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Chocolate Cut Out Cookies

Read Reviews (65)

"A great cookie for cutouts that are brown in color: footballs, animals, leaves, etc." — Robin J.

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Sugar and Sweeteners

Battle of the Butter: Salted vs. Unsalted

All about Eggs

Vanilla Extract vs Vanilla Bean

Measuring All-Purpose Flour

Original recipe makes 6 dozen Change Servings

1 cup butter
2 cups white sugar
3 eggs
3 teaspoons vanilla extract

3 cups all-purpose flour
1 teaspoon baking powder
10 tablespoons unsweetened cocoa powder

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Directions

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.

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I have been baking cookies for about 24 years. I have been making these particular cookies of Robin J for about 3 years. They are delicous. I found that the dough is very sticky. To help that I mix up a combo of confectioners sugar and cocoa. sprinkle that HEAVY on the cutting board. Then I sprinkle that same mixture very heavy on the dough that I have placed on the cutting board. That helps tremendously. My family loves these and begs me to make them. I frost them using a marshmallow creme frosting. Delicous and something not everyone else makes!

—Jenny

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Most Helpful Critical Review

Feb 11, 2011

I followed the recipe, but added 1 tsp. of salt. I chilled the dough over 3 hours. It was fairly sticky, but I used a lot of flour when rolling it out and I didn't roll the cookies too thin, so it wasn't a problem. They were done in about 9 mins. They tasted pretty good.

—SUZZANNA

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70 Ratings

Nov 01, 2008

With a few modifications based on other reviews, I made these cookies for the first time with much success. They were very very easy and delicious. The only changes that I made were: 1) I used two large eggs (not three); 2) I added one extra TBSP of cocoa; 3) Because I was in a hurry, I chilled them for about an hour in the freezer. Once I removed them from the freezer, I immediately cut the dough in half and put half back into the refrigerator while I rolled and cut the first half. It worked like a dream. Highly recommend this recipe and these cookies. :)

—Momster

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Oct 30, 2008

I can't believe anyone gave this a bad review! I made them today and they are perfect. If you prepare properly, you should get a nice firm dough. It is a little sticky, so I sprayed my hands with no-stick spray when I was shaping them. Most important thing is to make sure you use 2 sticks of ROOM TEMPERATURE butter, NOT MELTED. just crush the butter into the sugar, and you will get a paste. Also make sure you mix all dry ingredients together in a seperate bowl, and then mix the dry a little at a time into the wet bowl. They are delicious. I added decorators icing and sprinkles. (I added a picture).

—TIFFANYW81

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Oct 29, 2010

I wanted to comment on the post that the cookies tasted 'chemically'. I had this problem with so many recipes and found out they all had one thing in common, they all called for baking powder. Upon researching, the taste you are experiencing is from the aluminum in the baking powder. I am very sensitive to the taste but no one else in my family is, they think I am nuts, lol. The sensitivity to the taste has gotten worse as I get older (35). I only use Argo Baking Powder (aluminum free) and it has made a world of difference. Hope this helps others out there!

—IBREAKNRUN

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Dec 02, 2007

Definately an awesome option for families that don't like sugar cookies, but want the fun of cut out cookies. I have made this several times and have figured out to use only 2 eggs if you have jumbo or extra large eggs. Also adding 1T more of Cocoa helps the dough consistancy. It does still need a fair amount of flour when rolling out. The final product tastes like mini brownies. Yummy!

—Angel43537

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Mar 22, 2011

I was really weary of this recipe, because others had so many problems. With a few tweaks, this is great recipe for chocolate cut outs! I only used 2 eggs, added 2 T extra cocoa powder, and added 1/2 tsp salt. With any cut out recipe, you have to chill the dough properly in order to prevent stickiness. I used plain flour to roll them out, and it didn't affect the color or taste at all (instead of cocoa and sugar others suggested). I also decided to bake these at 375 for 7-8 minutes, like my other sugar cookie recipe. I loved the chocolate, tastes very close to a brownie type cookie. Will def keep as an alternate to regular sugar cookies!

—footballgrl16

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Dec 23, 2009

Just tried these yesterday and the recipe is VERY good. But I agree with the comments and followed them. If you plan to make this - use only 2 eggs and not 3! Instead of 1 cup butter, use 2 sticks (220gms) and baking time is about 8 to 10 mins and NOT 10 to 12 as it burns quickly. Other than that - a SUPER recipe that is accurate and easy to follow. Merry X'mas one and all!

—elainey

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Nutrition

Calories
137 kcal
7%

Carbohydrates
20 g
6%

Cholesterol
31 mg
10%

Fat
5.8 g
9%

Fiber
0.7 g
3%

Protein
1.9 g
4%

Sodium
56 mg
2%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chocolate Cut Out Cookies

Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories: 137
Calories from Fat: 52

% Daily Value *
Total Fat 5.8g 9 %
Saturated Fat 3.5g 18 %
Cholesterol 31mg 10 %
Sodium 56mg 2 %
Potassium 57mg 2 %
Total Carbohydrates 20g 6 %
Dietary Fiber 0.7g 3 %
Protein 1.9g 4 %
Sugars 11.2g
Vitamin A 4 %
Vitamin C 0 %
Calcium 2 %
Iron 8 %
Thiamin 9 %
Niacin 8 %
Vitamin B6 < 1 %
Magnesium 4 %
Folate 12 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.