30 Minute No Chill Chocolate Cut Out Cookies
Make these easy cut out chocolate sugar cookies in 30 minutes or less! After making classic cut out vanilla sugar cookies I knew I had to make a chocolate version. These are made with cocoa powder and don't require any chill time. The best part is that they hold their shape really well, even those sharp edges! Decorate these with an easy cookie icing for a fun, festive, decorated, holiday cookie!
Ingredients
- 1 cup unsalted butter, at room temperature 227g
- 1/2 cup powdered sugar, 53g
- 1/2 cup white sugar, 100g
- 1 egg, large
- 2 tsp vanilla extract
- 3 cups all purpose flour, 360g
- 1/2 cup cocoa powder, unsweetened 50g
- 1 1/2 tsp baking powder
- 1/2 tsp kosher salt
Instructions
- Preheat the oven to 350° F and set aside two cookie sheets.
- In the bowl of a hand or stand mixer fitted with the paddle attachment add the 1 cup softened butter, 1/2 cup powdered sugar, and 1/2 cup white sugar. Cream on medium speed for 1-2 minutes until pale, light, and fluffy.
- Scrape down the bowl and add in the 1 large egg and 2 tsp vanilla extract. Mix for 1 minute again to combine.
- With the mixer running on low, slowly add in the 3 cups flour allowing it to absorb into the creamed mixture. Continue with the 1/2 cup cocoa powder, 1 1/2 tsp baking powder and 1/2 tsp kosher salt.
- Raise to medium speed and mix until a smooth dough forms.
- Roll out the dough to 1/4" thick between 2 pieces of parchment paper. Using a cookie cutter, cut out your desired shapes, then lift off the scraps. Lift the parchment onto the cookie sheet.
- Bake the cookies for 10 minuted for 3" cookies or 8-9 minutes for 2" cookies. Repeat the process with scraps and more parchment.
- Cool and decorate with easy cookie icing or royal icing.
Notes
Cookie icing is perfect if you want a no fuss easy icing to decorate without any piping bags or for a fun kids activity. This will take 24 hours to dry completely
Royal icing is best used if you want to pipe intricate details. This will dry hard in 2-3 hours.
Yield and cookie cutter size
I got 20 cookies out of a 3" cookie cutter for one batch of cookie dough. The amount of cookies you get out of this recipe depends on the size of your cookie cutter.Storage and freezing
If your'e decorating the cookies with either above icing, you want to let the cookies dry completely for about 24 hours before packing and sending to friends. Leave them uncovered on a counter top overnight. Make the cookies 3 days in advance of decorating them and they will still taste amazing. To store, put them in an airtight container for up to 1 week. For freezing, place the cookies in a zip top freezer safe bag and freeze for 2 months.Serving: 1cookie, Calories: 190kcal, Carbohydrates: 24g, Protein: 3g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 33mg, Sodium: 95mg, Potassium: 59mg, Fiber: 1g, Sugar: 8g, Vitamin A: 296IU, Calcium: 27mg, Iron: 1mg
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