The thing with cookie cutters is that I’ve seemed to acquire an awful lot of them and there is really limited use to them conventionally: cutting dough. Sure, around Christmas, cookie shapes are fun but cut out cookies take longer to assemble than drop cookies, plus most cutout dough requires refrigeration before you bake so they don’t lose the shape.
But over the weekend, I was looking for an activity to occupy the attention of a 3-year-old, so I thought the cookie cutters had it. I made the dough the night before, because I don’t know of any kid with patience to let dough cool. Then it was time to make cute cookies.
I used a recipe from Sweetopia for Cut-out Chocolate Sugar cookies. It is pretty simple if you follow the directions, but be sure to follow the directions. The dough doesn’t seem like other cookie doughes when it is done – it’s really crumbly and dry, but when it’s pressed together, it holds well. I think that’s probably because it’s mostly held together with A POUND OF BUTTER and two eggs. Yes, it’s a lot of butter. Yes, it’s delicious.
2 cups unsalted butter
2 cups sugar
2 large eggs
3 tsp vanilla
4 cups all-purpose flour
1 and 1/2 cups cocoa powder
1 tsp salt
- Combine the butter (room temp) and sugar. Do not over mix. Then add in eggs and cream. (Again, you don’t want to beat the dough or the cookies will become fluffy and not hold shape well.)
- Then, toss in vanilla, flour, salt and unsweetened cocoa powder. Mix to combine. It will be pretty grainy and not all stick together. If you’re using an electric mixer, grab a spatula to scrape the sides.
- Between two layers of parchment paper, smush the dough flat and roll to about a quarter inch thick. Refrigerate at least an hour (I left mine overnight.)
- Roll the dough flatter if you need to, then cut with the cookie cutters.
- Refrigerate cut shapes for 10 minutes then bake at 350 for 8-10 minutes.
- Let cool, then DECORATE!
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