Brownie Roll-Out Cookies

Discover the magic of brownie roll-out cookies that combine the rich, fudgy flavor of brownies with the fun of traditional cut-out cookies. Perfect for holidays, special occasions, or anytime you crave something chocolatey, these chocolate treats deliver crowd-pleasing results in just about 40 minutes active time plus chilling. With a sturdy, shapeable dough and deep chocolate taste, brownie roll-out cookies are guaranteed to impress both kids and adults alike.

I first created these brownie roll-out cookies while searching for a fun yet extraordinary baking project to share with my niece during her holiday visit. The first batch amazed us with its intensely chocolatey, chewy yet tender results, so much that our family now requests these cookies every Christmas. Over the years, tweaking the dough and experimenting with shapes and decorations has made this recipe our most treasured holiday tradition, and it never fails to delight both kids and grown-ups with its fudgy brownie soul.

Gather Your Ingredients

• Unsalted butter, softened: Provides a rich base and chewy texture. Soften to room temperature for best creaming; can use salted butter by omitting added salt, but adjust for taste.
• Granulated sugar: Offers sweetness and structure. Use white sugar for essential crispness and clean flavor; superfine sugar works in a pinch if needed.
• Packed light brown sugar: Adds moisture and promotes that signature brownie chew. Use dark brown sugar for deeper molasses notes, or swap for coconut sugar for a subtle caramel flavor.
• Large eggs (room temperature): Help bind the dough and create a rich crumb. Let them come to room temperature for easier blending and more even cookies.
• Pure vanilla extract: Enhances the chocolate profile and brings warmth. I recommend pure extract—imitation works, but flavor won't be as deep.
• Unsweetened cocoa powder: Delivers the deep chocolate flavor. Dutch-processed gives a darker, richer color, but natural cocoa powder adds a slightly tangy, more classic taste; both are great, so use your favorite.
• All-purpose flour: Offers structure and a sturdy cut-out finish. Sift it for best texture, and gluten-free 1:1 blends work well here for dietary needs.
• Baking soda: The leavening agent provides a gentle lift. Measure precisely—too much will result in a cake-like, less chewy cookie.
• Salt: Balances sweetness and intensifies chocolate notes. A fine grain salt distributes best, and can be omitted if using salted butter.
• Optional decorations: Try powdered sugar, frosting, sprinkles, or your favorite toppings for decoration. Let cookies cool completely before decorating for best results.

How to Make Brownie Roll-Out Cookies

Cream the Butter and Sugars:

In a large bowl, beat softened butter, granulated sugar, and brown sugar on medium speed for 3 to 4 minutes until the mixture becomes noticeably pale and fluffy. Creaming incorporates air, ensuring a tender crumb and brownie-like texture in your cookies.

Add the Eggs and Vanilla:

Beat in the eggs, one at a time, mixing thoroughly after each addition to prevent curdling and ensure even incorporation. Stir in the vanilla extract just until blended, which deepens the chocolate flavor without over-mixing the dough.

Mix Dry Ingredients:

In a separate bowl, whisk together unsweetened cocoa powder, all-purpose flour, baking soda, and salt until no streaks remain. This step distributes leaveners and cocoa evenly, so every cookie bakes up with consistent color and taste.

Combine Wet and Dry Mixtures:

Add dry ingredients to wet in two or three batches, mixing on low only until combined. Stop as soon as the flour disappears—overmixing at this stage will create tough cookies instead of soft, chewy ones.

Chill the Dough:

Divide dough in half, shape each portion into a flat disc, and wrap tightly in plastic. Chill for at least 2 hours (or overnight) to let the flour hydrate and make rolling easier; this prevents spreading and helps cookies hold their shape during baking.

Roll and Cut Shapes:

Preheat oven to 375°F (190°C). Roll out one disc of chilled dough on a lightly floured (or cocoa-dusted) surface to 1/4-inch thickness. Cut shapes with cookie cutters and transfer to parchment-lined baking sheets, spacing each about 1 inch apart.

