Best Chocolate Cut Out Cookies Recipes

ROXSTARBAKES CUT OUT SUGAR COOKIES WITH CHOCOLATE CHIPS

Steps:

• Preheat oven to 375 degrees F.
• Sift dry ingredients and set aside.
• Beat butter and sugar until light in color.
• Add egg, milk and vanilla until just combined.
• Gradually add flour on low speed and then beat until dough becomes a ball.
• Now add chocolate chips until just combined/.
• Divide the dough into 2, wrap, and refrigerate dough for 2 hours to overnight.
• Role to ¼ inch thick. Make sure the dough isn't sticking to the surface.
• Bake 7 minutes rotating half way.
• Tip: To get the best results when cutting, place cold baking sheet on top for 5-10 minutes.
• Tip: If you have left overs from your project, you can store in a zip lock for a week.
• Tip: If you're looking for a really tasty plain sugar cookie recipe - you can omit the chocolate chips.

GLAZED CHOCOLATE FUDGE CUT OUT COOKIES - DEE DEE'S

Steps:

• 1. DIRECTIONS FOR COOKIES In a separate bowl sift together: flour, cocoa powder, baking soda and salt; set aside. NOTE: once sifted, I whisked to ensure dry ingredients were well combined.
• 2. Cream butter, sugar and brown sugar until light and fluffy. Add egg, water, almond extract and vanilla. Mix for about 1 minute, or until well combined.
• 3. Add the dry ingredients to the creamed mixture 2 or 3 tablespoons at a time. Beat until all ingredients are mixed well. Refrigerate dough 30 minutes to 1 hour.
• 4. Roll the dough out onto a lightly floured surface. Cut it into desired shapes. NOTE: For my lightly floured surface, I mix cocoa in my flour to prevent white flour spots on the cookies.
• 5. Bake at 350 degrees for 7-10 minutes. Do not over bake. These cookies are better a little soft. Remove for oven and cool on cookie sheet for 5 minutes; tranfer to wire rack to completely cool.
• 6. Photo of baked cookies cooling on rack.
• 7. DIRECTIONS FOR GLAZE Place all ingredients, except the food coloring, into a medium sized bowl; whisk to combine. You want a thick syrup. Add more powdered sugar to thicken, and more milk to thin.
• 8. Add the food coloring, whisk well to combined.
• 9. Pour the icing into a condiment bottle. Be sure to put the cap on to ensure it doesn't dry out.
• 10. Make additional colors as desired repeating the above steps.
• 11. To decorate; cover cookie with glaze (your choice of color). To make fun patterns and designs you can pipe a different color onto the cookie while it is still wet, or pipe another color on, after it has dried (for 5 minutes). Just depends what kind of look you like. All of the cookies you see here I've used the wet on wet technique.
• 12. Allow cookies to dry over night. Once dry, cookies should stack nicely without affecting the design.

CHOCOLATE CUT OUT COOKIES

Steps:

• Cream butter and sugar, then add egg.
• Blend until creamy.
• Add remaining ingredients.
• Form dough into 2 flattened rounds.
• Wrap and chill for about 1 hour.
• Roll out on a floured surface to 1/8" thickness.
• Cut with cookie cutters as desired.
• Bake on ungreased baking sheets at 350º for 8-10 minutes.
• Let cool; frost and decorate as desired.

CHOCOLATE CUT OUT COOKIES

Steps:

• Cream butter or margarine and sugar until light and fluffy; add eggs, one at a time, beating well. Mix in the vanilla. Combine flour, cocoa powder and baking powder; add and mix well. Wrap dough in waxed paper and chill for 2 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Divide dough in half. Roll out each half to 1/4 inch thick. Cut with desired shaped cookie cutters. Place on lightly greased cookie sheets and bake for 10-12 minutes.

CHOCOLATE CUT OUT COOKIES

Steps:

• Sift together the flour, cocoa, baking powder and salt until well blended .
• cream butter and sugar until smooth in a eparate bowl, then beat in the egg and yolk. mix the sifted ingredients into the creamed butter slowly
• Divide dough and refrigerate for at least 3 hours.
• heat the oven to 375 degrees F and on a lightly floured surface roll out the chilled dough to about 1/6 inch thickness and cut dough into shapes. Be careful its sticky!
• Bake cookies 8 to 10 then let cool on sheets for a few minutes before removing them to a rack.