Chocolate cut out cookies are a fun, nostalgic bake that pairs rich cocoa flavor with crisp edges and a tender crumb. I’ve made these for holidays and weeknight cookie swaps—each batch taught me how chilling time and a light touch make all the difference. If you like trying other cookie textures, you might also enjoy my notes after trying a lighter meringue version like this melt-in-your-mouth chocolate chip meringue cookie.
Why Make This Recipe
- Deep chocolate flavor with a buttery, crisp edge and a tender center—perfect for decorating or eating plain.
- Great for holidays and parties because the dough rolls and cuts cleanly, so you can make themed shapes ahead of time.
- Makes a reliable bake: the dough holds its shape in the oven, so you get sharp cut-out silhouettes every time.
- Freezable dough and baked cookies give you convenience for planning and gift-giving.
- Personal note: I love this recipe because chilling the dough concentrates the chocolate and makes decorating easier—I’ve learned the hard way that skipping the chill costs you shape and texture.
- If you’re curious about no-bake alternatives for busy days, check out this easy vintage no-bake chocolate cookie idea.
Recipe Overview
- Prep time: 25 minutes active (plus 1–2 hours chilling)
- Cook time: 8–10 minutes per sheet
- Total time: 1 hour 45 minutes (includes chilling)
- Servings: about 24 cookies (2½-inch cutters)
- Difficulty: Easy–Medium
- Method: Creaming method, chill dough, roll to 1/4-inch, cut shapes, bake at 350°F (175°C) on parchment-lined sheets.
For a related soft-chocolate cookie with a different texture, see this banana chocolate chip cookie while planning flavor swaps.
My Experience Making This Recipe
I tested this recipe across three ovens and varied chill times to find balance between flavor and workability. The biggest discovery was that a firmer dough (chilled 90 minutes) preserves cut edges without becoming dry after baking. I also found that rolling between parchment keeps the dough consistent and reduces flour overload.
How to Make Chocolate Cut Out Cookies
You’ll cream butter and sugar, beat in an egg and vanilla, then mix dry ingredients of flour, unsweetened cocoa, baking powder, and salt. Chill the dough until firm, roll it to 1/4-inch between parchment, cut shapes with cookie cutters, and bake at 350°F (175°C) for 8–10 minutes until edges set. Expect slightly soft centers out of the oven that firm as they cool on the sheet for 5 minutes, then transfer to a wire rack.
Basic ingredient amounts (yields ~24):
- 2 1/4 cups (280 g) all-purpose flour
- 1/2 cup (50 g) unsweetened cocoa powder, sifted
- 1 tsp baking powder
- 1/2 tsp fine salt
- 3/4 cup (170 g) unsalted butter, room temp
- 1 cup (200 g) granulated sugar
- 1 large egg, room temp
- 1 tsp vanilla extract
Bake at 350°F (175°C) on parchment or a silicone mat; rotate sheet halfway if your oven heats unevenly.
Expert Tips for Success
- Measure flour by spooning into the cup and leveling or use a scale (280 g) to avoid dense cookies. For technique tips, a digital scale removes guessing.
- Chill thoroughly: 60–90 minutes makes dough firm enough to roll without cracking. If short on time, 20–30 minutes in the freezer works—watch carefully.
- Roll between two sheets of parchment to prevent sticking and reduce added flour; this keeps cookies tender and uniform. For browning and flavor layers, try a brown-butter approach like in this brown butter chocolate chip cookie trial and adapt to your cut-out dough.
- Use a thin metal spatula to transfer cut shapes to the pan; this protects edges. Bake on middle rack for even heat.
- Invest in a good rolling pin and a set of varied cutters; nonstick silicone mats and an oven thermometer are small upgrades that improve consistency.
How to Serve Chocolate Cut Out Cookies
- Decorate with royal icing or a simple powdered sugar glaze for parties and holidays. Use piping bags for crisp outlines.
- Serve with coffee, milk, or hot cocoa for a cozy pairing—these cookies stand up to drinks without sogging.
- Layer in a box with parchment for gifting; add sprinkles or edible gold dust for a festive touch.
- For a plated dessert, serve 2 cookies with a scoop of vanilla or espresso ice cream and a drizzle of chocolate sauce.
Storage and Reheating Guide
- Room temp: Store baked cookies in an airtight container at room temperature for up to 5 days; place parchment between layers to avoid sticking.
- Freeze baked cookies: Flash-freeze on a sheet for 1 hour, then transfer to a freezer bag for up to 3 months. Thaw at room temperature for 30–60 minutes.
