugar cookies wouldn't be quite the same without it, but if you don't have access to any, then don't worry - your cookies will still be delicious, just with a slightly different texture.
You can also substitute cream of tartar for vinegar or lemon juice. Use 1 teaspoon of vinegar or lemon juice for every ½ teaspoon of cream of tartar.
Storage and Freezing
- Storage: Store these cookies in an airtight container for up to 4 days. Cookies are best if enjoyed within 2-3 days.
- Freezing: Chocolate sugar cookies can be frozen for up to 3 months when stored in an airtight container. To do this, store the cookies before adding the frosting. Place parchment paper between each cookie to prevent them from sticking.
Substitutions
- Make mini chocolate sugar cookies by using just 1 scoop of cookie dough for each cookie. Reduce baking time accordingly.
- Use frosting instead of chocolate ganache to decorate your sugar cookies. You can change the color of your frosting to match any holiday or special occasion this way, like with these Chocolate Sugar Cookies with Pink Frosting.
Pro Tips
What makes a good cookie? Does it have a soft center, crispy edges, and chewy? Each of these makes a great quality cookie. To make perfect cookies every time here are some pro tips.
Weighing Ingredients.
Baking is a science and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference. Investing in a kitchen scale is ideal. When a kitchen scale is not available make sure to stir and lift ingredients before scooping them into a measuring cup.
Cookie Scoop.
Using a cookie scoop keeps each ball of cookie dough the same size which is essential for baking. I have used a medium cookie scoop in these photos.
Baking Sheets.
Baking sheets can be ungreased. I like to use Parchment Paper liners or a Silicone Mat for easy cleanup.
Baking Time.
Every oven heats a little differently. I recommend doing a test batch of 1-3 cookies to test the baking time for a perfectly baked cookie before baking the remaining dough.
Cookies.
Cookies are perfectly baked when edges are set and centers are no longer glossy.
Cooling Rack.
Allow cookies to cool on the baking sheet for a minute or two before moving them to a cooling rack to cool completely.
To find out more, check out my Pro Tips Guide for making the best cookies!
Have you tried this Chocolate Sugar Cookie recipe?
Let me know what you thought of this recipe! Tag @bestcookierecipes on social media so I can see how cute your creations are! I would also love to read your comments below. Let me know what you thought of these spooky cookies. It really does help!
Other Delicious Cookie Recipes
- Easy Brownie Box Chocolate Cookies
- Fruit Pizza Sugar Cookies from Devour Dinner
- Oreo Sugar Cookies
- Circus Animal Sugar Cookies from Devour Dinner
- Halloween Candy Bar Cookies
Chocolate Swig Sugar Cookie
Ingredients
Cookie Dough
- 1 cup Butter Softened
- ½ cup Vegetable oil
- ¼ cup Coconut Oil
- 1 ¼ cup Granulated Sugar 250g
- ¾ cup Powdered Sugar 100g
- 2 tablespoon Milk
- 2 Eggs Large
- ½ teaspoon Baking Soda
- ½ teaspoon Cream of Tartar
- ½ teaspoon Salt
- 4 ½ cup All Purpose Flour 540g
- ¾ cup Cocoa Powder Dutch Process or Black Cocoa
Topping
- 2 cups Semi-Sweet Chocolate Chips
- 1 cup Heavy Whipping Cream
- Chocolate Curls Garnish optional
Instructions
Cookies
- Pre-heat oven to 350 Degrees F.
- Cream Butter and Coconut Oil in a bowl with an electric mixer. Cream them together until light and fluffy, then add Vegetable Oil and mix.
- In a separate large bowl combine dry ingredients. Add Powdered Sugar, All Purpose Flour, Baking Soda, Cream of Tartar, Salt and Cocoa and mix together.
- Add the flour mixture to the butter mixture a little bit at a time, making sure to scrape the sides of the bowl to use all of the ingredients.
- Add Milk and stir to combine. The cookie dough will be soft but not sticky.
- Using a medium size cookie scoop place 2 scoops of cookie dough on the prepared baking sheet, with one scoop on top of the other.
- Using the bottom of a mason jar or a drinking glass, press the bottom of the glass into the cookie dough balls to make a flat cookie. The edges of cookie dough will ruffle around the edges with cracks in it, creating the beloved sugar cookie texture and look.
- Bake the cookies at 350 Degrees for 8-9 minutes. Do not over-bake the cookies.
- Allow cookies to cool on the baking sheet for up to 5 minutes before moving them to a wire rack to cool completely.
Topping
- Slowly heat cream on the stove or in the microwave until just boiling. Do not overheat.
- Pour the hot cream over the chopped chocolate and allow the chocolate to melt.
- With a spoon or silicone spatula, stir ingredients together until well combined and smooth.
- Put a tablespoon or two of creamy chocolate ganache on top of each cookie and garnish with chocolate curls to finish!
Notes
- Storage: Store these cookies in an airtight container for up to 4 days. Cookies are best if enjoyed within 2-3 days.
- Freezing: Chocolate sugar cookies can be frozen for up to 3 months when stored in an airtight container. To do this, store the cookies before adding the frosting. Place parchment paper between each cookie to prevent them from sticking.
- For smaller cookies use just 1 scoop of cookie dough.
- Dip the bottom of the glass in sugar before pressing cookie dough to help prevent sticking.
- Use high-quality semi-sweet chocolate for ganache for best results.
Nutrition Disclaimer
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.
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