Chocolate Sugar Cookie Cut-Outs

Name: Chocolate Sugar Cookie Cut-Outs
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 36
Cuisine: Global
Ingredients: 0 teaspoons baking soda; 85 grams semisweet or bittersweet chocolate, melted; 4 liters 1-pound boxes confectioners sugar (about; 1 large egg; 532 milliliters all-purpose flour, spooned and leveled, plus more for dusting; 36 servings Food coloring , such as gel coloring, if desired; 118 milliliters meringue powder; 1 teaspoons fine salt; 36 servings Your favorite sprinkles and nonpareils, for decorating; 296 milliliters sugar; 12 Tbsps 1/2 sticks unsalted butter, at room temperature; 118 milliliters unsweetened cocoa powder; 1 teaspoons pure vanilla extract

Chocolate Sugar Cookie Cut-Outs might be just the dessert you are searching for. This recipe serves 36. One serving contains 347 calories, 1g of protein, and 6g of fat. From preparation to the plate, this recipe takes roughly 2 hours and 10 minutes. If you have baking soda, sugar, butter, and a few other ingredients on hand, you can make it. It is perfect for Christmas.

Instructions

Whisk together the flour, cocoa powder, salt and baking soda in a medium bowl and set aside.

Ingredients you will need

Cocoa Powder

Baking Soda

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

Put the butter into the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer) and beat on medium-high speed until smooth.

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Butter

Equipment you will use

Stand Mixer

Hand Mixer

Bowl

Add the sugar and beat until light and fluffy, scraping down the sides of the bowl and paddle as needed, about 4 minutes more.

Ingredients you will need

Sugar

Equipment you will use

Bowl

Add the egg and vanilla and beat until smooth.

Ingredients you will need

Vanilla

Egg

Add the melted chocolate and beat until smooth.

Ingredients you will need

Chocolate

Reduce the mixer speed to medium-low and add the flour mixture in two batches, scraping down the sides of the bowl and paddle as needed.

Ingredients you will need

All Purpose Flour

Equipment you will use

Blender

Bowl

Mix until incorporated.

Divide the dough in half and shape into two flattened disks. Wrap in plastic wrap and refrigerate until firm at least 1 hour and up to 3 days.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Remove the dough from the refrigerator for 20 to 30 minutes before rolling, to soften.

Ingredients you will need

Dough

Position oven racks to the upper and lower third of the oven and preheat to 350 degrees F. Line two baking sheets with parchment. Now flour parchment for rolling: Dust a piece of parchment with flour, place a disk of dough on it, dust the disk with flour, then cover it with a second piece of parchment.

Ingredients you will need

Dough

All Purpose Flour

Equipment you will use

Baking Sheet

Oven

Roll out the dough about 1/4 inch thick.

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Dough

Roll

Cut out shapes with 11/2- to 2-inch cookie cutters. Gather up the scraps, re-roll and cut out. (Chill the scraps if the dough becomes too soft.)

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Dough

Roll

Equipment you will use

Cookie Cutter

Roll and cut out the remaining disk of dough. Working in batches, arrange the cookies 1 inch apart on the prepared baking sheets.

Ingredients you will need

Dough

Roll

Equipment you will use

Baking Sheet

Bake the cookies until the tops look dry and no indentation is left when pressed with your finger, 10 to 12 minutes.

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Equipment you will use

Oven

Let the cookies cool for a few minutes on the baking sheets, then use a metal spatula to transfer them to a rack to cool completely.

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Equipment you will use

Baking Sheet

Spatula

Decorate with royal icing as desired. Store at room temperature in an airtight container for up to 3 days.

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Icing

Combine the confectioners' sugar, meringue powder and 3/4 cup water in the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl if using a hand mixer).

Ingredients you will need

Powdered Sugar

Water

Equipment you will use

Stand Mixer

Hand Mixer

Whisk

Bowl

Mix on medium-low speed until pure white and stiff enough to form peaks.

Add up to 1 tablespoon food coloring if using and mix with a rubber spatula until the color is uniform. Store at room temperature, covered, with plastic wrap on the surface for up to 2 days. Re-whip until smooth before using.

Ingredients you will need

Food Color