Chocolate Peppermint Cutout Cookie Recipe

From Tosi: Vanilla cut-out cookies are classic, and gingerbread is everywhere you look in December, but where is the love for chocolate? These cocoa-packed shapes are third fiddle to no one, my friends -- plus the glaze combinations are endless! For a chocolate and peppermint vibe this holiday season, we suggest decorating your cookies with crushed candy canes and pretzels.

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Chocolate Peppermint Cutout Cookies

Ingredients

egg

½tsp

vanilla extract

1⅔cups

flour (plus more for dusting)

1cup

powdered sugar

½cup

cocoa powder

½tsp

kosher salt

1½sticks

(12 tbsps) unsalted butter melted

1tbsp

milk

1tsp

mint extract (optional)

½cup

powdered sugar

Food coloring (optional)

Crushed candy canes

Pretzels

Chocolate Peppermint Cutout Cookies

Prep!

Coat your baking sheets with baking spray.

Whisk and Combine!

In a small bowl, whisk together the egg and vanilla. In a large bowl, combine the flour, powdered sugar, cocoa powder, and salt with a wooden spoon. Mix in the egg mixture. Add the butter and stir until smooth. It may be easiest to ditch the spoon and use your hands to form the dough.

Shape and Chill!

Form the dough into a ball, and divide the ball into 3 pieces. Place each piece into a plastic bag and pat the dough smooth to flatten with your hands. Refrigerate the bags for 15 minutes. Meanwhile, preheat the oven to 350°F.

Roll and Cut!

Dust a clean, dry section of your countertop with a little flour. Take a piece of dough out of the plastic bag and place on the counter. Dust the rolling pin with a little flour and roll out the dough until it is a rectangle that is ¼ inch thick (use a ruler!). Using a cookie cutter of your choosing, cut your cookie shapes and use a spatula to lift your cut outs and transfer them to your prepared baking sheet.

Bake!

Bake the cookies at 350°F for 6 to 8 minutes. Double-check that you set the timer. Because these cookies are already dark brown from the cocoa, it’s tricky to tell by sight when they are ready to take out of the oven. With oven mitts, remove the baking sheets from the oven and cool the cookies completely on the baking sheets before decorating.

Whisk!

In a small bowl, combine your milk with the powdered sugar, and whisk until smooth.

Glaze and decorate!

With your glaze in one bowl and toppings in another, dip your cookie straight into the glaze for a smooth layer, or use a spoon to drizzle and spread glaze in your favorite designs and sprinkle on the toppings. The cookie is your canvas! Lay your finished cookies on a parchment paper-lined cookie sheet for a few minutes to dry before sharing.