In a couple of weeks, I’m making an airplane cake and my customer has requested matching airplane cookies. However, she specifically wanted chocolate cookies. Well, I have my terrific sugar cookie recipe, and I’ve read that you can adapt a sugar cookie recipe to a chocolate sugar cookie recipe, but I wanted to go a step farther.
Awhile back I had read about Brownie Roll-Out Cookies, so I wanted to give that recipe a try! They turned out fantastic! This dough is perfect for rolling out and cutting into shapes… in my case, airplanes.
For some of the cookies, I used the cookie cutter (this plane came from the Wilton set) to cut out marshmallow fondant planes and “glued” them on the cookies with buttercream. The decorations for these are very neat and clean…
In fact, after tasting the cookie with vanilla buttercream, I was inspired to make some sandwich cookies!
Mmmm… so good!
I also read that these are perfect for making homemade ice cream sandwiches, and I have to say, I bet that’s true! A tiny scoop of vanilla ice cream pressed between these soft, yet crispy cookies would be heavenly!! These cookies are a little soft and chewy in the middle, but crisp on the outside! The chocolate flavor really stands out, and I just love ’em!
Here’s the printable recipe:
- 3 cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 cup salted butter, softened (2 sticks)
- 1½ cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅔ cup unsweetened cocoa (I used Hershey’s)
- In a mixing bowl, whisk together the flour, salt and baking powder and set aside. In a separate bowl, mix together the softened butter, sugar, eggs, vanilla and cocoa. Gradually add dry mixture to the wet mixture and mix until smooth. Wrap in plastic and chill for at least one hour. (I skipped the chilling because my child was reading the recipe and he skipped it… my cookies turned out great, but if your dough is sticky, chilling it will help!)
- When ready to bake, preheat the oven to 350°. Roll out the chilled cookie dough on floured surface and cut into desired shapes. You can brush off any extra deposits of flour. Bake on a parchment-lined cookie sheet for 8 to 11 minutes (the former for ⅛-inch thick cookies, the latter for ¼-inch cookies). I rolled mine to ¼? thickness and 11 minutes was perfect! When done, the edges are firm and the centers are slightly soft and puffed. Cool on a wire rack!
- I decorated with vanilla buttercream and marshmallow fondant!