These Chocolate Cut Out Cookies are rich, chocolatey, and hold their shape beautifully for decorating. I’ve made them many times for holiday cookie swaps and birthday parties, and they always get complimented for texture and flavor. For a reference version and extra photos of the finished cookies, see this Chocolate Cut Out Cookies post.
Why Make This Recipe
- Deep chocolate flavor with a tender, slightly crisp edge — perfect for frosting or royal icing.
- Dough rolls thin and keeps sharp cookie-cutter edges, so decorated shapes look professional.
- Make-ahead friendly: dough freezes well and you can bake fresh batches on short notice.
- Kid-friendly activity: rolling and cutting is easy for helpers and great for holidays.
- I love this recipe because the balance of cocoa and butter gives a bakery-quality taste with home-kitchen simplicity; it’s the version I return to for reliably clean shapes.
(If you like richer browned-butter notes, you can adapt techniques used in recipes like the brown butter chocolate chip cookies for extra depth.)
Recipe Overview
- Prep time: 30 minutes active + 1 hour chill
- Cook time: 8–10 minutes per batch at 350°F (175°C)
- Total time: about 1 hour 40 minutes including chilling and cooling
- Servings: makes ~24 two-inch cookies (depends on cutter size)
- Difficulty: Easy–Medium — basic creaming and rolling skills needed
- Method: Cream butter and sugar, add eggs and dry ingredients with cocoa, chill dough, roll and cut, then bake until set.
My Experience Making This Recipe
I tested this recipe in batches, adjusting cocoa percentages and chilling times until shapes stayed crisp through baking and decorating. The main discovery: dough rolled between parchment yields the thinnest, most even cookies and prevents sticking. A short bake time keeps centers tender while edges bake through.
How to Make Chocolate Cut Out Cookies
Start by creaming 1 cup (226 g) unsalted butter with 1 cup (200 g) granulated sugar until light; add 1 large egg and 1 tsp vanilla. Whisk together 2 1/2 cups (312 g) all-purpose flour, 1/2 cup (50 g) unsweetened cocoa powder, 1 tsp baking powder, and 1/2 tsp salt; add to butter mixture until combined. Chill the dough at least 1 hour at 40°F (4°C) — this firms the butter so shapes hold while baking. Roll dough to 1/8–1/4 inch between parchment, cut shapes, chill cut cookies 10–15 minutes on the sheet, then bake at 350°F (175°C) for 8–10 minutes until edges are set. Cool on the sheet 2 minutes, then transfer to a rack.
Expert Tips for Success
- Chill twice: chill the dough first for flavor and structure, then chill cut shapes before baking to prevent spreading.
- Use Dutch-process cocoa for deeper color and smooth chocolate flavor; swap in natural cocoa but add 1/4 tsp baking soda if using natural to balance acidity.
- Roll evenly by using 1/8-inch dowels or rolling-pin rings to get consistent thickness and bake time. Use a metal offset spatula to transfer shapes.
- Bake on light-colored baking sheets lined with parchment or silicone to avoid over-browning; rotate pans front-to-back halfway if your oven has hot spots.
- For royal-icing tips like dry peaks and sheen, see techniques used for egg-white-based cookies such as meringue cookies when you need more control over drying time.
How to Serve Chocolate Cut Out Cookies
- Decorate with royal icing or a simple chocolate glaze and scatter edible glitter for parties.
- Serve with coffee, hot chocolate, or a glass of milk for a classic combo.
- Arrange on a tiered platter for holiday gatherings or box them individually for gifts.
- For a dessert platter, pair with shortbread or a chewy chocolate chip cookie to offer texture contrast.
Storage and Reheating Guide
Store fully cooled, decorated cookies in an airtight container at room temperature for up to 5 days; separate layers with parchment to protect icing. For undecorated cookies, freeze baked cookies in a single layer on a sheet until firm, then transfer to freezer-safe bags for up to 3 months. Thaw at room temperature in the sealed bag to avoid condensation. Re-crisp slightly by warming 3–4 minutes in a 300°F (150°C) oven (watch closely) or 10–15 seconds in a microwave for softer results.