- Freeze dough: Roll into a log or flatten between parchment, wrap tightly, and freeze up to 2 months; thaw in fridge overnight before rolling.
- Reheating: Warm cookies 5–7 seconds in a microwave to revive softness, or 2–3 minutes at 325°F (160°C) in the oven for crisp edges—watch closely to avoid overbaking.
Recipe Variations
- Gluten-free: Replace flour with a 1:1 gluten-free flour blend that contains xanthan gum; chill longer and handle gently to prevent crumbling.
- Dairy-free: Use a vegan butter stick (1:1 swap) and ensure your sugar is bone-char free if that’s a concern—texture will be similar with proper chilling.
- Brown-butter chocolate cut-outs: Brown the butter, chill until solid, then proceed—this adds a toasty, nutty depth. See a related brown-butter experiment here: brown butter raspberry chocolate chip cookie.
- Mint or orange twist: Add 1/2 tsp peppermint or 1 tsp orange zest to the dough for holiday flavors.
Nutritional Highlights
- These cookies are a treat-style baked good: moderate in calories and sugar per serving, best enjoyed in small portions (1–2 cookies).
- Cocoa powder contributes antioxidants (flavonoids), while butter and sugar increase saturated fat and sugar—balance with fruit or nuts on the side.
- Allergen information: contains wheat, egg, and dairy (can be modified to be gluten-free/dairy-free as noted). If serving to others, label allergens clearly.
Troubleshooting Common Issues
- Cookies spread too much: Likely too warm dough or too much butter. Chill dough 30–60 more minutes and measure butter precisely; bake on a cool sheet. If edges brown before center sets, lower oven to 325°F (160°C).
- Cookies are dry or crumbly: Overmixing or too much flour causes dryness. Use the paddle just until combined and weigh flour. If dough seems dry, add 1 tsp milk at a time until it holds.
- Cut shapes lose definition: Dough was too warm—chill 90 minutes and roll to 1/4-inch. Use a thin metal spatula to transfer shapes. For visual inspiration and texture contrasts, check different techniques like quick-set cookies from this page: brown butter variations.
Frequently Asked Questions
Q: Can I make the dough ahead of time?
A: Yes—dough stores in the fridge for up to 3 days and freezes up to 2 months. If refrigerating, let it sit 10–15 minutes to soften slightly for easier rolling; if frozen, thaw overnight in the fridge.
Q: How thick should I roll the dough for best shapes?
A: Roll to 1/4-inch (about 6 mm). Thinner (3 mm) gives crisp edges but can be fragile; thicker (1/2-inch) yields softer centers that may lose fine detail after baking.
Q: Do I need to use parchment or a silicone mat?
A: Strongly recommended. Parchment or silicone mats prevent sticking and promote even browning. A light dusting of flour on parchment is enough—avoid direct flour on the dough surface.
Q: How do I get sharp edges when decorating?
A: Let cookies cool completely before icing. Use a thicker outline of royal icing to define shapes, then flood with thinner icing (thin with water to ribbon consistency). Pipe edges first and cure outlines 10–15 minutes before flooding.
Conclusion
If you want another tried-and-true chocolate cookie technique to compare shaping and texture, take a look at this detailed recipe for My Best Chocolate Sugar Cookies – Sally’s Baking for inspiration and decorating ideas. Enjoy baking—these chocolate cut out cookies reward the little steps: careful chilling, gentle rolling, and precise baking.
Print
Chocolate Cut Out Cookies
- Total Time: 105 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious chocolate cookies with a buttery, crisp edge and tender center, perfect for decorating or enjoying plain.
Ingredients
- 2 1/4 cups (280 g) all-purpose flour
- 1/2 cup (50 g) unsweetened cocoa powder, sifted
- 1 tsp baking powder
- 1/2 tsp fine salt
- 3/4 cup (170 g) unsalted butter, room temp
- 1 cup (200 g) granulated sugar
- 1 large egg, room temp
- 1 tsp vanilla extract
Instructions
- Cream together butter and sugar until light and fluffy.
- Add egg and vanilla, mixing until well combined.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Gradually mix dry ingredients into the wet mixture until just combined.
- Chill the dough for 1–2 hours until firm.
- Preheat your oven to 350°F (175°C).
- Roll the dough to 1/4-inch thickness between sheets of parchment paper.
- Cut out shapes with cookie cutters and transfer to parchment-lined baking sheets.
- Bake for 8–10 minutes until edges are set.
- Let cool on sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chill the dough for better shape retention. Roll between parchment to avoid sticking.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg