Best 4 Chocolate Cutout Cookies Recipes

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In the realm of delectable treats, chocolate cutout cookies stand as a testament to the harmonious blend of artistry and indulgence. These delightful morsels, meticulously crafted from a symphony of rich cocoa, warm spices, and a touch of sweetness, offer a captivating sensory experience. With their crisp edges and tender centers, adorned with intricate designs or playful sprinkles, these cookies are a feast for both the eyes and the palate.

Our curated collection of chocolate cutout cookie recipes promises to elevate your baking repertoire to new heights. From classic favorites like our "Perfectly Chewy Chocolate Cutout Cookies" to innovative twists like our "Peppermint Hot Chocolate Cutout Cookies," each recipe is a culinary masterpiece in its own right. For those seeking a gluten-free indulgence, our "Gluten-Free Chocolate Cutout Cookies" offer a delightful alternative without compromising on flavor or texture.

For those who prefer a vegan treat, our "Vegan Chocolate Cutout Cookies" are a delightful symphony of plant-based ingredients, delivering the same rich chocolate satisfaction minus the dairy. And for those who love the combination of chocolate and peanut butter, our "Chocolate Peanut Butter Cutout Cookies" are a match made in dessert heaven.

With step-by-step instructions, detailed ingredient lists, and helpful tips, these recipes ensure that every baker, regardless of skill level, can create these delectable treats with ease. So gather your ingredients, preheat your oven, and embark on a delightful journey into the world of chocolate cutout cookies.

Here are our top 4 tried and tested recipes!

BEST EVER CHOCOLATE CUTOUT COOKIES



Best Ever Chocolate Cutout Cookies image

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

1 ½ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ¼ teaspoons baking powder
⅛ teaspoon salt
¾ cup butter, softened
1 ¼ cups white sugar
1 egg

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



Chocolate Cutout Cookies image

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

1 cup butter, softened
1-1/2 cups sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
2/3 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
ICING:
2 cups confectioners' sugar
2 tablespoons plus 2 teaspoons water
4-1/2 teaspoons meringue powder
1/4 teaspoon cream of tartar

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.

DARK-CHOCOLATE CUTOUT COOKIES



Dark-Chocolate Cutout Cookies image

These cookies -- a mix of gingerbread and chocolate -- were cut to fit the woodland theme of Martha's holiday decor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 7h

Yield Makes about forty-five 3- to 4-inch cookies

Number Of Ingredients 9

3 cups all-purpose flour, plus more for surface
1 1/4 cups unsweetened cocoa powder
1/4 teaspoon salt
3 sticks unsalted butter, softened
3 cups sifted confectioners' sugar
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract
Martha's Favorite Royal Icing
Fine sanding sugar

Steps:

  • Whisk together flour, cocoa powder, and salt in a medium bowl. Beat together butter and sugar with a mixer until pale and fluffy. Beat in eggs, 1 at a time, and vanilla. Reduce speed to low, and gradually add flour mixture. Divide dough in half. Form each half into a disk, and wrap each in plastic wrap. Refrigerate until firm but still pliable, about 1 hour.
  • Preheat oven to 350 degrees. Working with 1 disk of dough at a time, roll out to 1/4-inch thickness on lightly floured parchment. Brush off excess flour, transfer dough on parchment to a baking sheet, and freeze until firm, about 15 minutes. Cut into shapes with cookie cutters, rerolling scraps as needed. Transfer cookies to parchment-lined baking sheets, and freeze until firm, about 15 minutes. Bake until crisp, 12 to 14 minutes, rotating once and firmly rapping baking sheet halfway through baking to flatten any bubbles in cookies. Let cookies cool completely on baking sheets set on wire racks.
  • Place icing in a pastry bag fitted with a small plain round tip (Ateco #0, 1, or 2). Pipe outlines and details on cookies. Immediately sprinkle with sanding sugar, and tap off excess. Let set completely, uncovered, at room temperature, at least 4 hours or (ideally) overnight.

RICH CHOCOLATE CUTOUT COOKIES



Rich Chocolate Cutout Cookies image

A very rich, dark chocolate cutout cookie that bakes up almost black, great with milk. Perfect to decorate for Halloween. Makes about 44 2-3 inch cookies. Can also be used to make a Hauted House. From Martha Stewart. Prep time includes chill time.

Provided by Andi the grate

Categories     Frozen Desserts

Time 2h40m

Yield 44 cookies, 44 serving(s)

Number Of Ingredients 9

1 1/2 cups all-purpose flour
1 cup cocoa powder, plus extra for dusting
1 1/4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 1/4 cups sugar
1 egg
1 egg yolk
1 teaspoon vanilla extract

Steps:

  • Sift together flour, cocoa powder, baking powder, and salt into a large bowl.
  • With an electric mixer on medium, beat butter and sugar until pale and fluffy. 3-4 minute.
  • Beat in whole egg, yolk, and vanilla.
  • Reduce speed to low, and add flour mixture in three additions.
  • Shape dough into 2 disks, wrap each in plastic, and refrigerate until cold and firm, about 2 hrs (or up to 1 day).
  • Preheat oven to 375°F Remove 1 disk from refrigerator, and let stand until room temperature.
  • Lightly dust two large sheets of parchment with cocoa powder, and roll out disk of dough between sheets to a 1/4 inch thickness.
  • Transfer to a baking sheet, and freeze until very firm, about 15 minutes.
  • Remove top parchment sheet, use cookie cutters to cut out shapes.
  • Remove excess dough and space cookies evenly. Re-freeze until firm.
  • Bake, rotating sheets halfway through, until firm, 10 to 12 minutes. Transfer to wire racks and let cool completely.

Tips:

  • Use high-quality chocolate for the best flavor. A good semisweet or bittersweet chocolate will do the trick.
  • Make sure the butter and eggs are at room temperature before you start baking. This will help the ingredients blend together smoothly.
  • If the dough is too sticky, add a little more flour. If it's too dry, add a little more milk.
  • Roll out the dough to a thickness of 1/8-inch. This will help the cookies bake evenly.
  • Bake the cookies for 10-12 minutes, or until the edges are just beginning to brown.
  • Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  • Decorate the cookies with melted chocolate, sprinkles, or your favorite toppings.

Conclusion:

Chocolate Cutout Cookies are a classic holiday treat that is sure to please everyone. With their rich chocolate flavor and festive decorations, these cookies are perfect for any occasion. Follow these tips to make the best Chocolate Cutout Cookies you've ever tasted!

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