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Chocolate Cut Out Cookies with Glaze Icing

Chocolate Cut Out Cookies with Glaze Icing
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We are nearing the annual celebration day of 
LUV.
Sweet Luv.
Beautiful Lu-hu-huv.
Mr. SpellCheck is having a hayday with that one!
It will be Valentines Day before you know it!
The good old day of Love just calls out Sugar Cookies, doesn’t it?
Maybe just to those of us with a serious baking addiction.  
 
These Chocolate Cut Out Cookies are a fun way to switch up the traditional cut out Sugar Cookie. 
They are soft, chocolaty and melt in your mouth delicious. 
 
However….
If you would like to make some traditional
or  
You just go right ahead and do it!
Click on the links above, 
and there the recipes will be, 
in all of their glory.
Both wonderful and amazing.
If you would like to spend less time in the kitchen, 
but still want a 
fabulous sugar-cookie-like-valentines-treat-experience
then check out these
 
 They come together very quickly and are exceptionally tasty.
 
If you would like to make these 
Chocolate Cut Out Cookies with the Glaze Icing 
 keep on a scrollin’ down!
They are sure to bring smiles all around…
If you would like that sort of thing.
I know I would.
Somebody sign me up for smiles all around!
 
Chocolate Cut Out Cookies
Time: 90 minutes + time to decorate
Yield: 36-48 cookies depending on the size you cut them
Recipe adapted from Glorious Treats
1 C butter, softened
2/3 C sugar
1/2 C brown sugar
1 egg
2 T water
1 t almond extract
1 t vanilla
1/2 C cocoa powder (Girardelli or Hershey’s, use good quality cocoa)
3 C flour
1/2 t baking soda
1/2 t salt
1. Cream together the butter, sugar and brown sugar until light and fluffy.
2. Add the egg, water, almond extract and vanilla. Mix for about 1 minute, or until well combined.
3. In a separate bowl combine the cocoa powder, flour, baking soda and salt. Mix it together with a wooden spoon, or whisk to be sure all the dry ingredients are combined. You don’t want any clumps of salt hanging out there solo, waiting to ruin someones bite of cookie.
4. Add the dry ingredients to the creamed mixture. Beat until all ingredients are mixed well. 
5. Roll the dough out onto a lightly floured surface. Cut it into desired shapes.
6. Bake at 350 degrees for 7-10 minutes. Do not over bake here folks. These cookies are so good when they are soft….not nearly as heavenly when they crunch like a cracker. It’s a little bit difficult to tell when they are done, due to their dark color. I like to take them out of the oven when they are still soft in the middle. Then continue to let them cook on the cookie sheet for a couple of minutes. Then cool completely on a wire rack. 
***Note: Some of you may remember me posting this same Glaze Icing back in December. In that post I advised readers to make each icing color twice, one as thin as syrup and the other thicker like toothpaste. After decorating a whole grundle of cookies using this technique I decided it was really time consuming, and I might be able to get a similar result with only one consistency per color. 
(Is this making any sense?)
For these cookies I made the icing the consistency of a thick syrup. It did indeed speed things up! That’s something I love. However it does limit the decorative possibilities. Really precise, thin, delicate lines are not really an option using this consistency. But if you don’t mind thicker lines for a quicker time in the kitchen…then one consistency might be right up your alley.***
Glaze Icing
Time: about 5 minutes per color
Yield: Glaze for about 15 cookies
Recipe adapted from I am Baker
 
1 C powdered sugar
1 T corn syrup
1 t milk
1/4 t almond extract
Americolor Food Coloring (available at Hobby Lobby)
condiment bottles (got mine in the cake decorating section at Wal Mart)
 
These measurements are approximate. 
1. Put all ingredients, but the food coloring, into a medium sized bowl. Whisk it around to combine. You want to work for the consistency of a thick syrup. Add more powdered sugar to thicken, and more milk to thin. 
2. Add the food coloring, whisk it and be sure it is all combined.
3. Pour the icing into a condiment bottle. Be sure to put the cap on! It can dry out rather quickly.
4. Make additional colors as desired.

