| Level: | Easy |
| Total: | 2 hr 20 min |
| Prep: | 2 hr 5 min |
| Cook: | 15 min |
| Yield: | about 60 cookies |
Ingredients
- 1 3/4 cups all-purpose flour, plus more for dusting
- 1/2 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 sticks unsalted butter, at room temperature
- 1 3/4 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Cooking spray
- 2 cups confectioners’ sugar
- 2 tablespoons meringue powder
- Coarse sugar, for decorating (optional)
Instructions
- Whisk the flour, cocoa powder, baking soda, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and vanilla; beat until creamy, about 2 more minutes. Reduce the mixer speed to low; gradually add the flour mixture and beat until just incorporated, about 2 more minutes.
- Divide the dough between 2 sheets of plastic wrap; form into disks. Wrap and refrigerate until firm, at least 1 hour.
- Roll out the dough between floured sheets of parchment paper until about 1/4 inch thick. Chill 2 more hours.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Mist 2 baking sheets with cooking spray. Cut the dough into shapes; gather the scraps and reroll once to cut out more cookies. Arrange 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until set, about 12 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
- Make the icing: Beat the confectioners’ sugar, meringue powder and 3 to 4 tablespoons water in a bowl with a mixer on high speed until smooth and thick. Transfer to a resealable bag and snip a small corner. Pipe onto the cookies; sprinkle with coarse sugar. Let set 30 minutes.
Nutrition Facts
| Serving Size | 1 of 60 servings |
| Calories | 85 |
| Total Fat | 3 g |
| Saturated Fat | 2 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 0 g |
| Sugar | 10 g |
| Protein | 1 g |
| Cholesterol | 11 mg |
| Sodium | 39 mg |
Reviews
Yes, these cookies spread and are best circular like depicted, so if you want to go fancier these are probably not the cookies for you. None of that matters to me because they’re very pretty and have all the flavor of oreos without the waxy filling. Yummy!
I wouldn’t make these again. As others have said, they spread out when baking even if you chill them properly. They tasted fine, just not that exciting. Definitely better recipes out there.
Tastes good, but does not hold cookie cutter shape no matter how cold the dough.
These cookies taste great, BUT they do no hold a cookie cutter shape. I even tried cooling the dough again after I cut the shapes to no avail. Stick to round cookies for this dough.
Ummm…Delish!! Just tried this recipe for the first time and found them easy to make and incredibly yummy. Prep time is a little long, but once the dough is properly chilled the actual cut out/baking process is quick and easy. Big hit with kids and adults alike.