Chocolate Cutout Cookies

Chocolate Cutout Cookies

  • Prepare: 1H
  • Cook: 10M
  • Total: 1H 10M
Chocolate Cutout Cookies

Chocolate Cutout Cookies

Diets

  • Vegetarian

Ingredients

  • Refrigerated

    • 2 Eggs, large
  • Baking & Spices

    • 3 cups All-purpose flour
    • 2/3 cup Baking cocoa
    • 1/2 tsp Baking powder
    • 2 cups Confectioners' sugar
    • 1/4 tsp Cream of tartar
    • 4 1/2 tsp Meringue, powder
    • 1/4 tsp Salt
    • 1 1/2 cups Sugar
    • 1 tsp Vanilla extract
  • Dairy

    • 1 cup Butter
  • Liquids

    • 2 2/3 tbsp Water
  • Time
  • Prepare: 1H
  • Cook: 10M
  • Total: 1H 10M

Found on

Description

I love gingerbread cookies, but my grandchildren dont like the ginger flavor. Now I use chocolate and watch them smile as they take that first bite. —Nancy Murphy, Oneonta, New York

Dough mixed up beautifully. Tasted amazing!!! Definitely going to be a Christmas cookie tradition

Ingredients

  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2/3 cup baking cocoa
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • ICING:
  • 2 cups confectioners sugar
  • 2 tablespoons plus 2 teaspoons water
  • 4-1/2 teaspoons meringue powder
  • 1/4 teaspoon cream of tartar

Directions

  • Directions In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll. Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with floured 3-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool completely. In a large bowl, combine confectioners sugar, water, meringue powder and cream of tartar; beat on low speed just until blended. Beat on high 1-2 minutes or until stiff peaks form. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture. Using pastry bags and small round tips, decorate cookies as desired. Let stand at room temperature until frosting is dry and firm. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving. Yield: about 5 dozen. Originally published as Chocolate Cutout Cookies in Cookies & Candies Bookazine 2015, p12 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition

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Title:

Chocolate Cutout Cookies

Descrition:

I love gingerbread cookies, but my grandchildren don't like the ginger flavor. Now I use chocolate and watch them smile as they take that first bite. —Nancy Murphy, Oneonta, New York

Chocolate Cutout Cookies

  • Refrigerated

    • 2 Eggs, large
  • Baking & Spices

    • 3 cups All-purpose flour
    • 2/3 cup Baking cocoa
    • 1/2 tsp Baking powder
    • 2 cups Confectioners' sugar
    • 1/4 tsp Cream of tartar
    • 4 1/2 tsp Meringue, powder
    • 1/4 tsp Salt
    • 1 1/2 cups Sugar
    • 1 tsp Vanilla extract
  • Dairy

    • 1 cup Butter
  • Liquids

    • 2 2/3 tbsp Water

The first person this recipe

tasteofhome.com

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Found on tasteofhome.com

Taste of Home

Chocolate Cutout Cookies

I love gingerbread cookies, but my grandchildren don't like the ginger flavor. Now I use chocolate and watch them smile as they take that first bite. —Nancy Murphy, Oneonta, New York