Cut Out Chocolate Cookies

Name: Cutout Chocolate Cookies Recipe | Hersheyland
Total time: 180 min
Yield: 36 cookies
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 HERSHEY'S Cocoa; 1/2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 2 Tbsps butter or margarine; 3 Tbsps HERSHEY'S Cocoa; 2 Tbsps water; 1 cup powdered sugar; 1/2 tsp vanilla extract; 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)

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

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

HERSHEY'S Cocoa
1/2 tsp

baking powder
1/2 tsp

baking soda
1/4 tsp

salt
Satiny Chocolate Glaze
2 Tbsps

butter or margarine
3 Tbsps

HERSHEY'S Cocoa
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

Cookie Sheets

Refrigerator

Oven

Cookie Cutters

Wire Rack

Saucepan

Stovetop

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.

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.

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.

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