These chocolate cut out cookies need no long afternoon in the kitchen and no complicated decorating. They are soft, scented with cocoa, ginger and cinnamon, and even a beginner can make them with one bowl.
You do not have to leave them in a tin for weeks to soften, which makes this recipe a last-minute lifesaver when guests are on their way or you simply ran out of time. Is the oven on yet?
Quick Overview
- What it is: Soft butter cut-out cookies with cocoa and ginger.
- Secret trick: Ginger and cinnamon give a gingerbread feel without honey and without waiting.
- Cost and time: The dough is ready in 10 minutes.
At a Glance
- Prep time: 20 min
- Baking time: 12 min
- Servings: about 40 to 50 cookies (depending on size)
- Difficulty: Easy (kids can help)
- Calories: about 85 kcal per cookie
- Trend: Quick holiday cookies
Ingredients
(US cups, with grams in brackets)
- 3/4 cup plus 1 tablespoon (180 g) butter, softened, at room temperature
- 2 large eggs, whole
- 1 cup (200 g) granulated sugar
- 3 1/2 cups (450 g) all-purpose flour, sifted
- 2 tablespoons Dutch-process cocoa powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
Instructions
- Put the softened butter, eggs, sugar, ginger, cinnamon and cocoa in a large bowl.
- Beat everything with an electric mixer into a smooth, creamy mixture. It takes about 2 minutes.
- Add the baking powder and gradually add the flour. Stir with a spoon first, then knead by hand into a smooth dough that does not stick.
- If the dough feels too soft, put it in the refrigerator for 30 minutes. It will be easier to roll.
- Roll out the dough to a thickness of about 3/16 inch (4 to 5 mm) and cut out stars (or other shapes).
- Bake in an oven heated to 350°F (180°C) for about 10 to 12 minutes.
- Take them out when they feel firm to the touch but not hard. Let them cool on a wire rack.
Tips for Perfect Chocolate Cut Out Cookies
- Citrus note: For an extra Christmas scent, add the zest of one organic orange to the dough. It goes beautifully with ginger.
- Storage: Keep the cookies in a tin. They stay soft for up to two weeks, if you do not eat them first.
Easy Variations
- Chocolate dipped: Dip half of each cookie in melted dark chocolate.
- Without ginger: If you are baking for small children, leave out the ginger and add a little vanilla.
Frequently Asked Questions (FAQ)
Do these cookies have to rest to get soft? No. Thanks to the high amount of butter and eggs, they are soft once they have cooled.
Can I freeze the dough? Yes. Raw dough keeps in the freezer for up to 3 months. Move it to the refrigerator the evening before baking.
Can I make them ahead for Christmas? Yes. Bake them up to two weeks ahead and store them in a closed tin, or freeze the dough and bake as needed.
Do I need to chill the dough? Only if it feels too soft to roll. Otherwise you can roll and cut it right away.
How can I decorate them? Dust them with powdered sugar, dip them in dark chocolate or decorate them with royal icing once they are cool.
A tin of these chocolate stars makes an easy homemade gift or a good addition to a cookie exchange.
The recipe was adapted by the We Cook With Love team.
Enjoy! Try more recipes from our kitchen.
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