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Tag Archives: cut-out cookies

Chocolate Fudge Cut-Out Cookies!!

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Chocolate cut out cookies!

The rich dark cocoa flavor of these cut-out cookies sets them apart as one of the yummiest cookies I’ve ever had!!

This weekend was a special treat — my good friend (and fellow baker/blogger) Megan came to visit me from Pennsylvania.  We met in 2010 on a mission trip to Russia and we have been best of friends ever since.  Russia with Megan

Megan and her mom and sisters create the most beautiful and unique cakes I’ve ever seen, and they blog about life and caking on their blog Happily Ever Cakes.  Megan has such great decorating ideas and she promised to share some of her recipes and techniques with me this weekend.

We spent hours in the kitchen (often accompanied with friends who wanted to help and learn too!)  It was so much fun, and I’m so excited to share with you all the things I learned!!

Holding our personalized mug cupcakes--technique coming soon to Easybaked!   Such a fun weekend!

Holding our personalized mug cupcakes–technique coming soon to Easybaked!
Such a fun weekend!

I wasn’t sure which project to tell you about first, so I decided to begin by dedicating this post to some truly yummy chocolate cut-out cookies.

Megan wanted to prove to me that royal icing isn’t always a tedious mess…. but honestly, royal icing is a tedious mess no matter what your technique or recipe (in my humble opinion!)

Chocolate cut-out cookies


They are cute.  Super super cute cookies.  But  24 cookies took three of us about 3 hours….which means if I’d done them alone they would have taken me 9 hours….yeah.

So there are a lot of pictures because this will likely never happen again.

Cut out cookies with Royal Icing!

We even put some of them on lollipop sticks which was a really fun way to display them.

Cut out cookie pops

When Megan suggested a royal icing project I immediately thought of this great family recipe.  I’d never made them as a cut-out cookie or attempted to bake them with sticks inserted, but I thought it would be worth experimenting with since they taste SO good.  The verdict??  These dense chocolate cookies are easy to cut into shapes and worked great with or without lollipop sticks.  The dark cookie really made all the fun colors in our frosting stand out too!

Ready for the recipe?   (printer friendly recipe)

INGREDIENTS: (makes 24 large cookies)

  • 2 sticks (1 cup) butter, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2/3 cup unsweetened cocoa powder
  • 3 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder

DIRECTIONS:

  • Preheat oven to 350F degrees.
  • Add butter, sugar, eggs, vanilla and cocoa together in  large mixing bowl.
  • Blend on medium speed with a mixer until smooth.
  • Gradually add dry ingredients and mix until smooth (use clean hands at the end, to knead into a soft ball of dough)
  • Wrap in plastic and chill for at least one hour.
  • Allow cookie dough to soften a little at room temperature
  • Roll out cookie dough on floured counter.  If you are adding sticks, you will want to roll the cookies out thick (about 1/3″)
  • Cut into desired shapes and place on a parchment-lined baking sheet.  Insert lollipop sticks, if desired, by gently pushing stick into cookie about 1- 1 1/2 inches. You will need to arrange cookies to fit with sticks on top of cookie sheet.
  • Bake for 8 to 11 minutes until the edges are firm.
  • Gently slide parchment paper off of cookie sheet and onto a flat surface.  Cool completely before moving- this allows the cookie to “set” around the stick.  Even when it is cooled, handle it with care.  It takes a little time for the cookie to harden around the stick.
  • Frost as desired.  A simple powdered sugar glaze will be delicious on these, or if you want to get fancy (and have a nice hard surface on your cookie) click here for Megan’s royal icing recipe and instructions for use.

Fun chocolate cookie cut-outsMy thoughts:  These cookies are SO yummy.  I’m not usually a huge fan of cut-out cookies, but these are truly worth the effort of rolling out and cutting!  I like them thick- even if you don’t add sticks to make them into pops.  They are so much fun all set up in a vase~ what a perfect way to serve cookies at a party!  You could wrap these in cello bags and tie them with cute ribbons too- a perfect favor for a wedding or shower!  Hope you have fun with these treats!!!   Enjoy!! ~r  

Royal Icing!!!


