Ingredients

The following ingredients have 12 Servings
  • 1/2 cup confectioners' sugar
  • 1 2/3 cups + 2 tablespoons all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter 1 stick (room temperature)
  • 1 1/4 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla extract or 1/4 teaspoon peppermint or mint extract

Instruction

  • Preheat an oven to 350°F. Line 2 baking sheets with parchment paper.
  • Put the confectioners' sugar into a bowl and set aside.
  • In another bowl, whisk together the flour, cocoa, baking powder and salt. Set aside.
  • In a large bowl, using a mixer, beat the butter and sugar on medium speed until creamy, about 3 minutes.
  • Add 1 egg and beat on medium speed until blended and repeat with other eggs, add in vanilla and beat until blended.
  • Add in the flour mixture gradually and beat on low speed just until combined.
  • No need to roll your balls out. By using a 1 1/2 tablespoon scoop, scoop dough balls out onto a baking sheet with parchment paper and place in fridge for 10-15 minutes to let them harden up. This will make it easy, so you can roll them in powdered sugar effortlessly without getting your hands all sticky. Unless you want to? I hate getting my hands all sticky...so this is also a time-saver!
  • Now roll the balls in the confectioners' sugar until generously covered and place on lined baking sheets about 2 inches apart.
  • Bake the cookies until they are crackled and puffed, 10 to 12 minutes, more if still fudgy on top.
  • Remove the baking sheet from the oven and set it on a wire rack for 15 minutes.
  • Using a metal spatula, move the cookies onto the rack and let cool completely.
  • Repeat with the rest of the cookies. Makes about 24 cookies.