Chocolate Cut Out Cookies
Transform your baking game with these rich and irresistible Chocolate Cut Out Cookies—a delightful twist on traditional sugar cookies that’s perfect for holidays, special occasions, or just because! Crafted with unsalted butter, unsweetened cocoa powder, and a hint of vanilla, these cookies boast a soft, fudgy texture with a rich chocolate flavor that’s simply unforgettable. Designed for precision, the dough holds its shape beautifully, making it ideal for cutting out intricate designs with your favorite cookie cutters. Whether you’re decorating them with icing or enjoying them plain, these cookies are guaranteed to be a crowd-pleaser. Ready in under 30 minutes of active time and yielding 24 servings, this recipe is perfect for a sweet indulgence that’s as fun to make as it is to eat!
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 1 Large egg
- 1.5 teaspoons Pure vanilla extract
- 2.5 cups All-purpose flour
- 0.75 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
Instructions
In a large mixing bowl, beat the softened butter and granulated sugar together using a hand mixer or stand mixer on medium speed until the mixture is creamy and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter-sugar mixture. Beat on medium speed until fully incorporated, scraping down the sides of the bowl as needed.
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms. Be careful not to overmix.
Divide the dough into two portions. Flatten each portion into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour or until the dough is firm.
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
On a lightly floured surface, roll out one disk of the chilled dough to about 1/4 inch thick. Use cookie cutters to cut out your desired shapes, then carefully transfer the cutouts to the prepared baking sheets, spacing them about 2 inches apart.
Repeat with the second disk of dough, gathering and re-rolling scraps as needed.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set. Be careful not to overbake, as the cookies will firm up as they cool.
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely before decorating or serving.
Nutrition Facts
Calories |
172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.2 g | 12% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 46 mg | 2% | |
| Total Carbohydrate | 22.9 g | 8% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 8.6 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 14 mg | 1% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 105 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
