Chocolate Cookie Cutouts
Makes 3 to 4 dozen
These all-purpose cutouts are dark and rich, they keep well, and the dough can be rolled again and again without any compromise in texture or flavor. We decorated ours with nonpareils before baking.
- 1 1/2 cups all-purpose flour, plus more for dusting
- 1/2 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
- 1/8 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 1/2 cups sifted confectioners’ sugar
- 1 large egg, lightly beaten
- 1/2 teaspoon pure vanilla extract
- Nonpareils, for sprinkling (optional)
Sift flour, cocoa powder, salt, and cinnamon into a bowl.
Put butter and confectioners’ sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Mix in egg and vanilla. Reduce speed to low. Gradually mix in flour mixture. Wrap dough in plastic wrap. Refrigerate until firm, 1 hour or overnight.
On a lightly floured work surface, roll out dough to 1/8 inch thick. Transfer to a parchment paper-lined baking sheet. Chill in freezer 15 minutes.
Preheat oven to 350 degrees F. Using a 3-inch cookie cutter, quickly cut out shapes from dough (if dough begins to soften, chill it in freezer 3 to 5 minutes). Reroll and cut scraps. Transfer shapes to prepared baking sheets, spacing them 2 inches apart. Brush flour from shapes. Sprinkle with nonpareils, if using. Chill in freezer until firm, about 15 minutes.
Bake cookies until crisp, about 8 minutes. Let cool completely on sheets on wire racks. Cookies can be stored between layers of parchment in an airtight container at room temperature up to 1 week.
Recipe reprinted by permission of Random House. All rights reserved.
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