THE BEST BROWNIE CUT-OUT COOKIES

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THE BEST BROWNIE CUT-OUT COOKIES

INGREDIENTS

• 2 1/2 cups all purpose flour (plus extra for rolling)
• 2/3 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 2 sticks (1 cup) unsalted butter (softened to room temperature)
• 1 1/2 cups granulated Sugar
• 1/2 teaspoon salt
• 2 large eggs
• 1 teaspoon vanilla extract

INSTRUCTIONS

1. In a medium bowl, whisk together the flour, cocoa powder, and baking powder. Set aside.
2. In a stand mixer fitted with a paddle attachment, beat the butter, sugar, and salt until light and fluffy. Add the eggs one at a time, mixing until each one is fully incorporated. Add the vanilla. Gradually add the dry ingredients to the creamed mixture. Mix until a dough forms, but don’t overmix.
3. Transfer the dough to a lightly floured surface. Press gently into a flat disc shape. Cover the disc in plastic wrap, and chill in the refrigerator for about 30 minutes.
4. When ready to roll and cut, preheat the oven to 350°F. Take out the chilled dough from the refrigerator.
5. Dust a clean countertop or table with flour. Remove the dough from the plastic wrap and place on the prepared surface. Roll it from 1/8-inch thickness to 1/4-inch thickness. Cut into your desired shapes. Transfer the cookies to sheet pans lined with parchment paper or a silicone mat, being sure to leave about 1/2 inch between each cookie.
6. Bake for 6 to 8 minutes, depending on the thickness. The edges will be slightly firm, and the center slightly soft and puffed. Remove from the oven. Let the cookies cool for about 5 minutes of the baking sheet before carefully transferring to a cooling rack to cool completely. Decorate and serve!

This article and recipe adapted from this site

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