A Different Kind Of Cutout Cookie
Finally, a recipe that's perfect for cookie cutters, but has a boost of chocolate.
Online Jewish Week Columnist
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I've had many a sugar cookie dough decorating party in my house - some things don't get less fun when you get older.

But while I have an amazing cookie dough recipe that never fails me - why does it always have to be a plain vanilla dough? Only certain recipes work for making cutout cookies in fun shapes - and this one is perfect for cookie cutters, but has a boost of chocolate!

You can make the recipe as is or even double it and store half in the freezer for another cookie-making day. Just about any cookie cutters will work great for fun shapes, and of course decorating afterward. You can roll the dough out to about 1/4" thickness for chewier, more brownie like cookies, or 1/8" for a more crisp crunchy cookie. Both equally delicious!

1 cup (2 sticks/220g) butter or margarine, softened
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
3 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
2/3 cup unsweetened cocoa, sifted

Beat together the butter and sugar until light and fluffy, three to five minutes. Add in the eggs and vanilla and beat until smooth and uniform.
Add in the flour, salt, baking powder and cocoa and mix until incorporated and smooth, with no remaining flour streaks.
Wrap the dough in plastic and chill for at least an hour.
Roll the dough out to 1/4" for thicker cookies or 1/8" for thinner ones. Cut shapes, transfer to a parchment paper lined baking sheet and bake on 350 F for about 10 minutes.
Transfer to a wire rack to cool.

Last Update:

03/08/2013 - 11:22

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