Is there anything better than chocolaty, soft-on-the-inside, slightly crispy on the outside, chocolate cut out cookies? Not much, except perhaps chocolate mint cut out cookies. This is my classic recipe for chocolate mint roll out cookies, perfect for Halloween or any time!
Pair them with classic vanilla royal icing, or add an extra mint kick to your icing recipe with some mint extract, either way, they’re scrumptious to eat and so much fun to decorate!
I went with fairly simple designs for this Halloween set, and was blessed to use the best quality baking sheets and racks to make these cookies. I’m thrilled to partner with Williams Sonoma Canada, who shared a few pieces of their elegant Goldtouch line with me. The cookies baked beautifully on these heavy-duty, non-stick sheet pans, they are hands-down my favorite baking sheets I’ve used yet!
I highly recommend the Goldtouch pans for any kind of cookie or baked goods! Know that I only recommend products that I personally use and love, all opinions are my own. You can find the Goldtouch items HERE, along with so many other beautiful bakeware, cookware, kitchen and home related items.
How nice is this baking rack too, not only is it pretty with a lovely golden touch to it, I know the excellent quailty will help it last through batches upon batches of baked yummies.
I’ll be sharing the recipe for the Chocolate Mint Cut Out Cookies below, and will also first share a few key things you’ll need if you’d like to make these cookies for Halloween too.
These chocolaty cookies are straightforward to make and fairly simple to decorate, and will be everyone’s favorite treat this Halloween! Enjoy!
Cookie Decorating Basics
Here are some posts which take you through cookie decorating basics:
This video on outlining and flooding is a good place to start if you’re new to decorating cookies with royal icing. These cookie decorating basics YouTube videos may also be helpful to get you started.
Complete Guide to Royal Icing PDF
You can also find my Complete Guide to Royal Icing Consistency here.
What you’ll need (These are Amazon affiliate links):
- Piping Tips – PME #1.5, PME tip 2.5, PME ST50
- Piping Bags
- Americolor Gel Colors
- Scribe Tool or Toothpicks
- Coffee Filter
- Halloween Sprinkles
For this Halloween set, find the cookie cutters by clicking on each individual cutter below (Any links to Amazon in this post are affiliate links. There is no extra cost to you) If I could no longer find the exact cutter, I’ve linked to a similar style:
- bone cutter
- cauldron cutter
- bat cutter
- butterfly cutter
- ghost cutter
- leaf cutter
- pumpkin cutter
- jack o’lantern cutter
- spider web cutter
- grave stone cutter
The Recipe – Chocolate Mint Cut Out Cookies
Cut Out Cookies
The recipe for chocolate mint cut out cookies is below, but if you’d like to decorate a different cut out cookie recipe, like classic sugar cookies, you can find a selection of recipes here.
Chocolate Mint Cut Out Cookie Recipe
- 2 cups salted butter room temperature
- 2 cups granulated sugar
- 2 large eggs
- 1 tbsp mint extract
- 6 cups flour
- 1 1/2 cup cocoa powder
- Cream the butter and sugar together in the bowl of an electric mixer on low to medium speed (Use a paddle attachment). Mix until thoroughly incorporated – for about one minute. Scrape down the sides of the bowl with a plastic spatula and mix again for a few seconds more. Over mixing the butter and sugar in this step will cause too much air to be incorporated into the dough. If you’d like a light and fluffy cookie, that’s ideal, however the dough will spread more during baking; not ideal if you’d like the cookie to hold its shape.
- Add eggs slowly and mix. Scrape down the bowl with your spatula at least once and mix again.
- Add mint extract. Stir briefly.
- Sift or whisk your dry ingredients together. (Flour and cocoa powder).
- Add the dry flour mixture in 2 or 3 stages to the bowl and mix on low speed for about 30 seconds to 1 minute, and observe the dough mixing. When it starts to come together and the dough clumps around the paddle attachment and peels away from the sides of the mixer, it should be the right texture. You can also test the dough by pinching it between your thumb and index finger. If it’s soft but not sticky, it’s just right. If it’s too sticky when you pinch it between your fingers, add flour, ¼ cup at a time, and mix until you’re happy with the texture. (Different factors can affect the moisture of the dough, from the temperature of the butter you used, to water content of the butter, the actual ingredient brands you used, to the temperature of the room etc.).
- Roll the dough out between 2 large pieces of parchment paper. Place on a baking sheet and into the fridge for a minimum of 1 hour.
- Roll out the dough further if you need to, and cut out cookie shapes. Place on parchment paper-lined baking sheet. Re-roll scraps and repeat.
- Put cookie dough shapes back into the fridge for 10 minutes to 1 hour to chill again. They will then hold their shape better when baked.
- Preheat your oven to 350°F or 176°C.
- Bake cookies for 8-12 minutes or until the center of the cookie no longer looks wet. The baking time will depend on the size of your cookie.
- Let cookies cool to room temperature and decorate!
If you have any questions about the recipe or decorating process, please feel free to reach out with questions or comments in the comment section below, or you can find me on Instagram, Facebook, Pinterest, YouTube and Twitter.
p.s. As usual (it seems), played around with photography so have a bunch of photos below. 😊