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
THE BEST CUT OUT SUGAR COOKIE RECIPE
The Best Cut Out Sugar Cookie Recipe! They are soft, chewy and don't spread! Plus an easy sugar cookie frosting that tastes great and hardens with a beautiful shine! Making these easy decorated sugar cookies has been our family's holiday baking tradition for 30 years!
Provided by Laura
Categories Dessert slow cooker
Time 1h45m
Number Of Ingredients 12
Steps:
- Cream together butter and sugar in the bowl of a standing mixer.
- Add vanilla and eggs and beat until combined.
- Add flour, baking powder and salt and beat until combined.
- Divide dough into two equal portions.
- Shape each piece of dough into a round, flat disc and wrap tightly with plastic wrap.
- Chill in the refrigerator for at least 2 hours, or overnight.
- Preheat oven to 350 degrees F.
- Line two to four large baking sheets with parchment paper, set aside.
- Remove one sugar cookie dough disc from the refrigerator and let it sit at room temperature for 5 minutes to soften slightly.
- Place sugar cookie dough on a floured surface and roll to ½" or ¼" thickness (thicker = softer cookies).
- Use your favorite cookie cutter shapes and cut out the dough and place them 1" apart on the prepared cookie sheets.
- Repeat until all the dough is used. You can gather and re-roll the dough scraps two additional times (3 times total).
- Use a pastry brush and brush the cookies with a little bit of milk or cream. Then decorate with sprinkles, which will stick to the milk/cream.
- Bake in the preheated oven for 9-10 minutes or until cookies are puffed and just set around the edges.
- Remove and let sit on cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
- Repeat with second disc of dough.
- Combine all frosting ingredients in a medium bowl and whisk to combine.
- Start with 2 TBS milk and increase until your desired consistency is achieved.
- If using food coloring, separate frosting into smaller bowls and add food coloring to your liking.
- Place each color in a disposable piping bag fitted with your tip of choice.
- Once cookies are completely cooled, decorate cookies.
- Let decorated cookies sit at room temperature for at least 3 hours, or until the frosting is completely hardened. Chilling them in the refrigerator helps speed up the setting process.
- Store in an airtight container or on a plate wrapped in plastic wrap at room temperature or in the refrigerator.
Nutrition Facts : ServingSize 1 cookie, Calories 111.3 kcal, Carbohydrate 13.2 g, Protein 1.4 g, Fat 6 g, SaturatedFat 3.7 g, Cholesterol 27.1 mg, Sodium 89.9 mg, Fiber 0.3 g, Sugar 6.3 g, UnsaturatedFat 1.9 g
BRIDGET'S CUT OUT COOKIES
If you've been looking for the best Cut Out Cookies Recipe, this is the one! It's a solid, reliable recipe that's great for decorating.
Provided by Joanne Ozug
Categories Dessert
Time 30m
Number Of Ingredients 7
Steps:
- Position a rack in the center of the oven and preheat the oven to 350F.
- Line three cookie sheets with parchment paper.
- In a medium bowl, whisk together the flour and baking powder. Set this mixture aside.
- In the large bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until combined and fluffy. Beat in the egg and extracts, mixing until combined.
- Add the flour mixture in three parts, mixing on low speed. Scrape down the sides and bottoms of the bowl as needed. After the last addition, the dough will look very thick and crumbly.
- Prepare a rolling surface and roll out a portion of the dough. Cut as many shapes from the dough as possible and place them on a prepared cookie sheet, about 2 inches apart.
- Place the cookie sheet in the freezer for 10 minutes. Freezing the cookies will help keep them from spreading. Meanwhile, knead the scraps and remaining dough together and continue the rolling, cutting, and freezing process on a second cookie sheet.
- After freezing, immediately bake the cookies on the center rack of your oven for 9 to 12 minutes (for 3.5 to 4-inch cookies), or until they appear done in the center. The baked cookies won't change much in color.
- Remove the cookies from the oven and let them cool on the cookie sheets for 2 minutes. With a thin cookie spatula, transfer the cookies to a wire rack to cool completely.
Nutrition Facts : Calories 321 kcal, Carbohydrate 40 g, Protein 3 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 54 mg, Sodium 141 mg, Sugar 16 g, ServingSize 1 serving
SUGAR COOKIE GHOSTS
Provided by Food Network
Categories dessert
Time 1h10m
Yield Makes about 3 dozen
Number Of Ingredients 12
Steps:
- Cream the butter and sugar. Add the egg and beat until fluffy. Blend in the vanilla. Sift in the flour, baking powder, and salt, mixing until just combined. Wrap the dough in plastic wrap and chill for 1 hour.
