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glazed chocolate fudge cut out cookies - dee dee's

(1 rating)
DeeDee2011 avatar
Recipe by
Diane Atherton
@DeeDee2011
PINE MOUNTAIN, GA

For all you chocolate lovers, you are gonna love this glazed chocolate fudgy goodness!! Decorating cookies became a tradition for my daughter and me when my daughter was very young. We decorated cookies for Christmas, Valentines, Easter and Halloween. We've continued this tradition with her sons, my grandsons. This is not our recipe but when I spotted these amazing "chocolate" cut out cookies I knew I had to give them a try!! I can't wait to share these with my daughter. Hope you enjoy!! Adapted from Jamiecooksitup Photo's are mine

(1 rating)
yield 36 to 48 cookies depending on size
prep time 1 Hr
cook time 10 Min
method Bake

Ingredients For glazed chocolate fudge cut out cookies - dee dee's

  • COOKIES
  • 3 c
    all purpose flour
  • 1/2 c
    cocoa powder (use good quality cocoa)
  • 1/2 tsp
    baking soda
  • 1/2 tsp
    salt
  • 1 c
    butter, softened
  • 2/3 c
    sugar
  • 1/2 c
    brown sugar
  • 1
    egg
  • 2 Tbsp
    water
  • 1 tsp
    almond extract
  • 1 tsp
    vanilla extract
  • GLAZE
  • 1 c
    powdered sugar
  • 1 Tbsp
    corn syrup, light
  • 1 Tbsp
    milk (you may need more milk)
  • 1/4 tsp
    almond extract
  • food coloring (i used a gel food coloring)
  • NOTE: I MADE 3 BATCHES OF GLAZE; 1 WHITE, 1 PINK AND 1 RED. THIS WAS NOT ENOUGH GLAZE TO COVER ALL THE COOKIES SO YOU WILL NEED TO MAKE ADDITIONAL BATCHES AS NEEDED. THE AMOUNT I MADE COVERED 12 TO 14 MED/LG COOKIES.

How To Make glazed chocolate fudge cut out cookies - dee dee's

  • 1
    DIRECTIONS FOR COOKIES In a separate bowl sift together: flour, cocoa powder, baking soda and salt; set aside. NOTE: once sifted, I whisked to ensure dry ingredients were well combined.
  • 2
    Cream butter, sugar and brown sugar until light and fluffy. Add egg, water, almond extract and vanilla. Mix for about 1 minute, or until well combined.
  • 3
    Add the dry ingredients to the creamed mixture 2 or 3 tablespoons at a time. Beat until all ingredients are mixed well. Refrigerate dough 30 minutes to 1 hour.
  • 4
    Roll the dough out onto a lightly floured surface. Cut it into desired shapes. NOTE: For my lightly floured surface, I mix cocoa in my flour to prevent white flour spots on the cookies.
  • 5
    Bake at 350 degrees for 7-10 minutes. Do not over bake. These cookies are better a little soft. Remove for oven and cool on cookie sheet for 5 minutes; tranfer to wire rack to completely cool.
  • 6
    Photo of baked cookies cooling on rack.
  • 7
    DIRECTIONS FOR GLAZE Place all ingredients, except the food coloring, into a medium sized bowl; whisk to combine. You want a thick syrup. Add more powdered sugar to thicken, and more milk to thin.
  • 8
    Add the food coloring, whisk well to combined.
  • 9
    Pour the icing into a condiment bottle. Be sure to put the cap on to ensure it doesn't dry out.
  • 10
    Make additional colors as desired repeating the above steps.
  • 11
    To decorate; cover cookie with glaze (your choice of color). To make fun patterns and designs you can pipe a different color onto the cookie while it is still wet, or pipe another color on, after it has dried (for 5 minutes). Just depends what kind of look you like. All of the cookies you see here I've used the wet on wet technique.
  • 12
    Allow cookies to dry over night. Once dry, cookies should stack nicely without affecting the design.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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