Chocolate Christmas Cookies

Chocolate Cut Out Cookies


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

[Total: 0   Average: 0/5]

Chocolate Christmas Cookies


2 ½ Cups Unbleached Flour

¼ Cup Unsweetened Cocoa Powder

½ Teaspoon Baking Powder

½ Teaspoon Salt

¼ Teaspoon Baking Soda

½ Teaspoon Ground Cinnamon

3 Ounces Chopped Bittersweet Chocolate

1 Cup Softened Butter

1 1/3 Cup Sugar

½ Teaspoon Vanilla Extract

Icing (Optional)

Sugar Decorations (Optional)

In a medium size bowl sift together the flour, cocoa powder, baking powder, salt, baking soda and cinnamon. Stir the chocolate in a metal bowl set over a saucepan of simmering water until melted and smooth. Set aside. Using an electric mixer beat the butter in a large bowl at medium speed for 2 minutes until smooth and creamy. Add the sugar and beat for another 2 minutes until the mixture is pale and fluffy. Add the egg and beat for 1 minute until well blended. Reduce the speed to low and beat in the vanilla and chocolate. Add the flour mixture and beat on low speed just to blend. Gather the dough into a ball and divide in half. For each half into a ball and flatten into a disk. Wrap the disks separately in plastic wrap and chill overnight. Remove from the oven and let stand at room temperature for 30 minutes before rolling out. Position the rack in the center of the oven and preheat to 350º F. Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll out the dough between 2 sheets of waxed paper to 1/8 inch thickness for smaller cookies and ¼ inch thickness for larger cookies. Using the waxed paper prevents you from adding too much flour which will make the cookies tough. Using decorative cookie cutters, cut out the cookies. Cold dough is much easier to work with. If it gets too warm when you’re cutting out the cookies, place the dough, waxed paper and all in the freezer for 5 minutes. Space the cookies 1 inch apart on the baking sheets. Gather the scraps, roll them out and cut more cookies. Repeat until all the dough is used. If you are not icing the cookies then you can decorate with sprinkles or other sugar toppings if you like. Bake 1 sheet at a time for 9 minutes, for smaller cookies, until cookies are firm on the top and slightly darker around the edges. Bake for 12 minutes for the larger cookies. Line the baking sheets with fresh parchment as needed. Cool completely on a wire rack. Decorate the cookies with royal icing if you like. Store in airtight containers. Make 60 small or 20 large cookies.


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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