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Chocolate Cut-Out Cookies

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Chocolate Cut-Out CookiesI’m not sure exactly how I’ve allowed 3+ years to go by without giving you my recipe for Chocolate Cut-Out Cookies, but I’m happy to be rectifying that travesty today.Chocolate Cut-Out CookiesI mean, how dare I deprive you of this dead-easy recipe for these deeply chocolaty, shockingly tender blank-slate cookies for 362 posts! How. Dare. I.Chocolate Cut-Out CookiesYou may think I’m being dramatic—they’re cookies, not rocket science—but these are really delicious. Like more chocolaty than any plain, no-frills cookie really ought to be.Chocolate Cut-Out CookiesChocolate Cut-Out CookiesSo rich and buttery and utterly decadent that you’d be more than happy to eat them by their lonesome…Chocolate Cut-Out Cookies…but then you’d be missing out on the cheeriness that comes with a layer of my go-to Quick-Dry Royal Icing.Chocolate Cut-Out CookiesOr perhaps you, like me, prefer your cookies and icing with a little light-hearted snark. I’m not one of those people that hates Valentine’s Day—far from it—but I do prefer a more tongue-in-cheek approach over the traditional syrupy-sweet message.Chocolate Cut-Out CookiesPerhaps I’ve had my heart broken one too many times. Or maybe I just know exactly what I want: a man who will tolerate me for all my weirdness and vast amount of baking equipment.Chocolate Cut-Out CookiesYes. That and a pile of cookies.Chocolate Cut-Out Cookies

Chocolate Cut-Out Cookies
makes about 2 dozen 3-inch cookies

2 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder (I use Dutch process)
1 1/2 teaspoons baking powder
1/2 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, softened to room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg, room temperature
2 teaspoons pure vanilla extract
Quick-Dry Royal Icing, for decorating (recipe below)

Special Equipment:
rolling pin
graduated cookie cutters

In a large mixing bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.

In a separate large mixing bowl, use an electric mixer to beat butter until light and fluffy, about 2 minutes. Mix in granulated and light brown sugars, followed by the egg and vanilla extract. Add dry ingredients in 3 installments, combining completely after each. Dough may seem a bit crumbly, but will hold together well when pinched. Divide dough into quarters and wrap each in plastic wrap. Chill for at least 3 hours, or up to 3 days.

Preheat oven to 350F. Line two baking sheets with parchment. Set aside.

Lightly flour a surface and a rolling pin. Take one quarter of chilled dough at a time, roll it to 1/4-inch thickness, and cut with cookie cutters. Place cut cookies at least 1 inch apart on prepared baking sheets. Bake cookies 10-12 minutes, until soft but no longer raw-looking. Let cookies cool on the pans for 10 minutes before carefully removing to a rack to cool completely. Repeat rolling, cutting, and baking with any remaining dough.

Decorate cookies with Quick-Dry Royal Icing and allow to dry.

Cookies will keep in an airtight container at room temperature for at least a week.

Quick-Dry Royal Icing
recipe barely adapted from SugarDeaux

3 tablespoons meringue powder
5 ounces warm water
3/4 teaspoon cream of tartar
2 teaspoons pure vanilla extract
1/4 teaspoon pure almond extract (optional)
2 pounds confectioner’s sugar, divided
1 tablespoon corn syrup
water

Special Equipment:
small bowls
gel food coloring
piping bags (or plastic sandwich bags)
small round piping tips and couplers
squeeze bottles
toothpicks
sprinkles

In a large mixing bowl, combine meringue powder and warm water. Beat with an electric mixer on medium-high speed until doubled in size, about 1 minute. Mix in cream of tartar, vanilla, and almond extract. With the mixer running on low, add 1 pound of confectioner’s sugar. Mix in corn syrup. Add the remaining pound of confectioner’s sugar. Scrape down the bowl before beating on medium-low for an additional 30 seconds.

Divide icing among small bowls. Press plastic wrap to the surface of all exposed icing.

Make outline icing. Working with one bowl of icing at a time, add water 1/2 teaspoon at a time until icing dribbled into the bowl forms a ribbon that fades within a few seconds. Stir in gel food coloring until the desired color is reached. Place 1/4 cup of icing into a piping bag with a tip. Alternatively, load icing into a plastic sandwich bag and snip a very tiny corner. Outline all cookies. Set aside to dry while you prepare fill icing.

