Crispy Chocolate Cookie Cutter Cookies

Course: Dessert
Cuisine: Christmas, North American
Prep Time: 1 hour 30 minutes
Cook Time: 12 minutes
Total Time: 1 hour 42 minutes
Servings: 16 cookies
Calories: 227
Author: Lord Byron's Kitchen
Christmastime is synonymous with cookie cutter cookies.  Crispy Chocolate Cookie Cutter Cookies are a simple and inexpensive way to add a special touch to a deliciously classic cookie.
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For the Cookies:

  • 3/4 cup salted butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all purpose flour
  • 3/4 cup dark cocoa powder
  • 1 teaspoon baking powder

For the Icing:

  • 1 large egg white
  • 1 1/2 cups confectioner's sugar
  • 1/2 teaspoon cream of tartar
  • 2 teaspoons whole milk


  • In a mixing bowl, use a hand-held mixer to beat the butter until light and fluffy.  Add the sugar and beat into the butter until well combined. 
  • Add the egg and the vanilla and beat into the butter mixture.
  • Next, add the flour, cocoa powder, and baking powder, and with the mixer on low speed, blend into the butter mixture just until the flour is incorporated.
  • Divide the cookie dough in half and wrap each half in plastic wrap and place in the refrigerator for 1 hour.
  • Preheat oven to 350 degrees.  Prepare a baking sheet by lining it with parchment paper.  Set aside.
  • Remove the cookie dough from fridge and roll dough a 1/4 inch thick between two sheets of parchment paper.  Cut out desired shapes.
  • Transfer cookies to prepared baking sheet.  Bake for 12 minutes.  Remove from oven and allow to cool for a full 10 minutes of the baking sheet before transferring to wire cooling rack.  DO NOT REMOVE THE COOKIES FROM THE BAKING SHEET UNTIL A FULL 10 MINUTES HAS PASSED.
  • Roll out the rest of the dough and start again.  Repeat until all dough has been used.
  • When the cookies are completely cooled, prepare the royal icing by beating all ingredients together until the icing is smooth and glossy.
  • Transfer icing to a piping bag fitted with a writing tip and slowly outline the shape of the cookie.
  • Allow the icing to harden before stacking.  Can be left on the counter top in a food safe container for 5-7 days.


Calories: 227kcal | Carbohydrates: 35g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 34mg | Sodium: 85mg | Potassium: 124mg | Fiber: 1g | Sugar: 23g | Vitamin A: 285IU | Calcium: 23mg | Iron: 1.2mg