Stitched Sugar Cookies

55 min | intermediate

Close-up of round sugar cookies made from two-toned colored dough (red with purple, green with tan), decorated with piped dark chocolate lines and short cross-strokes to look like stitched seams, arranged on a white rectangular platter on a pale wood surface.

Recipe by Eunice Published Jul 14, 2025

Prep Time	Cook Time	Total Time
45 min	10 min	55 min

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Introduction

These stitched sugar cookies turn a simple vanilla cookie dough into a colorful, patchwork tray of treats that looks straight from a bakery.

Soft in the center with lightly crisp edges, they’re perfect for Halloween parties, classroom celebrations, or cozy movie nights.

Bright gel-colored dough gives each cookie its playful quilted look, while the melted chocolate “stitches” add just enough spooky-sweet charm.

Close-up of colorful two-tone sugar cookies on a black cooling rack, each cookie split into bright halves (red and yellow, teal and purple, or teal and yellow) and decorated with piped dark chocolate lines and cross-stitches like a sewn seam.

How to Make Stitched Sugar Cookies

Prep mode (keeps screen active)

Preheat the oven and prepare the pans

Preheat your oven to 350°F and place racks in the upper and lower thirds.
Line two large baking sheets with parchment paper or silicone baking mats.
Whisk together the dry ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until well combined.
Set the bowl aside so it is ready when you mix the dough.

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Cream the butter and sugar

In a large mixing bowl, beat the softened butter and granulated sugar until light, creamy, and slightly fluffy.
Use a hand mixer or stand mixer on medium speed for about two to three minutes.
Add the egg and vanilla

Add the egg and vanilla extract to the butter mixture and beat until the mixture looks smooth and silky.
Scrape down the sides of the bowl so everything mixes evenly.
Combine the wet and dry ingredients

Add the dry ingredients to the butter mixture in two additions, mixing on low speed just until no dry streaks remain.
Stop mixing as soon as the dough comes together to avoid tough cookies.

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Divide and color the dough

Divide the dough into five equal portions and place each portion in a separate small bowl.
Add about 1/2 teaspoon red gel coloring to one portion and knead gently until the color is even.
Repeat with the green, purple, yellow, and orange gel colorings for the remaining dough portions.
Add a tiny bit more gel coloring if needed, but avoid overmixing so the dough does not warm up too much.
Chill the colored dough

Wrap each colored dough portion in plastic wrap and flatten it into a thick disc.
Chill the dough discs in the refrigerator for about 30 minutes to firm them up for easier shaping.
Shape the patchwork cookie bases

Pinch off small pieces from two or three different colors and press them together to form a rough ball, about one tablespoon total.
Roll the piece gently between your palms to smooth it, keeping the colors visible as patches, not fully marbled.
Place the balls on the prepared baking sheets, spacing them about two inches apart.
Gently flatten each ball with your fingers or the bottom of a glass to make an even disc.

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Bake the sugar cookies

Bake the cookies for 8 to 10 minutes, rotating the pans halfway through baking for even cooking.
Remove the cookies when the edges look set and the tops are still pale, without browning.
Let the cookies cool on the baking sheets for five minutes, then move them to a wire rack to cool completely.
Melt the chocolate for stitches

Place the semi-sweet chocolate chips and coconut oil in a microwave-safe bowl.
Microwave in 20 to 30 second bursts, stirring between each burst, until the chocolate is smooth and fluid.
If you prefer, replace the coconut oil with an equal amount of vegetable shortening for the same smooth finish.
Pipe the chocolate stitches

Transfer the melted chocolate to a small piping bag or a zip-top bag with a tiny corner snipped off.
Draw thin straight lines across each cooled cookie, then add short perpendicular lines to create a stitched look.
Let the cookies sit at room temperature or briefly chill them until the chocolate is fully set before serving.

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Colorful stitched sugar cookies on a white rectangular platter; each cookie is made of two bright dough colors (red, green, yellow, purple) joined with piped chocolate lines that resemble stitches, on a light gray wooden surface.

Substitutions

Coconut oil -> vegetable shortening: Use an equal amount of vegetable shortening instead of coconut oil when melting the chocolate, which gives the same smooth shine without adding coconut flavor and keeps the stitches firm at room temperature.
Unsalted butter -> plant-based butter sticks: Swap the butter for plant-based butter sticks, which mimic the fat and water balance closely so the cookies still bake up tender, hold their shape, and have a rich flavor without dairy.
Semi-sweet chocolate chips -> dark melting wafers: Replace the semi-sweet chips with dark chocolate melting wafers for easier melting, a smoother piping texture, and a slightly deeper, less sweet chocolate contrast on the bright cookies.

Tips

Measure flour accurately for tender cookies: Lightly spoon flour into the measuring cup and level it with a knife, because packed flour makes dense, dry cookies that spread less and taste heavy.
Chill for sharper patchwork color: Chilling keeps the dough firm so the bright patches stay crisp and defined while baking, instead of blending into one muddy shade on the pan.
Use gel color sparingly at first: Start with the listed amount of gel color, then add tiny dabs if needed, since gel is very concentrated and too much can slightly change flavor or texture.
Keep dough cool for even baking: If the dough softens while you shape cookies, pop the tray into the fridge for ten minutes so the cookies bake with even thickness and clean edges.
Thin chocolate carefully for neat stitches: Add only a small amount of coconut oil or shortening to the chocolate so it flows easily from the bag but still sets firmly on the cookies.
Practice stitch designs before decorating cookies: Pipe a few test stitches on parchment first, which lets you adjust pressure and line thickness before working on the colorful cookie tops.

Nutrition Facts ^*

Energy	154	kcal
Protein	2	g
Total Fat	7	g
Carbohydrates	21	g
Dietary Fiber	0	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

My dough feels too sticky to shape, what can I do?: If the dough is sticky, chill it longer until it feels firmer, then dust your hands very lightly with flour when shaping, and avoid adding much extra flour directly to the dough so the cookies stay soft.
The colors are blending together and look muddy, how do I fix that?: Use only a few gentle kneads when adding color, handle two or three colors per cookie instead of all five, and keep the dough cold so it does not smear together while you roll the balls.
My cookies spread too much in the oven, why is that happening?: Warm dough or too much butter can cause spread, so make sure the dough is well chilled, use cool baking sheets, and double-check that you measured the flour correctly and did not soften the butter to a melted state.
The chocolate for stitches is too thick to pipe smoothly, how can I thin it?: Rewarm the chocolate in short bursts and stir in a tiny bit more coconut oil or shortening, because a small amount of added fat loosens the texture without making the chocolate runny.
Can I make the cookie dough ahead of time?: Yes, keep the colored dough discs tightly wrapped in the fridge for up to two days or freeze them for up to one month, then thaw in the fridge until just firm enough to shape before baking so the texture stays tender.
How should I store these stitched sugar cookies?: Store them in an airtight container at room temperature for three to four days, stacking layers with parchment so the chocolate stitches do not smudge, or freeze the baked cookies in a single layer, then stack once frozen solid.