Recipe Variations
- Gluten-free: Replace all-purpose flour with a 1:1 gluten-free blend containing xanthan gum; chill dough longer (30–60 minutes) to help structure.
- Dairy-free: Use vegan stick butter (fat content close to 80%) and an egg replacer like 1 tbsp ground flax + 3 tbsp water; expect slightly denser texture.
- No-bake cookie option: If you prefer a no-bake chocolate shape, try a chilled chocolate bar wafer inspired by the texture of vintage no-bake cookies — not identical but useful when oven time is limited.
- Flavor variations: Add 1 tsp orange zest for chocolate-orange cookies or replace 1/4 cup flour with finely ground toasted hazelnuts for a nutty bite; for a cakier cookie, increase baking powder to 1 1/2 tsp.
Nutritional Highlights
- These are a treat-style cookie high in fat and sugar — enjoy in moderation.
- Cocoa provides antioxidants, and you can boost fiber slightly by using higher-percentage cocoa and whole-grain flour blends.
- Allergen info: contains gluten, dairy, and eggs; see the dairy-free and gluten-free variations above for adaptations. Consider portioning to 1–2 small cookies per serving for calorie control.
Troubleshooting Common Issues
- Cookies spread and lose shape: chill dough longer, cut thicker shapes (1/8–1/4"), and ensure your baking powder is fresh.
- Cookies are dry or crumbly: don’t overbake — remove when edges are set but centers are slightly soft; you can also add 1–2 tbsp milk to the dough to increase moisture.
- Icing runs off edges: thin icing too much or dough too warm; let cut cookies chill briefly before baking and allow base icing to crust before piping details.
Frequently Asked Questions
Q: Can I roll and cut the dough the night before baking?
A: Yes. Wrap in plastic and keep in the fridge up to 24 hours, or freeze cut shapes on a tray then transfer to a bag for up to 3 months. Bake from frozen at the same temperature, adding 1–2 minutes as needed.
Q: What cocoa should I use for best color and flavor?
A: Dutch-process cocoa gives darker color and less acidity, producing a smooth, chocolatey flavor. Natural cocoa works too but may taste brighter; adjust leavening if you notice changes in texture.
Q: How thin should I roll the dough?
A: For clean cut-out edges, roll to 1/8–1/4 inch (3–6 mm). Thinner cookies crisp faster and hold shapes well; thicker cookies will be more tender but may spread more.
Q: Can I freeze the baked cookies after decorating?
A: Yes — once icing fully hardens, freeze in a single layer then stack with parchment between layers in an airtight container for up to 2 months. Thaw in the sealed container at room temperature to prevent moisture forming on the icing.
Conclusion
If you want another tried-and-true chocolate cookie to compare technique and texture, I recommend checking out My Best Chocolate Sugar Cookies – Sally’s Baking for helpful variations and decorating inspiration.
Print
Chocolate Cut Out Cookies
- Total Time: 100 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
These rich, chocolatey cut out cookies hold their shape beautifully for decorating, making them perfect for holiday cookie swaps and birthday parties.
Ingredients
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 1/2 cups (312 g) all-purpose flour
- 1/2 cup (50 g) unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
Instructions
- Cream together the butter and sugar until light.
- Add the egg and vanilla extract and mix until combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture and mix until just combined.
- Chill the dough for at least 1 hour to firm the butter.
- Roll the dough between parchment paper to 1/8–1/4 inch thick.
- Cut out shapes and place on a baking sheet; chill cut cookies for 10–15 minutes.
- Bake in a preheated oven at 350°F (175°C) for 8–10 minutes until edges are set.
- Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Notes
Use Dutch-process cocoa for deeper color and flavor. The dough can be frozen for up to 3 months.
- Prep Time: 90 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg