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Roll-Out Cookies - Chocolatey

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“This is a variation of Roll-Out Cookies, which we made to complement the light version for a cookie tray. We call these "brownie cookies" because they have that taste and texture if you cook them for the minimum time. Fine for decorating or eating plain. Thanks for the original, crawfish pie! EDITED: I changed the amount of cocoa powder b/c these were a bit crumbly. The feet and heads of the "chocolate bread men" fell off! (Not good for kids!) Reduced to 1/4 cup to keep more moist. If too goey for you, increase flour by 1/8-1/4 cup.”
2 dozen

Ingredients Nutrition


  1. Pre heat oven to 400F degrees.
  2. In a large bowl cream butter and sugar with electric mixer.
  3. Beat in egg and vanilla.
  4. In another bowl mix baking powder, flour and cocoa powder.
  5. Add 1 cup at a time, combining after each addition.
  6. You will need to add last 3/4 cup by hand -- mix thoroughly.
  7. Do not chill dough as it will be stiff.
  8. On a very lightly floured surface (you might use a cocoa/flour mix), roll out to 1/8-1/4 inch thickness.
  9. Use any cookie cutter and cut away.
  10. Bake for 6-10 minutes or until firm (it will be hard to see that they are turning brown).
  11. Cool, decorate if desired, and Enjoy!
  12. These can be cooked and frozen ahead. We prefer to decorate after thawing, to prevent running colors. Try Recipe #64015 "Sugar Cookie Icing" for these.

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