Bake to Perfection:

Bake for 8 to 10 minutes, just until edges are set and centers still look slightly soft. Removing at this stage ensures a chewy center once cooled. Let cookies rest on the sheet for 5 minutes; they’ll finish setting, then move to a wire rack to cool completely before decorating.

Decorate and Enjoy:

Once cooled, dust with powdered sugar, add your favorite frosting or sprinkles, or enjoy plain. Decorating is easiest when cookies are completely cool to prevent melting or smearing decorations.

My family discovered by accident that rolling out the dough with a light dusting of cocoa powder (instead of flour) adds even more chocolate intensity to these cookies. Since then, we've never looked back, and this little trick makes each batch extra brownie-like and utterly irresistible for chocolate lovers.

Smart Swaps and Variations

This recipe is endlessly adaptable for flavor or dietary preferences. Try swapping vanilla extract for peppermint or almond for seasonal spins, or add instant espresso powder to boost the chocolate depth without tasting like coffee. For an extra decadent treat, stir mini chocolate chips or a handful of chopped nuts into the dough, or decorate finished cookies with vibrant icing and festive sprinkles for any holiday or occasion.

How to Store and Reheat Brownie Roll-Out Cookies

Store fully cooled brownie roll-out cookies in an airtight container at room temperature for up to 5 days, layering parchment between each to prevent sticking and protect decorations. For longer storage, freeze undecorated cookies or tightly wrapped dough discs for up to 3 months. To refresh cookies after storing, warm them on a baking sheet in a 300°F oven for 2 to 3 minutes to bring back their soft, brownie-like center.

What to Serve with Brownie Roll-Out Cookies

Pair these chocolatey cookies with a cold glass of milk for a nostalgic snack, or serve alongside coffee or espresso for a sophisticated adult treat. For dessert, sandwich two cookies with buttercream or ice cream for a playful twist, or include them on cookie platters with citrus shortbread or spicy gingerbread for contrast. They also shine with fruit preserves or creamy dips at festive gatherings.

Nutritional Benefits

Brownie roll-out cookies, while an indulgence, offer some nutritional perks when made from scratch. Using quality unsweetened cocoa powder provides antioxidants, and the eggs add valuable protein and nutrients. There are no preservatives or artificial flavors, and using dark chocolate toppings or reducing sugar makes them fit a variety of dietary needs. Baking at home allows you to adjust the recipe to suit your health goals and ingredient preferences.

Recipe Success Tips

If cookies spread too much in the oven, the dough likely wasn't chilled enough—give it extra time in the fridge or chill cut shapes before baking. For tough cookies, be careful not to overbake or use excess flour when rolling. If your dough cracks, let it warm up at room temperature for a few minutes before rolling again. For those aiming for perfect shapes, dip cookie cutters in cocoa powder between uses for clean releases. Dough thickness has a big impact, so use guides for consistently even cookies, ensuring every batch bakes perfectly.

These brownie roll-out cookies have transformed our holiday baking tradition with their perfect balance of chocolate flavor and versatile shape. Try them for your next celebration and discover just how easy it is to bake showstopping treats that everyone loves.

Common Questions About This Recipe

→ How do I keep my brownie roll-out cookies from spreading?

Chilling the dough for at least 2 hours, or overnight, helps prevent excess spreading. Work with one dough disc at a time and keep the rest refrigerated.

→ What kind of cocoa powder works best?

Use high-quality unsweetened cocoa powder for a rich chocolate flavor. Both Dutch-processed and natural cocoa powder can work, but the flavor and color may vary.

→ Can I make the dough in advance?

Yes, you can prepare the dough ahead and keep it wrapped in the refrigerator overnight or freeze it for up to two months. Thaw in the fridge before rolling and baking.

→ Are these cookies sturdy enough for decorating?

Yes, they hold their shape well after baking, making them perfect for decorating with icing, sprinkles, or a dusting of powdered sugar.

→ How should I store the baked cookies?

Store in an airtight container at room temperature for up to five days. For longer storage, freeze the baked cookies and thaw as needed.

→ What’s the ideal thickness for rolling the dough?

Roll the dough to about 1/4-inch thick for the best balance between softness and structure.