Ingredients
·
3/4 cup unsalted butter, softened to room temperature
·
1 cup granulated sugar
·
1 large egg, at room temperature
·
1 teaspoon pure vanilla extract
·
1 and 1/2 cups all-purpose flour
·
3/4 cup unsweetened natural cocoa powder (or dutch process)
·
1 teaspoon baking powder
·
1/8 teaspoon salt
Directions
1.
Beat the butter for 1 minute on medium speed until completely
smooth and creamy. Add the granulated sugar and beat on medium high speed until
fluffy and light in color. Beat in the egg and vanilla extract on high
speed. Scrape down the sides and bottom of the bowl as needed.
2.
Sift the flour and cocoa powder together in a medium bowl. Whisk
in the baking powder and salt until combined. On low speed, slowly mix into the
wet ingredients until combined.
3.
Divide the dough into 2 equal parts. Roll each portion out onto
a piece of parchment to about 1/4″ thickness. Stack the pieces (with parchment
paper between) onto a baking sheet and refrigerate for at least 1 hour.
Chilling is mandatory. If chilling for more than a couple hours, cover the top
dough piece with a single piece of parchment paper. You can chill up
to 2 days.
4.
Once chilled, preheat oven to 350°F. Line 2-3 large baking
sheets with parchment paper or silicone baking mats. The amount of batches will
depend on how large/small you cut your cookies. Remove one of the
dough pieces from the refrigerator and using a cookie cutter, cut in shapes.
Transfer the cut cookie dough to the prepared baking sheet. Re-roll the
remaining dough and continue cutting until all is used.
5.
Bake for 10 minutes-- the cookies will still appear
soft. Make sure you rotate the baking sheet halfway through bake time. Allow to
cool on baking sheet for 5 minutes, then transfer to a wire rack to cool
completely before icing.
6.
Decorate with icing or drizzle with chocolate.
Make ahead tip: Unfrosted cookies freeze
well up to 3 months. Thaw overnight in the refrigerator. Frosted cookies do
not freeze well at all. You can chill the cookie dough for up to 2 days (step
3). You can also freeze the cookie dough before rolling for up to 3 months.
Then allow to thaw overnight in the refrigerator. Then allow to come to room
temperature for about 1 hour. Then roll and continue with the recipe as
directed.
