Chocolate Cutout Cookies make a fun holiday treat any time of the year.
So I am just going to keep it real here and tell you up front that I am NOT good with frosting. I have worked many, many years just to be able to frost a two layer cake without crumbs appearing all over the outside of it. Don’t be surprised, therefore, that these little chocolate cutout cookies look less than beautiful. I. Just. Cannot. Do. Frosting. My daughter and I had a great time making them, though. The whole family didn’t have any trouble eating them, either.Perhaps I shouldn’t have started with the disclaimer. Should it have been at the bottom with a little asterisk next to it? Maybe I should have written it in teeny, tiny print so as not to turn you off from the recipe itself. Seriously, if you want to make chocolate cutout cookies, this is your recipe. After all, my last name is Baker, not Decorator. You are on your own to make your cookies look good.
One word of caution: don’t underbake these cookies like you might a chocolate chip cookie. These need to be baked long enough to be firm. Otherwise, they are too delicate to hold.
- ½ cup butter
- ¾ cup sugar
- 1 egg
- 1½ tsp vanilla
- 1½ cps flour
- ⅓ cup baking cocoa
- 1 tsp baking soda
- ¼ tsp salt
- glaze or frosting as desired
- Beat the butter and sugar.
- Scrape down the sides of your bowl.
- Add the egg and vanilla, mixing until well blended.
- Combine the dry ingredients and add to the butter mixtures.
- Roll the dough in plastic wrap and refrigerate 1 hour.
- Sprinkle your counter with cocoa and roll out the dough to ¼ inch thick.
- Cut out in desired shape.
- Bake in an ungreased cookie sheet in a preheated 325 degree oven for 7 minutes or until it is not shiny.
- Let cool.
- Frost as desired.