5. To decorate with the icing, pipe a border around the edge of you cookie. Let this border sit for about 5 minutes. Once it has dried then fill in the cookie with icing. To make fun patterns and designs you can pipe a different color onto the cookie while it is still wet, or pipe another color on, after it has dried. Just depends what kind of look you like. All of the cookies you see here used the wet on wet technique. 
6. Once the cookies are dry you may stack them without ruining your beautiful decorating. However, I would advise you to let them dry overnight.

Enjoy! Have fun!

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19 Comments

  1. 1
    February 8, 2011 at 12:46 pm

    These look so romantic! I have been looking for a chocolate cut-out recipe, and this one looks so great! The frosting is so beautiful, perfect!

  2. 2
    February 8, 2011 at 2:40 pm

    I must try this before valentines day! my daughter saw the picture and fell in love. ;) thanks for the wonderful idea!

  3. 3
    February 8, 2011 at 3:47 pm

    Very pretty LUV cookies! Great job decorating!

  4. 4
    February 8, 2011 at 8:50 pm

    These are beautiful! I love the chocolate version for cut-outs. They contrast beautifully with the frosting. Question: does this frosting harden enough that the cookies can be stacked, or do you store them in a single layer?

  5. 5
    February 8, 2011 at 9:19 pm

    They look so perfect! If I were to make them, I don't know if I dare trying to frost them. Mine never turn out so beautiful. I guess I don't have enough patience.

  6. 6
    February 8, 2011 at 9:28 pm

    Amy,
    They are just as good with Buttercream Frosting…and take up a lot less time as well. You could go that route if you chose to!

    Monica,
    The Glaze Icing should harden up enough that they can be stacked, however I would set them set up over night in a single layer. They should be fine to stack after that. Good Luck!

    ~Jamie

  7. 7
    February 8, 2011 at 10:17 pm

    Is the frosting piped around the outside the same as the inside?

  8. 8
    February 9, 2011 at 3:19 am

    Hi Molly,
    Thanks for your question. I have answered it in the post above. After you read it if you have any further questions, let me know!
    ~Jamie

  9. 9
    February 9, 2011 at 3:26 am

    Seriously Jamie, you are an artist! Those look too beautiful to eat and I love that they're chocolate. If you ever need a taste tester I'm your girl :)

  10. 10
    February 9, 2011 at 4:00 pm

    These look wonderful for V-day! I must keep them in mind for next year ;) Thanks for sharing ;)

  11. 11
    February 10, 2011 at 5:43 am

    I love the swirls! They are beautiful! Inspirational!

  12. 12
    February 10, 2011 at 8:46 pm

    I just had to write a comment for you!! I needed 72 cookies for my kids class parties for Valetins'e Day and they turned out perfect!! This dough was so easy to work with and rolled out perfectly! Thanks for the recipe and I love your blog!!!

  13. 13
    July 8, 2011 at 9:00 am

    hye,,i know this might be a dumb question, but what is 1 T?is it teaspoon or tablespoon? im confused

  14. 14
    July 14, 2011 at 2:33 am

    miss clumsyanna,
    The small t is for teaspoon and the large T is for tablespoon.
    ~Jamie

  15. 15
    January 27, 2012 at 11:05 pm

    You make the most beautiful stuff. You truly are an artist!

  16. 16
    February 11, 2012 at 3:37 am

    Your cookies are beautiful, I was planning to make some chocolate heart cookies and decorate them now I know what recipe to use. Love your blog :)

  17. 17
    February 15, 2012 at 5:09 am

    Hi Jaime! Let me just say you are my hero!!!! I have been following your blog for about a month now and you are such an inspiration.

    I made these cookies for Valentine's Day and everyone just loved them. I told them I wish I could take the credit so I tip my hat to you.

    KUDOS.

    Alana

  18. 18
    Tara
    December 18, 2013 at 3:39 pm

    Do you have to let these set in fridge for a while prior to rolling & cutting? I know most cut outs require that.

    • 19
      Jamie
      December 19, 2013 at 7:17 am

      Tara,
      This dough is very forgiving, and easy to roll out from the minute you mix it together. No need to refrigerate. Best of luck to you!
      ~Jamie

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