Ingredients

The following ingredients have 28 Servings
  • 1 cup unsalted butter (226 grams, room temperature (2 sticks))
  • 1 cup granulated sugar (200 grams)
  • 1 large egg (50 grams, room temperature)
  • 1 teaspoon pure vanilla extract (4 grams)
  • 2¼ cups Bob's Red Mill 1:1 Gluten Free Flour (333 grams)
  • ⅓ cup unsweetened cocoa powder (28 grams)
  • ½ teaspoon kosher salt
  • White pearl sprinkles (optional, for garnish)

Instruction

  • Preheat oven to 350°F.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, egg, and vanilla until fluffy.
  • In a separate bowl, stir the flour, cocoa powder, and salt together. Slowly incorporate into the butter mixture using the mixer until fully combined and smooth.
  • Load dough into your Cookie Press. Operate cookie press according to package instructions, pressing cookies onto a large ungreased cookie sheet. (The cookies won't come out of the press cleanly if your sheet is greased.) Sprinkle with sprinkles of your choice if desired.
  • Bake for 5-7 minutes, or until set. Carefully place on wire rack to cool completely.