Who's up for a carnival? Anya and I were and we had a blast with this month's selection. Kate of The Clean Plate Club gave us two recipes this month, a vanilla and a chocolate cut out cookie. I decided to go for the chocolate cookie for two reasons. One, we just did a basic sugar cookie with TWD and two, well, everything is better with chocolate!
These cookies were fantastic! They were almost like a brownie cookie. They held their shape really well and didn't fall apart, but they had a brownie taste. SO GOOD! Then you go and add some yummy buttercream on top and you have yourself a delicious holiday treat!
I decided to use my star cookie cutters and make a little Christmas tree. I think it turned out cute and it was a fun little project. I dusted the tree with a little powdered sugar for a "snow" effect. Anya decided to just use sprinkles on hers, but she had so much fun decorating the cookies.
Enough writing... you know you want to see some pictures of Anya decorating these cookies!
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon (optional)
3 ounces bittersweet chocolate, chopped
1 cup (2 sticks) butter, room temperature
1 1/3 cups sugar
1 large egg
1/2 teaspoon vanilla extract
Sprinkles or other sugar decorations (optional)
Royal Icing (optional)
Position rack in center of oven; preheat to 350°F. Line 2 baking sheets with parchment paper.
Use an offset spatula to peel away the excess dough and transfer the cookies to parchment-lined baking sheets, spacing 1 inch apart. Gather scraps, roll out dough, and cut more cookies, repeating until all dough is used. If not icing cookies, decorate with sprinkles or other sugar toppings, if desired.
Bake 1 sheet at a time until cookies are firm on top and slightly darker around edges, about 9 minutes for smaller cookies and up to 12 minutes for larger cookies. Line baking sheets with fresh parchment as needed. Cool completely on rack.