Ingredients:

  • 1 cup (2 sticks) cold and cubed Unsalted Butter
  • 1 cup Granulated Sugar
  • 1 large Egg, room temperature
  • 1 tsp Vanilla Extract
  • 2 ½ cups All-Purpose Flour
  • ½ cup Dutch-Process Unsweetened Cocoa Powder
  • 1 tsp Baking Powder
  • ½ tsp Fine Sea Salt

Instructions:

  1. Cream the Fats and Sugar: Combine the cold, cubed butter and granulated sugar in the stand mixer bowl. Beat on medium speed for 3–5 minutes until the mixture is pale, light, and fluffy. Scrape down the bowl halfway through.
  2. Add Wet Ingredients: Beat in the egg and vanilla extract until just combined. Do not over-mix once the egg is added.
  3. Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Ensure the cocoa is fully incorporated into the flour.
  4. Form the Dough: Gradually add the dry mixture to the wet mixture on low speed. Mix until just combined—the dough should be shaggy and cohesive but stop immediately once you no longer see streaks of dry flour.
  5. Shape and Divide: Turn the dough out onto a lightly floured surface. Divide it in half, shape each half into a flat disk, wrap tightly in plastic wrap, and chill for a minimum of 60 minutes.
  6. Preheat Oven & Prep Trays: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  7. Roll the Dough: Remove one disk of dough from the fridge. Working quickly, lightly flour your surface and roll the dough to a uniform thickness of ¼ inch (6 mm).
  8. Cut the Shapes: Use cookie cutters to stamp out shapes. Remove excess dough and gently re-roll scraps (combining them only once or twice).
  9. Transfer and Re-chill: Place the cut-out cookies onto the prepared baking sheets. For maximum shape retention, place the trays in the freezer for 10 minutes before baking.
  10. Bake: Bake for 10–12 minutes. The cookies are done when the edges are set and the centre looks matte. Do not wait for them to brown.
  11. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them gently to a wire rack to cool completely before decorating.