The Best Chocolate Cut Out Cookies – Easy and Delicious
I love baking cookies! And usually I opt for something quick and easy, like oatmeal raisin or chocolate chip (both recipes are available in my Nut Free Cookie Guide). But these chocolate cut out cookies are so delicious they are worth a little bit of extra work.
Soft, rich, and oh-so chocolatey, these chocolate cut out cookies melt in your mouth. And just switch out the cookie cutters to make them for any occasion.
Why You’ll Love Them:
There’s just something about a shared cookie that says celebration! And these chocolate cut out cookies are no exception. When you present someone with a plate of homemade cut out cookies you are showing how much you care. And that’s enough to put a smile on anyone’s face.
But chocolate cut out cookies aren’t hard to make. Sure they take a little more time because you have to chill the dough. But that’s hands off time you can be doing laundry or watching Netflix, or making other cookies.
This dough is so easy to work with. It rolls out beautifully and doesn’t stick or break. And the cookies are the perfect combination of firm and soft. The edges get just crispy enough that they hold their shape beautifully, but the inside stays nice and soft.
How to Make Chocolate Cut Out Cookies:
The first step to making chocolate cut out cookies is to mix together your dry ingredients. In a medium bowl, stir together 3 cups flour, 3/4 cup unsweetened cocoa, 1/2 teaspoon of baking powder, and 1/2 teaspoon of salt. Set the dry ingredients aside.
In the bowl of a stand mixer, beat together 1 cup softened butter and 1 1/2 cups sugar until creamy.
Then add 2 eggs and continue beating on medium-high until well combined. Add 2 teaspoons of vanilla and mix again.
Reduce the mixer speed to low and Gradually, add the flour mixture to the butter mixture until dough gathers into a ball and pulls away from the mixing bowl sides. Use a rubber scraper to scrape down the sides of the bowl as necessary.
Divide the chocolate cookie dough into 4 equal sections; wrap in plastic wrap and refrigerate for at least 1 hour until dough is firm.
Preheat the oven to 350° F. Line several cookie sheets with parchment paper.
Working with one section of dough at a time, roll the dough out to about 1/4-inch thickness. Try not to roll it too thin or your cookies will break and born. Cut cookies into desired shapes with cookie cutters. Transfer to the prepared cookie sheets. Sprinkle with colored sugar or sprinkles, if desired.
Bake chocolate cut out cookies for 7 to 10 minutes or until edges are just set. The center of the cookies will still be soft. Remove the cookies sheets from the oven.
Allow cookies to cool completely on cookie sheet before removing, about ten minutes. They will continue to bake and firm up as they cool. If you try to move them too soon, they will break. They will still be delicious, but not as pretty.
Repeat the rolling, cutting and baking steps until all of the chocolate cut out cookie dough is made into cookies.
Enjoy!
My go-to method of making chocolate cut out cookies, or really any cut out cookies for that matter, is to add sprinkles or colored sugar to my cookies before baking. This is by far the easiest method to decorating cookies. In these photos I added some bright pink sanding sugar to the chocolate cut out cookies before I put them in the oven. I love how the pink contrasts with the dark chocolate color and these are perfect for Valentines Day.
But, you can add a simple glaze and sugar or sprinkles after baking. Simply combine 1 cup confectioners sugar, 2 tablespoons water, and 1 tablespoon light corn syrup and whisk until smooth. You can also add food coloring if you wish, but I usually don’t I just sprinkle with holiday sprinkles, like these.
A not about sprinkles . . . many brands are not safe. I know, it sounds crazy, but they contain cross-contamination statements. The ones linked above are currently in my pantry, but as you know, manufacturing processes change so please read every label every time. I’d hate to see you throw away an entire batch of cookies becasue of unsafe sprinkles.
Or, you can omit the sugar/sprinkles and frost your cookies with icing. For years, I only use buttercream icing on my chocolate cut out cookies. It tastes delicious. And for a simple cookie, like these hearts, it super easy to use. Of course, you could use this chocolate buttercream too, for a double does of chocolate goodness!
But this Christmas my daughter and I finally experimented with royal icing. We used this recipe from Sally’s Baking Recipes. It was so easy and fun! So we will probably use royal icing on our next batch of chocolate cut out cookies.
More Cookie Recipes!
Would you like more delicious nut free cookie recipes that are perfect for the holidays and beyond. Download my FREE Nut Free Cookie Guide. You’ll find simple recipes for 7 of my favorite cookies:
- Chewy Chocolate Chip Cookies
- Oatmeal Raisin Cookies
- Oreo Brookie Bars
- Sunflower Butter Cookie Cups
- Chocolate Heath Bar Cookies
- Cookie Butter Cookies
- Lemon Bars
Download your FREE Nut Free Cookie guide today!
Happy Eating!
PS: If you love these chocolate cut out cookies, try my black and white cookies too!
The Best Chocolate Cut Out Cookies
Equipment
- Mixer
- oven
- Refrigerator
- Cookie Cutters
- Cookie Sheets
- Wire Rack
- Rolling Pin
Ingredients
- 1 cup butter, softened
- 1 1/2 cups sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- sanding sugar or sprinkles, optional
Instructions
- In a medium bowl, stir together 3 cups flour, 3/4 cup cocoa, 1/2 teaspoon of baking powder, and 1/2 teaspoon of salt. Set aside.
- In the bowl of a stand mixer, beat together the 1 cup butter and 1 1/2 cups sugar until creamy.
- Add egg and beat until combined. Add vanilla and mix again.
- Gradually add the flour mixture to the butter mixture until dough gathers into ball and pulls away from the mixing bowl sides.
- Divide dough into 4 equal sections; wrap in plastic wrap and refrigerate for at least 1 hour until dough is firm.
- Preheat oven to 350° F. Line several cookie sheets with parchment paper.
- Working with one dough section at a time, roll out to about 1/4-inch thickness. Cut into desired shapes with cookie cutters. Transfer to a prepared cookie sheet. Sprinkle with colored sugar or sprinkles, if desired.
- Bake 7 to 10 minutes or until edges are just set. The center of the cookies will still be soft.
- Remove cookie sheet from oven to wire rack. Allow cookies to cool completely on cookie sheet before removing. They will continue to bake and firm up as they cool.
- Repeat rolling and baking cookie dough until all cookies are made.
Notes
Cookies can also be frosted. I like to use royal icing or buttercream.
Chocolate cut out cookies freeze beautifully. Wrap in plastic wrap and place in an airtight freezer bag and freeze for up to three months.
