Holiday Chocolate Cookies
Submitted by [email protected]
Chocolate roll-out cookies with cocoa in the dough and a tinted decorator’s frosting. Cut into holiday shapes and decorate for Christmas cookie trays and gift boxes.
YIELD
3 dozenPREP
35 minCOOK
7 minREADY
45 minDark chocolate cut-out cookies designed for decorating. The cocoa-rich dough rolls smooth and holds its shape in the oven, making these ideal for holiday cookie cutters.
Butter, sugar, egg, and vanilla get beaten until light and fluffy, then the dry ingredients (flour, cocoa, baking powder, baking soda, salt) blend in. The cocoa gives the dough a deep brown color that makes frosting and decorations pop. Roll small portions at a time to ¼ inch thick on a floured surface. If the dough feels too soft and sticky, refrigerate it for 20 to 30 minutes until it firms up.
These bake fast, just 5 to 7 minutes. You’re looking for a slight indentation when you press the center gently. They’ll firm up as they cool, so pulling them while they still feel slightly soft is correct.
The decorator’s frosting is a simple mix of powdered sugar, shortening, milk, and vanilla, tinted red (or any color you like) with food coloring.
Pro Tips
- Roll between sheets of parchment paper to prevent sticking without adding too much flour, which toughens the cookies.
- Work with small portions of dough at a time and keep the rest refrigerated. Warm dough loses its shape during cutting.
- Let cookies cool completely before frosting. Warm cookies melt the frosting and it slides off.
Variations
- Use royal icing instead of the decorator’s frosting for crisper, more detailed piping.
- Add ½ teaspoon of espresso powder to the dough for a deeper, more complex chocolate flavor.
- Sandwich two cookies together with peppermint frosting for a holiday treat.
Ingredients
Directions
Heat oven to 325℉ (160℃).
In large mixer bowl, beat butter, sugar, egg and vanilla until light and fluffy.
Stir together flour, cocoa, baking powder, baking soda and salt; add to butter mixture, blending well.
On lightly floured surface, roll small portion of dough at a time to ¼ inch thickness.
(Refrigerate dough if too soft to roll).
Cut with 2½ inch cookie cutter; place on ungreased cookie sheet.
Bake 5 to 7 minutes or until only slight indentation remains when touched lightly.
Cool 1 minute; remove from cookie sheet to wire rack.
Cool completely.
Prepare Decorator’s Frosting.
Frost cookies; decorate as desired.
Decorator’s Frosting: In small mixer bowl, combine all ingredients except red food color; beat until smooth and of spreading consistency.
Tint with food color, blending well.
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