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Chocolate Cut Out Cookies Recipe

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★★★★★

4.8 from 85 reviews

Deliciously rich and tender Chocolate Cut Out Cookies made with cocoa powder and a hint of vanilla, perfect for festive occasions or everyday treats. These cookies are easy to prepare, chilled for perfect cutting, and baked to a delightful texture with slightly soft centers and firm edges.

Ingredients

Scale

Dry Ingredients

  • 180 g (1 ½ cups) all-purpose flour
  • 25 g (¼ cup) unsweetened cocoa powder
  • 1 pinch of salt
  • ½ tsp baking powder (optional)

Wet Ingredients

  • 100 g (½ cup) unsalted butter, softened
  • 80 g (⅔ cup) powdered sugar
  • 1 egg, at room temperature
  • 1 tsp vanilla extract

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C) and line 1–2 perforated baking sheets with parchment paper to ensure the cookies bake evenly and don’t stick.
  2. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, salt, and baking powder (if using). This ensures an even distribution and prevents lumps in the dough.
  3. Cream Butter and Sugar: In a large bowl, cream the softened butter with the powdered sugar using an electric or stand mixer with a paddle attachment until the mixture is smooth, creamy, and well combined.
  4. Add Egg and Vanilla: Beat in the egg and vanilla extract to the butter-sugar mixture until fully incorporated, creating a smooth batter base.
  5. Combine Dry and Wet Ingredients: Add the sifted dry ingredients to the wet mixture and mix on low speed until just combined, forming a sticky dough. Avoid overmixing to keep cookies tender.
  6. Shape and Chill Dough: Use a pastry scraper to gather the dough into a ball, wrap it tightly in plastic wrap, and shape it into a flat disk. Refrigerate the dough for at least 20 minutes to firm it up for easier rolling and cutting.
  7. Roll and Freeze Dough: Roll the chilled dough between two sheets of parchment paper to about ⅛ inch (3 mm) thickness. Place the rolled dough in the freezer for 10–15 minutes to make it firm and easier to cut.
  8. Cut Out Cookies: Use cookie cutters to cut shapes from the dough and place the cut outs onto the prepared baking sheets, spacing them to allow for slight spread during baking.
  9. Bake: Bake the cookies in the preheated oven for 8–10 minutes, until the edges are firm and the centers remain slightly soft, ensuring a perfect texture.
  10. Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, which helps them set properly.

Notes

  • Chilling the dough is essential for easy handling and clean cookie shapes.
  • You can omit baking powder for a denser cookie, or include it for a slightly lighter texture.
  • Ensure the egg is at room temperature to create a smooth dough.
  • Use parchment paper when rolling to prevent sticking and to ease transfer to the baking sheet.
  • Store baked cookies in an airtight container to maintain freshness.

Keywords: Chocolate cookies, cut out cookies, cocoa cookies, holiday cookies, baked cookies, vanilla cookies

Find it online: https://cheframiflavor.com/chocolate-cut-out-cookies-recipe/