Print

Chocolate Cut Out Cookies Recipe

Print Recipe

★★★★★

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.

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 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

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