CHOCOLATE CUT OUT SUGAR COOKIES

Chocolate Cut Out Sugar Cookies are perfect for any holiday because all you need are some cookie cutters, frosting and sprinkles or candy and you have a fun, festive, holiday-themed treat!  The centers stay soft and tender, the edges get just barely crisp, and the cookies don’t lose their shape as they bake.

I’m super excited to be participating in #Choctoberfest this year!  I’ve got some great recipes to share, and there are 70+ bloggers who are also participating in #Choctoberfest 2017.  Between us, we have over 200 chocolate recipes planned to share over the next week.  Use the #Choctoberfest hashtag on Instagram, Twitter, and Facebook to follow along, or visit any of the participating blogs listed blow.  You can also check out our #Choctoberfest Pinterest board, where we post chocolate recipes all year long.

Really, I was going to save these chocolate cut out sugar cookies and post them during December when everybody goes crazy for cookies.  But the more I thought about it, the more I decided, “why wait?!”  These were just too good to hold off on posting anyway.  And their dark brown color with white frosting and candy corn for super simple decorating are just too perfect for Halloween anyway.

One of these days, I’m going to buckle down and learn how to really decorate with royal icing (I’ve made it in the past and use it in these gingerbread cookies), but my ability to pipe fancy designs is basically non-existent.  Hence, a basic buttercream frosting and Halloween candy decorating the cookies in this post.  Although if I’m being completely honest, I totally love eating chocolate cut out sugar cookies straight up with zero icing whatsoever, they are that good on their own!

Ingredients

• 3/4 cup butter, softened
• 1 cup granulated sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla
• 1 1/2 cups all-purpose flour
• 3/4 cup cocoa powder
• 1 teaspoon baking powder
• 1/8 teaspoon salt

Instructions

1. In the bowl of a stand mixer, beat the butter on medium speed using the paddle attachment for 1 minute until creamy and smooth.  Add the sugar and beat for 2 to 3 minutes, until light and fluffy.
2. Beat in the egg and vanilla on high speed, scraping down the sides of the bowl as needed.
3. In a separate bowl, whisk together the flour, cocoa, baking powder and salt, then add to the wet ingredients and mix together on low speed until combined.
4. Divide the dough in half and shape into discs.  Wrap tightly in plastic wrap and refrigerate for at least 1 hour and up to 2 days.  
5. When ready to bake, heat the oven to 350 degrees.  Line 2 baking sheets with parchment paper and take the cookie dough out of the fridge to sit on the counter for 10 minutes before rolling.
6. ............................................

for full recipes please see : houseofnasheats.com

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