Add Chocolaty Magic to Your Holiday Baking with Brownie Roll-Out Cookies

It’s been a blur of flour, butter, and chocolate around here lately, and honestly, you’d think I’d be sick of it. But I’m not.

Close up of a brownie roll-out cookie shaped like a snowflake and decorated with royal icing.

For the last month, I’ve been embracing holiday baking with arms wide open – and have the freezer full of cookies to prove it. There were the oatmeal chocolate chip cookies, yes. Then the crumbly brown butter cookies. Next, Earl Grey.

I made biscotti, four kinds of slice-and-bakes and, on a whim, triangle-shaped brown butter shortbread.

Right now, even as I type this, my sore throat aching and six blankets on top of me (thank you, winter), I’m dreaming of no-bake butter balls and peppermint marshmallows, and deciding I’ll have time to make those, too.

Priorities, you know?

For anyone with a chocolaty sweet tooth, make lovely Christmas gifts with our brownie sugar cookies! We share the recipe: https://foodal.com/recipes/cookies/brownie-roll-out/

There’s something wonderful, food-wise, about this time of year.

As the holidays approach, even non-cooks, the ones who say they aren’t very interested in the kitchen, have been known to pull out a sheet pan and frost some sugary Christmas trees or snowman cookies.

It’s just what you do during the holidays.

Need a new idea for holiday baking? Try our fudgy brownie sugar cookie cut-outs this year! We share the recipe: https://foodal.com/recipes/cookies/brownie-roll-out/

What I’m baking next is a dessert inspired by Smitten Kitchen’s original recipe – a new take on traditional cut-outs.

Combining the fudgy texture and deep taste of a brownie with a classic sugar cookie cut-out, these treats will bring so much chocolaty happiness to your winter baking.

Give your usual holiday cookies a chocolaty update with our fudgy and sweet brownie cut-out recipe: https://foodal.com/recipes/cookies/brownie-roll-out/

They taste great either plain or decorated with royal icing. And these treats would work especially well, I think, with a double dose of cocoa when covered with a fudge frosting.

Use them and decorate them however your holiday heart wishes!

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Add Chocolaty Magic with Brownie Cookies | Foodal.com

The Best Brownie Cut-Out Cookies


  • Author: Nikki Cervone
  • Prep Time: 10 minutes
  • Cook Time: 6-8 minutes
  • Total Time: -25750300.833333 minute
  • Yield: 25-30 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: Desserts

Description

These soft chocolate cookies taste like brownies, and are the perfect holiday update to your usual sugar cut-outs!


Ingredients

  • 2 1/2 cups all purpose flour (plus extra for rolling)
  • 2/3 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 2 sticks (1 cup) unsalted butter (softened to room temperature)
  • 1 1/2 cups granulated Sugar
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 teaspoon vanilla extract

Instructions

  1. In a medium bowl, whisk together the flour, cocoa powder, and baking powder. Set aside.
  2. In a stand mixer fitted with a paddle attachment, beat the butter, sugar, and salt until light and fluffy. Add the eggs one at a time, mixing until each one is fully incorporated. Add the vanilla. Gradually add the dry ingredients to the creamed mixture. Mix until a dough forms, but don’t overmix.
  3. Transfer the dough to a lightly floured surface. Press gently into a flat disc shape. Cover the disc in plastic wrap, and chill in the refrigerator for about 30 minutes.
  4. When ready to roll and cut, preheat the oven to 350°F. Take out the chilled dough from the refrigerator.
  5. Dust a clean countertop or table with flour. Remove the dough from the plastic wrap and place on the prepared surface. Roll it from 1/8-inch thickness to 1/4-inch thickness. Cut into your desired shapes. Transfer the cookies to sheet pans lined with parchment paper or a silicone mat, being sure to leave about 1/2 inch between each cookie.
  6. Bake for 6 to 8 minutes, depending on the thickness. The edges will be slightly firm, and the center slightly soft and puffed. Remove from the oven. Let the cookies cool for about 5 minutes of the baking sheet before carefully transferring to a cooling rack to cool completely. Decorate and serve!

Notes

Adapted from Smitten Kitchen. 

Keywords: chocolate, Christmas, roll-outs, cut-outs, cookies, brownies, royal icing

Cooking by the Numbers…

Step 1 – Whisk the Dry Ingredients

Add Chocolaty Magic to Holiday Baking | Foodal.com

In a medium bowl, whisk together the flour, cocoa powder, and baking powder. Set aside.

Step 2 – Cream

Homemade Cut-Outs | Foodal.com

In a stand mixer fitted with a paddle attachment, beat the unsalted butter, sugar, and salt until light and fluffy.

How to Make Homemade Cocoa Cut-Outs | Foodal.com

Add the eggs one at a time, mixing until each one is fully incorporated. Add the vanilla.

Step 3 – Add the Dry Mixture

How to Make Brownie Sugar Cookies | Foodal.com

Gradually add the dry mixture until a soft, uniform dough forms. Don’t overmix.

Step 4 – Chill

Brownie Cut-Outs | Foodal.com

Transfer the dough to a lightly floured surface. Press gently into a flat disc shape.

Cover the disc in plastic wrap, and chill in the refrigerator for about one hour.

Step 5 – Roll and Cut

How to Make the Best Brownie Cut-Outs | Foodal.com

Preheat the oven to 350°F.

Take the chilled dough out of the refrigerator. Allow it to sit at room temperature for about 10 minutes.

Dust a clean countertop or table with flour. Remove the dough from the plastic wrap and roll it on the prepared surface, using more flour as needed to prevent sticking. Roll it to about 1/8 to 1/4 of an inch thick, depending on your own preferences.

Cut into your desired shapes (snowflakes are perfect!), brushing off any extra deposits of flour from the top. If there is still some flour, no worries! It will disappear when baked.

