These are our favorite chocolate cut-out cookies. Easy to mix, easy to roll and cut out. Soft, delicious and super-chocolatey. What more could you want? The cookies pictured have been dipped in melted and colored white chocolate, swirled together to create a marbled effect. You can also use glaze, royal icing or buttercream frosting to top them off.
This recipe makes about 24 3-inch (7.5cm) cookies, rolled out at 3/8 of an inch (9mm). Don't skip the chilling time in the recipe, both for best flavor and easy of rolling. They keep in a covered container for about 3 days at room temperature. Undecorated cookies or dough can be frozen for a month or more for later use.
Our recipe is adapted from one by Sally's Baking Addiction.
MORE PHOTOS + VIDEO COMING SOON
INGREDIENTS & EQUIPMENT
- 3/4 cup (1.5 sticks, 172g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1-1/2 cups plus 1 Tablespoon (203g) all-purpose flour, spooned and leveled
- 3/4 cup (62g) unsweetened dutch process cocoa powder, plus more for dusting rolling pin and work surface
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- Rolling pin
- cookie cutters
- Royal icing, glaze, sprinkles or melted chocolate
- Whisk the flour, cocoa powder and baking powder together in a medium bowl. Set aside.
- In a stand mixer fitted with SideSwipe or your flat paddle, beat the butter, sugar and salt together on medium-high speed until completely smooth and creamy, 1-2 minutes.
- Add the egg and vanilla and beat on medium speed until combined, about 1 minute.
- Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be soft. If the dough seems too soft and sticky for rolling, add 1 more Tablespoon of flour.
- Divide the dough into two equal 1/2-inch (1.3cm) discs. Wrap in plastic wrap and refrigerate for 1-2 hours over up to 2 days.
- Heat oven to 350°F (180°C). Line 2-3 large one dough disc from the refrigerator.
- Line your work surface with parchment or silicone mats and lightly dust with cocoa powder (or flour). Place chilled dough in the center, and dust the top and your rolling pin. Roll the dough out to about 3/8-inch (9mm) thickness. Use more cocoa powder/flour if the dough seems too sticky. Cut shapes using cutters. Transfer cut cookies to prepared baking sheets, leaving 1-2 inches between cookies. Work quickly so the dough doesn’t become too warm or soft. If it does, transfer any unused dough back in the refrigerator for 10-15 minutes to stiffen up again. Repeat rolling and cutting until you have used all your dough.
- Bake 7-8 minutes for 2-inch cookies or 10-12 minutes for 3-inch cookies, or until they no longer look wet and the edges are set. We tend to under-bake these so they stay a little softer. If your oven has hot spots, rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes and then transfer to a wire rack to cool completely before decorating.
- Cookies stay fresh in a sealed container at room temperature for 3 days, a little longer if frosted or iced.