Ask and you shall receive! One of my friends on Instagram, Gwyn, asked me if I had a good chocolate cut-out cookie recipe. I did not, nor have I ever made anything other than the regular sugar cut out cookies. So for you, and Gwyn, I have a yummy Iced Cocoa Cut Out Cookie recipe for you. Perfect for cutting out with any fun cookie cutters you have!
And by making this recipe, I got to use one of my new kitchen gadgets: my Dough-EZ Rolling Mat!!
I am an affiliate with Dough-EZ rolling system and love their product! It is a non-stick mat that you can use for everything from rolling out cookie doughs, pie crusts and so much more! The beauty of this product is that you don’t have to excessively flour the surface or rolling pin before rolling out your dough. Excess flour in a recipe can yield a tougher dough. Plus I love the guides that you place down to roll your dough out to a certain thickness. Also, having the sizes printed on the mat help, so no guessing if your dough is rolled out into a 9-inch circle! Click on the link below to check out Dough-EZ! If you purchase a rolling mat from them, I get a small compensation for the referral (with no additional cost to you- don’t worry!), which helps me with the costs of running my blog.
I was excited to use my Dough-EZ rolling mat to roll my dough out onto! And it was so easy! My dough was a little sticky because I rolled it out before chilling it, so I sprinkled a tiny amount of flour down on my mat and had no issues what-so-ever. I am a visual person, so I took photos step-by-step to show you how I used my Dough-EZ to roll out my cookie dough.
So you plop your dough ball down in the middle, place your size guides down next to the dough (as far or as close as you want your dough to be rolled out to), flip the top of the mat to cover the dough and get rolling! And look…a clean rolling pin! The rolling pin doesn’t touch the raw dough!
I placed a piece of parchment paper over the top of the dough after I rolled it out, and then flipped the mat over to remove the dough. And there you have it…perfectly uniform-sized dough ready for cookie cutting! I covered my dough in parchment paper and placed in the refrigerator overnight.
If you do a lot of rolling of cookie doughs or pie crusts, this mat is definitely worth the purchase! It was so easy using Dough-EZ to get a perfect, uniform thickness for my cookies.
Now gather all your favorite cookie cutters and lets get cutting!
Lets bake y’all!
Iced Cocoa Cut Out CookiesPrint Recipe
- COOKIE DOUGH:
- 3/4 cup unsalted butter, room temperature
- 1 cup white granulated sugar
- 1 egg, room temperature
- 2 teaspoons vanilla extract
- 1-1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon espresso powder (optional, but enhances the chocolate flavor)
- 1 teaspoon baking powder
- pinch of salt
- ROYAL ICING:
- 2-1/4 cups powdered sugar
- 2 tablespoons milk (I used unsweetened vanilla almond milk)
- 2 tablespoons light corn syrup
- 1 tablespoon vanilla extract
- food coloring and/or sprinkles to decorate
In the bowl of a stand mixer fitted with the paddle attachment, beat butter until smooth and creamy. Add sugar to the butter and beat on medium-high speed until mixture is light and fluffy. Add the egg and vanilla extract and beat into the mixture until fully incorporated. Scrape down the sides of the mixing bowl.
Measure out your flour and cocoa powder and pour into a sifter, over a large bowl. Sift flour and cocoa together to remove clumps. Whisk in the cinnamon, nutmeg, espresso powder, baking powder and salt into the cocoa mixture. Slowly add the dry ingredients into the wet ingredients, with the mixer on low. Mix until just incorporated. Do not overmix!
Divide the dough into two equal parts. If you are lucky enough to have a Dough-EZ rolling mat, then place the guide sticks down for 1/4-inch thickness. Sprinkle a tiny amount of flour on the mat, put dough in middle of mat, flip the top of the rolling mat to cover the dough and use a rolling pin to roll the dough out. Place a piece of parchment paper directly on top of the dough and then flip the mat over and gently peel the dough off the mat and onto the parchment paper. Set aside. Repeat method with second portion of dough. Cover both doughs completely in parchment paper and transfer dough onto a cookie sheet. Stack the second rolled out dough on top of the first, and chill in the fridge for at least an hour (I chilled overnight).
After dough has chilled, preheat the oven to 350-degrees. Line baking sheets with parchment paper. Remove rounds of dough from the fridge one at a time and use desired cookie cutters to cut out your shapes. Place cut cookies on cookie sheet and back for 10-minutes. Remove second round of cookie dough from fridge and cut dough into shapes. Place cut cookies on cookie sheet and bake for 10-minutes.
Gather cookie dough scraps from both cut rounds. Re-roll the dough back out to 1/4-inch thickness and cut additional cookies from the dough until all dough has been cut. Repeat above baking step.
Let cookies cool on baking sheet until set (10-15 minutes), then remove and place on wire baking rack to finish cooling. After cookies have cooled, prepare royal icing.
ROYAL ICING: In a small mixing bowl, combine sugar, milk, corn syrup and vanilla extract. Use a fork to stir the mixture together. Add additional milk if needed to thin out the consistency. Likewise, you can add additional powdered sugar to stiffen up the mixture if it is too loose for your needs. Add food coloring if desired. Use a spoon or knife to ice the cooled cookies. Let cookies set. Icing will harden up.
Store at room temperature in an airtight container. Icing will harden up after a few hours and cookies can be stacked, once icing is completely hardened and set.
These cookies are cooled and ready to be iced and decorated! If you have kids, this is where you can just let them go crazy with the frosting and sprinkles (mess = memories!). This icing is great because it hardens up very nicely after it sets, so you can stack ’em together without a mess once the icing has set completely (approximately 4-hours at room temperature).
Freshly iced and decorated. I wish I could say it wasn’t me that decorated these cookies. I have appropriately re-named these cookies to: “World’s Ugliest Chocolate Cut Out Cookies.” 🙂
I think Santa would love a plate of these (on a Wilmax dessert plate of course!) with a cold glass of milk!
That’s an M&M I put on the cookie to top the tree. I am so crafty (sarcasm). Sorry I am tired and feel like being silly. Back to these cookies….They have a rich chocolate, cocoa flavor to them and are firm in texture but also soft. To me they tasted like the edge of a brownie. James wasn’t a fan of these cookies at first, but on day #2 he couldn’t get enough of these. So like all things, I think these get better a day or two after baking! I split the batch of cookies up between James, Ethan and the guys at the firehouse and then made a plate for the Davis’s. I have made the cupcakes and cakes for their childrens’ birthday parties and the Davis’s are friends of ours, so I told Jeremy if he came by the house, he could take a plate of these cookies home to the family! I always love to hear what people think of my treats (honest opinions too!!), so it was absolutely the most sweetest, awesomest thing when The Davis’s sent me this picture of how their kids rated my chocolate cocoa cookies!
Jeremy said Miss S only gave the cookie a 9-3/4 star rating because daddy took a bite out of her cookie hehehe. Aren’t they the cutest?!?! That is absolutely the best “Thank you” I have ever gotten for my baking.