These are from Martha Stewart’s Cookies with some slight modifications. I had a little more cinnamon, a little more vanilla and the addition of chocolate extract. These were fairly easy to work with for cutout cookies.
I used a 3 inch football cookie cutter and from my Roshco 100-Piece Cookie Cutter Set. This particular shape works better with cookies that are slightly thicker, closer to 1/4 inch while many of my cookies were 1/8 inch thick due to the embossed design. Only some of the cookies had the football design (and of course I selected the best ones for the photo!).
Chocolate Cookie Cutouts
Adapted from Martha Stewart’s Cookies
1 1/2 cups all-purpose flour, plus more for dusting
1/2 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
1/8 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/2 cups sifted confectioners’ sugar
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
1 teaspoon chocolate extract
Nonpareils, for sprinkling (optional)
1. Sift flour, cocoa powder, salt, and cinnamon into a bowl.
2. Put butter and confectioners’ sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. mix in egg and extracts. Reduce speed to low. Gradually mix in flour mixture. Wrap dough in plastic wrap. Refrigerate until firm, 1 hour or overnight.
3. On a lightly floured work surface, roll out dough to 1/8-inch thick. Transfer to a parchment paper-lined baking sheet. Chill in freezer 15 minutes.
4. Preheat oven to 350 degrees F. Using a 3-inch cookie cutter, quickly cut out shapes from dough (if dough begins to soften, chill it in freezer 3 to 5 minutes). Reroll and cut scraps. Transfer shapes to prepared baking sheets, spacing them 2 inches apart. Brush flour from shapes. Sprinkle with nonpareils, if using. Chill in freezer until firm, about 15 minutes.
5. Bake cookies until crisp, about 9 minutes. Let cool completely on sheets on wire racks. Cookie can be stored betwween layers of parchment in an airtight container at room temperature up to 1 week.