BEST EVER CHOCOLATE CUTOUT COOKIES
This recipe is my grandmother's. this will be the best chocolate cutout cookie you have ever tasted! Very chocolaty with a lot of taste! Everyone asks for the recipe when I bake these! The kids love them so its time to share!! ENJOY!
Provided by KRISTA3
Categories Desserts Cookies Cut-Out Cookie Recipes
Yield 36
Number Of Ingredients 7
Steps:
- Sift together the flour, cocoa, baking powder and salt; set aside. In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg. Gradually stir in the sifted ingredients to form a soft dough. Divide dough into 2 pieces, flatten and wrap in plastic wrap. Refrigerate for 2 hours.
- Preheat the oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Dough is sticky so be sure to add more flour to the rolling surface as needed. Place cookies 1 1/2 inches apart onto cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 85.9 calories, Carbohydrate 11.9 g, Cholesterol 15.3 mg, Fat 4.3 g, Fiber 0.7 g, Protein 1.1 g, SaturatedFat 2.6 g, Sodium 50.2 mg, Sugar 7 g
CHOCOLATE SUGAR COOKIE CUT-OUTS
These crisp-chewy cookies are a chocolatey alternative to traditional roll-and-cut sugar cookies, and great for decorating. If you prefer slightly thinner, crisper cookies, roll the dough 1/8-inch thick, and bake the cookies for about 8 minutes.
Provided by Food Network Kitchen
Time 2h10m
Yield 36 to 48 cookies
Number Of Ingredients 14
Steps:
- Whisk together the flour, cocoa powder, salt and baking soda in a medium bowl and set aside.
- Put the butter into the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer) and beat on medium-high speed until smooth. Add the sugar and beat until light and fluffy, scraping down the sides of the bowl and paddle as needed, about 4 minutes more. Add the egg and vanilla and beat until smooth. Add the melted chocolate and beat until smooth.
- Reduce the mixer speed to medium-low and add the flour mixture in two batches, scraping down the sides of the bowl and paddle as needed. Mix until incorporated.
- Divide the dough in half and shape into two flattened disks. Wrap in plastic wrap and refrigerate until firm at least 1 hour and up to 3 days. Remove the dough from the refrigerator for 20 to 30 minutes before rolling, to soften.
- Position oven racks to the upper and lower third of the oven and preheat to 350 degrees F. Line two baking sheets with parchment. Now flour parchment for rolling: Dust a piece of parchment with flour, place a disk of dough on it, dust the disk with flour, then cover it with a second piece of parchment. Roll out the dough about 1/4 inch thick. Cut out shapes with 11/2- to 2-inch cookie cutters. Gather up the scraps, re-roll and cut out. (Chill the scraps if the dough becomes too soft.) Roll and cut out the remaining disk of dough. Working in batches, arrange the cookies 1 inch apart on the prepared baking sheets.
- Bake the cookies until the tops look dry and no indentation is left when pressed with your finger, 10 to 12 minutes. Let the cookies cool for a few minutes on the baking sheets, then use a metal spatula to transfer them to a rack to cool completely.
- Decorate with royal icing as desired. Store at room temperature in an airtight container for up to 3 days.
- Combine the confectioners' sugar, meringue powder and 3/4 cup water in the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl if using a hand mixer). Mix on medium-low speed until pure white and stiff enough to form peaks.
- Add up to 1 tablespoon food coloring if using and mix with a rubber spatula until the color is uniform. Store at room temperature, covered, with plastic wrap on the surface for up to 2 days. Re-whip until smooth before using.
CHOCOLATE CUTOUT COOKIES
I love gingerbread cookies, but my grandchildren don't like the ginger flavor. Now I use chocolate and watch them smile as they take that first bite. —Nancy Murphy, Mount Dora, Florida
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield about 5 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; cover. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with floured 3-in. cookie cutters. Place 1 in. apart on ungreased baking sheets., Bake 10-12 minutes or until set. Remove from pans to wire racks to cool completely., In a large bowl, combine confectioners' sugar, water, meringue powder and cream of tartar; beat on low speed just until blended. Beat on high until stiff peaks form, 1-2 minutes. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture., Using pastry bags and small round tips, decorate cookies as desired. Let stand at room temperature until frosting is dry and firm., Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.
Nutrition Facts : Calories 91 calories, Fat 3g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 43mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE CUT OUT COOKIES
Make and share this Chocolate Cut out Cookies recipe from Food.com.
Provided by anme7039
Categories Dessert
Time 20m
Yield 40 or so, 40 serving(s)
Number Of Ingredients 9
Steps:
- Sift together the flour, cocoa, baking powder and salt until well blended .
- cream butter and sugar until smooth in a eparate bowl, then beat in the egg and yolk. mix the sifted ingredients into the creamed butter slowly
- Divide dough and refrigerate for at least 3 hours.
- heat the oven to 375 degrees F and on a lightly floured surface roll out the chilled dough to about 1/6 inch thickness and cut dough into shapes. Be careful its sticky!
- Bake cookies 8 to 10 then let cool on sheets for a few minutes before removing them to a rack.
Nutrition Facts : Calories 81.3, Fat 4.1, SaturatedFat 2, Cholesterol 16.1, Sodium 33.9, Carbohydrate 11.2, Fiber 0.7, Sugar 6.7, Protein 1
FABULOUS CUT-OUT COOKIES
I've tried many recipes for roll-out, cut-out cookies and this is IT! The cookies are tender and have a perfect taste. It doesn't make a gigantic amount either. For chocolate cookies, stir 3 oz melted unsweetened chocolate into the dough.