Add water by the 1/2 teaspoon until the ribbon of icing fades into the bowls within 2 seconds. Load icing into squeeze bottles. Working with one cookie at a time, fill icing into outlined sections. Use toothpicks to coax fill icing evenly to the outlines.

Decorate with more icing or sprinkles, as desired. Let cookies dry uncovered at room temperature for 4-6 hours. For 3D decorations, use outline icing to decorate dried cookies and allow to sit uncovered for another 3-4 hours.

Iced cookies will keep in an airtight container at room temperature for several days.Chocolate Cut-Out CookiesChocolate Cut-Out Cookies

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Maple Spice Stars

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Maple Spice StarsY’all…are these Maple Spice Stars beautiful or what?! I love all the colors, textures, and dimensions of the finished cookies, not to mention the flavors. With their sweet, spicy crunch and maple glaze, these little stars are as delicious as they are dazzling.

Maple Spice StarsThis dough is a maple spin on my classic gingerbread recipe. The biggest changes I made are that I intensified the ginger, cinnamon, and nutmeg flavors, cut the white granulated sugar and, of course, that I swapped the traditional molasses for 2/3 cup of pure maple syrup 🍁🍁🍁 These changes produce a cookie with a “cleaner” spice flavor; unlike molasses, the maple syrup accentuates the spices instead of competing with them.

Maple Spice StarsOnce the maple spice dough is made, divide it into quarters and give it a chill. This helps with spreading, allows the flavors to meld, and keeps the dough from being too sticky to roll. That last part is super important. We want this dough to roll and cut like a dream!

Maple Spice StarsRoll the dough out until it’s 1/4-inch thick and cut the stars. Depending on the size of your cookie cutter, this could be a startling number of cookies–I ended up with eleven dozen 3-inch stars (that’s 132 cookies 😮). It’s a lot, but that means this recipe is perfect for cookie trays and food gifting. I highly recommend pairing a couple dozen of these sparkly stars with a box of tea; I like Tazo Wild Sweet Orange and Yogi Egyptian Licorice.

But back to the cookie dough…

Maple Spice StarsMaple Spice StarsBake the stars for 8 minutes, until they are starting to turn golden at the edges. They’ll crisp up as they cool.

Maple Spice StarsMaple Spice StarsMaple Spice StarsNext up, whisk together a simple maple glaze and give each cookie a quick dip. Lay them on cooling racks set over wax paper to contain any excess–you just want a thin layer.

Maple Spice StarsMaple Spice StarsMaple Spice StarsAs a final touch, top the glaze with a mixture of minced candies ginger and coarse sugar. This gives the finished cookies an extra hit of ginger flavor, not to mention how beautiful it makes them look. I love how these stars sparkle ✨✨✨

Maple Spice StarsMaple Spice Stars are some of my favorite holiday cookies ever to appear on this blog, and I have made a lot (*A LOT*) of holiday cookies over the last couple of years. They’re simple, elegant, and they give a nod to a classic without being totally traditional.

Maple Spice StarsOh, and they’re stupidly delicious. And when it comes to cookies, that’s what really counts, isn’t it?!

Maple Spice StarsLooking for more cut-out cookies? Try my Iced Sugar Cookies {Cream Cheese Sugar Cookies & Quick-Dry Royal Icing}, Gingerbread Men with Chocolate Buttons, Peppermint Mocha Cookies, and Red Velvet Cut-Out Cookies.

Maple Spice Stars
makes about 11 dozen 3-inch cookies

Cookies:
4 cups all-purpose flour
5 teaspoons ground ginger
4 teaspoons ground cinnamon
1 teaspoon ground nutmeg
3/4 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup + 2 tablespoons dark brown sugar, packed
2/3 cup pure maple syrup (I like Grade A dark amber/robust taste)
1 large egg, room temperature
2 teaspoons pure vanilla extract

Garnish:
2/3 cup minced crystallized candied ginger
3 tablespoons coarse sugar (I like turbinado)

Glaze:
3 cups confectioners sugar
pinch of Kosher or sea salt
4 tablespoons pure maple syrup
4-5 tablespoons water

Make the cookies. In a large mixing bowl, whisk together flour, ginger, cinnamon, nutmeg, baking soda, and salt. Set aside.

