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Chocolate Sugar Cookies with Caramel Buttercream Frosting

Chocolate sugar cookies are a unique and delicious alternative to the traditional sugar cookies of the holidays. Caramel buttercream frosting pairs perfectly with the rich chocolate flavors of the chocolate sugar cookie. Decorate with your favorite sprinkles and they are perfect for Christmas or to put out for Santa on Christmas Eve!
Course Dessert
Cuisine American
Keyword caramel icing, chocolate sugar cookies, Christmas cookies, sugar cookies
Prep Time 10 minutes
Cook Time 8 minutes
Additional Time 3 hours
Total Time 3 hours 18 minutes

Equipment

  • Stand mixer or electric mixer and medium mixing bowl
  • Small microwave safe bowl
  • Measuring cups and spoons
  • Rolling pin
  • Cookie cutters (we used mini ones)
  • Baking sheets
  • Cooling rack
  • Icing spatula, butter knife or piping bag and tip

Ingredients

Chocolate Sugar Cookies

  • ½ cup softened butter
  • ¾ cup granulated sugar
  • 1 egg
  • ½ tsp vanilla extract
  • 2 tbsp milk or heavy cream
  • ½ cup semi-sweet chocolate chips heaping
  • ⅓ cup unsweetened cocoa powder
  • 2 cups all purpose flour
  • ¼ tsp salt
  • ¼ tsp baking powder

Caramel Buttercream Frosting

  • ½ cup softened butter 1 stick
  • ½ cup caramel sauce
  • 2 cups powdered sugar

Instructions

Chocolate Sugar Cookies

  • In a microwave safe bowl, place semi-sweet chocolate chips and melt in intervals of 30 seconds, stirring in between, until all melted and set aside .
  • Cream together softened butter and granulated sugar until fluffy (about 30 seconds to 1 minute). Mix in Add the egg, vanilla extract and cream or milk.
  • Add in unsweetened cocoa powder and melted chocolate and mix thoroughly.
  • Mix in flour, salt and baking powder until just incorporated.
  • Roll dough into a ball, wrap in plastic wrap and chill for 1 hour or overnight.
  • Once the dough has chilled, sprinkle your working surface with flour and roll to 1/4 inch thick with a rolling pin. Using your favorite cookie cutters, (we used mini Christmas cookie cutters), cut out cookies and place on a prepared baking sheet.
  • Bake at 325° for 5-7 minutes, depending on your oven. I found 6 minutes was perfect for me. Don't over bake them.
  • Allow to cool completely and then frost or enjoy without!

Caramel Buttercream Frosting

  • With your mixer, cream together softened butter for 30-60 seconds until nice and fluffy.
  • Then add in your caramel sauce and beat another 30 to 60 seconds.
  • Add in powdered sugar and mix for 30-60 seconds.
  • Frost your cookies and add sprinkles.

Notes

  • Refrigerate cookie dough for an hour or more.
  • Be sure to leave dough out for 30 minutes to 1 hour before you want to make your cookies if you chill longer than 1 hour.
  • Make the dough and icing a day or two before to make it easier. It can take a while to cut, bake and frost all the cookies, especially if you're using a mini cookie cutter like I did.