Stenciled Chocolate Cookies Recipes

STENCILED CHOCOLATE COOKIES

Steps:

• Sift flour, cocoa, cinnamon, and 1/4 teaspoon salt into a large bowl.
• Beat butter and sugar with a mixer on medium speed until pale and fluffy. Beat in eggs and vanilla. Reduce speed to low. Add flour mixture, and beat until combined. Divide dough in half, and wrap each in plastic wrap. Refrigerate for at least 1 hour.
• Preheat oven to 350 degrees. Roll out dough on a lightly floured surface to a 1/8-inch thickness. Cut out cookies in desired shapes using cookie cutters, and transfer to baking sheets. Refrigerate until firm, about 15 minutes.
• Bake until crisp, but not dark, 8 to 10 minutes. Transfer cookies to wire racks, and let cool completely.
• Punch desired shape out of stiff paper (we used a thick envelope) using a craft punch. Hold stencil over 1 cookie, and brush a thin layer of icing over exposed surface using a small food-safe paintbrush. Holding stencil in place, gently sift confectioners' sugar over cookie through a fine sieve to evenly coat exposed surface. Lift stencil, and return cookie to wire rack. Repeat with remaining cookies. Let dry.

CHOCOLATE MESSAGE COOKIES

Steps:

• Combine the flour, cocoa powder, baking powder, cinnamon and salt in a bowl. Whisk together and set aside.
• In the bowl of an electric mixer, cream the butter and brown sugar until fluffy. Add the vanilla and egg and beat until combined. Add the flour/cocoa mixture in 2 or 3 batches, mixing well after each addition. Place the dough into a large resealable plastic bag and flatten slightly with your hand. Seal the bag and refrigerate for 2 hours.
• To bake the cookies, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Dust a work surface with cocoa powder.
• Remove the dough from the bag and place on the cocoa powder-dusted surface for 5 to 10 minutes. Roll out to 1/4-inch thickness and cut with a heart cutter. You'll need to consolidate and re-roll the dough as you go. Place on the prepared baking sheet and bake until set but not browning at all, about 12 minutes. Allow to cool completely.
• To decorate the cookies with stenciled letters, Pink Buttercream or melted chocolate: Stencil some of the cookies with the alphabet stencils to spell out things like "Love You" and "Be Mine." Place the stencils on the cooled cookies and lay pieces of scrap paper on any areas of exposed cookie. Lightly sift powdered sugar over the stencils. Carefully remove the paper and stencils with tweezers, being careful not to drop powdered sugar as you remove them. Use a tiny brush to correct "errors."
• For the remaining cookies, frost with Pink Buttercream if desired, or drizzle with melted white chocolate. Arrange on a platter or in a basket and deliver to your sweetie! (Don't stack the cookies.)
• Add the powdered sugar, butter, heavy cream and food coloring to the bowl of an electric mixer and cream together until light and fluffy.

STENCIL COOKIES RECIPE BY TASTY

Steps:

• In a medium bowl, cream the butter and sugar with a flexible spatula until smooth, about 1 minute.
• Add the egg and vanilla and stir until well combined.
• Place a fine-mesh sieve over the bowl and sift in the flour. Fold with the spatula until the flour is fully incorporated and the dough comes together.
• Shape the dough into a disc, then cover with plastic wrap, and refrigerate until firm, at least 30 minutes to overnight.
• Meanwhile Using thick paper and a craft knife, cut out a round stencil of your choosing. Set aside.
• Cut a square from a double layer of cheesecloth. Place the cocoa powder in the center. Gather the edges, twist, and tie with kitchen string to create a sachet.
• Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
• Lightly dust a clean surface with flour. Place chilled dough on work surface and lightly dust with flour. Roll the dough out to ¼-inch (6-mm) thick, lifting and turning the dough as you roll to keep it from sticking. Using a 2-inch (5-cm) round cookie cutter, cut out rounds of dough. Gather scraps of dough and reroll to cut out more rounds, lightly dusting the work surface with flour as needed.
• Place the rounds on the prepared baking sheet, spacing 1 inch (2 ½ cm) apart.
• Place the stencil over a dough round, making sure to press down, and gently dab with the cocoa powder sachet to cover completely.
• Bake the cookies for 10 minutes, rotating baking sheet halfway through, until pale golden. Let cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
• Enjoy!

SNOWFLAKE-STENCILED SHORTBREAD COOKIES

Steps:

• In a food processor, combine butter, confectioners' sugar, and salt; process until smooth. Add flour and pulse just until combined. Form dough into an 8-inch-long round or square log; wrap tightly in plastic and freeze until firm, 30 minutes (or up to 1 month).
• Preheat oven to 350 degrees, with racks in upper and lower thirds. Cut dough into 1/4-inch-thick slices. Dip edges in sugar if desired and transfer to two parchment-lined baking sheets. Bake until cookies are golden brown around edges, 15 to 18 minutes, rotating sheets halfway through. Let cookies cool 5 minutes on sheets. Transfer to wire racks to cool completely.
• To decorate: On desired paper, draw shape (use a cutter as a guide). Fold paper in half and cut out shape, leaving border intact.
• Lay either stencil on cookie. With a fine-mesh sieve, dust cookie with confectioners' sugar or cocoa powder.
• Carefully lift off stencil.