Spiced Chocolate Cut Out Cookies
Soft and fudgy cookies with a hint of pumpkin pie spice, these Spiced Chocolate Cut Out Cookies are a fun treat perfect for the fall season!
Servings 24 cookies
Equipment
- stand mixer or hand mixer
- cookie cutters
Ingredients
- 1 tablespoon ground flax seeds
- 2 tablespoon water
- 1 ½ cup all purpose flour
- ½ cup cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1-2 teaspoon pumpkin pie spice
- ⅛-1/4 teaspoon cayenne optional
- ½ cup non dairy butter room temperature
- ¾ cup cane sugar
Instructions
- Prepare flax egg-whisk together 1 tablespoon ground flax seeds and 2 tablespoon water in a small bowl. Set aside to thicken, about 5 minutes.
- Combine flour, cocoa powder, salt, pie spice and baking powder in a bowl. Whisk thoroughly to incorporate and set aside.
- In the bowl of a stand mixer or using a hand mixer cream together non dairy butter and sugar until fluffy and lightened in color. Add flax egg and mix again to incorporate.
- Add one third of flour mixture to butter and mix to incorporate. Add half of remaining flour and mix again. Finally add the last of the flour and mix to incorporate.
- Transfer dough to a flat surface. Cut dough into two portions and flatten in to discs. Wrap each portion in plastic wrap and refrigerate for 2-3 hours.
- When ready to bake, preheat oven to 350 degrees. Line two baking pans with parchment paper or silicone mats. On a lightly floured surface use a rolling pin to roll dough out to about a ¼ inch thickness. Use desired cutters to make shapes. Transfer shapes to a baking sheet. TIP: We roll the dough between two pieces of parchment paper to avoid needing additional flour so there is no flour dust on the chocolate cookies.
- Bake cookies at 350 degrees for 8-10 minutes. Allow to cool briefly on pan before transferring to a wire rack to finish cooling.
- Decorate cookies using vegan frosting, sprinkles or anything you like. We mix confectioner's sugar with a tiny bit of milk until a pipe able consistency.
