If you’re anything like me, a rainy Saturday is just screaming out for a bit of baking chaos, preferably involving as much chocolate as you can get away with. Chocolate Cut-Out Cookies are my not-so-secret weapon for luring everyone into the kitchen. Quick story—I once made these after a marathon of questionable reality TV, and they still turned out amazing. So, they’ve got some magic to them even when you’re distracted by, say, a teenager FaceTiming their mate right behind you. Cookie cutters everywhere, flour on the cat… Honestly, making these is never not a production.
Why I Think You’ll Love These Too (My Family Definitely Does)
I usually pull out this recipe when I want to impress visiting kids or just need an excuse to use my increasingly ridiculous cookie cutter collection (yes, I have one shaped like a wombat; no, I can’t explain why). My family loves them because they’re rich but not heavy, and chocolatey without tasting like a truffle explosion. Also, decorating these is half the fun (even if your artistic skills peaked in Year 3 art class, like mine). I’ve had a few batches turn out a little, um, overbaked in my day—but the crispy edges are weirdly delicious dunked in coffee, so not a total loss!
The Ingredients (and a Few Shortcuts)
- 2 cups plain/all-purpose flour (I’ve slipped in a bit of wholemeal when I felt virtuous; nobody noticed)
- 3/4 cup unsweetened cocoa powder – Dutch-processed is lovely, but honestly, I use whatever’s on hand
- 1/2 teaspoon salt (sometimes I just toss in a generous pinch)
- 1 cup (225g) softened butter (straight from the fridge? Microwave it in 5-second bursts—learned that the hard way, ha)
- 1 cup sugar (granulated, or I’ve even used raw sugar in a pinch)
- 1 large egg (if it’s a bit small, I just add a splash of milk)
- 1 teaspoon vanilla extract (or almond, if you’re feeling fancy—but a teaspoon of instant coffee works wonders for mocha vibes!)
Honestly, my grandmother always swore by the darkest cocoa she could find, but any decent brand does the trick.
Let’s Make ‘Em – The How-To (And How Not To, Sometimes)
- Start with a big mixing bowl—bigger than you think. Cream the butter and sugar together. (This is where I usually sneak a taste, for, uh, quality control.)
- Crack in the egg and stir in the vanilla. If it looks a bit separated, don’t panic; it’ll all work itself out. I once tried adding everything at once—don’t! Lumpy city.
- Whisk the flour, cocoa, and salt in another bowl, or just mix right on top if you hate washing up (like me).
- Slowly add the dry stuff to the wet mixture. It’s gonna look crumbly, and your arm will get a workout. Use your hands at the end if you have to—it’s like playdough but better.
- Divide the dough in half, flatten into discs, wrap in cling film, and chill. I’ve tried skipping the chilling… Yep, huge mistake. Everything gets mushy and impossible to cut.
- After at least an hour (or overnight if you forget like I often do), roll out your dough on a floured surface to about ¼ inch thick—maybe a touch thicker. Cut out shapes, reroll scraps, repeat until you lose your patience or run out of dough.
- Bake on lined trays (parchment or a well-buttered tray are both fine) at 175°C/350°F for 8–10 minutes. They’ll look a tad soft, but firm up as they cool. Trust this; I’ve burned my fair share expecting them to “brown.”
Let ‘em cool a bit. If you’re icing or decorating, wait until they’re totally room temp, or your artwork will slide right off (don’t ask!).
My Notes (Probably Too Honest)
- If the dough’s super sticky, add a spoonful of flour. If it’s dry, a dribble of milk. I just eyeball it, honestly.
- Don’t try to make these on a humid day or when your kitchen’s a sauna—it’ll make the dough weepy and sad.
- I’ve frozen the dough before baking, and actually, they come out fine from frozen, just need a couple extra mins in the oven.
Variations (Plus One That Was a Bit of a Disaster)
- I’ve swapped in orange zest and a splash of orange juice for a Terry’s chocolate orange taste—pretty good.
- Peppermint extract instead of vanilla makes these a hit around Christmas; sprinkle with crushed candy canes if you dare.
- I once added chili powder thinking it’d be that fancy Mexican chocolate twist, but my kids said it “tasted like regret.” Your mileage may vary.
Equipment (Or What to Use If You’re Lacking Gear)
Cookie cutters are obvious, but I’ve used the rim of a drinking glass—or even a mason jar lid. For rolling, if you’ve not got a fancy pin, a wine bottle (sealed!) gets the job done.
Storing (If They Last That Long…)
In an airtight tin, these keep for up to a week, which sounds impressive, but honestly, in my house these cookies barely last more than a day before “someone” polishes them off (it’s me, I’m someone). You can freeze them too, just in case you ever have leftovers.
Serving Ideas (And My Slight Obsession With Ice Cream Sandwiches)
Sure, you can eat them plain (still warm is dreamy), but we’ve been known to sandwich a scoop of vanilla ice cream between two cookies. Or serve with berries and a dollop of cream for “presentation” if you’re trying to impress. Speaking of which, I love this royal icing guide if you want to get fancy with decorations.
Pro Tips (Learned the Hard Way… Trust Me)
- Don’t rush the chilling step; tried that once and ended up with a sticky, unidentifiable cookie blob. Not ideal.
- If you over-bake, just break ‘em up and use as ice cream toppings. Voila, nobody’s the wiser!
- Clear some fridge space before you start, or you’ll do that awkward balancing act with the dough on top of the milk carton (yep, been there).
FAQ – These Are Real, I Swear
- Do you need Dutch-processed cocoa? Nah—not unless you want extra dark flavor. Regular cocoa works, but it might be a smidge lighter in color.
- What if my cookies spread? Chill the dough longer or roll them a bit thicker. Sometimes it’s the room temp butter’s fault; on second thought, pop the tray in for a 5-minute fridge chill before baking.
- Can I make the dough ahead? Yup! I often make it a day ahead (sometimes I forget about it for two days and it’s still fine).
- Do these taste better the next day? I think they do, but only if you hide a few to test that theory!
- Do I need to sift the flour? Ideally yes, but honestly, I almost never do…and it’s always turned out well for me. Maybe I’ve just been lucky?
P.S. If you’ve made it this far and still want to bake, well, you’re my kind of people. Happy (messy) baking!
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
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1In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
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2In a separate large bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy.
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3Beat in the egg and vanilla extract until blended.
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4Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
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5On a lightly floured surface, roll out the dough to 1/4-inch thickness. Cut dough into desired shapes using cookie cutters.
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6Place cookies on a parchment-lined baking sheet and bake in a preheated oven at 350°F (175°C) for 8-10 minutes. Cool completely before decorating.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
110 caloriescal
Protein:
1.5gg
Fat:
4.5gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
16gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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