Back to Chocolate Cookie Cutouts

All Reviews for Chocolate Cookie Cutouts

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Gallery

Chocolate Cookie Cutouts

Recipe Summary

Yield: Makes 3 to 4 dozen 3-inch cookies

Ingredients

Ingredient Checklist

1 1/2 cups all-purpose flour, plus more for work surface

1/2 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder

1/8 teaspoon salt

1/4 teaspoon ground cinnamon

3/4 cup (1 1/2 sticks) unsalted butter, room temperature

1 1/2 cups sifted confectioners’ sugar

1 large egg, lightly beaten

1/2 teaspoon pure vanilla extract

Gallery

Chocolate Cookie Cutouts

Recipe Summary

Yield: Makes 3 to 4 dozen 3-inch cookies

Chocolate Cookie Cutouts

Chocolate Cookie Cutouts

Chocolate Cookie Cutouts

Recipe Summary

Yield: Makes 3 to 4 dozen 3-inch cookies

Recipe Summary

Yield: Makes 3 to 4 dozen 3-inch cookies

Yield: Makes 3 to 4 dozen 3-inch cookies

Makes 3 to 4 dozen 3-inch cookies

Ingredients

Ingredients

  • 1 1/2 cups all-purpose flour, plus more for work surface
  • 1/2 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
  • 1/8 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1 1/2 cups sifted confectioners’ sugar
  • 1 large egg, lightly beaten
  • 1/2 teaspoon pure vanilla extract

Directions

Sift together flour, cocoa, salt, and cinnamon. With an electric mixer on medium-high speed, cream butter and confectioners’ sugar until pale and fluffy. Add egg and vanilla, and beat to combine. Reduce speed to low. Gradually add flour mixture, beating until just combined.

Divide dough in half; flatten each half into a disk, and wrap in plastic. Refrigerate until firm, at least 1 hour (or overnight). Dough can be frozen, wrapped tightly in plastic and placed in a resealable plastic bag, up to 3 months; thaw overnight in the refrigerator before using.

On a lightly floured work surface (or a piece of parchment paper), roll out one disk of dough to just under 1/4 inch thick. Transfer to a baking sheet; freeze until firm, about 15 minutes.

Preheat oven to 350 degrees, with racks in upper and lower thirds. Using a 3-inch cookie cutter, quickly cut out shapes from dough (if dough begins to soften, chill in freezer 5 minutes), and transfer shapes to parchment-lined baking sheets, spacing them 2 inches apart, as you work. Reroll scraps and cut out more shapes. Brush off excess flour. Freeze until firm, about 15 minutes. Repeat with remaining disk of dough.

Bake cookies until crisp, about 8 minutes, firmly tapping down sheets once and rotating them halfway through. Let cool completely on sheets on wire racks before decorating as desired.

Reviews (10)

Add Rating & Review

77 Ratings

5 star values:

                                  14

4 star values:

                                  8

3 star values:

                                  35

2 star values:

                                  13

1 star values:

                                  7

Load More Reviews

Reviews (10)

Add Rating & Review

77 Ratings

5 star values:

                                  14

4 star values:

                                  8

3 star values:

                                  35

2 star values:

                                  13

1 star values:

                                  7

Add Rating & Review

77 Ratings

5 star values:

                                  14

4 star values:

                                  8

3 star values:

                                  35

2 star values:

                                  13

1 star values:

                                  7

77 Ratings

5 star values:

                                  14

4 star values:

                                  8

3 star values:

                                  35

2 star values:

                                  13

1 star values:

                                  7

77 Ratings

5 star values:

                                  14

4 star values:

                                  8

3 star values:

                                  35

2 star values:

                                  13

1 star values:

                                  7
  • 5 star values:
  • 14
  • 4 star values:
  • 8
  • 3 star values:
  • 35
  • 2 star values:
  • 13
  • 1 star values:
  • 7

Martha Stewart Member

Rating: Unrated

10/12/2013

                The cookies are scrumptious! I didn't really taste the cinammon since the chocolate is so strong (I used hersheys cocoa, dutch process choc not common where I live) it's like a brownie cookie. Works for decorating, not as smooth a surface as a regular sugar cookie but it's ok, not really lumpy. Does not yield large quantity - I got 25 thick 2.5-inch cookies. Easy enough dough to work with, rolling between two sheets of wax paper made me use hardly any flour. Highly recommend it!

Martha Stewart Member

Rating: Unrated

07/29/2009

                alright.  cinnamon and chocolate is an interesting combination. i decorated mine with non-perils instead of frosting.  the icing looks much more impressive!

Martha Stewart Member

Rating: Unrated

02/10/2009

                You can also find a more reasonable cookie cutter at this site:
                http://www.confectioneryhouse.com/

Martha Stewart Member

Rating: Unrated

02/09/2009

                You can find the cookie cutter here: http://www.coppergifts.com/productcart/pc/viewPrd.asp?idproduct=491

Martha Stewart Member

Rating: Unrated

02/09/2009

                So cute!  I would love to make them , but I can't find the cookie cutter anyplace.  Just wondered if you have any ideas.  I did find a small one on line but it won't get here before V Day.  :o(

Martha Stewart Member

Rating: Unrated

02/09/2009

                Love, love, love these.They are so "bleeping"cute, my 3 year old daughter loves ladybugs...I am going to give these a try, eevn though baking is not my forte.

Martha Stewart Member

Rating: Unrated

10/12/2013

                The cookies are scrumptious! I didn't really taste the cinammon since the chocolate is so strong (I used hersheys cocoa, dutch process choc not common where I live) it's like a brownie cookie. Works for decorating, not as smooth a surface as a regular sugar cookie but it's ok, not really lumpy. Does not yield large quantity - I got 25 thick 2.5-inch cookies. Easy enough dough to work with, rolling between two sheets of wax paper made me use hardly any flour. Highly recommend it!

Rating: Unrated

Rating: Unrated

07/29/2009

                alright.  cinnamon and chocolate is an interesting combination. i decorated mine with non-perils instead of frosting.  the icing looks much more impressive!

Rating: Unrated

02/10/2009

                You can also find a more reasonable cookie cutter at this site:
                http://www.confectioneryhouse.com/

Rating: Unrated

02/09/2009

                You can find the cookie cutter here: http://www.coppergifts.com/productcart/pc/viewPrd.asp?idproduct=491 


                    
                So cute!  I would love to make them , but I can't find the cookie cutter anyplace.  Just wondered if you have any ideas.  I did find a small one on line but it won't get here before V Day.  :o(  


                    
                Love, love, love these.They are so "bleeping"cute, my 3 year old daughter loves ladybugs...I am going to give these a try, eevn though baking is not my forte.

All Reviews for Chocolate Cookie Cutouts

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Chocolate Cookie Cutouts

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest