Rating: 3 stars
119 Ratings
  • 5 star values: 20
  • 4 star values: 17
  • 3 star values: 35
  • 2 star values: 33
  • 1 star values: 14
Sara Quessenberry

Gallery

Credit: Mitchell Feinberg

Recipe Summary

hands-on:
15 mins
total:
2 hrs 40 mins
Yield:
Makes 26 cookies
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, whisk together the flour, cocoa, and salt.

    Advertisement
  • Using an electric mixer, beat the butter and confectioners’ sugar on medium-high until fluffy; beat in the vanilla. Reduce speed to low and gradually mix in the flour mixture until just combined (do not overmix).

  • On a lightly floured surface or piece of parchment paper, roll the dough out ¼ inch thick. With a 2-inch cookie cutter (preferably fluted), cut the dough into rounds, flouring the cutter and rerolling the scraps as necessary. Arrange 1 inch apart on parchment-lined baking sheets. Refrigerate on the baking sheets for at least 2 hours and up to 1 day.

  • Heat oven to 350° F. Sprinkle the rounds generously with the coarse sugar and bake, rotating the sheets halfway through, until set, 20 to 22 minutes. Cool slightly on baking sheets, then transfer to wire racks to cool completely.

Nutrition Facts

124 calories; fat 7g; saturated fat 5g; cholesterol 19mg; sodium 39mg; protein 1g; carbohydrates 14g; sugars 6g; fiber 1g; iron 1mg; calcium 6mg.
Advertisement