In a separate large mixing bowl, beat butter with an electric mixer until light and fluffy, about two minutes. Beat in brown sugar, followed by the maple syrup. Beat in the egg and vanilla. Turn the mixer to low, and add the dry ingredients in three installments, stopping frequently to scrape the bowl.

Divide dough into quarters. Wrap each quarter in plastic wrap and flatten into a disc. Chill for at least 2 hours or up to 3 days.

Place oven racks in the top and bottom thirds of the oven. Preheat oven to 350F. Line two baking sheets with parchment paper. Flour a surface and a rolling pin.

Remove one disc of dough from the refrigerator. Unwrap it, and roll it out on the floured surface. Dough may crack on the initial roll, but should become more pliable. Roll dough to 1/4-inch thickness. Dip the edge of a 3-inch cookie cutter in flour, then use it to cut out cookies. Re-roll scraps to get more cookies.

Bake cookies for 5 minutes. Rotate the pans top-to-bottom and back-to-front. Bake for another 3-4 minutes, until they are no longer wet-looking. Let cookies cool on the baking sheet for 5 minutes before removing to a rack to cool completely. Repeat rolling and baking with remaining dough, making sure to let the baking sheets come back to room temperature between batches.

Make the garnish. In a small bowl, toss together minced crystallized candied ginger and coarse sugar. Set aside.

Make the glaze. In a small mixing bowl, whisk together confectioner’s sugar, salt, maple syrup, and 4 tablespoons of water until smooth. Add more water by the teaspoon, until the glaze is a drizzling consistency.

On a surface (or a few baking sheets), set cooling racks over sheets of wax paper. Dip each cookie in the glaze until it’s 1/3-1/2 dipped. Let any excess drip off and set cookie on a rack. Top with candied ginger garnish. Repeat with all remaining cookies. Allow to set at room temperature for at least two hours or until dry to the touch.

Cookies will keep very well in an airtight container at room temperature for up to a week.

Maple Spice Stars

Red Velvet Cut-Out Cookies

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Red Velvet Cut-Out CookiesIt’s the most wonderful time of the year…for me, at least. The 89th Annual Academy Awards are happening this Sunday. I look forward to them all year long.

Yes, I know that awards shows are silly, but I don’t care. I have always loved movies, even going so far as to go to film school. My life and career ended up going in a totally different direction, but my love of cinema has remained. I’ve seen the major nominees, I have my opinions and my books of statistics,* and come Sunday night, I’ll be parked in front of the TV, happy as a clam.

*Yes, I have homemade books of Oscar statistics. Don’t you?!

Red Velvet Cut-Out CookiesNow, I have a lot of Oscar Sunday traditions. For one, I don’t watch them with anyone. I get pretty riled up, so I feel like it’s best that I watch alone. The only person with whom I really interact is my best friend, Tad. We met at a failed screening of Shrek 2 twelve years ago, realized that we were the only two people on our college campus who took the Oscars seriously, and have been talking about them ever since. He lives in San Francisco, so we can’t watch together, but we text back and forth all night.

My other big tradition? Red Velvet Cake. I posted my recipe (and my best-ever Cream Cheese Frosting) on here last Oscar weekend. I just love the chocolate-vanilla flavor of Red Velvet Cake, and it’s perfect for Oscar night because it’s red like the red carpet! It’s a little silly for me to make a whole layer cake for a night I am planning to spend by myself, so I’m changing it up this year and celebrating with these Red Velvet Cut-Out Cookies!

Red Velvet Cut-Out CookiesThese cookies are a twist on my favorite Cream Cheese Sugar Cookies. They’re souped up with cocoa powder in place of some of the flour, a touch of vinegar, and an extra egg yolk to keep them just a little bit soft. As far as the color goes, I reach for gel food coloring. I do not recommend using liquid red food coloring in this recipe as it will change the chemical makeup of the cookies, making them spread or become cakey, or both. Yuck. Red gel food coloring can be found at Target, craft stores, and your local kitchen supply.

Red Velvet Cut-Out CookiesThe cookie dough is easy to roll and cut, and the cookies won’t spread as they bake. That’s right–once your cookies are cut into cute shapes and placed in the oven, you won’t have to worry about them warping. It’s the dream. I love that my little Oscars (made with a mummy cutter and some strips of dough) actually look like their namesake statuettes!

