Chocolate Cutout Cookies – Recipe

While iced pumpkin cookies may be more seasonal, chocolate cutout cookies are much more versatile.  This past week, I did make them quite seasonal with a set of autumn themed cookie cutters.   This was the result:

They can be either soft and chewy or crisp and crunchy, depending on their thickness and how they’re stored.  Delicious either way – especially with a mug of hot coffee.

Chocolate Cutout Cookies

Adapted from


  • 1 1/2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/4 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1/2 cup butter, softened
  • 1/4 cup vegetable shortening
  • 1 1/4 cups white sugar
  • 1 egg plus 1 yolk
  • powdered sugar


  1. Preheat the oven to 375 degrees.  Sift together the flour, cocoa, baking powder and salt; set aside.
  2. In a medium bowl, cream together the butter, shortening, and sugar until smooth. Beat in the egg and yolk.
  3. Gradually stir in the sifted ingredients to form a soft dough. Dough will be crumbly; stir until smooth or knead if necessary.
  4. On a lightly floured surface, roll the dough out to 1/4 inch inch thickness. Cut into desired shapes with cookie cutters. Place cookies onto cookie sheets.  They do not spread much, so they may be placed close together.
  5. Bake for 8 to 10 minutes.  Move to a wire rack to cool completely.
  6. Put powdered sugar (about 1/2 cup – no need to measure) into a fine mesh sifter.  Tap sifter lightly over cookies until covered to desired amount.

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