Cut-Out Chocolate Cookies Recipe
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Category: |
Category: |
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Chocolate Cookie Dough |
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Ingredients: |
Ingredients: 2 ¾ cups flour
¾ cup unsweetened cocoa powder
¼ tsp salt
1 tsp baking powder
1 cup butter, softened
1 ¾ cups sugar
2 large eggs
2 tsp vanilla extract
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Directions: |
Directions:In a mixing bowl whisk together the flour, cocoa powder, salt, and baking powder.
In another bowl beat the butter and sugar until light and fluffy ( about 3 minutes).
Add the eggs, one at a time, beating well after each.
Add the vanilla and mix.
Add the flour mixture and mix.
Divide dough in half.
Roll each section of dough ¼" thick between 2 sheets of parchment paper.
Place rolled dough (with parchment paper) on a cake board or cookie sheet.
Stack all dough sheets in the refrigerator for 1 - 2 hours.
Preheat oven to 350 degrees F.
Peel parchment paper from the chilled dough. Use a cookie cutter to cut desired shapes.
Keep cookie sizes the same per cookie sheet for even baking.
Gather cookie dough scraps into a ball. Re-chill dough as needed. Re-roll and cut out shapes until all dough has been used.
Bake cookies for 10 - 11 minutes depending on the size of the cookie. Do not overcook. Cool cookies on the baking sheet for one minute before transferring to a cooling rack. When completely cool, frost with Glazed Icing.
Any leftover dough can be wrapped in plastic wrap, sealed in a Ziploc bag, and frozen for up to 2 months. To use, allow the dough to defrost overnight in the refrigerator and you are good to go! |
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Glazed Icing |
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Ingredients: |
Ingredients: Full Recipe:
2 lbs. powdered sugar, sifted
½ cup warm water, room temperature
½ cup light corn syrup
2 tsp Watkins Clear Vanilla extract
1 Tbsp. White AmeriColor Gel food coloring
Half Recipe:
1 lb. powdered sugar, sifted
¼ cup warm water, room temperature
¼ cup light corn syrup
1 tsp Watkins Clear Vanilla extract
½ Tbsp. White AmeriColor Gel food coloring
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Directions: |
Directions:In a bowl, add ingredients; mix.
Let it sit for 15 minutes COVERED. It will crust over if left uncovered.
The consistency should be somewhat thick but thin enough to disappear after 10 seconds when folded over on itself.
If it's too thick, add drops of water at a time between stirs.
If it's too thin, add extra powdered sugar a couple of tablespoons at a time between stirs.
Split icing into separate cups with lids.
Add 1 drop of the desired color in cups and stir.
Adjust color as needed.
Pour into Wilton's squeeze bottles or piping bags.
Ready for decorating.
NOTE: This recipe is for piping around cookies, writing, and adding details.
For flooding consistency:
Split each of the piping colors just mixed into a 2nd set of bowls.
In the 2nd set of bowls, thin out the glaze with water little by little until it flows nicely without running off the cookie (10 seconds when folder over on itself).
TIP: Icing that is too watered down causes color bleed between different colors.
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Modified Glaze - (buttercream consistency) |
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Ingredients: |
Ingredients: Tastes like buttercream, but is much more stable and dries packageable without losing its softness!
Per 1 cup of Thick Consistency Glaze:
Add 1 tsp of room temp butter, shortening, or solid coconut oil
Make sure ALL the fat is well incorporated
Depending on what you would like to do (flowers, writing…) you might need to either thin out your icing with some more flood consistency icing or water (icing is preferred because water and fat don’t mix well), or thicken it with more powdered sugar until you get a consistency that will hold petals, leaves, outlines or whatever else you’d like to do with it. DO NOT USE MORE FAT TO TRY AND THICKEN IT! I ONLY use this type of Glaze when you want to achieve texture. DO NOT flood with Modified Glaze.
This will take some practice to get a consistency that works.
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Directions: |
Directions:
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This recipe for Cut-Out Chocolate Cookies is from