Its the week before Christmas and I finally got around to making a batch of cut-out cookies. To me, the holiday season would not be complete without making a batch of these cookies. I went a different route this year and used a chocolate dough.
Rather than icing the cookies, I dipped half in white chocolate and just sprinkled some with white sprinkles. I'm really digging the black and white going on in these pictures. Hopefully you'll have time to make these in the next few days -- the recipe is a keeper!
Chocolate Cut-Out Sugar Cookies
Source: Smitten Kitchen
Ingredients
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup unsalted salted butter, softened (room temperature)
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup unsweetened cocoapowder
Directions
Preheat oven at 350 F degrees. Whisk dry flour, salt and baking powder in bowl and set aside. Mix butter, sugar, eggs, vanilla and cocoa in mixer. 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. Cut into desired shapes, brushing extra deposits of flour off the top. (It does disappear once baked, though, so don’t overly fret if they go into the oven looking white.)
Bake on a parchment-lined baking sheet for 8 to 11 minutes (the former for 1/8-inch thick cookies, the latter for 1/4-inch cookies) until the edges are firm and the centers are slightly soft and puffed.
Transfer to a wire rack to cool.
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