I am so into this chilly Fall weather! It seemed like it came overnight! It’s definitely getting me in the holiday spirit. We have already starting using the fireplace and enjoying Chai Spiced Cinnamon Rolls for weeks now. We are also the crazy light people that put up Halloween decorations and lights, then Thanksgiving lights, then we go ALL out for Christmas. We may even be visible from an airplane. Or space. Let me know if you fly over our glowing home during the holidays! The girls and I felt like making these chocolate cutout cookies for Halloween, however, they can be used for anytime the craving for a really good chocolate sugar cookie hits you.
These chocolate cutout cookies are the perfect canvas for any shapes, frostings, and decorations of any kind. They are also equally delicious unfrosted.
Chocolate cutout cookies are chilled, rolled, cutout, then baked. These are such a great accompaniment to a cookie spread for chocolate lovers. A chocolate version of my, Rolled Sugar Cookies, I often make batches of both and create black and white cookies.
Furthermore, these chocolate cutout cookies go so well with vanilla buttercream and chocolate too!
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Making Chocolate Cutout Cookies
As I mentioned, these are similar to making sugar cookies. These are so easy to make that Bea and Tilly took over the cookie dough mixing.
These chocolate cutout cookies are soft while still being firm to hold their shape. An important part of making these cookies, and any rolled cookie like Gingerbread Cookies, is chilling the dough for several hours. The dough needs time to develop flavor, solidify the butter so they don’t spread too much, and to allow the sugar and flour to absorb the moisture. This an essential part of making rolled out cookies that need at least three hours of time, so plan ahead up to 72 hours, if needed! In fact, if you haven’t already tried chilling your cookie dough for The BEST Chocolate Chip Cookies EVER, you should try it and see what a difference in flavor it makes!
To deepen the color of these cookies, you can opt for a mix of cocoa powder and black cocoa powder, just like I used for, Black Velvet Cake.
I tend to use dark chocolate cocoa powder for most of my chocolate baked goods since I prefer dark chocolate, however, that can be used interchangeably with regular cocoa powder.
Making Chocolate Cutout Cookies
First, you will use room temperature ingredients. In a stand mixer, get your butter and sugar creamed. Then add egg and egg yolk. The extra egg yolk will give you a tender and soft cookie. I always add extra vanilla extract to these cookies to bring out more chocolate flavor. Another great holiday extract to use with these cookies is peppermint. Try making some Homemade Rolled Ice Cream and make mint chip sandwich cookies out of these chocolate cutout cookies!
When making these cookies, sift your cocoa powder in with your dry ingredients. This will eliminate any clumps and give it a finer, blended texture to mix in.
See the recipe card for full details.
Cutting The Cookies
As I said, these chocolate cutout cookies are a welcome addition to any cookie exchange or holiday of any kind!
Making cookies is one of our favorite family activities. The girls have a true love of baking that grows each year. This blog has been such an awesome way to capture this and our sweet baking memories!
They both agree that decorating and eating the cookies is the best part!
Find the chocolate frosting in the recipe card for these chocolate cutout cookies, and for the vanilla frosting go to: Vanilla Frosted Soft Sugar Cookies
Chocolate Cutout Cookies
Chocolate Cutout Cookies are a soft chocolate rolled sugar cookie that is a canvas waiting to be decorated for any holiday, cookie exchange, or chocolate craving!
- 1/2 cup unsalted butter softened
- 1/2 cup salted butter softened
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract or try 1/2 teaspoon peppermint extract
- 2 1/4 cups AP flour
- 1/2 cup cocoa powder dark or regular, or a mix of 1/4 c. regular and 1/4 c. black
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 tablespoons butter softened
- 2 tablespoons cocoa powder
- 3/4-1 cup powdered sugar up to desired sweetness
- 2 teaspoons vanilla extract or 1/4 teaspoon peppermint extract
- 4 tablespoons butter
- 2/3 cup powdered sugar
- 2 teaspoons vanilla extract
In a stand mixer, on medium speed, cream butter and sugar for 3 minutes, until fluffy. Add egg and egg yolk and cream another 2 minutes, scraping down bowl to add vanilla extract. Cream for one more minute.
In a separate bowl, sift together cocoa powder, flour, baking powder, baking soda, and salt.
Turn to “stir” setting and gradually add dry ingredients.
Then gather mixture into a dough disc/ball and wrap in plastic wrap.
Chill at least 3 hours or up to 72.
Then, once the dough is chilled, preheat oven to 375 degrees.
Working in batches, leave some dough in fridge, roll to desired thickness. Average cookies are about 1/8-1/4 inch in thickness.
Cut out into desired shapes and put onto parchment lined baking sheets.
Bake approx. 7-9 minutes.
Allow to cool completely before frosting.