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.
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 COOKIES
If you love chocolate, try flavorful chocolate sugar cookies instead of regular sugar cookies. This is an easy recipe and they're so fun to decorate! Chilling is the most important step, so don't skip it.
Provided by Sally
Categories Cookies
Time 3h30m
Number Of Ingredients 10
Steps:
- Whisk the flour, cocoa powder, baking powder, and salt together in a medium bowl. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- 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 2 equal parts. Dust 2 large pieces of parchment paper or 2 silicone baking mats with cocoa powder (or flour). Place a dough half on each. With a rolling pin lightly dusted with cocoa powder (or flour), roll the dough out to about 1/4-inch thickness. Use more cocoa powder/flour if the dough seems too sticky. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.
- Lightly dust one of the rolled-out doughs with cocoa powder or flour. Place a piece of parchment on top. (This prevents sticking.) Place the 2nd rolled-out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at least 1-2 hours and up to 2 days.
- Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Carefully remove the top dough piece from the refrigerator. Using cookie cutters, cut the dough into shapes. Re-roll the remaining dough, using more cocoa powder or flour to lightly dust your work surface and rolling pin, and continue cutting the dough until all is used. Work quickly so the dough doesn't become too warm or soft. If it does, stop what you're doing and place any unused dough back in the refrigerator for 10 minutes to stiffen up again. Repeat cutting into shapes with 2nd half of dough. (Note: It doesn't seem like a lot of dough, but you get a lot of cookies from the dough scraps you re-roll.)
- Arrange shaped cookies on baking sheets 3 inches apart. Bake for 11-12 minutes or until edges are set. 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.
- Prepare the royal icing or easy glaze icing and decorate the cooled cookies however you'd like. Add sprinkles on top of the icing if desired.
- Royal icing dries in about 2 hours and easy glaze icing dries in 24 hours. No need to cover the decorated cookies as you wait for the icing to set. If it's helpful, transfer cookies to a baking sheet and place them in the refrigerator to help slightly speed up the icing setting.
- Enjoy cookies right away or wait until the icing sets to serve them. Once the icing has set, these cookies are great for gifting or for sending. Plain or decorated cookies stay soft for about 5 days when covered tightly at room temperature. For longer storage, cover and refrigerate for up to 10 days.
COOKIE-CUTTER DUTCH SUGAR COOKIES WITH WHITE CHOCOLATE GLAZE
These are a must for the holidays Use a good quality white chocolate such a Bakers or Lindt, or decorate with coloured frosting. Plan ahead the dough needs to chill for 2 hours, or freeze for up to 1 month. You can also sprinkle with very finely chopped almonds on top of the chocolate.
Provided by Kittencalrecipezazz
Categories Dessert
Time 3h
Yield 4 dozen cookies
Number Of Ingredients 9
Steps:
- In a large bowl using an electric mixer beat sugar and butter until light (about 5 minutes).
- Beat in egg and vanilla.
- In a small bowl mix together flour, baking powder and salt; add to the creamed mixture JUST to combine.
- Divide the dough in half and gather each pieces into a ball, then flatten into a disc.
- Wrap in plastic wrap and chill for a minimum of 2 hours or more, or freeze.
- Set oven to 325°F (second-lowest rack).
- Roll out one disc on a lightly floured surface to about 1/8-inch thickness.
- Using assorted cookie cutter cut out cookies and transfer to a ungreased cookie sheet, leaving 1-inch between cookies.
- Gather dough scraps and re-roll.
- Repeat with remaining dough disc.
- Bake cookies until pale golden (about 13 minutes).
- Transfer to racks and cool.
- Melt the white chocolate and spoon into a pastry bag (1/16-inch tip size) or just drizzle with a small spoon.
- Pipe the chocolate onto the cookies in a decorative pattern.
- Sprinkle lightly with very finely chopped almonds if desired, then let stand until the chocolate sets.
Nutrition Facts : Calories 1045.6, Fat 57.2, SaturatedFat 35.2, Cholesterol 178.8, Sodium 753.6, Carbohydrate 122, Fiber 2.1, Sugar 61.5, Protein 11.8
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