Other fun cut-out cookies to try:

Sugar cookie cut-outsHoney cut-out cookiesGingerbread Cookies!Easy Easter cut out cookies

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Honey Cookies (Medovniky) in fun fall colors!

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It’s almost too late for these cookies.  Around here the leaves are turning brown and falling fast!  The good news is that these incredibly flavorful cookies can be cut into any shape for any season!

These are a traditional Slovak cookie, generally made around Christmas.  When I traveled to Slovakia I fell in love with a traditional cake called Medovnik (if you want to see my attempt at it, click here).  When I came across this recipe on the Slovak Cooking blog, I knew I had to try them.

They are wonderful.  A little like honey graham crackers, a little like gingerbread cookies, a little like spice cake… an incredibly unique cookie that is SO easy to roll and cut out (I can’t stand sticky, messy cut-out cookie dough!)  They filled my house with wonderful fall scents when I baked them and I will definitely be making them again.  Here’s the recipe:

INGREDIENTS:

  • 4 ¼ cups flour
  • 1 cup sugar
  • 1 ¼ sticks (5 oz.) of unsalted butter
  • 3 ½ tablespoons of honey
  • ½ cup of water
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 ½ tablespoons cinnamon
  • ½ tablespoon ginger
  • ½ tablespoon cloves

DIRECTIONS:

  • Heat the sugar, water and honey in a sauce pan until the sugar dissolves, stirring constantly.
  • Stir in the butter, salt, cinnamon, ginger and cloves.
  • Once the butter has melted, let the mixture cool.
  • In a large bowl, combine the flour, baking powder and baking soda.
  • Pour the sugar-spice mixture over it and mix well.
  • Knead lightly to form a smooth dough.
  • Wrap it in cling film and refrigerate for at least an hour. (the recipe called for refrigeration, but my dough was just perfect to roll out immediately.)
  • Preheat oven to 400F degrees.
  • Roll dough out on a board dusted with flour.
  • Cut cookies in whatever shapes you want and place on a cookie sheet.
  • Bake for 5-8 minutes (they bake fast, so keep an eye on them).
  • Cool and frost with your favorite glaze or frosting (I used Royal Icing, click here for the recipe and for directions on how to use it)

My thoughts:  I really do love these cookies.  The recipe was so different than any other cookie recipe I’ve made before.  I have a love/hate relationship with royal icing.  I hate the 12 years it takes to frost my cookies, but then I LOVE the finished result.  However you ice them, these cookies are a unique addition to your cookie recipe collection.  Enjoy!  ~r

Other recipes you might enjoy: (just click on the image to see the recipe)

 

Easy Lemon Cut-out Cookies

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These brightly colored Easter cookies have a hint of lemon and a creamy sweet filling.  This cut-out recipe is REALLY easy to roll out and I used Linzer cookie cutters to make them into fun sandwich cookies.

Cookies:

INGREDIENTS:

  • 1 c. margarine
  • 1 c. sugar
  • 1 egg
  • 1 t. vanilla
  • 1 t. lemon juice
  • 2 T. whipping cream
  • 3 c. flour
  • 1/2 t. salt
  • 1/2 t. baking powder

DIRECTIONS:

  • Preheat oven to 350 degrees.
  • Cream together margarine and sugar.
  • Add egg, vanilla and whipping cream and mix.
  • Add lemon juice and mix until completely combined.
  • Add dry ingredients and mix well.
  • To color the dough:  I divided the dough into 3 smaller bowls and colored it using Wilton Icing Colors.  I love this food coloring…it says its for icing but I use it in everything– it makes things SO bright and doesn’t change the consistency of what you add it to.
  • Use a little additional flour to make your dough a good rolling consistency.  Using a flour-coated rolling pin, roll the dough out on a flour-coated surface.
  • Cut your cookies using any cookie cutters you like.  I used Springtime Shapes Linzer Cookie Cutters and I just LOVE the way they turned out.  Just cut solid cookies for the backs and for the tops use the tiny shapes to cut bunnies and chicks and flowers from the center of each cookie.  It IS a little fussy, but worth it in the end!
  • However you choose to cut them, place the cookies on parchment paper- covered cookies sheets and bake at 350 degrees for 10-12 minutes (check for a slightly browned edge).
  • Cool and frost.

