Ingredients
- 2 sticks or 8 oz butter*
- 1 3/4 cup (12.3 oz or 350 g) granulated sugar
- 1/2 tsp salt
- 1/2 - 1 tsp baking powder (use less if you don't want cookies to spread too much)
- 2 tsp pure vanilla extract
- 2 large eggs
- 1/2 cup cocoa powder, unsweetened (1.75 oz or 50 g)
- 3 1/4 cups (400g) all purpose flour (use up to 14.8 oz or 420 g flour, to get desired dough consistency)
- *or use 1 stick butter plus 1/2 cup or 4 oz vegetable shortening
- Let butter soften to room temperature. Combine butter, vegetable shortening (if using), sugar, salt, baking powder and vanilla extract in large bowl. Use mixer to cream butter with the other ingredients. Add the two eggs and mix until combined. Add cocoa powder and mix until combined. Add flour last, mix until a dough forms together. Do not overmix. If dough seems to sticky and soft, add a little flour at time until it holds together for rolling out.
- Preheat oven to 350°. Line cookie sheets with parchment paper or silicone mats.
- Roll dough into 3/8-1/4 inch thick sheets. Refrigerate or freeze for about 1/2 hour, then remove and cut into shapes. Reroll the scraps and cut more cookies. Arrange on cookie sheets with some space between cookies.
- Bake regular (about 3 inch) size cookies at 350° for 15 minutes or until just golden brown on the edges. You may have to adjust time for different sizes of cookies. Remove from oven, let cool on the sheets or 1-2 minutes, then use spatula to remove cookies to a cooling rack to cool completely.
- Use royal icing, cookie icing, or whatever icing you like to decorate. Store cookies in airtight bags or containers for 1-2 weeks, or freeze.