Red Velvet Cut-Out CookiesI decorate my Red Velvet Cut-Out Cookies with Quick-Dry Royal Icing. I wrote a mini-tutorial about it during the holidays. I know royal icing can be intimidating, but trust me when I say that if I can use it, anyone can. Just draw the outlines and fill them in. It’s really fun to see these cookies come to life!

Will you be watching the Oscars? Have a great weekend, y’all!Red Velvet Cut-Out Cookies

Red Velvet Cut-Out Cookies
makes 3-4 dozen medium cookies

2 3/4 cups all-purpose flour
1/2 cup natural unsweetened cocoa powder (not Dutch process)
1 1/2 teaspoons baking powder
1/2 teaspoon Kosher or sea salt
1/2 cup unsalted butter, softened to room temperature
4 oz (1/2 brick) full-fat brick-style cream cheese, softened to room temperature
1 cup granulated sugar
1 large egg + 1 large egg yolk, room temperature
1 1/2 teaspoons white vinegar
2 teaspoons pure vanilla extract
1 teaspoon red gel food coloring

Special Equipment:
rolling pin
cookie cutters

In a large mixing bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.

In a separate large mixing bowl, use an electric mixer to beat butter and cream cheese until light and fluffy, about 2 minutes. Cream in granulated sugar, followed by the egg, egg yolk, vinegar, vanilla extract, and gel food coloring. Add dry ingredients in 3 installments, combining completely after each. Divide dough into quarters and wrap each in plastic wrap. Chill for at least 3 hours, or up to 3 days.

Preheat oven to 350F. Line two baking sheets with parchment. Set aside.

Lightly flour a surface and a rolling pin. Take one quarter of chilled dough at a time, roll it to 1/4-inch thickness, and cut with cookie cutters. Place cut cookies at least 1 inch apart on prepared baking sheets. Bake cookies 6-7 minutes, until no longer raw-looking. Let cookies cool on the pans for five minutes before removing to a rack to cool completely. Repeat rolling, cutting, and baking with any remaining dough.

Cookies will keep in an airtight container at room temperature for up to a week.

Quick-Dry Royal Icing
recipe barely adapted from SugarDeaux

3 tablespoons meringue powder
5 ounces warm water
3/4 teaspoon cream of tartar
2 teaspoons pure vanilla extract
1/4 teaspoon pure almond or lemon extract
2 pounds confectioner’s sugar, divided
1 tablespoon corn syrup
water

Special Equipment:
small bowls
gel food coloring
piping bags (or plastic sandwich bags)
small round piping tips and couplers
squeeze bottles
toothpicks
sprinkles
luster dust
clear imitation vanilla or vodka

In a large mixing bowl, combine meringue powder and warm water. Beat with an electric mixer on medium-high speed until doubled in size, about 1 minute. Mix in cream of tartar, vanilla, and almond extract. With the mixer running on low, add 1 pound of confectioner’s sugar. Mix in corn syrup. Add the remaining pound of confectioner’s sugar. Scrape down the bowl before beating on medium-low for an additional 30 seconds.

Divide icing among small bowls. Press plastic wrap to the surface of all exposed icing.

Make outline icing. Working with one bowl of icing at a time, add water 1/2 teaspoon at a time until icing dribbled into the bowl forms a ribbon that fades within a few seconds. Stir in gel food coloring until the desired color is reached. Place 1/4 cup of icing into a piping bag with a tip. Alternatively, load icing into a plastic sandwich bag and snip a very tiny corner. Outline all cookies. Set aside to dry while you prepare fill icing.

Add water by the 1/2 teaspoon until the ribbon of icing fades into the bowls within 2 seconds. Load icing into squeeze bottles. Working with one cookie at a time, fill icing into outlined sections. Use toothpicks to coax fill icing evenly to the outlines.

Decorate with more icing or sprinkles, as desired (see post above). Let cookies dry uncovered at room temperature for 4-6 hours.

To get sheen (as seen on the Oscars and gold stars), mix 1/4 teaspoon luster dust and 1 tablespoon clear imitation vanilla or vodka in a small bowl. Use a clean small paint brush to paint a thin layer over the tops of the dried cookies. Allow to dry 1 hour.

Iced cookies will keep in an airtight container at room temperature for several days.

For more information on decorating with royal icing, see this and this. Their royal icing recipes are not the same as the one used here, but the decorating tips are the same.

Red Velvet Cut-Out CookiesRed Velvet Cut-Out CookiesRed Velvet Cut-Out Cookies