Chocolate Leaf Cookies – a delicious recipe with flour, baking soda, icing sugar, butter, Chocolate, Cream Cheese. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix flour, baking soda and 1-1/2 cups sugar until blended. Microwave butter and 3 oz. chocolate in large microwaveable bowl on HIGH 2 minutes or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Add cream cheese; mix well. Gradually beat in flour mixture until blended. Refrigerate 30 minutes.
2
Meanwhile, melt remaining chocolate as directed on package. Beat corn syrup, water and remaining sugar in medium bowl until blended. Add chocolate; mix well. Spoon into resealable plastic bag; seal bag.
3
Heat oven to 375 degrees F (190 degrees C). Roll dough to 1/8-inch thickness on lightly floured surface. Use 3-inch cookie cutter to cut dough into leaf shapes, re-rolling scraps as necessary. Place, 2 inches apart, on parchment-covered baking sheets.
4
Bake 12 minutes or until edges are lightly browned. Cool on baking sheet 3 minutes. Remove to wire racks; cool completely.
5
Cut small piece off one bottom corner of icing bag; use to pipe icing onto cookies, then gently shake cookies to form even layer of icing. Sprinkle with nonpareils. Let stand until firm.
1129
kcal
Calories
53
g
Fat
156
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, 2 1/2 cups icing sugar, divided, 3/4 cup butter, and more.
Yes, Chocolate Leaf Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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