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Chocolate Cut Out Cookies Recipe

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★★★★★

4.4 from 55 reviews

These Chocolate Cut Out Cookies are rich, buttery, and perfectly tender, with a deep cocoa flavor. Ideal for decorating with your favorite frostings such as buttercream, sugar cookie icing, or royal icing, these cookies hold their shape well and provide a deliciously soft texture. Great for holidays or any special occasion, they offer a classic chocolate twist on traditional cut-out cookies.

Ingredients

Scale

Dry Ingredients

  • 2 cups (260g) all-purpose flour
  • 3/4 cup (85g) natural unsweetened cocoa powder
  • 1 tbsp (8g) cornstarch
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp salt

Wet Ingredients

  • 1 cup (224g) unsalted butter, room temperature
  • 1 1/4 cups (259g) granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract

Optional Frostings

  • Buttercream Frosting
  • Easy Sugar Cookie Icing
  • Royal Icing

Instructions

  1. Mix dry ingredients: In a medium bowl, combine the flour, cocoa powder, cornstarch, baking soda, baking powder, and salt. Set aside.
  2. Cream butter and sugar: In a large mixing bowl, beat the unsalted butter and granulated sugar on medium speed for 2-3 minutes until the mixture lightens in color and becomes creamy.
  3. Add egg and vanilla: Mix in the egg and vanilla extract until fully combined.
  4. Combine with dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until the dough forms. The dough will be thick and slightly crumbly at first but will come together when gently pressed or kneaded with a spatula or your hands. Do not overmix.
  5. Chill the dough: Refrigerate the dough for at least 1 hour and up to 3 days for a tender texture and easier handling.
  6. Preheat oven and prepare baking sheet: Preheat oven to 350°F (180°C) and line a cookie sheet with a silicone baking mat.
  7. Roll out dough: Bring the dough to room temperature to soften slightly. Divide into two equal portions and roll each between two sheets of parchment paper to about 1/4 inch thickness.
  8. Freeze and cut shapes: Place the parchment-lined dough on a baking sheet and freeze for about 5 minutes. Remove the top parchment, immediately cut dough into shapes, and transfer cut cookies to the baking sheet. Optionally, chill again to minimize spreading.
  9. Bake the cookies: Bake cold cookies for 8-12 minutes until set and done. Baking time depends on cookie thickness and size.
  10. Adjust shape if needed: If cookies spread more than desired while warm, gently press sides in with a butter knife to restore shape.
  11. Cool the cookies: Let cookies cool on the sheet for 3-5 minutes before transferring to a wire rack to cool completely.
  12. Repeat: Continue rolling, cutting, and baking with remaining dough.
  13. Decorate: Once cookies are fully cooled, decorate as desired using buttercream, sugar cookie icing, or royal icing.

Notes

  • Chilling the dough helps reduce spreading and improves texture.
  • Use parchment paper when rolling to avoid sticking and for easier handling.
  • Cut cookies while dough is cold for clean edges and better shape retention.
  • If cookies spread too much, gently reshape when warm before cooling.
  • These cookies are excellent for decorating with various icings.
  • Dough can be refrigerated up to 3 days before baking or frozen for longer storage.

Keywords: chocolate cookies, cut out cookies, cocoa cookies, holiday cookies, decorated cookies

Find it online: https://flavorsbymaya.com/chocolate-cut-out-cookies-recipe/