Brownie Roll-Out Cookies (with Cherry Buttercream)

February 11, 2013 · 9 comments

in desserts/sweets

I’ve started taking a shine to chocolate cookies lately, which is sort of weird given that I’ve never been a huge fan. By that, I mostly mean a chocolate base – anything mixed or topped with chocolate has pretty much always been fair game. Something that also makes chocolate cookies appealing? When they have the word “brownie” in the title.

These are some of the easiest cookies I’ve ever made. You don’t even  have to wait till after the butter and sugar are creamed together to add extract, eggs, etc. All the wet ingredients and the cocoa powder all get mixed at the same time before you add the flour. The dough then gets refrigerated until it’s firm enough to roll out (and would freeze easily, too). Cut out, bake, eat brownie-flavored cookies, repeat.

Like most roll-out cookies, these are very versatile. You can eat them as-is, decorate them with royal icing, frost them with ganache or buttercream, or turn them into sandwiches with cherry buttercream, which is what I did for about 1/3 of them. (I recently decorated sugar cookies for a baby shower, so I already reached my limit for time spent doing that without ripping my hair out.) I love the combination of chocolate and cherries, so this was a no-brainer for me. Plus, I just picked up a jar of morello cherries from Trader Joe’s. How I didn’t just sit there and eat all of the cherries directly from the jar with a spoon is beyond me. That’s willpower, guys. If you don’t have a TJ’s or can’t find jarred morellos, you can use maraschino cherries instead (or of course fresh ones when they’re in season).


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