Ingredients

1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)

3/4 cup (62g) unsweetened natural cocoa powder (or dutch process cocoa powder), plus more as needed for rolling and work surface

1 teaspoon baking powder

1/8 teaspoon salt

3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature

1 cup (200g) granulated sugar

1 large egg, at room temperature

1 teaspoon pure vanilla extract

Royal Icing or Easy Cookie Icing

Optional: gel food coloring for tinting icings

Instructions

Step 1: Whisk the flour, cocoa powder, baking powder, and salt together in a medium bowl. Set aside.

Step 2: Using a hand mixer or stand mixer with a paddle attachment, beat the softened butter and sugar on high speed until smooth and creamy, about 3 minutes. Add the egg and vanilla extract, then beat until combined, about 1 minute. Scrape the bowl as needed.

Step 3: Add the dry ingredients to the wet ingredients and mix on low speed until combined. The dough will be soft. If too sticky, add 1 more tablespoon of flour.

Step 4: Divide the dough into two equal parts. Dust two large pieces of parchment paper or silicone mats with cocoa powder or flour. Place each dough half on a piece and roll out to about 1/4-inch thickness, using more dusting if needed to prevent sticking.

Step 5: Lightly dust one rolled dough with cocoa powder or flour and cover with parchment paper. Place the second rolled dough on top, cover with plastic wrap or foil, and refrigerate for at least 1-2 hours or up to 2 days.

Step 6: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats. Remove the top dough from the fridge and cut into shapes with cookie cutters. Re-roll scraps and continue cutting until all dough is used. Work quickly to keep dough cool.

Step 7: Arrange cookies 3 inches apart on baking sheets. Bake for 11-12 minutes, rotating sheets halfway if needed. Let cookies cool on sheets for 5 minutes, then move to a wire rack to cool completely.

Step 8: Prepare royal or easy cookie icing. Divide into bowls and tint with gel food coloring if desired, starting with 1-2 drops and adding more as needed.

Step 9: Spoon icing into piping bags fitted with a small round tip. Pipe a thin border around each cookie, then fill the center with icing. Add details or sprinkles as desired, allowing layers of royal icing to set before adding more intricate decorations.

Step 10: Allow icing to dry: royal icing takes about 2 hours, easy glaze icing about 24 hours. Optionally, place decorated cookies in the refrigerator to speed drying.

Step 11: Enjoy immediately or wait until icing is fully set. Store covered at room temperature for up to 5 days, or refrigerate for up to 10 days.

Tips & Variations

If the dough feels too sticky to roll, add a tablespoon of flour at a time until it firms up enough to handle.

Use cocoa powder instead of flour for dusting to keep the cookies rich and chocolatey on the edges.

For fine details and layering on decorations, royal icing is best; use easy glaze icing for a quicker, simpler finish.

Practice piping on parchment paper before decorating your cookies to get comfortable with the flow of the icing.

FAQs

Can I use Dutch process cocoa powder instead of natural cocoa?

Yes, Dutch process cocoa can be used interchangeably and will produce a slightly smoother, less acidic chocolate flavor.

How can I prevent my cookies from spreading too much during baking?

Make sure your dough is well chilled before cutting and baking, and handle it quickly to prevent warming. Also, avoid over-sugaring or using too soft butter to reduce spreading.