Ingredients

The following ingredients have 12 Servings
  • 2 ½ cup All-purpose flour
  • 1 ¼ cup Cocoa powder
  • 2 tbsp Cornstarch ((cornflour))
  • ½ tsp Salt
  • 8 oz Unsalted butter (room temperature)
  • 1 cup Sugar (white)
  • 2 large Eggs
  • 2 tsp Vanilla extract

Instruction

  • Dry ingredients - In a medium bowl, sift together the flour, cornstarch, cocoa powder, and salt. Set aside
  • Creaming - In a large bowl of a stand mixer with the paddle attachment on medium speed cream the butter and sugar until light and fluffy. Pro tip - Do not skip on this creaming step for the butter/sugar. Creaming works best when the butter is at firm room temperature, not soft room temperature.
  • Wet to dry - Next, add the flour mixture. Combine well but do not over-mix at this time.Pro tip - We do not want to activate the gluten in the dough so do avoid overmixing the flour.
  • Chill - Transfer the dough onto a work surface and divide the dough into two discs. Wrap each in plastic wrap and chill in the fridge until firm enough to roll About 30 minutes to an hour at least. Pro tip - you can keep the dough chilled in the fridge for up to 4 days. You can even freeze the dough for up to a month.
  • Roll - Once the dough is chilled; roll the dough on a lightly floured surface evenly. Pro tip - I roll my cookies to about 1/4-inch or 6 mm thickness using a rolling pin with spacers. Read - 10 Tips - how to roll and cut sugar cookies
  • Cut - Using your favorite cookie cutter cut out desired shaped cookies and place them on a cookie sheet one inch apart. I've used some 3-inch round and square cookie cutters for these cookies.
  • Oven - Preheat the oven to 350°F/ 177°C/ Gas Mark 4Pro tip - It is best to keep the cookies chilled in the refrigerator while the oven is preheating. Chilled cookies will prevent spreading.
  • Bake - Transfer the chilled cookies to the oven and bake on the middle rack for about 8 to 10 minutes depending on the thickness of the cookies. Pro tip - The cookies must not be dark around the edges. As soon as they get a slight color on the bottom they are ready. They will continue to cook with the residue heat on the baking tray.
  • Cool - When baked let cool on the baking sheet for 10 minutes then transfer to a cooling rack to cool further before you transfer to an airtight container.Pro tip - always frost cold cookies otherwise the icing will melt.