Chocolate Cut Out Sugar Cookies that hold their shape when baking, and that taste like a decadent brownie! These are perfect for any holiday or occasion.
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You can’t have Christmas cookies without cut out sugar cookies! These Chocolate Cut Out Sugar Cookies taste just like a decadent brownie. The texture is thick and chewy, with just the right amount of bite to the edges.
Plus they hold their shape when baked, so you don’t end up with cookies that look a melted and mishapen.
I wanted something different this year when I was making sugar cookies, for flooding. Last year I made a Cinnamon Vanilla Bean Sugar Cookie that was delicious, and the perfect variation to the regular cut out cookie.
However, this year as I was thinking of cut out cookies, I thought why not chocolate? So chocolate it was!
These have been a huge hit and a lot of fun to decorate. I don’t have my own recipe for royal icing, as I tend to try new recipes each time I flood cookies, searching for the perfect one. The one I used here isn’t one I’d use again.
It could be the meringue powder that I used was not brand new. Since I don’t flood cookies but once a year, it’s one of those things that I don’t replace that often.
Perhaps it’s like herbs and spices? You can’t keep it around for long without it going weird on you. I hope to eventually find a recipe that I really like, so that I can use it every year.
I would love to decorate cookies full time, but let’s be honest, I’m not an artist, and I do not have the patience at all. Waiting for the icing to harden before moving on to layer decor just isn’t my thing.
We’ve been decorating cut out sugar cookies for Santa for years. It’s part of our family’s tradition. It was awkward this year as a family of three, as opposed to four. With Kayla in the Navy, and stationed across the country this Christmas is turning out to be a strange one. However, we are making do.
Does your family decorate sugar cookies for Santa?
I don’t want cookies that spread!
If a recipe calls for you to chill the dough – DON’T SKIP IT!
This particular recipe calls for you to chill the dough, don’t skip it.
If you’re looking for a sugar cookie recipe that doesn’t require chill time, try my No Chill Perfectly Shaped Sugar Cookies.
Don’t overmix the dough.
You just want the dough to come together; you’re not whipping frosting here!
Don’t over bake.
You want to pull the cookies while they are slightly under baked. This is because they will continue to bake on the cookie sheets when they come out of the oven. Hence the reason most recipes call for a 9 minute bake time.
In this recipe, we have a window between 8 and 12 minutes. Most cookies will be ready at the 9 minute mark. However, if you make a particularly thick cookie, it may need just a bit more time. Just watch it closely!
Can I freeze chocolate cut out sugar cookie dough?
Yes! You can follow the recipe, up to bake time. Freeze on a parchment lined baking sheet. Once frozen, remove from the baking sheets, and place into an air tight container. I like placing parchment paper between the cookies.
When ready to bake – remove from the freezer, allow to thaw on a baking sheet lined with parchment paper. Bake as directed.
Can I freeze these cookies after they are baked?
Yes – just allow to cool completely. Place in an air tight container, with a layer of parchment paper between the cookies.
When ready to serve, remove from the freezer and allow to thaw at room temperature. Frost as normal.
Frozen cookie dough or frozen baked cookies will keep for up to 3 months.
Here are some of my favorite Christmas cookies:
- 2 sticks butter, room temperature
- 1 cup sugar
- 1 egg
- 1 ½ teaspoons vanilla
- 2 cups flour
- ¾ cup cocoa powder, I use Rodelle, it lends the richest flavor
- ½ teaspoon salt
- Sift together the flour, cocoa powder, and salt. Set aside.
- Cream the butter and sugar together in a bowl attached to a stand mixer with a paddle attachment, until nice and creamy (about 2 minutes).
- Add the egg and vanilla extract. Give it a quick whirl to incorporate.
- Add part of the flour mixture, and mix on low until it's almost combined. Add the rest, and mix on low until it's all combined.
- Drop the dough onto plastic wrap, and flatten to a round disc. Chill for at least an hour.
- Roll the dough between two pieces of large parchment paper between ¼th and ½ of an inch, and cut out cookie shapes. Re-roll scraps and repeat.
- Put cookie dough shapes back into the fridge for 10 minutes. This will help hold their shape better when baked.
- Preheat your oven to 350 degrees.
- Bake cookies for 8-12 minutes or until the center no longer looks wet. The baking time will vary, depending on the size of your cookie.
- Allow to cool on baking sheet for 5 minutes, before removing to cooling racks to completely cool.
Completely cool the cookies before decorating with your favorite frosting or royal icing.
Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 202Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 37mgSodium: 150mgCarbohydrates: 24gFiber: 1gSugar: 11gProtein: 3g