These easy holiday cookies are made using a sugar cookie base with a chocolate top.  I made this batch using Christmas Chocolate Transfers Sheets but you can apply this technique for baby & bridal showers, birthdays, anniversaries, Valentine's cookies, etc.

Begin by making your favorite rolled sugar cookie recipe.  Roll out the chilled dough about 1/8-1/4 inch thick and cut with cookie cutters.  My rolled cookie recipe is below and I used the Ateco Diamond, Star and Football shapes to cut the cookies.  Bake and cool the cookies.  You will be adding the chocolate pieces to the flat bottom side.

Lay your Chocolate Transfer, cocoa butter side up, on a piece of parchment paper.  Melt your chocolate (either a coating like Mercken's or real chocolate) and pour it over one end of the sheet.  I used the two thinnest Perfection Strips on either side so that my chocolate will all be the same thickness.  Use the thickest Perfection Strip to smooth over the chocolate, evenly covering the transfer sheet.  Do no go back and forth too many times or the melting transfer will smear.

Click on photos to enlarge!

Allow the chocolate to solidify on the counter for about 15-20 minutes or until it feels firm.  Do not wait until it is hard or you will not be able to cut out the pieces without breaking the chocolate.  Cut out pieces of chocolate using a cutter the same size of your cookie or slightly smaller if you want to decorate around the edges.


Spread a thin layer of thinned fondant, buttercream or melted chocolate on the flat bottom side of the cookie.  Attach the chocolate piece with the transfer design.  You can pipe around the edge of the transfer if you want to add more decoration to the cookie.

Alan's Recipe for Rolled Sugar Cookies