But I actually like a bit of flour on them, to make them look even more like snow-dusted delights!

Step 6 – Bake

Perfect Chocolate Cut-Out Cookies | Foodal.com

Place cut shapes on the prepared baking sheet.

Bake for 6 to 8 minutes, depending on the thickness. The edges will be firm, and the center slightly soft and puffed.

Step 7 – Cool and Decorate

Add Chocolaty Magic with Brownie Cookies | Foodal.com

Remove from the oven. Let the cookies cool for about 5 minutes of the baking sheet before carefully transferring to a cooling rack to cool completely.

Decorate however you wish!

To learn how to use royal icing for decorating, like in these photos, follow our tutorial to get our recipe, royal icing guidelines, and some fun decorating ideas.

A New Kind of Dessert for the Holidays

While I package up these fudgy, sugary chocolate snowflakes in square, red tins – a gift for my coworkers – it’s with the knowledge that I am not alone.

I know there are kitchens throughout Chicagoland, throughout the country, throughout the world, serving as backdrops for powdered sugar and creamed butter activities. And I’ll admit that’s part of why I like it.

There’s a unity, a sense of us all being in this together.

The Best Recipe for Brownie Cut-Outs | Foodal.com

This time of year, we’re all part of a large community that watches the same White Christmas or It’s a Wonderful Life on television, that checks off names on the same kinds of gift lists, that travels to see people we love, wherever they may be.

I like to think that at Christmastime especially, we reflect a little better on the essence of something we all desire and for which we were made:

Love.

Share the holiday spirit with me – post your favorite feel-good holiday treats in the comment section below.

And if cookies are your thing, check out some of these tasty recipes:


Don’t forget to Pin It!

These soft, brownie-like cookies are the perfect update to your usual sugar cut-outs. And for anyone with a chocolaty sweet tooth, they make lovely Christmas gifts, tucked into colorful tins and wrapped with tissue paper. Enjoy them plain, or decorate them for the holidays with royal icing and assorted sprinkles. Add this recipe to your holiday baking, now on Foodal.

Photos by Nikki Cervone, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published December 18th, 2008 by Shanna Mallon. Revised and updated November 8th, 2018, with additional writing and editing by Nikki Cervone.

*Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

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About Shanna Mallon

Shanna holds an MA in writing from DePaul University. Her mantra? Restoring order and celebrating beauty through creative content, photography, and food. Shanna's work has been featured in Bon Appetit, The Kitchn, MSN.com, Everyday Health, Better Homes & Gardens, Houzz.com, Food News Journal, Food52, Zeit Magazine, Chew the World, Mom.me, Babble, Delish.com, Parade, Foodista, Entrepreneur and Ragan PR.

17 thoughts on “Add Chocolaty Magic to Your Holiday Baking with Brownie Roll-Out Cookies”

  1. i like how nicely your cookies rolled… my wooden pin works horribly…. always sticks to it… even if i flour it or pam it 🙁 boo. by the way. i think your pictures have improved tremendously! such an incredible artsy feel lately 🙂 love yah!

  2. i hope you spend today getting better and indulging in horrible daytime television, catching up on reading and maybe just nibbling on all the good baked stuff you’ve been creating lately. you are so cute with your effusive enthusiasm for baking and while my energy levels in the kitchen has been waning, you’re still moving along despite your sore throat! so inspiring.

    get well soon!

  3. Rae: I used to have the same problem with my wooden pin, but I think I’ve found the solution: flour the heck out of it, the counter, the dough. Really makes a difference. BTW: thanks about my pictures. I’m trying! 🙂

    Lan: Aw, you’re so nice. I took your advice, watching TV and lolling around. We lost power mid-day, so I took a lovely nap on the sofa. Feeling much better now!

    Amy: LOL—thankfully I wrapped them up right away in tins… otherwise I’d have been eating a LOT!

    Chessa: 🙂

  4. OH MY GOSH! I am so excited to taste these. Keep them on lock-down so no one throws them away while we are not in the office. I will pick them up tomorrow, for sure!! 🙂

    • Hi, Sondra! Thanks for your question!

      I would not suggest using a boxed brownie mix. This recipe is a sugar cookie base, rather than a traditional brownie. The batter of the brownie mix would have to be drastically adapted to be durable enough like a sugar cookie to roll out, cut, and have the pieces hold their shape. And after these changes, it most likely wouldn’t bake properly, or have the correct texture.

      If you would still like to use a brownie mix, I would suggest making the mix as is, spreading it thinly in a rectangular pan or 1/4-sheet pan, bake it, and then cut out the desired shapes using cookie cutters once it is completely cool.

      Let me know what you decide to do! 🙂

  5. I just made these tonight and they are phenomenal. I may have eaten so many straight off the cooling rack that I’ll need to make a second batch tomorrow so we have enough to gift. ???? Thank you for a great recipe! Can’t wait to see how mine look after decorating!!

  6. Hi I stumbled across ur recipe want sugar cookie brownie cutouts However I don’t have unsweetened cocoa powder so I’m going to use dry brownie mix instead only I’m going to cut down the sugar to half cup and flour to 1 and a half cups and add gradually if need more but going to follow ur recipe other wise so I will let u know how they turn out

    • Hey, Brooke! You certainly can freeze them without sacrificing flavor or texture! You have two options for freezing:

      First option: Freeze the cookie dough. Shape the dough in a flat, round disc, wrap tightly in two layers of plastic wrap, and place in a freezer-friendly airtight container or bag. When ready to bake, allow to thaw in the refrigerator overnight before continuing on with rolling, shaping, and baking.

      Second option: Freeze the final, baked products. Place the cookies in a freezer-friendly airtight container or bag in flat layers with parchment paper in between each layer.

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