I have a bit of a weakness for cookie cutters. I can never pass up fun shaped cookie cutter, especially if they’re a good deal (or nautical). And I definitely can’t leave Sur la Table without at least one cookie cutter from the awesome $1 rack. The only problem is that I really don’t like most cut out cookies. Sugar cookies aren’t bad, but there are plenty of fun (and chocolatey) things I can make instead! Luckily I finally found a chocolate roll-out cookie that is totally worth the effort!
Come summer I’ll be dusting off my nautical cutters to make these again! And maybe next time I make peppermint ice cream, because they would be perfect for ice cream sandwiches!
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup butter, softened
- 1 1/2 cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2/3 cup unsweetened cocoa
- Preheat oven at 350 degrees.
- Whisk flour, salt and baking powder in bowl and set aside. Cream butter and sugar in a mixer, then add in the eggs, vanilla and cocoa. Once well combined, gradually add flour mixture, and mix until smooth.
- Wrap in plastic and chill for at least one hour.
- Roll out cookie dough on floured counter and cut into desired shapes, brushing extra deposits of flour off the top. (Any excess flour will disappear once baked, though, so don’t overly worry if they go into the oven looking a bit white.)
- Bake on a parchment-lined baking sheet for 8 to 11 minutes until the edges are firm and the centers are slightly soft and puffed.
- Transfer to a wire rack to cool.
Recipe from Smitten Kitchen.