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 ROLL-OUT SUGAR COOKIES
Make and share this Chocolate Roll-Out Sugar Cookies recipe from Food.com.
Provided by coy krueger
Categories Dessert
Time 2h6m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Cream margarine and sugar together with electric mixer.
- Add egg and beat with electric mixer.
- Add vanilla and milk and beat with electric mixer until light and fluffy.
- In a separate bowl, stir together flour, cocoa, baking powder, salt.
- Stir with a spoon, the flour mixture into the creamed mixture.
- Place dough into lock seal bag. refrigerate 2-3 hours or overnight.
- Preheat oven to 325 degrees F.
- Lightly flour dough board.
- Using a floured rolling pin, roll out half of dough to 1/8 inch thickness.
- Cut into desired shapes with floured cookie cutters.
- Place cookies onto ungreased cookie sheets and sprinkle lightly with granulated sugar.
- Bake 6-8 minutes, or until touched lightly in the center of cookie with finger the imprint does not show.
Nutrition Facts : Calories 454.8, Fat 20.2, SaturatedFat 3.6, Cholesterol 42.7, Sodium 323.5, Carbohydrate 62.4, Fiber 2.1, Sugar 30.2, Protein 6.5
CHOCOLATE ROLL-OUT COOKIES
from Bon Appetit, December 2007. A nice alternative to basic sugar cookies for holiday baking. Prep time does not include 4 hours' chill time.
Provided by jenpalombi
Categories Dessert
Time 1h12m
Yield 60 small cookies
Number Of Ingredients 12
Steps:
- Sift first 5 ingredients and cinnamon, if desired, into medium bowl. Stir chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Set aside. Using electric mixer, beat butter in large bowl at medium speed until smooth and creamy, about 2 minutes. Add sugar and beat until mixture is pale and fluffy, about 2 minutes. Add egg; beat until well blended, about 1 minute. Reduce speed to low and beat in vanilla and chocolate. Add flour mixture and beat on low speed just to blend. Gather dough into ball; divide in half. Form each half into ball and flatten into disk. Wrap disks separately in plastic and chill until firm, at least 4 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled. Let stand at room temperature 30 minutes before rolling out.
- Position rack in center of oven; preheat to 350°F Line 2 baking sheets with parchment paper.
- Working with 1 disk at a time, roll out dough between 2 sheets of waxed paper to 1/8-inch thickness for smaller (2-inch) cookies and 1/4-inch thickness for larger (3- to 4-inch) cookies. Using waxed paper prevents you from adding too much flour, which will make the cookies tough.
- Using decorative cookie cutters, cut out cookies. Cold dough is much easier to work with. If it gets warm as you're cutting out the cookies, place the dough-waxed paper and all-in the freezer for about 5 minutes.
- Use an offset spatula to peel away the excess dough and transfer the cookies to parchment-lined baking sheets, spacing 1 inch apart. Gather scraps, roll out dough, and cut more cookies, repeating until all dough is used. If not icing cookies, decorate with sprinkles or other sugar toppings, if desired.
- Bake 1 sheet at a time until cookies are firm on top and slightly darker around edges, about 9 minutes for smaller cookies and up to 12 minutes for larger cookies. Line baking sheets with fresh parchment as needed. Cool completely on rack. Decorate cookies with royal icing if desired. DO AHEAD: Cookies can be made 4 days ahead. Store between sheets of waxed paper in airtight containers.
Nutrition Facts : Calories 65.5, Fat 3.2, SaturatedFat 2, Cholesterol 11.7, Sodium 50.8, Carbohydrate 8.6, Fiber 0.3, Sugar 4.5, Protein 0.8
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