Best Ever Chocolate Cutout Cookies

Best Ever Chocolate Cutout Cookies


"This recipe is my grandmother's. this will be the best chocolate cutout cookie you have ever tasted! Very chocolaty with a lot of taste! Everyone asks for the recipe when I bake these! The kids love them so its time to share!! ENJOY!"

Ingredients 2 h 30 m {{adjustedServings}} servings 86 cals

Serving size has been adjusted!

Original recipe yields 36 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 86 kcal
  • 4%
  • Fat:
  • 4.3 g
  • 7%
  • Carbs:
  • 11.9g
  • 4%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 50 mg
  • 2%

Based on a 2,000 calorie diet

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  1. Sift together the flour, cocoa, baking powder and salt; set aside. In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg. Gradually stir in the sifted ingredients to form a soft dough. Divide dough into 2 pieces, flatten and wrap in plastic wrap. Refrigerate for 2 hours.
  2. Preheat the oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Dough is sticky so be sure to add more flour to the rolling surface as needed. Place cookies 1 1/2 inches apart onto cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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Reviews 209

  1. 246 Ratings


I'm giving this recipie 5 stars with the modifications I made. I substituted 1/4 c. of the butter with shortening and also added 1 egg yolk. I also found that rolling them out just a bit thicker than 1/8'', baking them for 7 minutes and using parchment paper kept them from breaking apart. I ended up with cookies that were SO CHOCOLATEY WONDERFUL and tasted a lot like brownies. They were gorgeous with the "sugar cookie icing" recipie from this site.


Instead of using flour when cutting out shapes, use cocoa powder! That way you cant see the flour after baking.


These turned out great with modifications. I followed advice of other reviewers and added: 1t. vanilla, 1/2 t. cinnamon and an extra egg yolk. I also rolled them out a little thicker than the recipe called for. I did not refrigerate the dough at all and the dough was fine - even with my young kids making the cut-out cookies. We will make these again for something different.