Chocolate Cut Out Cookies
Rich cocoa cookies with crisp edges and a tender center that hold their shape for cutting.
Equipment
- Electric mixer
- Rolling Pin
- Cookie cutters
- Baking sheets
- Parchment paper
- Wire rack
Ingredients
Main Ingredients
- ½ cup unsalted butter softened to room temperature (113 g)
- ⅔ cup powdered sugar about 80 g
- 1 large egg at room temperature
- 1 tsp vanilla extract
- 1 ½ cup all purpose flour spooned and leveled (180 g)
- ¼ cup unsweetened cocoa powder sifted (25 g)
- 1 pinch salt
- ½ tsp baking powder optional, leave out for sharper edges
Instructions
Cooking
- Sift the dry ingredients. Whisk 1 1/2 cups flour, 1/4 cup cocoa powder, the pinch of salt, and the baking powder, if using, then sift to remove cocoa lumps. Cream the butter. Beat 1/2 cup softened butter with 2/3 cup powdered sugar for 2 to 3 minutes, until smooth and creamy.
- Add the egg. Mix in the egg and 1 teaspoon vanilla until the batter looks uniform, scraping the bowl once. Form the dough. Add the dry mixture on low speed and stop as soon as a soft, sticky dough forms.
- Chill the dough. Flatten the dough into a disk, wrap it, and refrigerate for 20 minutes until firm. Roll and freeze. Roll between two sheets of parchment to 1/8 inch thick, then freeze the sheet on a tray for 10 to 15 minutes.
- Cut the cookies. Cut shapes, place them 1 inch apart on parchment lined sheets, and reroll scraps once or twice, chilling again if soft.
- Bake. Bake at 350 degrees F for 8 to 10 minutes, until the edges are firm and the centers are slightly soft.
- Cool. Rest on the sheet for a few minutes, then cool completely on a wire rack before decorating.
Notes
Substitutions: Leave out the baking powder for sharper edges, or swap the vanilla for peppermint extract.
Tips: Keep the dough cold, roll it between parchment sheets, and chill the cut shapes if they soften.
Storage: Store in an airtight container at room temperature for up to 1 week, or freeze the dough disk for up to 3 months.