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Cut Out Chocolate Cookies Recipe

Things You'll Need

  • 1/2 cup (1 stick) butter or margarine, softened
  • 3/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/3 cup HERSHEY'S Cocoa
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

How to Make

  • 1. Beat butter, sugar, egg and vanilla in large bowl until blended. Stir together flour, cocoa, baking powder, baking soda and salt; add to butter mixture, beating until well blended. Cover; refrigerate dough about 1 hour or until firm enough to roll.
  • 2. Heat oven to 325°F. On lightly floured board or between 2 pieces of wax paper, roll small portion of dough at a time to 1/4-inch thickness. Cut into desired shapes with cookie cutters; place on ungreased cookie sheet.
  • 3. Bake 5 to 7 minutes or until no indentation remains when touched. lightly. Cool slightly; remove from cookie sheet to wire racks. Cool completely. Frost with SATINY CHOCOLATE GLAZE or VANILLA GLAZE. Garnish as desired. Makes about 36 cookies.
  • 2 tablespoons butter or margarine
  • 3 tablespoons HERSHEY'S Cocoa
  • 2 tablespoons water
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • Melt butter in small saucepan over low heat; add cocoa and water, stirring constantly, until mixture thickens. Do not boil. Remove from heat; gradually add powdered sugar and vanilla, beating with whisk until smooth. Add additional water, 1/2 teaspoon at a time, until glaze is of desired consistency. About 1/2 cup glaze.
  • 3 tablespoons butter or margarine
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 to 3 tablespoons milk
  • 2 to 4 drops food color (optional)
  • Melt butter in small saucepan over low heat. Remove from heat; stir in powdered sugar and vanilla. Gradually add milk; beat with whisk until smooth. Stir in food color, if desired. About 3/4 cup glaze.