Frosting:

INGREDIENTS:

DIRECTIONS:

  • Cream together the powdered sugar and Crisco.
  • Add the milk and blend until a smooth spreadable consistency.  Divide frosting and color in as many colors as you want.
  • Frost and enjoy!

My thoughts:  I love these Linzer cookie cutters.  I got them last fall when I made cookies for both Halloween and Christmas and I’ve been waiting for spring to arrive so I could try this set out– they are just so much fun.

I really think you will like this dough– it rolls out beautifully even with no refrigeration ahead.  If you want an easier cookie, just use traditional cookie cutters and have fun with all the bright colors!   Enjoy!  r-

Chocolate Cut-out Cookies

These easy-to-make chocolate cut-outs can be used to create so many wonderful Christmas treats.  Here, I used Christmas Linzer Cookie Cutters to make fun Christmas sandwich cookies.  These rich, cocoa-flavored cookies just might be your family’s new favorite cookie!

INGREDIENTS:

  • 1/4 c. margarine
  • 1/2 c. brown sugar (packed)
  • 1/4 c. cocoa powder
  • 1 T. milk
  • 1/4 t. baking soda
  • 2/3 to 1 c. flour

DIRECTIONS:

  • Preheat oven to 375 degrees
  • Beat together all ingredients but soda and flour, mixing until smooth and creamy.
  • Add soda and flour.  Add flour until dough can be handled and rolled into a ball.
  • On a lightly floured surface, roll out dough and cut. Place cookies on ungreased cookie sheet.
  • Bake for 5 to 6 minutes.
  • Allow cookies to cool on cookie sheet completely.
  • Gently remove  and decorate. I used Wiltons Candy Melts between my sandwich layers, but you could use frosting as well

My thoughts:  These have such a wonderful cocoa flavor and they are very easy to make.  They roll out nicely and bake without rising too much.  If you are using a Linzer cutter, make sure you don’t roll your dough too thin- the top cookies (the ones with the shapes cut out) may break once they are baked.  Thicker worked better for me.

Also– this is a small batch of cookies.  If you are making sandwich cookies like mine you will only get about 20 cookies.  You can easily double the recipe for more though.  I hope you and your family love these– enjoy!

Maple Cream Ginger Snaps

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Tangy ginger cookies filled with sweet maple cream.  Cut them into fun fall shapes for your Halloween party!

INGREDIENTS:

Cookies:

  • 1 cup butter
  • 1 cup sugar
  • 1 egg
  • 1 cup dark molasses
  • 2 T. vinegar
  • 5 cups flour
  • 1 1/2 t. baking soda
  • 1/2 t. salt
  • 2 t. ground ginger
  • 1 t. cinnamon
  • 1 t. ground cloves

Maple cream:

  • 2 1/2 cups of powdered sugar
  • 1/4 c. melted butter
  • 1 t. maple flavoring
  • Food coloring

DIRECTIONS:

  • Cream together butter and sugar.
  • Beat in egg, molasses and vinegar.
  • Blend in sifted dry ingredients.
  • Chill 2-3 hours (this is important– the dough is very easy to roll after chilling)
  • Roll 1/8 inch to 1/4 inch thick on a floured counter or board (thinner is better!)
  • Cut dough into small, equally-sized cookies (if you want to make cookies with cute cut-outs on one side, I used Halloween Linzer Cookie Cutters)
  • Place on greased cookie sheets.
  • Bake at 375 degrees for about 7-10 minutes.  Check often- take out when cookies have risen and are easily removed from sheet.
  • To make maple cream, combine powdered sugar, melted butter and a little water until a thick frosting consistency is reached.
  • Add maple flavoring (you can add vanilla if you don’t like maple)
  • Divide cream into 2 bowls and color as desired with food coloring. (my maple flavoring added a brown tint to my filling, so I just experimented with coloring to reach the shade I wanted– use gels so that you don’t dilute it!)
  • Frost one cookie’s back and top with another cookie.  The filling will harden up and make these very easy to store and serve.
  • ENJOY!

