Skip to main content

Cut Out Chocolate Cookies

Details

Timing
Timing
Total:
Skill Level:
Intermediate
Yields:
36 cookies

Bake this fun Cutout Chocolate Cookies recipe with your kids! The creative possibilities are endless, and these simple chocolate cookies are absolutely delicious. Start by baking cookies with rich HERSHEY'S Cocoa. Then, instead of scooping the cookie dough as you regularly would, cut out your desired shapes — think gingerbread shapes for the holidays, ice cream cone shapes for summertime or even alphabet shapes to spell out names — before baking. Finish your Cutout Chocolate Cookies with sprinkles, candy, vanilla glaze, chocolate frosting or whatever your tastebuds desire.  And for a peanut butter twist on this recipe, try these Chocolate Drizzled Peanut Butter Cut-Out Cookies.

Ingredients & Directions

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

  • 1/2 cup
    butter or margarine (1 stick), softened
  • 3/4 cup
    sugar
  • 1
    egg
  • 1 tsp
    vanilla extract
  • 1 1/2 cups
    all-purpose flour
  • 1/3 cup
  • 1/2 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/4 tsp
    salt
  • Satiny Chocolate Glaze
  • 2 Tbsps
    butter or margarine
  • 3 Tbsps
  • 2 Tbsps
    water
  • 1 cup
    powdered sugar
  • 1/2 tsp
    vanilla extract
  • Vanilla Glaze
  • 3 Tbsps
    butter or margarine
  • 2 cups
    powdered sugar
  • 1 tsp
    vanilla extract
  • 2 to 3 Tbsps
    milk
  • 2 to 4 drops
    food color (optional)
READY TO MAKE THIS?

Directions

Equipment Needed 
Mixing Bowl Mixing Bowl
Cookie Sheets Cookie Sheets
Refrigerator Refrigerator
Oven Oven
Cookie Cutters Cookie Cutters
Wire Rack Wire Rack
Saucepan Saucepan
Stovetop Stovetop
1

Beat butter, sugar, egg and vanilla in large bowl until blended. Stir together flour, cocoa, baking powder, baking soda and salt; add to butter mixture, beating until well blended. Cover; refrigerate dough about 1 hour or until firm enough to roll.

2

Heat oven to 325°F. On lightly floured board or between 2 pieces of wax paper, roll small portion of dough at a time to 1/4-inch thickness. Cut into desired shapes with cookie cutters; place on ungreased cookie sheet.

3

Bake 5 to 7 minutes or until no indentation remains when touched. lightly. Cool slightly; remove from cookie sheet to wire racks. Cool completely. Frost with Satiny Chocolate Glaze or Vanilla Glaze. Garnish as desired.

Satiny Chocolate Glaze: Melt butter in small saucepan over low heat; add cocoa and water, stirring constantly, until mixture thickens. Do not boil. Remove from heat; gradually add powdered sugar and vanilla, beating with whisk until smooth. Add additional water, 1/2 teaspoon at a time, until glaze is of desired consistency. About 1/2 cup glaze.

Vanilla Glaze: Melt butter in small saucepan over low heat. Remove from heat; stir in powdered sugar and vanilla. Gradually add milk; beat with whisk until smooth. Stir in food color, if desired. About 3/4 cup glaze.

Additional questions?