Chocolate Cutout Cookies

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Here is another cookie I tried these holidays and they were super loved by Aditi. The cookies are chewy as they call for brown sugar and honey. There are no eggs involved and melted butter is used – so there is no waiting for the eggs and butter to get to room temperature. The festive sprinkles bring color to the cookies as well as to the atmosphere .

Recipe source – Spicy Treats.

Ingredients – (made 24 cookies, but the number depends on the size of cookie cutters used).
1 and ¼ cup – APF (maida)
¼ tsp – Baking powder, ¼ tsp – Baking soda
¼ tsp – Salt
¼ tsp – Instant Coffee Powder
1 tbsp – Cocoa powder
¼ cup – Butter
¼ cup – Honey
¼ cup – Brown Sugar
½ tsp – Vanilla Essence
2-3 tbsp – Milk
Colored sugar sprinkles for decoration

Method –
1. Melt the butter. I just kept it on a burner for 5 minutes, left warm after I switched it off.
2. Add honey and brown sugar to it. Mix so that everything dissolves. Add vanilla essence too. Hold off the milk for now.
3. In a mixing bowl, sift together all the dry ingredients – APF + Baking soda + Baking Powder + Cocoa Powder + Coffee Powder + Salt.
4. Add the dry ingredients to the wet or vice-versa. Now, we are trying to get a tight dough here. Add milk (only if needed) a few drops at a time for this. Don’t just add 2 tbsp of milk because the recipe says so – you may end up with a gooey mess.
5. Pat the dough to form a flat disc, wrap it in a cling wrap and put it away in the fridge for 30 minutes.
6. Preheat the oven at 350F and line a cookie baking tray with parchment paper.
7. Take out the dough and roll it into a sheet about .25 inch in thickness. Since the dough got butter, I did not find it sticking while rolling, but if you do, roll it between sheets of butter paper. If the dough is still hard, let is sit on the counter for 10-15 minutes and then roll it.
8. Now comes the fun part from where my 6 year old takes over. Use cookie cutters to cut out cookies and sprinkle them with decorations. We found the pretty snowflake ones at Bulk Barn. Press down the sprinkles a bit into the cookies so that they stick after baking.
9. Bake the cookies for 10 to 12 minutes. The sides will get slightly browned but there will not be a huge color change.
10. Cool them completely on a wire rack before storing in an air tight container.

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My notes –
1.I would skip the coffee powder from the next time. ¼ tsp does not lend any coffee flavor and the granules don’t get evenly distributed in the dough, giving a bitter bite in the cookies where they remain.
2.Don’t cook small and big cookies in one batch – the smaller ones bake faster.
3.You may not need milk at all. Don’t add it just because the recipe mentions it.

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One response »

  1. Pingback: Eggless Cumin Cookies (Jeera Biscuits) | Aroma of Spices

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