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Chocolate Cookie Cutouts

This all-purpose dough bakes rich and dark cutouts, and the dough can be rolled again and again with little compromise in texture. Follow the recipe below to make your own designs, or cut and bake as directed in specific cookie recipes.

  • Yield: Makes 3 to 4 dozen 3-inch cookies
Chocolate Cookie Cutouts

Source: The Martha Stewart Show, February Winter 2009

Ingredients

  • 1 1/2 cups all-purpose flour, plus more for work surface
  • 1/2 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
  • 1/8 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1 1/2 cups sifted confectioners’ sugar
  • 1 large egg, lightly beaten
  • 1/2 teaspoon pure vanilla extract

Directions

  1. Sift together flour, cocoa, salt, and cinnamon. With an electric mixer on medium-high speed, cream butter and confectioners' sugar until pale and fluffy. Add egg and vanilla, and beat to combine. Reduce speed to low. Gradually add flour mixture, beating until just combined.

  2. Divide dough in half; flatten each half into a disk, and wrap in plastic. Refrigerate until firm, at least 1 hour (or overnight). Dough can be frozen, wrapped tightly in plastic and placed in a resealable plastic bag, up to 3 months; thaw overnight in the refrigerator before using.

  3. On a lightly floured work surface (or a piece of parchment paper), roll out one disk of dough to just under 1/4 inch thick. Transfer to a baking sheet; freeze until firm, about 15 minutes.

  4. Preheat oven to 350 degrees, with racks in upper and lower thirds. Using a 3-inch cookie cutter, quickly cut out shapes from dough (if dough begins to soften, chill in freezer 5 minutes), and transfer shapes to parchment-lined baking sheets, spacing them 2 inches apart, as you work. Reroll scraps and cut out more shapes. Brush off excess flour. Freeze until firm, about 15 minutes. Repeat with remaining disk of dough.

  5. Bake cookies until crisp, about 8 minutes, firmly tapping down sheets once and rotating them halfway through. Let cool completely on sheets on wire racks before decorating as desired.

Reviews (10)

  • molushka 12 Oct, 2013

    The cookies are scrumptious! I didn't really taste the cinammon since the chocolate is so strong (I used hersheys cocoa, dutch process choc not common where I live) it's like a brownie cookie. Works for decorating, not as smooth a surface as a regular sugar cookie but it's ok, not really lumpy. Does not yield large quantity - I got 25 thick 2.5-inch cookies. Easy enough dough to work with, rolling between two sheets of wax paper made me use hardly any flour. Highly recommend it!

  • solberhl 29 Jul, 2009

    alright. cinnamon and chocolate is an interesting combination. i decorated mine with non-perils instead of frosting. the icing looks much more impressive!

  • Evissa 10 Feb, 2009

    You can also find a more reasonable cookie cutter at this site:
    http://www.confectioneryhouse.com/

  • Evissa 10 Feb, 2009

    You can also find a more reasonable cookie cutter at this site:
    http://www.confectioneryhouse.com/

  • Evissa 10 Feb, 2009

    You can also find a more reasonable cookie cutter at this site:
    http://www.confectioneryhouse.com/

  • Evissa 10 Feb, 2009

    You can also find a more reasonable cookie cutter at this site:
    http://www.confectioneryhouse.com/

  • Evissa 10 Feb, 2009

    You can also find a more reasonable cookie cutter at this site:
    http://www.confectioneryhouse.com/

  • Sharikp 9 Feb, 2009

    You can find the cookie cutter here: http://www.coppergifts.com/productcart/pc/viewPrd.asp?idproduct=491

  • Judy_Bayer 9 Feb, 2009

    So cute! I would love to make them , but I can't find the cookie cutter anyplace. Just wondered if you have any ideas. I did find a small one on line but it won't get here before V Day. :o(

  • amyrks 9 Feb, 2009

    Love, love, love these.They are so "bleeping"cute, my 3 year old daughter loves ladybugs...I am going to give these a try, eevn though baking is not my forte.

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