Best 6 Dark Chocolate Cutout Cookies Recipes

CHOCOLATE CUTOUT COOKIES

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.

DARK-CHOCOLATE CUTOUT COOKIES

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.

BEST EVER CHOCOLATE CUTOUT COOKIES

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.

RICH CHOCOLATE CUTOUT COOKIES

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.

DARK CHOCOLATE COOKIES

Steps:

• 1. PREHEAT OVEN TO 375F. WHISK TOGETHER DRY INGREDIENTS IN A MEDIUM BOWL. BEAT TOGETHER BUTTER AND SUGAR WITH ELECTRIC MIXER UNTIL PALE AND FLUFFY, THEN BEAT IN EGGS AND VANILLA UNTIL COMBINED. ADD FLOUR MIXTURE AND MIX JUST TILL COMBINED.
• 2. DROP LEVEL TBSPS OF DOUGH ABOUT 2 INCHES APART ONTO UNGREASED COOKIE SHEET. BAKE FOR 12 MINUTES.

CHOCOLATE COOKIE CUTOUTS

Steps:

• 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.