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.
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 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.
ROXSTARBAKES CUT OUT SUGAR COOKIE
Do you hate when you're making cut out cookies and they don't hold their structure? I do too. That's why, I think you'll love this recipe and my tips! Added bonus: It smells so nice when when they're baking!
Provided by roxstarbakes
Categories Dessert
Time 16m
Yield 36 cookies, 1 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F.
- Sift dry ingredients and set aside.
- Beat butter and sugar until light in color.
- Add egg, milk and vanilla until just combined.
- Gradually add flour on low speed and then beat until dough becomes a ball.
- Now add chocolate chips until just combined/.
- Divide the dough into 2, wrap, and refrigerate dough for 2 hours to overnight.
- Role to ¼ inch thick. Make sure the dough isn't sticking to the surface.
- Bake 7 minutes rotating half way.
- Tip: To get the best results when cutting, place cold baking sheet on top for 5-10 minutes.
- Tip: If you have left overs from your project, you can store in a zip lock for a week.
Nutrition Facts : Calories 3566.6, Fat 193.1, SaturatedFat 119.1, Cholesterol 676.2, Sodium 1549.2, Carbohydrate 409, Fiber 10.1, Sugar 119.8, Protein 47.5
MINDY CUSTER'S CHOCOLATE CHIP COOKIES
Soft and chewy, the best chocolate chip cookie EVER! For best results, refrigerate dough overnight.
Provided by Laurie Ditch
Categories Desserts Cookies Drop Cookie Recipes
Time 55m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Whisk together the flour and baking soda in a bowl.
- In a large bowl, mash the butter and margarine together until thoroughly blended, and mix in the white sugar, brown sugar, and instant pudding mix. Beat in eggs and vanilla extract until the mixture is smooth and creamy. Mix in the flour in several additions, then mix in the chocolate chips. Dough will be stiff.
- Drop by tablespoon onto an ungreased, nonstick baking sheet, about 2 inches apart; flatten the cookies slightly.
- Bake in the preheated oven until light brown and still soft on top, 8 to 10 minutes. Do not overbake. Allow to cool for 1 minute on the baking sheets before removing and cooling completely on racks.
Nutrition Facts : Calories 152.4 calories, Carbohydrate 19.5 g, Cholesterol 17.1 mg, Fat 8.2 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 3.8 g, Sodium 127.5 mg, Sugar 11.5 g
ROXSTARBAKES CUT OUT SUGAR COOKIES WITH CHOCOLATE CHIPS
Do you hate when you're making cut out cookies and they don't hold their structure? I do too. That's why, I think you'll love this recipe and my tips! Added bonus: It smells so nice when when they're baking!
Provided by roxstarbakes
Categories Chocolate Chip Cookies
Time 16m
Yield 36 cookies, 1 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- Sift dry ingredients and set aside.
- Beat butter and sugar until light in color.
- Add egg, milk and vanilla until just combined.
- Gradually add flour on low speed and then beat until dough becomes a ball.
- Now add chocolate chips until just combined/.
- Divide the dough into 2, wrap, and refrigerate dough for 2 hours to overnight.
- Role to ¼ inch thick. Make sure the dough isn't sticking to the surface.
- Bake 7 minutes rotating half way.
- Tip: To get the best results when cutting, place cold baking sheet on top for 5-10 minutes.
- Tip: If you have left overs from your project, you can store in a zip lock for a week.
- Tip: If you're looking for a really tasty plain sugar cookie recipe - you can omit the chocolate chips.
Nutrition Facts : Calories 3957.7, Fat 218.3, SaturatedFat 134, Cholesterol 676.2, Sodium 1558, Carbohydrate 462.1, Fiber 15.1, Sugar 165, Protein 51
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CHOCOLATE CUT OUT SUGAR COOKIES - HOUSE OF NASH EATS
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4.8/5 (37)Total Time 1 hr 40 minsCategory DessertCalories 161 per serving
- In the bowl of a stand mixer, beat the butter on medium speed using the paddle attachment for 1 minute until creamy and smooth. Add the sugar and beat for 2 to 3 minutes, until light and fluffy.
- In a separate bowl, whisk together the flour, cocoa, baking powder and salt, then add to the wet ingredients and mix together on low speed until combined.
- Divide the dough in half and shape into discs. Wrap tightly in plastic wrap and refrigerate for at least 1 hour and up to 2 days.
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