Description
Black cocoa cut out sugar cookies with a naturally deep black color, rich cocoa flavor, and crisp edges that hold their shape beautifully.
Ingredients
- 100 g (½ cup) unsalted butter, softened
- 80 g (⅔ cup) powdered sugar
- 1 small egg, at room temperature
- ½ tsp vanilla extract
- 180 g (1½ cups) all-purpose flour
- 30 g (⅓ cup) black cocoa powder
- 1 pinch salt
Instructions
- Beat the softened butter and powdered sugar with an electric mixer for 1–2 minutes, until smooth and creamy. Avoid overbeating to prevent incorporating too much air.
- Add the egg and vanilla extract and mix until fully combined, scraping down the sides of the bowl as needed.
- Add the flour, black cocoa powder, and salt and mix on low speed just until a smooth dough forms. Do not overmix.
- Place the dough between two sheets of parchment paper and roll it out evenly to about 4–5 mm (⅙–¼ inch) thick. This makes the soft dough much easier to roll without adding extra flour.
- Refrigerate the rolled dough for about 30 minutes, keeping it between the parchment sheets, until completely cold and firm. Make sure the dough is well chilled before cutting to get clean, sharp shapes.
- Remove the top sheet of parchment and cut out the cookies with cookie cutters. If the dough becomes soft or difficult to handle, place it back in the refrigerator or freezer for 5–10 minutes before continuing.
- Transfer the cookies to a parchment-lined baking sheet and freeze for 10–15 minutes until firm. This helps prevent spreading and keeps the shapes neat during baking.
- Bake in a preheated oven at 350°F (175°C) for 9–10 minutes, until the surface and edges look set. The dark color makes browning difficult to see, so avoid overbaking.
- Let the cookies cool on the baking sheet for about 5 minutes, then carefully transfer them to a wire rack to cool completely before decorating.
Notes
Storage: Store the cooled cookies in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.
Tips:
- Use softened, not melted butter to keep the dough firm and prevent spreading.
- Don’t overmix the dough once the flour and black cocoa are added.
- Roll between parchment sheets to prevent sticking without adding extra flour.
- Chill the dough until completely firm before cutting for clean, sharp shapes.
- Work with cold dough and return it to the fridge or freezer for a few minutes if it becomes too soft.
- Freeze the cut-out cookies before baking to help them hold their shape.
- Don’t judge doneness by color—black cocoa stays very dark; look for dry, set edges instead.
- Let them cool before moving them as the cookies are softer and more fragile while hot.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Cuisine: American