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.
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?
- 2 sticks butter, room temperature
- 1 cup sugar
- 1 egg
- 1 1/2 teaspoons vanilla
- 2 cups flour
- 3/4 cup cocoa powder, I use Rodelle, it lends the richest flavor
- 1/2 tsp 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 1/4th and 1/2 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.