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Chocolate Cut Out Cookies Recipe

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Delight in these rich and tender Chocolate Cut Out Cookies, perfect for any occasion. Made with natural cocoa powder and a blend of classic baking ingredients, these cookies boast a moist, soft texture with a beautiful chocolate flavor. Ideal for decorating with buttercream, sugar cookie icing, or royal icing, they are sure to impress friends and family.

Ingredients

Cookies

  • 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

For Decorating

  • Buttercream Frosting
  • Easy Sugar Cookie Icing
  • Royal Icing

Instructions

  1. Mix Dry Ingredients: Combine the all-purpose flour, natural unsweetened cocoa powder, cornstarch, baking soda, baking powder, and salt in a medium-sized bowl and set aside to evenly incorporate the dry components.
  2. Cream Butter and Sugar: In a large mixing bowl, add the unsalted butter and granulated sugar. Beat on medium speed for 2-3 minutes until the mixture becomes lighter in color and creamy in texture, ensuring proper aeration for tender cookies.
  3. Add Wet Ingredients: Add the large egg and vanilla extract to the butter-sugar mixture and mix well until fully combined, forming the base of the dough.
  4. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until a thick dough forms. It may appear crumbly initially, but it will come together; avoid overmixing. You can use a spatula or your hands to help the dough clump into a smooth ball.
  5. Chill Dough: Refrigerate the cookie dough for at least 1 hour up to 3 days to improve texture and tenderness. While optional, chilling helps control dough consistency for easier shaping.
  6. Preheat Oven: Preheat the oven to 350°F (180°C) and line a cookie sheet with a silicone baking mat for non-stick baking.
  7. Roll Out Dough: Bring refrigerated dough to room temperature for easier handling. Divide the dough into two equal portions. Roll each between two pieces of parchment paper to about 1/4 inch (6 mm) thickness for uniform cookies.
  8. Freeze Dough Sheets: Transfer the parchment-lined dough to a cookie sheet and freeze for about 5 minutes. This firms up the dough, reducing spreading during baking.
  9. Cut Shapes: Remove from freezer, peel off the top parchment layer, and immediately cut out desired shapes using cookie cutters. Transfer the shaped cookies to the cookie sheet, optionally chilling them again briefly if desired to keep firm.
  10. Bake Cookies: Bake the cookies immediately while still cold for 8-12 minutes, or until edges look set and cookies appear done without being overbaked.
  11. Adjust Shape if Needed: If cookies spread slightly more than desired, gently press sides inward using a butter knife while warm to refine their shape perfectly.
  12. Cool Cookies: Allow cookies to cool on the baking sheet for 3 to 5 minutes before transferring to a cooling rack to cool completely for decorating.
  13. Decorate: Once fully cooled, decorate cookies with your preferred buttercream frosting, easy sugar cookie icing, or royal icing for a festive finishing touch.

Notes

  • Chilling the dough is optional but recommended for better texture and handling.
  • Rolling dough between parchment paper prevents sticking and eases cleanup.
  • Freezing dough sheets before cutting helps maintain cookie shape during baking.
  • If cookies spread too much, gentle reshaping while warm helps maintain crisp edges.
  • Decorate cooled cookies with various frostings depending on your preference.

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