BATTER UP! Chocolate Italian Cookies with Chocolate Glaze Icing
This chocolate cut out cookies with chocolate glaze icing are just so delicious, they will be devoured in minutes!
The great chocolate flavor of these cookies reminds me of eating the sugar topped Archway cookies I enjoyed a as kid.
I have always been a HUGE chocolate fan,
so making a chocolate sugar cookie with chocolate icing just had to be on the top of my must-make list.
And these recipes are true winners.
I made the recipes many times, adjusting items to get them just right.
Glaze icing, whether it’s vanilla, chocolate, or another flavor or color, the icing will dry fully in about 8 hours, so the cookies can be stacked, wrapped and the icing won’t mess up.
Glaze icing has a little more sheen to it than royal icing (click for that recipe), and it tastes way better in my opinion. But sometimes royal icing is the way to go.
Check out this Chocolate Royal Icing recipe if you are looking for that.
This is a PERFECT bunch of cookies to take to the big GAME! Let’s Play Ball!
The bats are chocolate cookies with chocolate icing. I give you instructions if you want vanilla cookies like the baseballs are made with.
These chocolate sugar cookies are not too overly sweet, they are so delicious with the sugary frosting and these cookies and frosting are a double whammy…
they are chocolate cookies with chocolate glaze icing and you can use any cookie cutter you prefer.
You can use regular cocoa or dark or dutch process cocoa.
I roll and cut my cookies to 1/4″ thick.
If you don’t want to add more flour to the cookie dough, roll it out in between wax paper. This will help the cookie dough to stay moist and not overly dry, which will result in cookies that don’t crack.
This recipe is pretty forgiving, if you like sweeter cookies, add a little more sugar, if you want them to be flavored differently, add some almond extract, mint extract, coconut extract or even orange, chocolate and orange go well together.
Same goes for the icing, adding some additional extracts into the icing will help you create a delicious icing to top your cookies off with.
If you’re looking to see more chocolate icing on cookies, here are some mocha chip cookies with chocolate icing.
Get my FREE Cookie Guide for lots of tips and tricks to baking great cookies.
BELOW the recipes are 9 other posts you may be interested in, great tips and recipes for cut out cookies, icing, and more.
chocolate glaze icing
this is a great chocolate glaze icing that dried from on cookies which s great for cut out cookies. It's nice as a glaze over a cake as well. The chocolate flavor is delicious and pairs well with chocolate or vanilla cookies.
Ingredients
- 1/2 cup cocoa powder
- 1 1/2 cups powdered sugar
- 1 teaspoon corn syrup
- 4 Tablespoons water slightly warm water mixes more easily than cold water
Instructions
- Mix powdered sugar, cocoa with corn syrup and water or milk until smooth and creamy. Apply to cooled cookies.
- Add more water a drop at a time to get the consistency you'd like if it's too thick, or add a teaspoon of powdered sugar at a time to thicken the icing.
BATTER UP! Chocolate Italian Cookies with Chocolate Glaze Icing
Ingredients
- 5 eggs
- 1 1/2cups butter melted and cooled (10 minutes)
- 5 cups flour
- (for chocolate cookies use 4 cups flour, 1 cup cocoa)
- 1 ¾ sugar
- 2 tsp baking powder
- 2 tsp vanilla
Instructions
- In medium bowl whisk eggs and melted butter.
- In a large bowl stir together flour, sugar, and baking powder, make a well in the center of the dry ingredients and add the egg mixture then vanilla. Mix until shiny. About 2 minutes. Cover the bowl with waxed paper and let the dough stand at room temperature for 20 minutes
- Heat oven to 350 degrees roll out dough with flour and cut with a cookie cutter. Bake 12 minutes
- Makes at least 5 dozen (3inch) cookies.
- Let cookies completely cool before icing.
These are so cute, they would be perfect for the end of season T-Ball party, i might just be making these. Did you use a bat shaped cookie cutter?
DOES THIS DRY TO THE SAME HARD/SEMI HARD FINISH AS THE ROYAL ICING…SO THE COOKIES CAN BE STACKED OR PACKAGED WITHOUT DAMAGE.
Yes, the icing does dry and the cookies can be stacked. I allow at least 8 hours of drying time before wrapping/stacking. The icing is not as hard as royal icing, it doesn’t “break” off or crack. You can also freeze cookie with the glaze icing and they defrost well too. I have ea few other posts on glaze icing
https://www.createdby-diane.com/2012/01/how-to-ice-cookies-without-a-a-piping-bag-icing-the-easy-way.html
at the bottom of that post is 9 other related posts you might find helpful.