- Preheat the oven to 350 degrees. On a floured surface, roll half of the dough to 1/8-inch thick. Use a ghost cookie cutter, or you can use a small knife to cut the dough into freeform ghost shapes, as shown. Gather and reroll scraps. Continue with remaining dough. Place the cookies on a greased baking sheet and bake for about 8 minutes, until just turning golden. Do not allow cookies to brown.
- When the cookies are completely cool, cover them with white royal icing and press chocolate chips into the icing to make eyes (and a mouth if desired). Let the icing dry before stacking the cookies.
- With beaters or a standing mixer, whip the egg white and lemon juice until frothy. At medium speed, beat in the confectioners' sugar, a little at a time, until the mixture is thick but still liquid enough to beat. Then beat on high until the mixture is thick and glossy, about 3 minutes. Cover the surface with plastic wrap while waiting to use it. Royal icing will set to a firm, glossy finish when applied to a cookie. The icing can be stored, tightly covered, in the refrigerator for up to a week.
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- Combine butter and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add milk, egg and vanilla. Continue beating until well mixed. Add flour and baking powder; beat at low speed until well mixed. Cover; refrigerate 1 hour or until firm.
- Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with assorted 2-inch cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake 5-7 minutes or until edges are lightly browned. Cool completely.
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- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth, about 2 minutes. Add the sugar and continue beating until the mixture is light and fluffy, about 3 minutes. Add the eggs one at a time, beating between each addition, then add the vanilla.
- Remove the dough, shape it into a disk about 6 inches wide and wrap it securely in plastic wrap. Refrigerate the dough for a minimum of 1 hour. (See Kelly's Notes.)
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- Combine the butter and sugar in a stand mixer on medium speed until smooth. Add the egg, vanilla, and and salt and blend again, scraping the sides down as necessary.
- Turn off the mixer and add half the flour. Mix on the lowest speed until flour is mixed in, and then add the rest of the flour. The cookie dough will seem very dry and crumbly at first. If the dough does not come together after 1 minute of mixing, add water a few drops at a time.
- Turn dough out onto counter and divide in half. Press into rough discs, wrap in plastic wrap, and refrigerate. Allow the dough to chill at least 2 hours, and up to 1 day.
- When you are ready to bake, work with one disc at a time. Let it sit on the counter to slightly soften. generously flour counter and rolling pin.
THE BEST CUT-OUT SUGAR COOKIES RECIPE | KITCHN
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- Place the butter, cream cheese, and sugar in the bowl of a stand mixer fitted with the blade attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium speed for several minutes, or until light and fluffy. Beat in the egg, vanilla and almond extracts, and lemon zest.
- Place the flour, baking powder, and salt in a large bowl and whisk together. With the mixer on low speed, gradually add to the butter and sugar mixture and beat until fully incorporated and a soft dough is formed.
- At this point the dough can, and should be, chilled or frozen. If making cookies in the near future, divide the dough into 2 balls and roll each out to 1/4 to 1/8-inch thickness between large pieces of parchment paper. Refrigerate for at least 1 hour. Or freeze the dough balls, wrapped in plastic wrap and placed in a freezer bag, for up to 1 month. Thaw in the refrigerator overnight, then proceed with the recipe.
- To bake the cookies, heat the oven to 350°F and prepare baking sheets by lining them with parchment paper or Silpats. Cut cookies out of the rolled dough and place on the prepared baking sheets.
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- In a large mixing bowl (or your stand mixer), beat together butter and sugar until light in color and fluffy. Add eggs, one at time with mixer running on low. Turn mixer up to medium and beat until well combined for about 2-3 minutes. Add extracts as mixer is going.
- Combine dry ingredients and slowly add to butter mixture, beating on low spped until just combined.
- Place about 1 cup dough mixture onto parchment paper or wax paper that has been dusted with powdered sugar and cover with an additional sheet of parchment paper. Using a rolling pin, roll out to 1/4 inch thickness and place in sealed storage bag or large covered container.
CHOCOLATE CUT-OUT COOKIES | COOKING MAMAS
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- With an electric hand mixer or stand mixer, cream together the butter, granulated sugar, and brown sugar until light fluffy. Beat in egg, coffee or liqueur, and vanilla. Add in flour/cocoa mixture 1 cup at a time. Blend until fully incorporated. (If you are using a hand mixer you may need to add the last cup of flour by hand and work it in).
- Divide dough into three large balls, place in a plastic bag and chill in the refrigerator 1-2 hours. Once chilled, work with one ball of dough at a time, and roll between 2 pieces of parchment paper. This prevents the dough from sticking to your rolling pin, and you don't need to add flour.
- Cut out desired shapes with cookie cutters and place on a baking sheet lined with parchment paper.
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