Chocolate Raspberry Cutout Cookies Recipes

CHOCOLATE RASPBERRY COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate and raspberries. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in chips., Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until edges begin to brown. Remove to wire racks to cool.

CHOCOLATE-RASPBERRY CUTOUT COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, yolk and vanilla. Combine the flour, cocoa, salt, baking powder and cinnamon; gradually add to creamed mixture and mix well., Divide dough in half. Shape each portion into a ball, then flatten into a disk. Wrap in plastic; refrigerate for 1 hour., On a lightly floured surface, roll one portion of dough to 1/4-in. thickness. Cut with a floured 3-in. heart-shaped cookie cutter. Place 1 in. apart on greased baking sheets. Repeat with remaining dough., Bake at 375° for 6-8 minutes or until lightly browned. Cool for 1 minute before removing from pans to wire racks to cool completely., For frosting, press raspberries through a sieve; discard seeds. In a large bowl, cream butter, confectioners' sugar and raspberry puree until smooth and creamy. Frost and decorate cookies as desired with dragees. Store in an airtight container in the refrigerator.

CHOCOLATE RASPBERRY CUT-OUT COOKIES

Steps:

• Remove Sweet Loren's Sugar Cookie Dough from the fridge and soften about 20 minutes.
• In the meantime, preheat the oven to 325°F and flour your work surface with 1-2 tablespoons of flour.
• As soon as the dough is nice and soft, combine the cookie dough portions together and knead them until you have one big ball of cookie dough. Push down the dough so that it becomes a little more flat and easier to roll.
• Grab your rolling pin and start rolling. Roll the dough out until it's about ¼ inch thick.
• Using your cookie cutters, cut out your cookies into heart shapes and place on a parchment paper-lined cookie sheet. One package should make 12-14 cookies.
• Once you have all your cookies cut out, place the tray into the refrigerator for 10 minutes, or freeze for 5 minutes, until the dough feels hard to the touch.
• Bake for about 11-14 minutes. Since ovens vary, check at the shortest time and add time as needed.
• Remove from the oven and place on a cooling rack and allow to cool completely.
• To prepare the raspberry frosting, add softened butter to a medium mixing bowl. Beat until light and fluffy using an electric mixer.
• Add confectioners sugar and raspberry jam. Start slow, then increase speed until everything is well combined and a frosting consistency forms.
• Spread frosting onto each cookie then top with a fresh raspberry in the center of each cookie.
• Using a spoon drizzle the melted chocolate over the cookies.

BEST EVER CHOCOLATE CUTOUT COOKIES

Steps:

• Sift together the flour, cocoa, baking powder and salt; set aside. In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg. Gradually stir in the sifted ingredients to form a soft dough. Divide dough into 2 pieces, flatten and wrap in plastic wrap. Refrigerate for 2 hours.
• Preheat the oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Dough is sticky so be sure to add more flour to the rolling surface as needed. Place cookies 1 1/2 inches apart onto cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

CHOCOLATE CUTOUT COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; cover. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with floured 3-in. cookie cutters. Place 1 in. apart on ungreased baking sheets., Bake 10-12 minutes or until set. Remove from pans to wire racks to cool completely., In a large bowl, combine confectioners' sugar, water, meringue powder and cream of tartar; beat on low speed just until blended. Beat on high until stiff peaks form, 1-2 minutes. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture., Using pastry bags and small round tips, decorate cookies as desired. Let stand at room temperature until frosting is dry and firm., Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.

CHOCOLATE-RASPBERRY COOKIES

Steps:

• Whisk 1 1/2 cups flour, 1/4 cup unsweetened cocoa powder, 3/4 teaspoon baking soda and 1/2 teaspoon salt in a medium bowl. In a large bowl, beat 1 1/4 sticks softened butter and 1 cup light brown sugar with a mixer on medium-high speed, 4 minutes. Beat in 1 egg and 1 teaspoon vanilla. Beat in the flour mixture on low speed. Stir in 3/4 cup chocolate chips and 1/2 cup each white chocolate chips and crushed freeze-dried raspberries. Roll into 1 1/2-inch balls; arrange on parchment-lined baking sheets and bake at 375˚ F until set, 12 to 15 minutes.

JUMBO CHOCOLATE CUTOUTS

Steps:

• Beat shortening and cocoa until blended. Beat in molasses, sugar and eggs. Beat in coffee. In another bowl, whisk flour, baking soda, cinnamon, salt and cloves; gradually beat into molasses mixture. Dough will be very soft. Divide dough in half. Shape each into a disk. Cover and refrigerate 1 hour or until firm enough to roll., Preheat oven to 350°. On a well floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. round cookie cutter. Place 2 in. apart on ungreased baking sheets., Bake until edges are set, 14-16 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely. Decorate as desired with confectioners' sugar.

RASPBERRY SANDWICH COOKIES

Steps:

• In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in water and extracts until mixture forms a ball. , On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. From the center of half the cookies, cut out a 1-1/2 in. shape. Place 1 in. apart on parchment-lined baking sheets., Bake at 325° for 12-15 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely., Spread 1/2 teaspoon jam over the bottoms of the solid cookies. Sprinkle cutout cookies with confectioners' sugar; place over cookies with jam.

CHEWY CHOCOLATE-RASPBERRY COOKIES

Steps:

• Preheat the oven to 350. Lightly grease cookie sheet.
• In a large mixing bowl, stir together the raspberry preserves, sugar, canola oil, vanilla, and almond extract.
• In a separate mixing bowl, sift together the other ingredients. Add the dry to the wet in three batches, mixing well with a fork after each addition. When you get to the last batch, you may need to use your hands to work the batter into a soft and pliable dough.
• Roll the dough into walnut-size balls and then flatten them with your hands into 2 1/2-inch diameter disks. Place on a cookie sheet (they need be only 1/2 inch apart because they don't spread out when baking). Bake for 10 minutes.
• Remove from the oven and let cool for 5 minutes. Transfer to a cooling rack to cool completely. You can also serve these cookies still warm over a scoop of icecream.