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My review
Best Ever Chocolate Cutout Cookies
2
KRISTA3
"This recipe is my grandmother's. this will be the best chocolate cutout cookie you have ever tasted! Very chocolaty with a lot of taste! Everyone asks for the recipe when I bake these! The kids love them so its time to share!! ENJOY!"
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Ingredients
2 h 30 m servings 86Original recipe yields 36 servings (3 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Sift together the flour, cocoa, baking powder and salt; set aside. In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg. Gradually stir in the sifted ingredients to form a soft dough. Divide dough into 2 pieces, flatten and wrap in plastic wrap. Refrigerate for 2 hours.
- Preheat the oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Dough is sticky so be sure to add more flour to the rolling surface as needed. Place cookies 1 1/2 inches apart onto cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 244292 Ratings
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Most helpful positive review
12/9/2006
I'm giving this recipie 5 stars with the modifications I made. I substituted 1/4 c. of the butter with shortening and also added 1 egg yolk. I also found that rolling them out just a bit thicker...
Most helpful critical review
2/10/2005
Well, after all these wonderful reviews, I have to wonder why this recipe doesn't work for me. I bake a lot and have tried this recipe three times now, and every time, the cookies fall apart ei...
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12/9/2006
I'm giving this recipie 5 stars with the modifications I made. I substituted 1/4 c. of the butter with shortening and also added 1 egg yolk. I also found that rolling them out just a bit thicker...
2/22/2003
Instead of using flour when cutting out shapes, use cocoa powder! That way you cant see the flour after baking.
10/19/2007
These turned out great with modifications. I followed advice of other reviewers and added: 1t. vanilla, 1/2 t. cinnamon and an extra egg yolk. I also rolled them out a little thicker than the ...
10/28/2007
I made a double version of this recipe for my sons Halloween party at school. They were not only absolutely fabulous, but also DELICIOUS! It's like mini brownie cookies with a crisp yummy textur...
2/10/2005
Well, after all these wonderful reviews, I have to wonder why this recipe doesn't work for me. I bake a lot and have tried this recipe three times now, and every time, the cookies fall apart ei...
3/19/2002
I liked this cookie! It had a really good chocolate flavor but not too sweet. It was simple to make, too. I skipped the cutout part (too time consuming) and just formed the dough into two logs a...
9/6/2008
This is a great recipe and I will make it again. I had no problem with the consistency of the dough and followed the recipe to a T. Make sure you use only room temp softened butter, measure the ...
10/29/2005
These cookies were very tasty! I liked them a bit thicker and soft and my boyfriend liked them a little crispier. Either way they were even better when we drizzled them with melted white chocola...
2/13/2002
We LOVED this cookie recipe! I made them for Valentine's Day this week, icing them with an almond-flavored confectionary glaze in pink and white. They were very pretty--but, more importantly, ...