Ingredients
- 2 cups all-purpose flour (spooned & leveled, plus more for work surface)
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup unsalted butter (at room temp, 2 sticks)
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Coarse decorating or turbinado sugar, for sprinkling
How to Make
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Step 1: In a med bowl, whisk together the flour, cocoa & salt. Set aside.
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Step 2: Using an electric mixer, beat the butter & powdered sugar on med-high until fluffy. Beat in the vanilla. Reduce speed to low & slowly add in the flour mixture until just combined (do not over-mix).
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Step 3: On a lightly floured surface or piece of parchment paper, roll the dough out 1/4 in thick. W/a 2-in cookie cutter (preferably fluted), cut the dough into rounds, flouring the cutter & re-rolling the scraps as necessary. Arrange 1 in apart on parchment-lined baking sheets. Refrigerate on the baking sheets for at least 2 hrs & up to 1 day.
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Step 4: Heat oven to 350F. Sprinkle the rounds generously w/the coarse sugar & bake (rotating the sheets halfway through) until set (20-22 min). Cool slightly on the baking sheets & then transfer to wire racks to cool completely.
Tips & Variations
- No special items are required.
We hope you enjoy this recipe!
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