Ingredients
Equipment
Method
- Whisk the flour, cocoa powder, baking powder, and salt together in a medium bowl.
- Beat the butter and sugar in a large bowl with an electric mixer on medium speed until creamy, about 2 minutes.
- Beat in the egg and vanilla until combined, scraping down the bowl as needed.
- Add the flour mixture and mix on low speed just until no dry streaks remain.
- Divide the dough in half and shape each half into a disk.
- Wrap the dough disks and refrigerate for at least 1 hour.
- Heat the oven to 350°F.
- Line an 18x13-inch baking sheet with parchment paper.
- Roll one dough disk on a lightly floured surface to 1/4-inch thickness.
- Cut the dough into shapes and gather and reroll scraps as needed.
- Place the cookies about 1 inch apart on the prepared sheet.
- Bake, one batch at a time, for 8 to 10 minutes, until the edges are set and the surfaces look matte.
- Let the cookies cool on the baking sheet for 5 minutes.
- Transfer the cookies to a wire rack to cool completely before baking the remaining dough.
Notes
For clean cutouts, keep the dough chilled and reroll scraps as needed. Store cookies in an airtight container at room temperature for up to 5 days; freeze baked cookies for up to 3 months. For a dairy-free option, use plant-based butter sticks.