My thoughts:  These are a really unique flavor.  I love them– ginger and maple– YUM!  The ginger cookies are my grandma’s recipe and they don’t rise much so I thought they’d be perfect for this type of cookie cutter.  Roll them thin though– thicker cookies don’t keep the inside cut-out shape as well.  I’ve never used a Linzer cookie cutter (I’ve no idea how its SUPPOSED to be used-  I will probably read the directions eventually!) but it worked just great with this cookie recipe and these make me smile 🙂

Gingerbread Cut-out Cookies

These gingerbread cookies are my favorite gingerbread cookies ever.  They are a recipe that I got from my grandma (a WONDERFUL cook and baker) many many years ago.  I never tried making them because, well, grandma always made them!  I have wonderful memories of arriving late at their house after a long drive through Christmas traffic and having a plate of these with milk before bed.  My dad and I pretty much ate these by the handful every Christmas season.

My grandma passed away suddenly last week.  When I got back home after the funeral I remembered this recipe and knew I finally needed to try my hand at it- even if it isn’t Christmas yet.  They turned out beautifully and taste just like grandma’s – tasting them reminded me of all the wonderful things I will miss about her.

So, in honor of grandma Ruth- the best gingerbread cookie recipe ever:

INGREDIENTS:

DIRECTIONS:

  • Cream together butter and sugar.
  • Beat in egg, molasses and vinegar.
  • Blend in sifted dry ingredients.
  • Chill 2-3 hours (this is important– the dough is very easy to roll after chilling)
  • Roll 1/8 inch to 1/4 inch thick on a floured counter or board and cut into shapes.
  • Place on greased cookie sheets.
  • Bake at 375 degrees for about 10 minutes.  Check often- take out when cookies have risen and are easily removed from sheet.
  • Frost as desired (I used royal icing from sugar cookies recipe)

My thoughts:  Thanks grandma- for all the fun and memories and yummy home cooked meals– and most of all for all the love though all of my years.  Someday we will all meet together again in heaven.  Love you…

Cookie Cutter Brownies

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Make a dessert that everyone will love at your holiday parties!  Brownies cut into shapes and dipped in white chocolate— so. much. FUN!!!!

INGREDIENTS:

  • 1c. butter
  • 2c. sugar
  • 3 eggs
  • 2 tsp. vanilla
  • 2 c. flour
  • 1/2c. cocoa
  • 1/2tsp. salt
  • 1c. milk
  • 1 1/2 bags of Wiltons Candy Melts (in whatever colors you want!)

DIRECTIONS:

  • Preheat oven to 350.
  • Cream butter and sugar together. 
  • Beat in eggs, cocoa, vanilla and salt.
  • Add flour and milk (alternating them and mixing well in between)
  • Spread evenly in greased jelly roll pan.
  • Bake at 350 degrees for 15 minutes or until done in center and just starting to pull away from sides.
  • Cool completely
  • Using a sharp cookie cutter, cut small shapes out of the brownies. (I just used my finger to gently push the brownie out of the cutter and onto a cutting board.


  • Place excess brownie pieces into a freezer bag and freeze for another day (we are having brownie sundaes later this week!) 🙂
  • Melt each color of candy melt in separate bowls, microwaving for 30 second increments and stirring in between until smooth.
  • GENTLY set brownie cut-out into melted chocolate and scoop chocolate over the top.  Lift out with fork and tap excess chocolate off.  Place on parchment paper to harden.


My thoughts:  These are SO much fun to make!!!  The brownies are very easy to cut into shapes- its a good “cake- like” brownie recipe (you would not want to use a fudge brownie with this!)  The hardest part is dipping them in the candy melts.  Its not NEARLY as difficult as those crazy cake-pops, but you do have to be gentle and really keep your fork and bowl edge clean as crumbs can get into the melted chocolate and ruin the texture of it.  If you want to skip the chocolate coating part you could easily just decorate these cute little brownies with frosting too!  Enjoy!

 

Dedicating this recipe to all the people in my life who serve or have served our country in the military— THANK YOU!!!!!!!!!!!!!!!!!!!

This recipe was shared on these wonderful blogs:

Bacon Time, Somewhat Simple, Fireflies and Jelly beansLittle Brick Ranch, Sweet as Sugar Cookies, Pinch of this, that and the other, Something Swanky, Two Maids a Milking

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