WHO else has tried forever and ever to find the perfect cut-out Christmas cookie?? I have tried so many recipes. You know, the cookie that holds its shape perfectly.. that you can cut into shapes and that is perfect for decorating. The cookie that stays soft in the middle, but firm and crunchy enough to be durable for icing and transportation and gift giving?!
LET me tell you... I have found it! When I finally perfected this recipe, the cookie angels sang and the cookie Gods shined their precious lights down upon me.
Santa would love these. I have been dying to share.
These are not just any cookie..
The BEST part? (other than the lengthy rambling I did above...) they are CHOCOLATE! Yes that is right, Chocolate sugar cookies. See? Cookie Gods. and Angels. Heavenly. I mean it.
These will be the perfect cookies for santa! With or without icing.
I used my KitchenAid, lots of flour, and my favorite cookie cutters! Read more of the details and the recipe below.
I hope you are all having a fabulous week of Christmas festivities! Let me know how these turn out!
XO
Full Recipe
2 cups butter
2cups sugar
2 eggs
3 tsp vanilla
4 cups flour
1 1/2 cup cocoa powder
1 tsp salt
1. Cream together butter and sugar using stand mixer with attachment. If you really want your cookies to hold their shape, do not over mix the butter and sugar. Just cream together until combined.
2. Add your eggs one at a time, still only mixing until combined. Add your vanilla and mix until combined.
3. In a separate bowl, sift together dry ingredients: flour, cocoa powder, and salt.
4. Add your dry ingredients to your wet ingredients (in mixer) one cup at a time. Beware- this can get messy :) It seems like a LOT of dry ingredients, but it ends up being just right! You will know when your dough is right, it is a thick consistency, all is combined, and it sticks to your mixer. Be SURE to scrape the edges of the bowl between each step to ensure everything is incorporated evenly.
5. Place dough in plastic wrap and set in the fridge for one hour.
6. Roll dough out on heavily floured surface. Flour is going to be your BEST friend when rolling out and cutting this dough. Roll it out until it is about a half an inch thick. Each time you go to use a cookie cutter on the dough- rub the cookie cutter in a little flour to keep from sticking.
7. Once you have all the shapes you want, place them on a cookie sheet and BACK into the fridge for 10 more minutes. I am telling you- best tip ever! It helps the dough keep its shape.
8. Bake at 350 for 10 minutes!
9. Don't forget to save some for Santa, with a glass of milk, too!
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