Chocolate-Dipped Cut-Outs
Chocolate-Dipped Cut-Outs Image

Chocolate-Dipped Cut-Outs

Indulge in a double dose of chocolate with these intense chocolate cookies dipped in semi-sweet chocolate glaze.

35 min
2 hrs



1 cup Land O Lakes® Butter, softened

1 cup sugar

1 large Land O Lakes® Egg

2 tablespoons milk

1 teaspoon vanilla

2 cups all-purpose flour

1/2 cup unsweetened cocoa

1 teaspoon baking powder

1/4 teaspoon salt


Nonpareils or decorator coarse grain sugar, if desired

2 cups semi-sweet chocolate chips

2 tablespoons shortening

How to make

  1. STEP 1

    Combine butter and sugar in bowl. Beat at medium speed until creamy. Add egg, milk and vanilla; continue beating until well mixed. Add all remaining cookie ingredients; beat at low speed until well mixed.

  2. STEP 2

    Divide dough in half. Wrap each half in plastic food wrap; flatten slightly. Refrigerate at least 1 hour until firm.

  3. STEP 3

    Heat oven to 350°F.

  4. STEP 4

    Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4 inch thickness. Cut with 2-inch cookie cutter. Place 1 inch apart onto ungreased cookie sheets. Bake 7-8 minutes or until edges are firm. Cool 1 minute on cookie sheets. Remove to cooling rack. Cool completely.

  5. STEP 5

    Place nonpareils in small shallow dish; set aside. Combine chocolate chips and shortening in 1-quart saucepan. Cook, stirring occasionally, over low heat until chocolate melts. Remove from heat. Dip half of each cookie into chocolate mixture. Immediately roll chocolate-coated edges of cookie in nonpareils, if desired. Let stand on waxed paper until set.

Tip #1

- Cut-out cookies seem to brighten any celebration. For best results, roll dough on a lightly floured surface from the center to the edges. Measure thickness as you go to assure perfect results. Cut dough into shapes using floured cookie cutters, cutting as close together as possible. Use a pancake turner or wide metal spatula to transfer them from the floured surface to the cookie sheet.

Tip #2

- You may wonder why you have dough leftover. We calculate yield based on a single rolling and cutting of dough. Cookies that are cut from re-rolled dough scraps may not be as tender.


8Fat (mg)
15Cholesterol (mg)
60Sodium (mg)
14Carbohydrates (g)
1Dietary Fiber
1Protein (g)


Explore reviews from
our online community

  December 19, 2013

I frequently bake cut-out sugar cookies. This dough was too hard right out of the frig, and then too soft. I baked them 10 minutes instead of 8 in order to get cookies that were not gooey. Taste is great, though. Cookie exchange fail! :(

— says Linda
  October 01, 2008

Can be a little messy but worth the effort. They make a very pretty cookie for a cookie tray.

— says Sharon
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