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decorated Chocolate Cardamom Rye Cut-Out Cookies from the faux martha

Chocolate Cardamom Rye Cut-Out Cookies


  • Prep Time: 15 min.
  • Cook Time: 8-9 min.
  • Total Time: 1 hr. 30 min.
  • Yield: varies depending on cookie size, about 40 2.75" cookies

Description

The Chocolate Cardamom Rye Cut-Out Cookies stand-in for the more traditional gingerbread cookie. They’re firm enough to decorate, soft enough to enjoy, and delicious enough to eat. Serve iced or not. They’re best either way.


Ingredients

Scale

Cookies

  • 2 1/4 c. unbleached all-purpose flour
  • 1 c. dark rye flour
  • 2/3 c. cocoa powder
  • 1 tsp. cardamom
  • 1 tsp. aluminum-free baking powder 
  • 1/2 tsp. kosher salt
  • 1 1/2 c. (3 sticks) unsalted butter, room temperature
  • 1 1/3 c. pure cane sugar
  • 2 large eggs
  • 1 tsp. vanilla extract

Icing

  • 1 c. powdered sugar
  • 1 1/2 tbsp. whole milk

Instructions

Make the cookies. Whisk together the flours, cocoa powder, cardamom, baking powder, and salt. In a mixer fitted with the paddle attachment, cream together the butter and sugar over medium speed until pale and creamy. Beat in the eggs one at a time and the vanilla until evenly combined, scraping down the sides of the mixer to fully incorporate.

With the mixer on low, add in the flour mixture in 4 additions, scraping down the bowl as needed, until just combined. Divide dough into two separate pieces and wrap in parchment paper, pressing out until about 1 1/2-inches thick. Refrigerate for at least an hour.

Preheat the oven to 350°F, and line a baking sheet with parchment paper. On a well-floured surface, roll out the dough until about 3/8″ thick, the thicker the better. Dust off excess flour before cutting out cookies and placing on the prepared baking sheet. Bake for 8-9 minutes. Allow cookies to cool on the baking sheet for a minute before finishing cooling on a cooling rack. Reroll and cut out remaining dough, again being sure to dust off excess flour before baking.

Make the icing. In a small bowl, whisk together the icing ingredients until completely smooth. In a plastic sandwich bag folded over a cup, add icing. Snip a very tiny corner off the edge of the bag and pipe tiny dots on the cookies. Vary sizes of dots of visual interest. Use a toothpick to pull dots into a heart or point. Look at Nordic patterns and fair isle sweaters for guidance. Once the icing hardens (this happens really fast) store in an airtight container for up to 5 days.

Notes

Thinner cookies will bake in a shorter amount of time whereas thicker cookies will need a bit more time to bake.

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