Glazed Chocolate Fudge Cut Out Cookies - Dee Dee's

Diane Hopson Smith

By
@DeeDee2011

For all you chocolate lovers, you are gonna love this glazed chocolate fudgy goodness!!

Decorating cookies became a tradition for my daughter and me when my daughter was very young. We decorated cookies for Christmas, Valentines, Easter and Halloween.

We've continued this tradition with her sons, my grandsons.

This is not our recipe but when I spotted these amazing "chocolate" cut out cookies I knew I had to give them a try!! I can't wait to share these with my daughter.

Hope you enjoy!!

Adapted from Jamiecooksitup

Photo's are mine


Featured Pinch Tips Video

Rating:
★★★★★ 1 vote
Comments:
Serves:
36 to 48 cookies depending on size
Prep:
1 Hr
Cook:
10 Min
Method:
Bake

Ingredients

COOKIES

3 c
all purpose flour
1/2 c
cocoa powder (use good quality cocoa)
1/2 tsp
baking soda
1/2 tsp
salt
1 c
butter, softened
2/3 c
sugar
1/2 c
brown sugar
1
egg
2 Tbsp
water
1 tsp
almond extract
1 tsp
vanilla extract

GLAZE

1 c
powdered sugar
1 Tbsp
corn syrup, light
1 Tbsp
milk (you may need more milk)
1/4 tsp
almond extract
food coloring (i used a gel food coloring)

NOTE: I MADE 3 BATCHES OF GLAZE; 1 WHITE, 1 PINK AND 1 RED. THIS WAS NOT ENOUGH GLAZE TO COVER ALL THE COOKIES SO YOU WILL NEED TO MAKE ADDITIONAL BATCHES AS NEEDED. THE AMOUNT I MADE COVERED 12 TO 14 MED/LG COOKIES.

Step-By-Step

Step 1 Direction Photo

1DIRECTIONS FOR COOKIES

In a separate bowl sift together: flour, cocoa powder, baking soda and salt; set aside. NOTE: once sifted, I whisked to ensure dry ingredients were well combined.

Step 2 Direction Photo

2Cream butter, sugar and brown sugar until light and fluffy. Add egg, water, almond extract and vanilla. Mix for about 1 minute, or until well combined.

Step 3 Direction Photo

3Add the dry ingredients to the creamed mixture 2 or 3 tablespoons at a time. Beat until all ingredients are mixed well. Refrigerate dough 30 minutes to 1 hour.

Step 4 Direction Photo

4Roll the dough out onto a lightly floured surface. Cut it into desired shapes.

NOTE: For my lightly floured surface, I mix cocoa in my flour to prevent white flour spots on the cookies.

Step 5 Direction Photo

5Bake at 350 degrees for 7-10 minutes. Do not over bake. These cookies are better a little soft. Remove for oven and cool on cookie sheet for 5 minutes; tranfer to wire rack to completely cool.

Step 6 Direction Photo

6Photo of baked cookies cooling on rack.

7DIRECTIONS FOR GLAZE

Place all ingredients, except the food coloring, into a medium sized bowl; whisk to combine. You want a thick syrup. Add more powdered sugar to thicken, and more milk to thin.

8Add the food coloring, whisk well to combined.

9Pour the icing into a condiment bottle. Be sure to put the cap on to ensure it doesn't dry out.

10Make additional colors as desired repeating the above steps.

Step 11 Direction Photo

11To decorate; cover cookie with glaze (your choice of color). 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 (for 5 minutes). Just depends what kind of look you like. All of the cookies you see here I've used the wet on wet technique.

12Allow cookies to dry over night. Once dry, cookies should stack nicely without affecting the design.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American