Recipe from a random cookbook of mine but I can’t for the life of me remember which one. Yes, it has been bothering me for months.
Time: 1 hour 30 minutes (includes chilling)
Makes: about 40 cookies
Ingredients:
- 3/4 cup butter, softened
- 1 cup sugar
- 2 eggs
- 2 cups flour
- 1/2 cup cocoa
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup powdered sugar
- 1 tsp water, plus more to get the icing to your desired consistency
- Tiny smidge of vanilla, if desired
Directions: Beat together butter and sugar in a stand mixer with the paddle attachment for 2 minutes. Add eggs, one at a time, beating well between additions.
Next, add the flour, cocoa, cinnamon, baking powder, and salt and mix until combined being careful not to over mix as you want the cookies to be nice and tender.
Transfer the dough to a piece of plastic wrap and flatten into a square or rectangle, wrapping completely. Refrigerate the dough for at least an hour and then it’ll be ready to roll out and cut!
Once the dough is chilled, preheat the oven to 400 degrees and lightly flour your work surface. Roll out the dough until it’s about a 1/2 inch thick and then cut out the cookies with your desired cookie cutter. You can choose a fun shape or use a ring mold to cut out circles. Transfer the cookies to parchment lined cookie sheets, leaving about an inch of room between each cookie. These cookies won’t puff up much and are very similar to a normal sugar cookie in that sense. Re-form and re-roll the dough as needed to continue cutting the cookies until the dough is gone.
Bake your cookies a sheet at a time for 6 minutes and remove from the oven, leaving on the sheet tray for a few minutes before transferring to a cooling rack. Once all of the cookies are baked and onto the cooling rack(s), go ahead and make the icing by combining the powdered sugar, water, and vanilla if using. You’ll want to get the icing to a consistency where it’s easy to drizzle so adjust the amount of water accordingly. Place the cooling racks over Saran Wrap or parchment paper to catch the extra icing and drizzle the icing with an spoon over the cookies. Let the icing set for a few hours and then store in an air tight container.