Chocolate Star Cutout Cookies With Richmond Frosting
This post contains affiliate links that cost you nothing but may earn me a small commission.
These rich chocolate cutout cookies start crisp like an Oreo, but mellow into a softer, chewy cookie after a few days in a storage container.
The cookie recipe isn’t vintage–it’s from The Good Housekeeping Big Book of Christmas, circa 2025–but the frosting recipe was found among my great-grandmother’s recipes, and is from a newspaper clipping from the 1940s.
PrintChocolate Star Cutout Cookies With Richmond Frosting
These chocolate star cookies with Richmond Frosting are perfect for a holiday cookie tray, but are also a great choice any time of year!
- Prep Time: 10 Minutes Plus Chilling Time
- Cook Time: 13 minutes per pan
- Total Time: 1-1/2 Hours
- Yield: 4 Dozen
- Category: Cookies
- Method: Baking
Ingredients
2-1/2 Cups All-Purpose Flour
1/2 Cup Cocoa Powder
3/4 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 Cup Salted Butter
1 Cup Granulated Sugar
1 Large Egg
2 Teaspoons Vanilla Extract
2 Ounces Semisweet Chocolate, Melted
Richmond Frosting:
1/2 Cup Granulated Sugar
1-1/2 Tablespoons Cornstarch
1 Tablespoon Cocoa
1/8 Teaspoon Salt
1/2 Cup Boiling Water
1 Tablespoon Salted Butter
1/2 Teaspoon Vanilla Extract
Instructions
In your mixing bowl, beat butter and sugar on medium speed until smooth.
Beat in the egg, vanilla, and melted chocolate, then scrape down the sides of the bowl.
In a separate bowl, combine the flour, cocoa, baking powder, and salt.
Slowly beat the flour mixture into the wet mixture, just until combined.
Flatten the dough into two disks and wrap with plastic. Chill for at least 30 minutes.
Preheat your oven to 375 degrees.
Roll out your dough onto a floured surface, approximately 1/8″ to 1/4″ thick.
Cut out with star cutters or whatever shape you prefer.
Place onto parchment-lined baking sheets, one inch apart.
Bake for 12-13 minutes, then let cool completely.
Make the frosting by combining the sugar, cornstarch, cocoa, and salt in a saucepan.
Slowly stir in the boiling water, and then cook over medium-high heat just until the mixture thickens.
Stir in the butter and vanilla.
Let cool and drizzle over the cookies.
Notes
After drizzling with the frosting, I sprinkled on McCormick Finishing Sugar in White Frosting flavor, but you can also use sanding sugar or one of the other McCormick flavors
I’m saving those for Christmas!
I hope you love them–and they really are better the second day!