Iced Chocolate Cutout Cookies

Susan Bartley


These are a favorite around my house. I just use a 2 inch scalloped edge cookie cutter to make mine and I get over 9 dozen cookies from one batch! Also so I get perfectly uniform cookies I take and place a 1/4 inch dowel on either side of the dough I'm going to roll out and run my rolling pin over them. It makes for a perfect thickness and every cookie is just perfect! Enjoy

☆☆☆☆☆ 0 votes
makes several dozen, all depends on the size of cookie cutter you use.
15 Min
10 Min


1 c
butter, unsalted
1 1/2 c
2 large
1/2 c
sour cream
2 tsp
pure vanilla extract
4 c
1 c
cocoa unsweetned powder
1 tsp
baking soda
1/2 tsp
salt, (omit if using salted butter)


3/4 c
butter, room temperature
3/4 c
high ratio shortening like sweetex, do not use crisco as crisco will become watery
2 lb
sifted powdered sugar
2 tsp
pure vanilla extract
2 c
semi-sweet chocolate chips melted
whole milk for thinning your icing


1Preheat oven to 350. Line cookie sheets with bakers parchment paper.
2Sift together flour, cocoa powder, salt and baking powder. Set aside.
3Combine sugar and butter in mixing bowl and beat till creamy. Add eggs and beat till light and fluffly. Now beat in the sour cream and vanilla extract.
4Add all dry ingredients to the creamed mixture and stir together.
5Now take about 1/3rd of the dough and roll out to about 1/4 of an inch thick and cut into desired shapes and place on cookie sheet. I use a 2" round scalloped edge cookie cutter. Bake at 350 for 8 minutes. It's not necessary to refrigerate the dough first.
6While cookies are cooling make your icing.
7In mixing bowl combine butter, shortening, powdered sugar and vanilla. Using flat paddle mix well, add milk to thin to spreading consistency. Beat for 8 minutes, than add melted chocolate and beat another 5 minutes.
8Frost cooled cookies and enjoy! Store cookies in an air tight container for future enjoyment.

About this Recipe

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