• Barth Bakery

Chocolate Cut-out Cookies with Chocolate Royal Icing

Updated: Mar 17

Cut-out cookies don’t always have to be vanilla. Instead, try this brownie-like spin on the classic sugar cookie. These simple chocolate roll-out sugar cookies hold their shape and boast a wonderful balance of chocolatey-buttery flavor. The thick centers stay soft and tender while the edges just barely crisp for a cookie that’s simply perfect. They taste great plain, or can be decorated with royal icing, buttercream frosting, or a simple glaze.






Makes about 3 dozen cookies (depending on the size of your cutters)


Ingredients

Chocolate Cut-out Cookies

  • 2¼ cups unbleached all-purpose flour

  • ¾ cup unsweetened cocoa powder

  • 1½ tsp baking powder

  • 1 cup salted butter, cold and cut into chunks

  • 1 cup granulated sugar

  • 1 large egg

  • 2 tsp pure vanilla extract


Directions

Chocolate Cut-out Cookies

  1. Preheat oven to 350°F. Line baking sheets with parchment paper.

  2. In a medium bowl, whisk together the flour, cocoa, and baking powder. Set aside.

  3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until combined and fluffy. Beat in the egg and vanilla, mixing until combined.

  4. With the mixer on low speed, add the flour mixture in three parts, scraping down the sides of the bowl as necessary. The dough will be very thick and crumbly.

  5. Roll out a portion of the dough onto a lightly floured surface to about ¼-inch thickness. Cut as many shapes from the dough as possible and place them on the prepared cookie sheets, about 2 inches apart.

  6. Knead the scraps and remaining dough together and continue rolling and cutting until all of the dough is used.

  7. Place the cookie sheets in the freezer for 10 minutes. (Freezing the cookies will help keep their shape and prevent them from spreading.)

  8. After freezing, immediately bake the cookies on the center rack of your oven for 9-12 minutes. Pull the cookies out of the oven as soon as the edges just start to lightly brown. Be careful not to over bake the cookies.

  9. Remove the cookies from the oven and let them cool on the baking sheets for 2 minutes. Then transfer the cookies to wire racks to cool completely.

  10. Once completely cooled, decorate the cookies as desired with royal icing.


Ingredients

Chocolate Royal Icing

  • 2 cups confectioners’ sugar, sifted

  • 2 Tbsp cocoa powder

  • 1½ Tbsp meringue powder

  • 1 tsp pure vanilla extract

  • 3-6 Tbsp room temperature water


Directions

Chocolate Royal Icing

  1. In a large bowl, use a handheld electric mixer to beat all of the icing ingredients together on high speed for 5 minutes. When lifting the whisk up off the icing, the icing should drizzle down and smooth out within 5-10 seconds. If it’s too thick, add a little more water. If it’s too thin, add a little more sifted confectioners’ sugar.

Note:

The icing completely dries in about 2 hours at room temperature. When you’re not working directly with the royal icing, place a damp paper towel over the royal icing to prevent it from hardening.

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