top of page

Vanilla Glazed Chocolate Cut-out Cookies

This quick recipe comes together in minutes. I like these cookies a little richer and more delicate with 2 egg yolks instead of 1 whole eggs, but they work either way. These cookies are not too sweet with a brownie flavor in a tender cookie.



1/2 cup, room temperature Unsalted Butter

1/3 cup Dark Brown Sugar, like Muscovado

2 Egg Yolks, or 1 whole eggs

1 teaspoons Vanilla

1/4 teaspoon Baking Powder

1/4 teaspoon fine Kosher Sea Salt

1 teaspoons Instant Espresso Powder

1 cups Flour

1/4 cup Dutch Process Cocoa Powder


1/2 cup Powdered Sugar

2 teaspoons half-n-half

1/4 teaspoon vanilla


  • Pre-heat oven to 350.

  • Beat butter until light and fluffy.

  • Beat sugar into butter until well incorporated and light.

  • Beat in egg yolks and vanilla.

  • In a bowl whisk together coco powder, flour, espresso powder, salt and baking powder.

  • Stir flour mixture into butter mixture being careful not to overmix.

  • The dough will appear dry, you can add a teaspoon of water if you like, but dough will pull together when rolled.

  • Roll dough to 1/4 and cut desired shapes. As pictured, I also like to use an embossing rolling pin to make these cookies extra pretty, but that is not necessary

  • Bake with at least 1/2 inch of space between cookies for 9-12 minutes.

  • Cool cookies.

  • Whisk together glaze ingredients.

  • Brush glaze onto cooled cookies and allow to air-dry until glaze is set (dry to the touch), before packing cookies.

Makes 12-30 cookies, depending on cutout size.

bottom of page