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Soft and delicious chocolate cutout sugar cookies decorated with vanilla royal icing. Recipe and decorating video. Perfect for Valentine's Day

Soft Chocolate Cutout Sugar Cookies

  • Author: Posh Little Designs
  • Prep Time: 20
  • Cook Time: 5 minutes per batch
  • Total Time: 30 minute
  • Yield: Roughly 2 dozen 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Sugar Cookies


Soft, delicious chocolate cut out sugar cookies that are slightly crisp on the edges and decorated with shades of pink vanilla royal icing for upcoming Valentine’s Day! Dairy free with a gluten free option.




1 1/4 cup all purpose flour (or gluten free 1 to 1)

1/4 cup natural unsweetened cocoa powder

1/2 cup confectioners sugar

1/4 cup granulated sugar

1/2 cup vegan butter

1 egg

1 tsp vanilla extract (look for gluten free)

1 tsp baking powder

1 tsp espresso powder

1/2 tsp salt


3 cups confectioners sugar

3 tablespoons meringue powder

1/4 cup warm water

1/2 tsp vanilla extract (gluten free)

pink gel food coloring



  1. Pour measured flour, cocoa powder, espresso powder, baking powder and salt into a bowl and mix until combined. Set aside.
  2. In the bowl of a stand mixer, mix vegan butter and both sugars together until well combined.
  3. Use a rubber spatula to scrape down the edges of the bowl.
  4. Beat the egg and vanilla extract into the butter and sugars until smooth.
  5. Pour flour and cocoa powder mixture into the butter, egg and sugar on medium.
  6. Mix until the the cookie dough forms and attaches to the paddle.
  7. The mixing bowl should be mostly clean when the dough is ready to roll out.
  8. No chilling required!
  9. Preheat oven to 400 degrees.
  10. Lightly flour a rolling pin and a sheet of parchment paper.
  11. Roll out the chocolate sugar cookie dough to about 1/4 ” thick.
  12. Cut the dough into heart shapes for Valentine’s Day, or any shape of choice.
  13. Leave about 1/2″ between each cut cookie.
  14. Remove the excess dough surrounding each cut heart shape, then transfer the cookies on parchment to the oven.
  15. Bake in the middle rack for just under 5 minutes. Longer, like 6 minutes if you prefer a crisper cookie.
  16. Remove from oven and cool completely before decorating with royal icing.
  17. Repeat steps for remaining dough.
  18. Cookies are over-baked with the edges or bottoms are brown.


  1. Combine powdered sugar and meringue powder in the bowl of an electric mixer.
  2. Add extract and water and beat on medium high for about 3 minutes.
  3. The icing will be very thick. Add warm water a few splashes at a time until the frosting is the consistency of toothpaste. This is for piping.
  4. Divide the thick toothpaste like icing into 3 bowls. Add two drops pink gel coloring to bowl 1, one drop of pink gel coloring to bowl 2 and 1/4 drop gel coloring to bowl 3.
  5. Mix well. 
  6. Transfer 1/4 of the colored icing from each bowl into a separate tipless piping bag. Seal closed.
  7. Then thin remaining icing in each bowl with a few drops of warm water at a time.
  8. Use a dropper or even a spray bottle to achieve the desired icing consistency.
  9. If you run a spatula through the icing it should take around 5-6 seconds for the lines to disappear. That’s when you know it’s ready!
  10. Transfer flood icing for each color to a tipless piping bag and seal closed.


  1. Snip the tip of the piping bag and outline the heart shape on each of the heart cookies with the thick royal icing.
  2. Then fill each outlined cookie with flood icing, squeezing the icing from the piped edge, inward.
  3. Use a tip or scribe to quickly pop any air bubbles in the icing and to evenly blend.
  4. Repeat steps for each of the cookies, in desired colors.
  5. Set aside to dry for at least two hours.
  6. Enjoy!


These cookies store well in an airtight container for up to 1 week. Freeze for up to 6 months.

Keywords: chocolate cut out sugar cookies, chocolate cookies, dairy free cookies, valentine's cookies, royal icing, easy cookie recipes, soft chocolate sugar cookies