Roll-Out Chocolate Cookies

Roll-Out Chocolate Cookies are the perfect blend of rich cocoa flavor and crisp, buttery texture. These cookies hold their shape beautifully, making them ideal for cookie cutters and decorating.

Whether you’re baking for the holidays or just want a fun baking project, these cookies are guaranteed to impress. They pair wonderfully with royal icing, chocolate drizzle, or a simple dusting of powdered sugar.

Kitchen Equipment Needed

• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• Rolling pin
• Cookie cutters
• Baking sheets
• Parchment paper or silicone baking mats
• Wire cooling rack

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt

Directions

1. Prepare the Dough:
   In a large mixing bowl, cream the butter and sugar together with an electric mixer until light and fluffy, about 2-3 minutes. Beat in the egg and vanilla extract until combined.
2. Mix Dry Ingredients:
   In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
3. Chill the Dough:
   Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 1 hour or until firm.
4. Roll and Cut:
   Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Roll out the dough on a lightly floured surface to about 1/4-inch thickness. Use cookie cutters to cut out desired shapes and place them on the prepared baking sheets, spacing them about 1 inch apart.
5. Bake:
   Bake in the preheated oven for 8-10 minutes, or until the edges are set. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
6. Decorate:
   Once cooled, decorate the cookies with royal icing, melted chocolate, or sprinkles as desired.

Prep Time

20 minutes (plus chilling time)

Cook Time

10 minutes

Total Time

1 hour 30 minutes

Nutrition (Per Cookie – Makes 24)

• Calories: 120
• Protein: 1.5g
• Carbohydrates: 14g
• Fat: 6.5g
• Fiber: 1g
• Sugar: 7g

Expert Tips

• Chilling is Key: Chilling the dough prevents the cookies from spreading during baking, helping them hold their shape.
• Even Thickness: Use rolling pin guides or two equal-width rulers to ensure your dough is rolled out evenly.
• Flavor Boost: Add a pinch of espresso powder to enhance the chocolate flavor.

FAQs

Can I freeze the dough?
Yes, wrap the dough tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator before rolling out.

What type of cocoa powder works best?
Unsweetened natural cocoa powder works best, but Dutch-process cocoa can be used for a deeper flavor.

How long can I store the cookies?
Store baked cookies in an airtight container at room temperature for up to 1 week.

Storing & Reheating

• Storage: Keep cookies in a sealed container to maintain freshness.
• Reheating: These cookies don’t require reheating, but they can be warmed slightly in the microwave if desired.

Substitutions & Variations

• Gluten-Free: Use a 1:1 gluten-free flour blend for a gluten-free version.
• Spiced Chocolate: Add 1/2 tsp cinnamon or a pinch of cayenne for a spiced twist.
• Holiday Touch: Mix mini chocolate chips or crushed peppermint candy into the dough for festive flair.

Roll-Out Chocolate Cookies

Roll-Out Chocolate Cookies are the perfect blend of rich cocoa flavor and crisp, buttery texture. These cookies hold their shape beautifully, making them ideal for cookie cutters and decorating. Whether you're baking for the holidays or just want a fun baking project, these cookies are guaranteed to impress.

Print Recipe Pin Recipe

Equipment

• Mixing bowls
• - Electric mixer
• Measuring cups and spoons
• - Rolling pin
• - Cookie cutters
• - Baking sheets
• - Parchment paper or silicone baking mats
• - Wire cooling rack

Ingredients

  

• - 1 cup 2 sticks unsalted butter, softened
• - 1 cup granulated sugar
• - 1 large egg
• - 1 tsp vanilla extract
• - 2 cups all-purpose flour
• - 1/2 cup unsweetened cocoa powder
• - 1/2 tsp baking powder
• - 1/4 tsp salt

Instructions

 

• **Prepare the Dough:**
• In a large mixing bowl, cream the butter and sugar together with an electric mixer until light and fluffy, about 2-3 minutes. Beat in the egg and vanilla extract until combined.
• **Mix Dry Ingredients:**
• In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
• **Chill the Dough:**
• Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 1 hour or until firm.
• **Roll and Cut:**
• Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Roll out the dough on a lightly floured surface to about 1/4-inch thickness. Use cookie cutters to cut out desired shapes and place them on the prepared baking sheets, spacing them about 1 inch apart.
• **Bake:**
• Bake in the preheated oven for 8-10 minutes, or until the edges are set. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
• **Decorate:**
• Once cooled, decorate the cookies with royal icing, melted chocolate, or sprinkles as desired.