Ingredients
Wet Ingredients
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
Dry Ingredients
- 2 ¼ cups (281 g) all-purpose flour
- ¾ cup (94 g) Dutch-process cocoa powder
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
Instructions
- Preheat oven and prepare pans. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper and set aside to ensure easy removal of cookies after baking.
- Cream butter and sugar. In a large bowl, use a hand mixer or stand mixer fitted with the paddle attachment to cream together the unsalted butter and granulated sugar until the mixture is light and fluffy, which provides a tender texture to the cookies.
- Add vanilla and egg. Mix in the vanilla extract and the large egg until fully combined, which will help bind the dough and add moisture.
- Whisk dry ingredients. In a separate medium bowl, combine the all-purpose flour, Dutch-process cocoa powder, cornstarch, baking powder, and kosher salt. Whisk well to evenly distribute all leavening agents and flavorings.
- Incorporate dry ingredients into the wet mixture. Gradually add the dry ingredients to the creamed butter mixture, mixing on low speed to avoid overworking the dough. The resulting dough should be soft but not sticky, perfect for rolling.
- Roll out the dough. On a lightly floured surface, roll out the dough to approximately ¼-inch thickness to ensure even baking and sturdy cookies for cutting shapes.
- Cut out cookie shapes. Using your desired cookie cutters, cut the dough into shapes and carefully transfer them to the prepared baking sheets, spacing them about 1 inch apart to allow for slight spreading.
- Bake the cookies. Place the baking sheets in the preheated oven and bake for 8 to 11 minutes depending on cookie size and thickness. The edges should look set while the centers remain slightly soft.
- Cool the cookies. Allow cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or decorating.
Notes
- Ensure all ingredients, especially butter and egg, are at room temperature for best mixing results.
- Use Dutch-process cocoa powder for a deeper chocolate flavor and darker color.
- Do not overbake; cookies will firm up as they cool.
- If the dough is too sticky to roll, chill it for 20 minutes before rolling out.
- Store cooled cookies in an airtight container at room temperature for up to one week.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
