This is my go-to recipe for cookie cutter cookies that you don’t even need to ice cause they’re sooooo good as is! It’s a tweaked recipe from Martha Stewart’s, I just eliminated the white sugar. Yes, there is butter in it, but considering that these are usually gobbled up by the kids, there’s no doubt they’ll be burning off the calories before it even hits their hips!
The trick with this recipe is chilling! Both you, and the dough! Wait until its chilled enough to roll-out, an hour is more than enough (have the kids chose their cookie cutter shapes and put on their aprons and the time will have passed). Also, chilling after rolling and cutting is vital, 5 minutes in the freezer in between each task is perfect.
Chocolate Cut-Out Cookies
Makes lots! (Depending on shape and size) could make about 40 to 50 small shapes
1 3/4 cups Unbleached all-purpose flour (spooned and leveled)
3/4 cup unsweetened cocoa powder
1/2 teaspoon fine sea salt
1 1/2 sticks unsalted butter, room temperature
1 packed cup old-fashioned dark brown sugar
1 large egg
Small candies or sprinkles, for decorating (optional, but if the kids insist on icing, use the sprinkles instead, to eliminate the use of tons of sugar)
- In a medium bowl, whisk together flour, cocoa, and salt; set aside.
- In a large bowl, with an electric mixer fitted with the paddle attachment, beat butter and brown sugar until light and fluffy; beat in egg. On low speed, mix in flour mixture. Divide dough in half, and form into 2 disks, each about 3/4 inch thick. Wrap disks in plastic; chill until firm, at least 45 minutes and up to 2 days.
- On a sheet of waxed paper, place your dough and cover with another sheet of waxed paper, roll dough 1/4 inch thick. (You need to work quickly so it doesn’t get too soft so you can at least cut the shapes, if it does then re-freeze for 5 minutes.)
- Using your cookie cutters, cut out shapes, dipping cutters in flour as necessary to prevent sticking; you might need to re-freeze before pulling them apart and placing them on a baking sheet lined with parchment paper, space them 1 inch apart.
- Bake at 180 degrees until surface is dry to the touch, depending on the size, 8 to 12 minutes max. (if decorating, press candies into dough halfway through baking). Cool cookies 1 to 2 minutes on baking sheet; transfer to a rack to cool completely. Serve, or store in an airtight container up to 3 days, but they never last for more than 1!
The process in pictures:
Good for every occasion:
100 Days of School
Halloween (with melted white chocolate)
New Year’s
