Heaven on Earth

Heaven on Earth

Tuesday, February 11, 2014

Brownie Roll-Out Cookies

My daughters told me about these cookies from The Smitten Kitchen Cookbook.  I bought the cookbook but so far this recipe is all I've made (maybe more than a few times) from the book.  When I get two recommendations for the same cookie in one day I take note.  They're buttery, tender, and chocolate-y with just a hint of vanilla. Don't overcook them; they're best soft.  They're quick to make (for a cut out cookie) and I always have the ingredients in my pantry.  Nothing fancy; just the basics.  I've made ice cream sandwiches with them too. They're perfect for those because they hold together well.
They're a hit at parties and I had an cookie assignment last night so I made a batch.  Someone at the party tasted them and said,  "Oh, I make this recipe. I love these, but yours are better.  Mine are more tough".

Shall I tell you my secret?  When I make cut-out cookies, I keep a bristle pastry brush on the counter.  I brush off excess flour from the bottom and top of the raw cookies before putting them on the baking sheet.  I also brush off excess flour from the underside of the scraps before gathering them together in a ball to re-roll the dough. 
Flour makes cookies tough and the less of it you put into the dough while handling it, the softer your cookie will be.  Chilling helps and gentle handling of the dough is preferable so you don't over-develop the gluten.
A pastry or dough scraper (the white gadget above) makes clean up of our rolling board or counter fast and easy as well).  
I just needed a few dozen for the party so I wrapped a few bags for my freezer from the batch.
Six cookies in a cellophane bag tied with bakery twine were the perfect THANK YOU for a neighbor.

That's pretty good multi-tasking from one batch of cookies.  And not a bad days work, if I may say so.

Here's the recipe directly from Smitten Kitchen blog.

Brownie Roll-Out Cookies*
Recipe from Deb’s mom
3 cups (375 grams) all-purpose flour
1/2 teaspoon (3 grams) salt
1/2 teaspoon baking powder
1 cup (225 grams) lightly salted butter, softened (Deb note: I don’t really see “lightly salted” much these days, so I used one stick salted, one stick unsalted)
1 1/2 (300 grams) cups sugar
2 large eggs
1 teaspoon (5 ml) vanilla extract
2/3 cup unsweetened cocoa (approximately 60 grams — weights can vary a bit depending on brand. I use the “good” stuff–Droste, Galler or Valrhona –but I can assure you that my mother only used Hershey’s growing up, so your choice)
Preheat oven at 350 degrees. Whisk dry flour, salt and baking powder in bowl and set aside. Mix butter, sugar, eggs, vanilla and cocoa in mixer. Gradually add flour mixture, and mix until smooth. Wrap in plastic and chill for at least one hour.
Roll out cookie dough on floured counter. Cut into desired shapes, brushing extra deposits of flour off the top. (It does disappear once baked, though, so don’t overly fret if they go into the oven looking white.) Bake on a parchment-lined baking sheet for 8 to 11 minutes (the former for 1/8-inch thick cookies, the latter for 1/4-inch cookies) until the edges are firm and the centers are slightly soft and puffed.
Transfer to a wire rack to cool.
* According to my mother’s recipe, they’re called chocolate sugar cookies but I do not feel that it does them justice.


  1. Your cookies sound so yummy and makes me want to bake, but i would only eat all of them myself which would not be good. I try to limit my sweets in the house. I loved your knitted friends in the previous post. The bunny is so adorable. I have been doing a little reading this morning. Have a wonderful day. Hugs and Prayers from your Missouri Friend.

  2. They sound and look lovely and that is a great tip about removing the excess flour. So nice of the other person to tell you that yours turned out so nicely compared to theirs as not everyone would say that. xx

  3. Thanks for sharing the recipe, and the baking tips.
    It's a good time to bake, and fill the freezer.

    Have a great rest of your week!


  4. These do sound wonderful! I love that you can freeze them too.

  5. Bonnie, they look so good and uniform. I bet they taste good. Won't you be my neighbor; I need a little cellophane bag on my porch right now:). Our son is still in VA. He graduates in May; he wants to specialize in dermatology so we shall find out soon where he is going for that specialty and his internal medicine year. Joni

  6. These sound wonderful! Thank you for sharing.

  7. Wow, Bonnie! You are a true pro. I love that cookie cutter. I have one, too.
    Beautiful cookies, good cook!

  8. They are so pretty and I love the scalloped cookie cutter you chose. I am such a sucker for fresh cookies, these would be very dangerous!

  9. Man do these look good! Thanks.I will take [order] 3 dozen.;0)

  10. These look delicious! I have that cookbook -- and haven't made anything from it. Maybe now I'll have a reason to keep it LOL. Thanks for a great recommendation!

  11. I love Smitten Kitten's recipes. I'm always looking for cookie recipes, and this one is going into my growing pile of "to try" recipes. I have an idea on filling these with buttercream... like pairing it with mint. Eh? Thanks for commenting on my blog! Debby

  12. I've been wanting to make these Bonnie! Yours look yummy.

  13. My husband was JUST asking for a chocolate cut-out cookie, imagine that! :) These look so pretty too, Bonnie. Thanks for the tips!