Chocolate Cut Out Cookies Recipe

Introduction

These Chocolate Cut Out Cookies are rich, tender, and perfect for decorating. With a deep cocoa flavor and a melt-in-your-mouth texture, they make an excellent canvas for buttercream or royal icing designs. Ideal for any occasion where you want to impress with homemade treats.

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

Instructions

1. Step 1: In a medium bowl, combine the flour, cocoa powder, cornstarch, baking soda, baking powder, and salt. Set aside.
2. Step 2: In a large bowl, beat the butter and sugar on medium speed for 2-3 minutes until light and creamy.
3. Step 3: Add the egg and vanilla extract to the butter mixture and mix until well incorporated.
4. Step 4: Gradually add the dry ingredients and mix just until the dough comes together. It may look crumbly but will form a ball when pressed. Avoid overmixing; use a spatula or your hands if needed.
5. Step 5: Refrigerate the dough for at least 1 hour or up to 3 days for best texture and tenderness.
6. Step 6: Preheat your oven to 350°F (180°C) and line a baking sheet with a silicone mat or parchment paper.
7. Step 7: Bring the dough to room temperature to ease rolling. Divide into two parts and roll each between two sheets of parchment paper to about 1/4-inch thickness.
8. Step 8: Place the rolled dough (with parchment) on a baking sheet and freeze for 5 minutes. Remove from freezer, peel off the top parchment, cut into shapes, and transfer cookies to the baking sheet. Optionally, chill the cut cookies before baking.
9. Step 9: Bake immediately while cold for 8-12 minutes, or until cookies look set.
10. Step 10: If cookies spread too much, gently press edges inward using a butter knife while warm to reshape.
11. Step 11: Let cookies cool on the pan 3-5 minutes, then transfer to a rack to cool completely.
12. Step 12: Repeat rolling, cutting, and baking with remaining dough until used up.
13. Step 13: Decorate cooled cookies with buttercream, sugar cookie icing, or royal icing as desired.

Tips & Variations

• Refrigerating the dough helps prevent spreading and improves the texture of the cookies.
• Use parchment paper on both sides when rolling dough to avoid sticking and for easier cleanup.
• For a festive twist, add a teaspoon of espresso powder to enhance the chocolate flavor.
• Decorate with royal icing for detailed designs or buttercream for a softer, creamy topping.

Storage

Store baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze cookies in a sealed container for up to 3 months. Let frozen cookies come to room temperature before decorating or serving. If decorated with icing, allow the icing to set thoroughly before storing to avoid smudging.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use Dutch-processed cocoa instead of natural cocoa powder?

Yes, but Dutch-processed cocoa has a different acidity and flavor. It may slightly alter the taste and texture, so consider this when substituting.

Why should I chill the dough before baking?

Chilling firms up the dough, making it easier to cut and helping cookies maintain their shape without spreading too much in the oven.

Chocolate Cut Out Cookies Recipe

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★★★★★

4.6 from 84 reviews

These Chocolate Cut Out Cookies are rich, tender, and perfect for decorating with your favorite frostings. Made with cocoa powder and a blend of baking soda and powder, these cookies have a soft yet sturdy texture that holds beautifully when rolled and cut into shapes. Ideal for holiday baking or any special occasion, they pair wonderfully with buttercream, sugar cookie icing, or royal icing for a festive finish.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 8-12 minutes per batch
• Total Time: 1 hour 40 minutes (including chilling time and baking multiple batches)
• Yield: About 24–30 medium-sized cookies 1x
• Category: Dessert, Cookies
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 for Decoration

• Buttercream Frosting
• Easy Sugar Cookie Icing
• Royal Icing

Instructions

1. Prepare Dry Ingredients: In a medium-sized bowl, combine the all-purpose flour, cocoa powder, cornstarch, baking soda, baking powder, and salt. Set this mixture aside for later use.
2. Cream Butter and Sugar: In a large mixer bowl, add room temperature unsalted butter and granulated sugar. Beat on medium speed for 2-3 minutes until the mixture lightens in color and becomes creamy in texture.
3. Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed butter and sugar mixture. Mix well until fully combined.
4. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients and mix just until the dough comes together. The dough will be thick and may seem crumbly initially; use a spatula or your hands to bring it into a cohesive ball. Avoid overmixing.
5. Chill the Dough: Refrigerate the dough for at least one hour, up to three days. Chilling helps create a tender texture and makes the dough easier to handle.
6. Preheat the Oven and Prepare Baking Sheet: Preheat the oven to 350°F (180°C). Line a cookie sheet with a silicone baking mat or parchment paper.
7. Roll Out the Dough: Allow the chilled dough to come to room temperature slightly for easier handling. Divide the dough into two equal portions and roll each between two sheets of parchment paper to about 1/4 inch thickness.
8. Chill Dough Sheet and Cut Shapes: Place the rolled dough (still between parchment sheets) on a cookie sheet and freeze for about 5 minutes. Remove from freezer, peel off the top parchment layer, and immediately cut into desired shapes. Transfer the cut cookies onto the cookie sheet. Optionally freeze cookies again for a few minutes to prevent spreading.
9. Bake the Cookies: Bake cookies immediately at 350°F (180°C) for 8-12 minutes until they appear done. Baking times may vary slightly depending on cookie size.
10. Adjust Shaping if Necessary: If cookies spread more than desired, gently press the edges back into shape while cookies are still warm using a butter knife or similar tool.
11. Cool the Cookies: Let the cookies cool on the baking sheet for 3-5 minutes before transferring to a wire rack to cool completely.
12. Continue Baking Remaining Dough: Repeat rolling, cutting, and baking with the remaining dough until all cookies are baked.
13. Decorate: Once cookies are fully cooled, decorate with your choice of buttercream frosting, easy sugar cookie icing, or royal icing.

Notes

• Chilling the dough is key for tender cookies and easy handling.
• Rolling dough between parchment paper prevents sticking and ensures even thickness.
• Freezing cut cookies before baking helps minimize spreading.
• Adjust baking time depending on cookie size and thickness.
• Decorate when cookies are completely cool to avoid melting frostings.

Keywords: Chocolate Cut Out Cookies, cocoa cookies, chocolate sugar cookies, cut out cookies, holiday cookies, decorated cookies