Dark chocolate cut-out cookies are a blank canvas for countless Christmas designs. Use royal icing or spread with a flavored Swiss Meringue Buttercream.
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Cookie
1 34 cups all-purpose flour
12 cup unsweetened cocoa
1 14 teaspoons baking powder
12 teaspoon salt
1 14 cups powdered sugar
34 cup Land O Lakes® Extra Creamy Butter, softened
2 teaspoons vanilla extract
Dusting Mixture
14 cup powdered sugar
2 tablespoons unsweetened cocoa
Royal Icing
1 14 cups sifted powdered sugar
1 tablespoon meringue powder
2 tablespoons warm (105°F to 115°F) water
14 teaspoon cream of tartar
Decorations
Multi-colored decorator sprinkles, if desired
STEP 1
Combine flour, 1/2 cup cocoa, baking powder and salt in bowl; mix well. Set aside.
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.
STEP 3
Divide dough into quarters. Shape each quarter into a ball; flatten slightly. Wrap each in plastic food wrap. Refrigerate at least 1 1/2 hours or until firm.
STEP 4
Heat oven to 375ºF.
STEP 5
Combine 1/4 cup powdered sugar and 2 tablespoons cocoa in bowl; mix well. Generously dust countertop surface with mixture.
STEP 6
Place 1 ball of dough onto dusted surface. Dust top of dough with cocoa mixture to prevent sticking to rolling pin.
STEP 7
Roll out dough, 1/4 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 parchment-lined cookie sheets.
STEP 8
Bake 5-6 minutes or until edges are set. Remove to cooling rack immediately; cool completely.
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.
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.
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.
