Chocolate Cut Out Cookies Recipe

Introduction

Chocolate Cut Out Cookies are a delightful twist on classic sugar cookies, offering a rich cocoa flavor and tender texture. Perfect for decorating with your favorite frosting, these cookies are great for holidays and special occasions.

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
• Buttercream Frosting, Easy Sugar Cookie Icing, or Royal Icing for decorating

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 combined.
4. Step 4: Gradually add the dry ingredients, mixing just until the dough comes together. It may seem crumbly at first, but use a spatula or your hands to form a smooth ball without over mixing.
5. Step 5: Refrigerate the dough for at least 1 hour up to 3 days to improve texture and tenderness.
6. Step 6: Preheat the oven to 350°F (180°C) and line a baking sheet with a silicone mat or parchment paper.
7. Step 7: Let the dough come to room temperature for easier rolling. Divide into two equal parts and roll each between parchment sheets to about 1/4 inch thickness.
8. Step 8: Transfer the rolled dough with the parchment to a baking sheet and freeze for 5 minutes. Remove the top parchment layer, cut out shapes, and place cookies on the sheet. Chill again if desired to reduce spreading.
9. Step 9: Bake the cookies cold for 8-12 minutes until done but not overbaked.
10. Step 10: If cookies spread too much, gently press the edges back into shape while still warm using a butter knife or similar tool.
11. Step 11: Cool cookies on the sheet for 3-5 minutes before transferring to a rack to cool completely.
12. Step 12: Repeat rolling, cutting, and baking with remaining dough until all is used.
13. Step 13: Once cooled, decorate cookies with your choice of buttercream frosting, sugar cookie icing, or royal icing.

Tips & Variations

• For easier rolling and cleaner cuts, keep the cookie dough well chilled between rolling and cutting.
• Use high-quality cocoa powder for a richer chocolate flavor.
• Try adding a teaspoon of espresso powder to the dry ingredients to deepen the chocolate taste.
• Decorate with royal icing for sharp details that harden, or use buttercream for a softer finish.

Storage

Store cookies in an airtight container at room temperature for up to one week. For longer storage, freeze uniced cookies for up to three months and thaw before decorating. If decorated with buttercream, keep refrigerated and consume within 3-4 days. Reheat slightly at room temperature before serving if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip refrigerating the dough?

You can skip refrigeration, but chilling the dough helps the cookies hold their shape better and results in a more tender texture.

What frosting works best for these cookies?

Buttercream, sugar cookie icing, and royal icing all work well. Royal icing hardens for detailed decorations, while buttercream is creamy and soft.

Chocolate Cut Out Cookies Recipe

Print Recipe

★★★★★

4.9 from 105 reviews

These Chocolate Cut Out Cookies are rich, tender, and perfect for decorating with your favorite frostings. Featuring a cocoa-infused dough that rolls out easily for precise cutouts, this recipe yields beautifully chocolatey cookies that hold their shape well when baked. Ideal for holidays, celebrations, or any time you want indulgent yet refined chocolate cookies to customize with buttercream, sugar cookie icing, or royal icing.

• Author: Isabella
• Prep Time: 20 minutes
• Cook Time: 8-12 minutes per batch
• Total Time: 1 hour 40 minutes (including chilling and baking time)
• Yield: About 24–30 cookies depending on size 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 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

Optional Frostings for Decorating

• Buttercream Frosting
• Easy Sugar Cookie Icing
• Royal Icing

Instructions

1. Mix Dry Ingredients: In a medium bowl, combine the all-purpose 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 to 3 minutes until the mixture is light in color and has a creamy texture.
3. Add Egg and Vanilla: Mix in the egg and vanilla extract until fully incorporated.
4. Combine Wet and Dry Ingredients: Add the dry ingredient mixture to the wet ingredients. Mix just until the dough comes together; it will be thick and slightly crumbly but will form a ball. Avoid overmixing. Use a spatula or your hands if needed to bring the dough together.
5. Chill Dough: Refrigerate the cookie dough for at least 1 hour and up to 3 days. While optional, chilling helps the cookies turn out tender and hold their shape better.
6. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (180°C). Line a cookie sheet with a silicone baking mat or parchment paper.
7. Roll Out Dough: Bring dough to room temperature for easier handling. Divide into two equal portions. Roll each portion between two sheets of parchment paper to about 1/4 inch thickness.
8. Freeze and Cut Shapes: Place the rolled dough still on parchment onto 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 cut cookies onto the baking sheet. You can refreeze the cut cookies a few minutes before baking to reduce spreading.
9. Bake Cookies: Bake the cookies immediately in the preheated oven for 8 to 12 minutes or until done. The dough should be very cold when placed in the oven.
10. Shape Warm Cookies (if needed): If the cookies spread more than desired during baking, gently press the edges back in shape using a butter knife or similar while still warm.
11. Cool Cookies: Allow cookies to cool on the baking sheet for 3 to 5 minutes, then transfer to a wire rack to cool completely.
12. Repeat Process: Continue rolling, cutting, freezing, and baking remaining dough portions until all cookies are done.
13. Decorate: Once cooled, decorate cookies with your choice of buttercream frosting, easy sugar cookie icing, or royal icing for a festive finish.

Notes

• Chilling the dough is recommended for best texture and less spreading.
• Freezing rolled dough before cutting helps maintain cookie shape.
• Use parchment or silicone mats to prevent sticking and ensure even baking.
• Press edges of warm cookies gently if they spread too much during baking.
• Customize decorations with buttercream, sugar cookie icing, or royal icing based on preference.

Keywords: Chocolate cookies, cut out cookies, cocoa cookies, chocolate cut out, decorated cookies, holiday cookies, roll out cookies, festive cookies