Instructions

Step 1: In a medium bowl, combine the flour, cocoa powder, cornstarch, baking soda, baking powder, and salt. Set aside.

Step 2: In a large mixing bowl, beat the butter and sugar on medium speed for 2-3 minutes until the mixture is light and creamy.

Step 3: Add the egg and vanilla extract to the butter and sugar mixture and mix until well combined.

Step 4: Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together. The dough will be thick and may seem crumbly but will form a ball. Avoid overmixing.

Step 5: Refrigerate the dough for at least one hour, or up to three days, to improve tenderness and make it easier to handle.

Step 6: Preheat your oven to 350°F (180°C) and line a cookie sheet with a silicone baking mat.

Step 7: Divide the dough into two equal parts. Roll each portion out between two sheets of parchment paper to about 1/4-inch thickness. Let the dough come to room temperature if chilled.

Step 8: Place the dough on a cookie sheet and freeze for about 5 minutes. Remove the top parchment, cut shapes immediately, and transfer cookies to the baking sheet. Chill cookies again if desired to reduce spreading.

Step 9: Bake the cookies immediately while cold for 8-12 minutes until set and slightly firm to the touch.

Step 10: Remove from the oven and gently press any spread edges back in with a butter knife while the cookies are still warm, if needed.

Step 11: Allow cookies to cool on the baking sheet for 3-5 minutes before transferring to a wire rack to cool completely.

Step 12: Repeat rolling, cutting, and baking with the remaining dough until all cookies are baked.

Step 13: Decorate with your choice of buttercream frosting, sugar cookie icing, or royal icing once cookies have cooled.

Tips & Variations

For firmer cookies that spread less, chill both the dough and cut shapes well before baking.

Use high-quality natural cocoa powder for the best chocolate flavor.

Try adding a teaspoon of espresso powder to enhance the chocolate depth.

Decorate with classic royal icing for detailed designs or a simple buttercream for a creamy touch.

Storage

Store cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze cookies for up to three months. If decorated with frosting, allow the icing to fully set before storing. To reheat, bring to room temperature naturally; warming in a microwave for a few seconds is optional but may soften the frosting.

FAQs

Can I use Dutch-processed cocoa instead of natural cocoa powder?

Yes, but Dutch-processed cocoa is less acidic and may slightly affect the rise and color of the cookies. The texture and flavor will still be delicious.

Do I have to refrigerate the dough before baking?

Refrigerating the dough is recommended as it helps prevent spreading and improves the texture, but you can bake immediately if short on time. Just expect a slightly softer cookie.