• 26servings

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
MineralsNatrium, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 cup(s) Flour

  2. 1/2 cup(s) unsweetened Cocoa Powder

  3. 1/2 teaspoon(s) Salt

  4. 1 cup(s) Unsalted butter, at room temp

  5. 1 cup(s) Confectioner's Sugar

  6. 1/2 teaspoon(s) Pure Vanilla extract

  7. Course decorating Sugar for sprinkling

Instructions Jump to Ingredients ↑

  1. In medium bowl, whisk together the flour, cocoa, and salt.

  2. Using an electric mixer, beat the butter and confectioner's sugar on medium-high until fluffy, beat in the vanilla. Reduce speed to low and gradually mix in the flour mixture until just combined ( do not overmix)

  3. On a lightly floured surface or piece of parchment paper, roll the dough out 1/4 inch thick. With a 2-inch cookie cutter, cut the dough into rounds, flouring the cutter and refolling the scraps as necessary. Arrange 1-inch apart on parchment lined baking sheets. Refrigerate on the baking sheets for at least 2 hours and up to 1 day.

  4. Heat oven to 350* F. Sprinkle the rounds generously with the course sugar and bake, rotating the sheets halfway through, until set 20-22 minutes. Cool slightly on baking sheets, then transfer to wire racks to cool completely.


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