Best 6 Chocolate Roll Out Cookies Recipes

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Indulge in the delectable world of chocolate roll-out cookies, where crispy edges meet soft, chewy centers, creating a symphony of flavors that will tantalize your taste buds. These versatile cookies can be dressed up for any occasion, from casual gatherings to festive celebrations. With a variety of recipes to choose from, including classic chocolate, rich double chocolate, and unique variations like peppermint and pumpkin spice, there's a perfect roll-out cookie for every palate. Get ready to embark on a culinary adventure as we explore the art of creating these irresistible treats that are sure to become a hit among family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

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.

CHOCOLATE ROLL-OUT COOKIES



Chocolate Roll-Out Cookies image

Chocolate Roll-Out Cookies

Provided by Dorie Greenspan

Categories     Cookies     Chocolate     Dessert     Bake     Christmas     Kid-Friendly     Winter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 60 small or 20 large cookies

Number Of Ingredients 13

2 1/2 cups all purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon (optional)
3 ounces bittersweet chocolate, chopped
1 cup (2 sticks) butter, room temperature
1 1/3 cups sugar
1 large egg
1/2 teaspoon vanilla extract
Sprinkles or other sugar decorations (optional)
Royal Icing (optional)

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.

CHOCOLATE ROLL-OUT SUGAR COOKIES



Chocolate Roll-Out Sugar Cookies image

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

1/2 cup margarine
3/4 cup sugar
1 egg
3/4 teaspoon vanilla
1 tablespoon milk
1 1/2 cups flour
1/3 cup cocoa
1/2 teaspoon baking powder
1/8 teaspoon salt

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



Chocolate Roll-Out Cookies image

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

2 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon (optional)
3 ounces bittersweet chocolate, chopped
1 cup butter, room temperature
1 1/3 cups sugar
1 large egg
1/2 teaspoon vanilla extract
candy sprinkles, frosting, sugar decorations

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

ROLLED CHOCOLATE SUGAR COOKIES



Rolled Chocolate Sugar Cookies image

Make and share this Rolled Chocolate Sugar Cookies recipe from Food.com.

Provided by Karen..

Categories     Dessert

Time 24m

Yield 42 large cookies

Number Of Ingredients 10

2 1/2 cups flour
7 teaspoons baking cocoa
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1 cup sugar
2 eggs
1 teaspoon vanilla extract
additional sugar, for rolling and topping

Steps:

  • Preheat oven to 375*.
  • Lightly grease cookie sheets.
  • Sift together flour, cocoa, baking powder, baking soda and salt and set aside.
  • Cream butter with sugar on medium speed until light, about 2 minutes.
  • Add eggs and vanilla, beating well.
  • Gradually add flour mixture and blend well.
  • Gather dough into a ball and cover with foil or wrap.
  • Refrigerate 1 to 2 hours, until firm.
  • Using half of dough at a time, roll out a 1/4 inch thick on sugar sprinkled counter or pastry cloth.
  • Cut out cookies and then lift with spatula onto sheets, leaving about 1 1/2" between cookies.
  • Sprinkle with sugar or sprinkles, if desired.
  • Bake 8 to 9 minutes or until cookies are firm and edges are just starting to brown.
  • Remove to wire rack to cool.

Nutrition Facts : Calories 69.5, Fat 2.5, SaturatedFat 1.5, Cholesterol 15.9, Sodium 42.5, Carbohydrate 10.7, Fiber 0.3, Sugar 4.8, Protein 1.1

Tips:

  • Use high-quality chocolate: The chocolate is the star of these cookies, so it's important to use a good quality chocolate that you enjoy the taste of. A semisweet or bittersweet chocolate with a cocoa content of at least 60% is a good choice.
  • Chill the dough before baking: Chilling the dough helps to firm it up and make it easier to roll out and cut. It also helps the cookies to hold their shape better in the oven.
  • Don't over-bake the cookies: The cookies are done baking when they are just set and the edges are just starting to brown. If you over-bake them, they will be dry and crumbly.
  • Let the cookies cool completely before frosting them: This will help to prevent the frosting from melting and running off the cookies.

Conclusion:

Chocolate roll-out cookies are a classic cookie that is perfect for any occasion. They are easy to make and can be customized with different toppings and frostings. Whether you like them simple or decorated, these cookies are sure to be a hit.

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