Chocolate Cutout Sugar Cookies
24 to 30 cookies (depending on size of cookie cutter used)
- 2 tsp (10 ml) pure vanilla extract
- 2 tsp (3 g) espresso powder
- 2 cups (250 g) all-purpose flour
- ⅔ cup (67g) cocoa powder
- ½ tsp (3 g) salt
- ¼ tsp (2 g) baking powder
- ¾ cup (170 g) unsalted butter
- ½ cup (100 g) Redpath® Granulated Sugar
- ¼ cup (54 g) Redpath® Golden Yellow Sugar
- 1 large egg
Preheat oven to 350℉ (175℃). Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, salt and baking powder and well-combined. Set aside.
In the bowl of a stand mixer, with the paddle attachment, cream the room temperature butter with the Redpath® Granulated Sugar and the Redpath® Golden Yellow Sugar on medium speed until fluffy and pale in colour; about 3 minutes. Add the egg, vanilla extract and espresso powder. Blend until the egg and flavourings are fully incorporated into the batter.
On low speed, add about half of the dry mixture to the bowl, until barely combined. Add the remaining flour. Mix until it forms a dough; do not overmix.
Transfer dough onto a flat work surface and form the dough into a flat disc. Wrap dough in plastic wrap and chill in the fridge for at least 30 minutes.
When ready to use, allow dough to come to room temperature; about 10 minutes.
Place dough between 2 sheets of parchment. Roll dough to a ¼ inch (6 millimetre) thickness.
Using desired cookie cutters cut out cookies. Scraps can be gathered and rerolled and cut.
Transfer cookies onto prepared baking sheet. Place cookies into the fridge or freezer to chill before baking; about 10 minutes. Place cookies into the preheated oven for 10 to 12 minutes. Take out of the oven. To ensure an even flat surface for decoration, immediately smooth out the tops of each cookie using a fondant smoother.
Cool for 5 minutes on the baking sheet. Transfer to a wire rack to cool completely.
- Espresso powder can be replaced with an equal amount of instant coffee granules.
If a fondant smoother can’t be found, place a piece of parchment over the still-warm cookies and gently place another baking sheet over the parchment and smooth the tops of the cookies.
To speed up the chilling time, roll the dough out before chilling, between two pieces of parchment paper and chill on the baking sheet for about 15 minutes. Cut out cookies and repeat process with the leftover scrap dough.
If you’re looking for a fondant smoother, they can be found at decorated cake stores or any local craft store such as Michael’s, Bulk Barn, etc.