Description
Rich, chocolatey cut-out cookies with a decadent chocolate glaze. Perfect for holidays, special occasions, or any time you crave a delicious treat!
Ingredients
Scale
- 3 cups all-purpose flour, plus more for dusting
- 1 cup unsweetened cocoa powder (Dutch-processed preferred)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 4 ounces bittersweet chocolate, finely chopped
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1 tablespoon light corn syrup (optional, for shine)
- Sprinkles (chocolate, rainbow, or your favorite!)
- Chopped nuts (almonds, hazelnuts, or walnuts)
- Sea salt flakes
Instructions
- In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a separate large bowl (or the bowl of a stand mixer), cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes on medium speed).
- Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined. Be careful not to overmix the dough.
- Wrap the dough in plastic wrap and flatten it into a disc. Refrigerate for at least 2 hours, or preferably overnight.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- On a lightly floured surface, roll out the chilled dough to about 1/4-inch thickness.
- Use cookie cutters to cut out your desired shapes. Gather the scraps of dough, reroll them, and cut out more cookies until all the dough is used.
- Place the cookies on the prepared baking sheets, leaving about 1 inch of space between each cookie. Bake for 8-10 minutes, or until the edges are set and the centers are slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- In a heatproof bowl set over a saucepan of simmering water (or in the microwave in 30-second intervals, stirring in between), combine the chopped bittersweet chocolate, heavy cream, and butter. Stir until the chocolate is completely melted and the mixture is smooth and glossy. If using, stir in the light corn syrup for extra shine.
- Let the glaze cool slightly for a few minutes, until it thickens enough to coat the cookies without running off completely.
- Dip each cooled cookie into the chocolate glaze, or spread the glaze evenly over the top of each cookie using a spatula or spoon.
- While the glaze is still wet, sprinkle with your desired decorations, such as sprinkles, chopped nuts, or sea salt flakes.
- Place the glazed and decorated cookies on a wire rack to allow the glaze to set completely. This usually takes about 30-60 minutes.
Notes
- Use high-quality Dutch-processed cocoa powder for the best flavor.
- Don’t overmix the dough to avoid tough cookies.
- Chilling the dough is essential for preventing spreading.
- Bake on the middle rack for even heat distribution.
- Store cooled, glazed cookies in an airtight container at room temperature for up to 3-4 days.
- Prep Time: 30 minutes
- Cook Time: 8 minutes