Dark Chocolate Christmas Cut-Out Cookies
Dark Chocolate Christmas Cut-Out Cookies Image

Dark Chocolate Christmas Cut-Out Cookies

Dark chocolate cut-out cookies are a blank canvas for countless Christmas cookie designs.

50
cookies
1 hr 30 min
PREP TIME
4 hrs
TOTAL TIME

Ingredients

Cookie

1 3/4 cups all-purpose flour

1/2 cup dark unsweetened cocoa

1 1/4 teaspoons baking powder

1/2 teaspoon salt

1 1/4 cups powdered sugar

3/4 cup Land O Lakes® European Style Butter

1 large Land O Lakes® Egg

2 teaspoons vanilla

Dusting Mixture

1/4 cup powdered sugar

2 tablespoons dark unsweetened cocoa

Royal Icing

1 1/4 cups sifted powdered sugar

1 tablespoon meringue powder

2 tablespoons warm (105°F to 115°F) water

1/4 teaspoon cream of tartar

Decorations

Multi-colored decorator sprinkles, if desired

How to make

  1. STEP 1

    Combine flour, 1/2 cup cocoa, baking powder and salt in bowl; mix well. Set aside.

  2. STEP 2

    Combine 1 1/4 cups powdered sugar and butter in another bowl; beat at medium speed until creamy. Add egg and vanilla; continue beating until well mixed. Add flour mixture gradually, beating at low speed after each addition until well mixed.

  3. STEP 3

    Divide dough into quarters. Shape each quarter into ball; flatten slightly. Wrap each in plastic food wrap. Refrigerate at least 2 hours or until firm.

  4. STEP 4

    Heat oven to 375ºF.

  5. STEP 5

    Combine 1/4 cup powdered sugar and 2 tablespoons cocoa in bowl; mix well. Generously dust countertop surface with mixture.

  6. STEP 6

    Place 1 ball of dough onto dusted surface. Dust top of dough with cocoa mixture to prevent sticking to rolling pin.

  7. STEP 7

    Roll out dough, one quarter at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 3- to 3 1/2-inch cookie cutters. Place 1 inch apart onto ungreased cookie sheets.

  8. STEP 8

    Bake 5-6 minutes or until edges are set. Remove to cooling rack immediately; cool completely.

  9. STEP 9

    Combine all royal icing ingredients in bowl. Beat at low speed until moistened. Beat at medium speed 2-4 minutes or until thick and glossy.

  10. STEP 10

    Spoon icing into resealable plastic food bag; cut off small corner. Pipe icing onto cookies. Decorate with sprinkles, if desired. Place onto cooling rack; let stand until icing is set.

Tip #1

If not using icing immediately, cover with damp paper towel or plastic food wrap until ready to use. Icing can be stored up to 2 weeks in refrigerator. To restore texture, allow icing to reach room temperature, then beat until glossy.

Nutrition

70Calories
3Fat (mg)
10Cholesterol (mg)
55Sodium (mg)
11Carbohydrates (g)
0Dietary Fiber
1Protein (g)

Reviews

Explore reviews from
our online community

Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.