Provided by wife2abadge
Categories Dessert
Time 22m
Yield 20 cookies, 20 serving(s)
Number Of Ingredients 6
Steps:
- Cream butter and sugar.
- Beat in egg and vanilla.
- Mix baking powder and flour and add it to the dough one cup at a time, mixing after each addition.
- If the dough is too stiff, add water one tsp at a time.
- Do not chill the dough.
- Divide dough into two balls.
- Between sheets of waxed paper, roll out each ball into a 12" diameter circle, 1/8" thick.
- Cut out cookies.
- Bake on an ungreased ccokie sheet at 400° for 6-7 minutes (or longer if large cutters are used).
- Frost & enjoy!
Nutrition Facts : Calories 192.7, Fat 9.6, SaturatedFat 5.9, Cholesterol 33.7, Sodium 121.4, Carbohydrate 24.5, Fiber 0.5, Sugar 10.1, Protein 2.4
RICH CHOCOLATE CUTOUT COOKIES
A very rich, dark chocolate cutout cookie that bakes up almost black, great with milk. Perfect to decorate for Halloween. Makes about 44 2-3 inch cookies. Can also be used to make a Hauted House. From Martha Stewart. Prep time includes chill time.
Provided by Andi the grate
Categories Frozen Desserts
Time 2h40m
Yield 44 cookies, 44 serving(s)
Number Of Ingredients 9
Steps:
- Sift together flour, cocoa powder, baking powder, and salt into a large bowl.
- With an electric mixer on medium, beat butter and sugar until pale and fluffy. 3-4 minute.
- Beat in whole egg, yolk, and vanilla.
- Reduce speed to low, and add flour mixture in three additions.
- Shape dough into 2 disks, wrap each in plastic, and refrigerate until cold and firm, about 2 hrs (or up to 1 day).
- Preheat oven to 375°F Remove 1 disk from refrigerator, and let stand until room temperature.
- Lightly dust two large sheets of parchment with cocoa powder, and roll out disk of dough between sheets to a 1/4 inch thickness.
- Transfer to a baking sheet, and freeze until very firm, about 15 minutes.
- Remove top parchment sheet, use cookie cutters to cut out shapes.
- Remove excess dough and space cookies evenly. Re-freeze until firm.
- Bake, rotating sheets halfway through, until firm, 10 to 12 minutes. Transfer to wire racks and let cool completely.
CHOCOLATE COOKIE CUTOUTS
This all-purpose dough bakes rich and dark cutouts, and the dough can be rolled again and again with little compromise in texture. Follow the recipe below to make your own designs, or cut and bake as directed in specific cookie recipes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 3 to 4 dozen 3-inch cookies
Number Of Ingredients 8
Steps:
- Sift together flour, cocoa, salt, and cinnamon. With an electric mixer on medium-high speed, cream butter and confectioners' sugar until pale and fluffy. Add egg and vanilla, and beat to combine. Reduce speed to low. Gradually add flour mixture, beating until just combined.
- Divide dough in half; flatten each half into a disk, and wrap in plastic. Refrigerate until firm, at least 1 hour (or overnight). Dough can be frozen, wrapped tightly in plastic and placed in a resealable plastic bag, up to 3 months; thaw overnight in the refrigerator before using.
- On a lightly floured work surface (or a piece of parchment paper), roll out one disk of dough to just under 1/4 inch thick. Transfer to a baking sheet; freeze until firm, about 15 minutes.
- Preheat oven to 350 degrees, with racks in upper and lower thirds. Using a 3-inch cookie cutter, quickly cut out shapes from dough (if dough begins to soften, chill in freezer 5 minutes), and transfer shapes to parchment-lined baking sheets, spacing them 2 inches apart, as you work. Reroll scraps and cut out more shapes. Brush off excess flour. Freeze until firm, about 15 minutes. Repeat with remaining disk of dough.
- Bake cookies until crisp, about 8 minutes, firmly tapping down sheets once and rotating them halfway through. Let cool completely on sheets on wire racks before decorating as desired.
CHOCOLATE CUT OUT COOKIES
Chocolate cut out cookies - would be cute cut into animal shapes. Frost with your favorite icing and decorate as desired or just give them a dusting of powdered sugar. Cooking time is per batch. Recipe courtesy of Gooseberry Patch.
Provided by Marie
Categories Dessert
Time 1h8m
Yield 3 doz cookies
Number Of Ingredients 8
Steps:
- Cream butter and sugar, then add egg.
- Blend until creamy.
- Add remaining ingredients.
- Form dough into 2 flattened rounds.
- Wrap and chill for about 1 hour.
- Roll out on a floured surface to 1/8" thickness.
- Cut with cookie cutters as desired.
- Bake on ungreased baking sheets at 350º for 8-10 minutes.
- Let cool; frost and decorate as desired.
Nutrition Facts : Calories 838.9, Fat 43.9, SaturatedFat 26.5, Cholesterol 179, Sodium 824, Carbohydrate 102.4, Fiber 3, Sugar 50.5, Protein 10.3
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- Beat butter and sugar in large mixer bowl just until well blended. Add eggs; beat until combined.
- Stir together flour, cocoa and salt; gradually add to butter mixture until dough gathers into ball and pulls away from the mixing bowl sides. Divide dough into 4 equal sections; wrap in plastic wrap and refrigerate for at least 30 minutes.
- Heat oven to 350° F. Line several cookie sheets with parchment paper. One dough section at a time, roll out to about 1/4-inch thickness between two pieces of parchment or wax paper. Cut into desired shapes with cookie cutters. Transfer to prepared cookie sheet.
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